_Milk Toast_—Remove the crusts from the toast; slash the edges with a knife, and dip the edges in hot salted water. Make a cream of milk thickened with cornstarch; season with salt and butter. Pour over toast. Serve hot. _Poached Eggs_—Break an egg into a cup, taking care not to break the yolk. Turn into pan of boiling, salted water, and with spoon pour water over egg, until there is a film over the top and the white is firm. Serve on buttered toast. _Boiled Rice_—Wash the rice. Cook in double-boiler with five times its measure of cold, salted water for about one hour and a half, or until tender. _Creamed Potatoes_—Cut freshly boiled potatoes into squares. Cover with milk, and boil up once or twice. Season with butter, salt, and pepper. Thicken with a little flour and water. _Creamed Macaroni_—Boil in one quart of salted water twenty minutes ten or twelve sticks of macaroni broken into one-inch lengths. Strain through colander and drain. Add one tablespoon of butter and flour rubbed smooth to one and one-half cups of hot milk. When thickened season and return the macaroni to heat. Add a little grated cheese before serving. DESSERTS _Escalloped Apples_—Butter a deep dish. Sprinkle with cinnamon, sugar, and small bits of butter, and cover with layer of peeled, sliced apples. Another layer of the cinnamon, sugar, and butter; adding a little flour sprinkled over. Continue this process until dish is full; cover, and bake one hour. Serve hot or cold. _Apple Tapioca_—Take one-half cup pearl tapioca, three apples, pared and cored, one-fourth cup of sugar, one pint water, one-half teaspoon salt, cinnamon and grated nutmeg. Cover tapioca with one and one-half cups warm water, and soak five or six hours. Pack apples in deep dish, filling cores with sugar, and pour over them the tapioca, water, cinnamon, and nutmeg. Bake one hour, or until apples are soft. Serve hot, with cream or hard sauce. _Apple Snow_—One large apple, peeled and grated; sprinkle over it one cup of powdered sugar. Into this break the whites of two eggs and beat in large bowl constantly for half an hour. Heap in glass dish and pour over it a fine, smooth custard. _Baked Custard_—Beat four eggs light and mix well with one quart of milk. Add sugar and salt to taste, one teaspoon vanilla, and grate nutmeg on top. Bake in moderate oven until a rich brown. _Chocolate Blanc Mange_—Heat one quart of milk in a double-boiler with one ounce of gelatine, dissolved first in cold water; add four tablespoons grated chocolate and three-fourths cup of sugar; mix all until smooth. Cook until dissolved; then boil five minutes and strain into mold, adding one teaspoon vanilla. Serve with whipped cream. Individual molds are very pleasing for children.