SNOWFLAKE TOAST.—­Heat to boiling a quart of milk to which a half cup of cream, and a little salt have been added.  Thicken with a tablespoonful of flour rubbed smooth in a little cold milk.  Have ready the whites of two eggs beaten to a stiff froth; and when the sauce is well cooked, turn a cupful of it on the beaten egg, stirring well meanwhile so that it will form a light, frothy mixture, to which add the remainder of the sauce.  If the sauce is not sufficiently hot to coagulate the albumen, it may be heated again almost to the boiling point, but should not be allowed to boil.  The sauce should be of a light, frothy consistency throughout.  Serve as dressing on nicely moistened slices of zwieback.

TOMATO TOAST.—­Moisten slices of zwieback in hot cream, and serve with a dressing prepared by heating a pint of strained stewed tomato to boiling, and thickening with a tablespoonful of corn starch or flour rubbed smooth in a little cold water.  Season with salt and a half cupful of hot cream.  The cream may be omitted, if preferred.

VEGETABLE OYSTER TOAST.—­Cook a quart of cleaned, sliced vegetable oysters in a quart of water until very tender; add a pint and a half of rich milk, salt to taste, and thicken the whole with two tablespoonfuls of flour rubbed to a smooth paste with a little milk.  Let it boil for a few minutes, and serve as a dressing on slices of well-browned toast previously moistened with hot water or cream.

MISCELLANEOUS BREAKFAST DISHES.

BREWIS.—­Heat a pint of rich milk to boiling, remove from fire, and beat into it thoroughly and quickly a cup of very fine stale rye or Graham bread crumbs.  Serve at once with cream.

BLACKBERRY MUSH.—­Rub a pint of canned or fresh stewed and sweetened blackberries, having considerable juice, through a fine colander or sieve to remove the seeds.  Add water to make a pint and a half cupful in all, heat to boiling, and sprinkle into it a cupful of sifted Graham flour, or sufficient to make a mush of desired thickness.  Cook as directed for Graham Mush, page 90.  Serve hot with cream.

DRY GRANOLA.—­This prepared food, made from wheat, corn, and oats, and obtainable from the Sanitarium Food Co., Battle Creek, Mich., forms an excellent breakfast dish eaten with cold or hot milk and cream.  Wheatena, prepared wholly from wheat; Avenola, made from oats and wheat; and Gofio, made from parched grains, all obtainable from the same firm, are each delicious and suitable foods for the morning meal.

FRUMENTY.—­Wash well a pint of best wheat, and soak for twenty-four hours in water just sufficient to cover.  Put the soaked wheat in a covered earthen baking pot or jar, cover well with water, and let it cook in a very slow oven for twelve hours.  This may be done the day before it is wanted, or if one has a coal range in which a fire may be kept all night, or an Aladdin oven, the grain may be started in the evening and cooked at night.  When desired for use, put in a saucepan with three pints of milk, a cupful of well-washed Zante currants, and one cup of seeded raisins.  Boil together for a few minutes, thicken with four tablespoonfuls of flour rubbed smooth in a little cold milk, and serve.