The Cook County cook book

TOAST A LA DUCHESSE.— Beat 1 egg, a cup of milk and a little salt and sugar together. Soak stale bread into this mixture, and put on a grid-iron or toaster. Butter the slices, and serve with jelly. — Mrs. C, J. Jeffries, Winnetka, 111. TOAST AU GRATIN.— Toast circular pieces of bread, pouring a little hot water over to keep them soft. Butter and grate over some English dairy cheese. Put in the oven to brown, and serve very hot. — Mrs. C. J. Jeffries, Winnetka, 111. TOAST FOR GAME.— Toast slices of bread ^ of an inch thick, till browned on both sides. Cut off the crust, hold the bread over a bowl of boiling water for a minute to imbibe the steam, butter well. Soak them in the dripping in a pan under the birds, and when these are ready, serve them upon it. — Mrs. C. J. Jeffries, Winnetka, 111. TOMATO TOAST.— Moisten slices of toast and serve with a dressing prepared by heating a pt. of strained, stewed tomatoes to boiling, and thickened with a tablespoon of cornstarch or flour, rubbed smooth in a little cold water. Season with salt and Yz cup hot cream. Cream may be omitted. Dainty for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — Stew 1 pt. of ripe tomatoes, season with salt and pepper, a little butter and a teaspoon of sugar. Scald Yz cup of cream, and add. Pour the cream and tomatoes over toasted bread. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION II. — Pare and arrange 6 tomatoes on a buttered pan, sprinkle over some fine bread crumbs, J^ teaspoon of salt, pepper, 1 tablespoon of butter, dotted on top, and bake in a hot oven 20 minutes. Serve on hot buttered toast. Pour the gravy in the dish over all. — Mrs. C. J. Jeffries, Winnetka, 111. TOAST WITH SARDINES.— Scrape and bone sardines, lay them on a plate; sprinkle with lemon juice and a little cayenne pepper. Stand them in the stove until thoroughly hot. Lay the sardines on slices of toast. — Mrs. C. J. Jeffries, Winnetka, 111. TONGUE TOAST.— Mince fine cold, boiled tongue, mix it with cream; to every y^ pt. of the mixture allow the well-beaten yolks of 2 eggs; place over the fire and let it simmer a minute or two. Pour the mixture over buttered toast on a hot dish. Serve hot. — Eloise Jennings, Winnetka, 111. ZWIEBACK. — Use good, whole wheat or graham fermented bread, cut in uniform slices, not more than a J^ inch thick, divide each slice in halves, place on perforated tins and bake or toast in a slow oven for a J^^hr. or longer, until evenly browned. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. CROUTONS.— Cut stale bread into dice less than J^ an inch square; fry in hot dripping or butter to a delicate brown; take up with a split spoon and shake free of fat in a colander. — Mrs. Frank Mullins, Franklin, 111. VARIATION I. — Butter bread on the loaf; cut in slices ^ an inch thick, cut off crusts, cut in strips and brown in the oven. Serve with soup. — Mrs. A. C. Christy, Glen View, 111. CHEESE CROUTONS.— Pass 2 oz. of flour, J4 teaspoon of baking powder, and % teaspoon of salt through a sieve. Rub in ^ oz. of butter and j>^ oz. of grated cheese. Add 1 teaspoon of water, gradually, and mix until smooth. Roll out on a floured board to about % inch in thickness. Cut into fancy shapes, place on a buttered tin, and bake for 10 or 15 minutes. — Mrs. May C. May, Mayfair, 111.