1903 The still-room by C. Roundell

T^he StilLRoom

quite dark brown. Pound the slices in a mortar. Boil one ounce of bread-crumbs in; half a pint of water, using a small saucepan. Take it off the fire, let it stand for a few minutes, and then strain the liquid through a fine tin strainer into a tumbler or breakfast-cup. Serve it hot. This is quite as nutritious as toast and water.

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