41. TOAST. The bread must be cut thin, the crust trimmed off, and then the slice held in a toaster over a bed of coals, and turned from side to side till all the moisture is removed, then allowed to become a golden brown. Serve it on a hot plate as soon as it is done. 42. VERY NICE PANADA. Take three Boston crackers, split them and arrange them in a bowl in layers, sugar and salt scattered among them; cover with boiling water, and set in a warm place with a close cover over the bowl, to remain one hour. A little nutmeg should be added, and it should be eaten from the bowl. 43. HOW TO PREPARE ARROW ROOT. Put two teaspoonfuls of the powder into a basin, mix them smooth with a few teaspoonfuls of cold water, and let another person pour boiling water over the mixture while you continue to stir it until it forms a starchy looking substance. It may be used in the same manner as gruel, a little milk and salt being added to it. 44. ARROW ROOT CUSTARD. Take two teaspoonfuls arrow root, wet them up with a little cold milk; stir for three minutes in a cup of boiling milk, take from the fire and stir in an egg, already well beaten; boil two minutes longer, flavor with vanilla or rose water, and pour into moulds. 45. BOILED RICE AND COCOA-NUT. Take one teacupful of rice, one heaping teaspoonful of cocoa-nut, and the milk from the centre of the nut; one quart of water, one pint of milk, and salt to taste; boil three or four hours in a double boiler. If it boils away too much add more water. Serve with canned strawberries for sauce. 46. BREAD JELLY FOR CHILDREN WEANED. Take a quantity of the soft part of a loaf, break it up, cover it with boiling water and allow it to soak for several hours; the water is then to be poured off completely, and fresh water added; place the mixture on the fire and allow it to boil until it becomes smooth. The water is then to be pressed out, and the bread on cooling will form a thick jelly. Mix a portion of this with sugared milk and water as it is wanted. 47. HOW TO COOK RICE. Erratum. On page 268, bottom line, for 47 read 40. In preparing it only just enough cold water should be poured on to prevent from burning at the bottom of the pot, which should have a close fitting cover, and with a moderate fire the rice is steamed rather than boiled until it is nearly done; then the cover is taken off, the surplus steam and moisture allowed to escape, and the rice turns out a mass of snow white kernels. 48. OYSTER BROTH. Take half a pint of oysters, cut into small pieces, put them into a gill of water and let them simmer for eight or ten minutes. Skim and strain, then add a little new milk, salt, and pepper. 49. POACHED EGG.