DIPPED TOAST.— Beat 2 eggs lightly, add 2 tablespoons of
cream, 1 tablespoon of melted butter, a little pepper and salt.
Slice bread✪ Dipped Toast thin and toast slightly. When this is done place all
in a good sized dripping pan, and pour over the eggs, etc. Place
on the top of stove to rebrown slightly, and serve. — Mrs. C. Car-
son, 205 S. 5th Ave., Maywood, 111.
EGG TOAST.— Make a batter with 2 eggs, J^ cup milk, and
flour enough to make a stiff batter. Cut stale bread✪ Egg Toast into thin slices,
dip them into the batter and fry them brown in butter. This toast
may be served with eggs prepared in any form. — Mabel Sturtevant,
105 S. Dearborn St., Chicago, 111.
148 BREAD
FRENCH TOASl*.— Beat 2 eggs, salt, a cup of milk, and
then dip thin slices of bread✪ French Toast into this, plunge into hot butter, and
fry. — Mrs. C. J. Jeffries, Winnetka, 111.
FRUIT TOAST.— Put a pt. of stemmed cherries into a kettle
with Yz lb. of sugar and very little water. Stew the fruit tender
and cover thin slices of buttered toast✪ Fruit Toast with the fruit and syrup,
and set away on the ice until cold. — Mrs. C. J. Jeffries, Winnetka,
111.
GERMAN TOAST.— Beat 1 t^^ well, mix with 1 cup milk;
put butter in a frying-pan, dip bread✪ German Toast in mixture, then fry in butter
a light brown; serve warm. — Mrs. Conklin, 914 N. 5th Ave., May-
wood, 111.
VARIATION I. — Cut slices of stale toast, dip in enough milk
to soften, then dip in beaten t.^^', put in a pan with sufficient but-
ter to brown. Serve. — Mrs. C. J. Jeffries, Winnetka, 111.
GRAPE TOAST. — Take grapes and squeeze each, putting pulp
and skin together in saucepan, place on stove, add 2 tablespoons
of sugar to a cup of fruit, and scald. Cut toast into thin slices
and butter; strain the hot grapes over the buttered toast✪ Grape Toast and serve.
— Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.
HAM TOAST. — Toast and butter slices of bread, lay chopped
boiled ham on, place in the oven for a few minutes. Beat up 6
eggs with milk, salt and pepper. Pour the eggs into a saucepan
with a lump of butter✪ Ham Toast and stir till thick, but do not boil. Put the
ham on the toast on a platter, pour the eggs over and serve. —
Mrs. C. J. Jeffries, Winnetka, 111.
KIDNEY TOAST.— Place in a pan chopped parsley, a little
shallot and minced kidneys. Be sure to take off the outer skin and
sinews of the kidneys before mincing them. Fry all in butter.
Add a tablespoon of Worcestershire sauce, sprinkle in a teaspoon
of flour and boil for 3 minutes; salt and pepper to taste. Spread
thin slices of buttered toast with this mixture, cover with bread
crumbs and a little grated Parmesan cheese✪ Kidney Toast. Put into a quick oven
for 10 minutes. — Mrs. C. J. Jeffries, Winnetka, 111.
LEMON TOAST.— Dip slices of bread into a cup of milk
which has been beaten up with the yolk of 2 eggs. Fry a light
COOK COUNTY COOK BOOK 149
brown. Take the whites of 2 eggs, beaten to a froth, add % cup
of sugar, the juice of ^ of a lemon and ^ cup of boiling water✪ Lemon Toast.
Pour over the toast and serve. — Mrs. C. J. Jeffries,^ Winnetka, 111.
Page 97 · 13 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
DIPPED TOAST.— Beat 2 eggs lightly, add 2 tablespoons of cream, 1 tablespoon of melted butter, a little pepper and salt. Slice bread thin and toast slightly. When this is done place all in a good sized dripping pan, and pour over the eggs, etc. Place on the top of stove to rebrown slightly, and serve. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.
EGG TOAST.— Make a batter with 2 eggs, J^ cup milk, and flour enough to make a stiff batter. Cut stale bread into thin slices, dip them into the batter and fry them brown in butter. This toast may be served with eggs prepared in any form. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
FRENCH TOAST.— Beat 2 eggs, salt, a cup of milk, and then dip thin slices of bread into this, plunge into hot butter, and fry. — Mrs. C. J. Jeffries, Winnetka, 111.
FRUIT TOAST.— Put a pt. of stemmed cherries into a kettle with Yz lb. of sugar and very little water. Stew the fruit tender and cover thin slices of buttered toast with the fruit and syrup, and set away on the ice until cold. — Mrs. C. J. Jeffries, Winnetka,
GERMAN TOAST.— Beat 1 egg well, mix with 1 cup milk; put butter in a frying-pan, dip bread in mixture, then fry in butter a light brown; serve warm. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
VARIATION I. — Cut slices of stale toast, dip in enough milk to soften, then dip in beaten egg, put in a pan with sufficient butter to brown. Serve. — Mrs. C. J. Jeffries, Winnetka, 111.
GRAPE TOAST. — Take grapes and squeeze each, putting pulp and skin together in saucepan, place on stove, add 2 tablespoons of sugar to a cup of fruit, and scald. Cut toast into thin slices and butter; strain the hot grapes over the buttered toast and serve. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.
HAM TOAST. — Toast and butter slices of bread, lay chopped boiled ham on, place in the oven for a few minutes. Beat up 6 eggs with milk, salt and pepper. Pour the eggs into a saucepan with a lump of butter and stir till thick, but do not boil. Put the ham on the toast on a platter, pour the eggs over and serve. — Mrs. C. J. Jeffries, Winnetka, 111.
KIDNEY TOAST.— Place in a pan chopped parsley, a little shallot and minced kidneys. Be sure to take off the outer skin and sinews of the kidneys before mincing them. Fry all in butter. Add a tablespoon of Worcestershire sauce, sprinkle in a teaspoon of flour and boil for 3 minutes; salt and pepper to taste. Spread thin slices of buttered toast with this mixture, cover with bread crumbs and a little grated Parmesan cheese. Put into a quick oven for 10 minutes. — Mrs. C. J. Jeffries, Winnetka, 111.
LEMON TOAST.— Dip slices of bread into a cup of milk which has been beaten up with the yolk of 2 eggs. Fry a light
brown. Take the whites of 2 eggs, beaten to a froth, add % cup of sugar, the juice of ^ of a lemon and ^ cup of boiling water. Pour over the toast and serve. — Mrs. C. J. Jeffries,^ Winnetka, 111.
Records on this page
Dipped ToastEgg ToastFrench ToastFruit ToastGerman ToastGrape ToastToastHam ToastHam ToastVariation I for Tomato ToastVariation II for Tomato ToastKidney ToastLemon Toast