Cream Toast — Scald but do not boil one quart milk, salted, and
thicken with two tablespoons flour or one of corn starch ; add two
tablespoons butter and the whipped whites of three eggs or a mil of
cream. Boil up once and pour over the toast, lifting each lower
slice so that the mixture may penetrate them. The slices of toast✪ Cream Toast
should first be dipped into a shallow dish of hot water into which a
tablespoon of butter has been melted. Excellent without the egg or
creffm.
Chicken Toast — Prepare the meat as for beefsteak toast, using
with or instead of cream or milk the gravy from the chicken when
you have it. Delicious.
CodAsh Toast — Make a codfish cream as given in "Fish Reci-
pes" and pour over slices of nicely buttered toast. Chipped dried
beef may be served in same way.
52 TOAST.
Dry Toast. — After bread dough has been prepared for biscuits
by adding egg, butter and sugar, make into long, narrow loaves,
place in pan, let rise and bake. Day after baking slice thin, put in
large baking pan and brown in oven, turning and browning other
side. A quantity can be browned, or^ brown as needed each day.
Serve with soup, or very nice broken in milk, tea or coffee.
Egq Toast. — Break eggs in sufficient boiling hot (but not really
boiling) watei' to cover them, slightly salted. Simmer gently until
the eggs are delicately cooked, or until the yolks are covered with a
white film. Take them up with a skimmer, and lay each on a slice
of buttered toast, previously dipped in salted hot water. Butter and
pepper may be added at table, and eat with Worcestershire sauce.
This is an unexcelled breakfast dish.
Excellent Toast. — Cut slices of a uniform thickness of half ^n
inch ; move around over a brisk fire, to have all parts toasted alike ;
keep only so near the coals that the pieces will oe heated througn
when both sides are well browned. If the slightest point is blacken-
ed or charred, scrape it off or it will spoil the flavor of the whole.
If covered with an earthen bowl, it will keep both warm and moist.
A clean towel or napkin will answer if it is to go at once to the table.
Stale bread may be used for milk-toast ; sour bread may be improv-
ed by toasting it through, but sweet, light bread, only a day old or
less, makes the best toast.
French Toast — Add to one-half pint sweet milk two table-
spoons sugar, a little salt and a well-beaten egg ; dip in this slices of
bread✪ French Toast (if ary, let it soak a minute J, fry on a buttered griddle until it
is a light brown on each side ; spnnkle with sugar and serve. This
is a good way to use dry bread.
Lemon Toast. — Into three cups sweet milk stir the well-beaten
yolks of six eggs. Dip slices of bread into the mixture and fry in
butter to a delicate brown ; froth the whites of the eggs, add a large
cup white sugar, two cups boiling water, and the juice and a little of
the grated rind of two lemons✪ Lemon Toast. Four this juice over the toast and
you have a delicious supper dish.
Mennonite Toast — Beat up three eggs well, add a pint sweet
milk and a pinch salt ; cut slices an inch thick from a loaf bafter's
bread, remove crust, dip slices into the eggs and milk, fry like dough-
nuts in very hot lard or drippings, till a delicate brown, butter and
sprinkle with powdered sugar, and serve hot.
Page 40 · 3 recipe records on this page
Presented as published in 1890. 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
Cream Toast — Scald but do not boil one quart milk, salted, and thicken with two tablespoons flour or one of corn starch ; add two tablespoons butter and the whipped whites of three eggs or a gill of cream. Boil up once and pour over the toast, lifting each lower slice so that the mixture may penetrate them. The slices of toast should first be dipped into a shallow dish of hot water into which a tablespoon of butter has been melted. Excellent without the egg or cream.
Chicken Toast — Prepare the meat as for beefsteak toast, using with or instead of cream or milk the gravy from the chicken when you have it. Delicious.
Codfish Toast — Make a codfish cream as given in "Fish Recipes" and pour over slices of nicely buttered toast. Chipped dried beef may be served in same way.
Dry Toast. — After bread dough has been prepared for biscuits by adding egg, butter and sugar, make into long, narrow loaves, place in pan, let rise and bake. Day after baking slice thin, put in large baking pan and brown in oven, turning and browning other side. A quantity can be browned, or brown as needed each day. Serve with soup, or very nice broken in milk, tea or coffee.
Egq Toast. — Break eggs in sufficient boiling hot (but not really boiling) water to cover them, slightly salted. Simmer gently until the eggs are delicately cooked, or until the yolks are covered with a white film. Take them up with a skimmer, and lay each on a slice of buttered toast, previously dipped in salted hot water. Butter and pepper may be added at table, and eat with Worcestershire sauce. This is an unexcelled breakfast dish.
Excellent Toast. — Cut slices of a uniform thickness of half ^n inch ; move around over a brisk fire, to have all parts toasted alike ; keep only so near the coals that the pieces will be heated through when both sides are well browned. If the slightest point is blackened or charred, scrape it off or it will spoil the flavor of the whole. If covered with an earthen bowl, it will keep both warm and moist. A clean towel or napkin will answer if it is to go at once to the table. Stale bread may be used for milk-toast ; sour bread may be improved by toasting it through, but sweet, light bread, only a day old or less, makes the best toast.
French Toast — Add to one-half pint sweet milk two tablespoons sugar, a little salt and a well-beaten egg ; dip in this slices of bread (if dry, let it soak a minute J, fry on a buttered griddle until it is a light brown on each side ; sprinkle with sugar and serve. This is a good way to use dry bread.
Lemon Toast. — Into three cups sweet milk stir the well-beaten yolks of six eggs. Dip slices of bread into the mixture and fry in butter to a delicate brown ; froth the whites of the eggs, add a large cup white sugar, two cups boiling water, and the juice and a little of the grated rind of two lemons. Pour this juice over the toast and you have a delicious supper dish.
Mennonite Toast — Beat up three eggs well, add a pint sweet milk and a pinch salt ; cut slices an inch thick from a loaf baker's bread, remove crust, dip slices into the eggs and milk, fry like doughnuts in very hot lard or drippings, till a delicate brown, butter and sprinkle with powdered sugar, and serve hot.
Records on this page
Cream ToastFrench ToastLemon Toast