English: Identifier: larkinhousewives00lark

Title: Larkin housewives' cook book; good things to eat and how to prepare them; Year: 1915 (1910s) Authors: Larkin co. [from old catalog] Subjects: Cookery, American cbk Publisher: Buffalo, Chicago [etc.] Larkin co Contributing Library: The Library of Congress Digitizing Sponsor: Sloan Foundation

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Text Appearing After Image: Milk Toast Heat the milk, add butter and salt and pour over toasted bread,or make a thin cream sauce, pour it over the toast and servehot. Make brown-bread milk toast in the same way. Larkin Kitchen. French Toast Beat two eggs slightly, add one-half teaspoon salt, and one cup milk; strain into shallow dish. Soak bread in mixture until soft. Cook on a hot, well-greased griddle; turn and brown on both sides. Serve for breakfast or luncheon, with a sauce or maple syrup. t t^ ^ J ^ Larkin Kitchen. Sour Milk French Toast Slice stale bread one-half inch thick. Make a batter with one-half cup sour milk, one egg, one-half teaspoon Larkin Salt,one-half teaspoon Larkin Soda, one teaspoon sugar, add enoughflour to make a thin batter. Dip each slice in the batter andbrown in a skillet with part lard and part butter, or use pork fat. Miss Katharine Sellers, Greencastle, Ind. Sour Milk Griddle-Cakes Sift two and one-half cups Larkin Bread Flour, one-half tea-spoon Larkin Salt, one and one-quarter t

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