Arrowroot Cream Toast.- -First put into a double boiler a scant pinl
of rich milk and a teaeupful of cream; let it come to the boiling point,
tlien add a large tablespoonful of fresh butter and a tablespoonful of
arrowroot wetted in a little milk or cream ; season to taste with salt, and
lijt it boil up. Toast light slices of bre.id, browning evenly. Put two
slices at a lime into the sauce, and as soon as they soften all through,
which will only take a short time, put in a covered dish kept hot. Pour
a little sauce over each layer, and serve the toast while very hot.
Golden Cream Toast.— Cut slices of stale bread into diamonds and
toast to a pale brown, drying slightly in the oven before browning. Make
a rich white sauce of a pint of milk, three tablespoonfuls of butter, two
tablespoonfuls of flour✪ Anchovy Toast, half a teaspoonful of salt, a dusting of mace and
a light dusting of pepper. Cook until smooth, add the grated yolks
of three hard-boiled eggs and pour over the toasted bread.
Baked Toast. — Prepare toast in the ordinary way, and, as each slice
is ready, dip quickly into a pan of boiling water slightly salted, then
pack into a baking dish, sprinkle well with salt, and cover deep with
boiling milk✪ Baked Toast. Bake in a dish, closely covered, for 15 minutes, and serve.
The toast should have absorbed all the liquid without getting dry. If
you can spare three or four tablespoonfuls of cream, heat, and pour over
the surface just before sending to the table. The baking lends smooth-
ness and richness to this dish not to be found in milk toast prepared in
the usual way.
Bread Croquettes.-^Rub the inside of a loaf of stale bread through
a colander, then measure. To one good quart add one pint of milk and
heat over the fire in a double boiler. As soon as it reaches the scalding
point take it off, let stand for a moment, then add one-half of a cupful
of cleaned, currants, two tablespoonfuls of chopped citron, one-half of a
teaspoonful of cinnamon, two tablespoonfuls of chopped almonds and
the beaten yolks of two raw eggs✪ Bread Croquettes. Return to the fire and stir and cook
for two minutes, then turn out on a greased dish and set aside until cold.
Form carefully into small cylinders, dip each in egg, roll in fine dried
crumbs and fry golden brown in hot fat. Serve with a foamy sauce.
IM THE RURAL COOK BOOK.
Cheese Pie. — Cut bread into one-third inch slices, cutting each slice in
half. Butter a shallow bakiy dish, put in a layer of bread, then a layer
of soft mild cheese, cut in one-eighth inch slices, and sprinkled with salt
and paprika or pepper. Beat two eggs slightly and add one cup of milk✪ Cheese Pie.
Pour over the bread and bake until the cheese is soft, which will take
about 30 minutes.
HuUed Corn au Gratin. — For one quart of hulled corn prepare a pint
of rich cream sauce, flavoring it with Worcestershire sauce or other
condiments to make it piquant. Put the sauce and corn in a baking dish
or individual ramekins in alternate layers, sprinkle the top with grated
cheese and a dusting of paprika✪ Hulled Corn au Gratin, and bake until well browned on top.
Page 143 · 8 recipe records on this page
Presented as published in 1907. 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
Arrowroot Cream Toast.- -First put into a double boiler a scant pinl of rich milk and a teacupful of cream; let it come to the boiling point, then add a large tablespoonful of fresh butter and a tablespoonful of arrowroot wetted in a little milk or cream ; season to taste with salt, and let it boil up. Toast light slices of bread, browning evenly. Put two slices at a lime into the sauce, and as soon as they soften all through, which will only take a short time, put in a covered dish kept hot. Pour a little sauce over each layer, and serve the toast while very hot.
Golden Cream Toast.— Cut slices of stale bread into diamonds and toast to a pale brown, drying slightly in the oven before browning. Make a rich white sauce of a pint of milk, three tablespoonfuls of butter, two tablespoonfuls of flour, half a teaspoonful of salt, a dusting of mace and a light dusting of pepper. Cook until smooth, add the grated yolks of three hard-boiled eggs and pour over the toasted bread.
Baked Toast. — Prepare toast in the ordinary way, and, as each slice is ready, dip quickly into a pan of boiling water slightly salted, then pack into a baking dish, sprinkle well with salt, and cover deep with boiling milk. Bake in a dish, closely covered, for 15 minutes, and serve. The toast should have absorbed all the liquid without getting dry. If you can spare three or four tablespoonfuls of cream, heat, and pour over the surface just before sending to the table. The baking lends smoothness and richness to this dish not to be found in milk toast prepared in the usual way.
Bread Croquettes.— Rub the inside of a loaf of stale bread through a colander, then measure. To one good quart add one pint of milk and heat over the fire in a double boiler. As soon as it reaches the scalding point take it off, let stand for a moment, then add one-half of a cupful of cleaned, currants, two tablespoonfuls of chopped citron, one-half of a teaspoonful of cinnamon, two tablespoonfuls of chopped almonds and the beaten yolks of two raw eggs. Return to the fire and stir and cook for two minutes, then turn out on a greased dish and set aside until cold. Form carefully into small cylinders, dip each in egg, roll in fine dried crumbs and fry golden brown in hot fat. Serve with a foamy sauce.
Cheese Pie. — Cut bread into one-third inch slices, cutting each slice in half. Butter a shallow baking dish, put in a layer of bread, then a layer of soft mild cheese, cut in one-eighth inch slices, and sprinkled with salt and paprika or pepper. Beat two eggs slightly and add one cup of milk. Pour over the bread and bake until the cheese is soft, which will take about 30 minutes.
Hulled Corn au Gratin. — For one quart of hulled corn prepare a pint of rich cream sauce, flavoring it with Worcestershire sauce or other condiments to make it piquant. Put the sauce and corn in a baking dish or individual ramekins in alternate layers, sprinkle the top with grated cheese and a dusting of paprika, and bake until well browned on top.
Records on this page
Welsh CustardsAnchovy ToastArrowroot Cream ToastGolden Cream ToastBaked ToastBread CroquettesCheese PieHulled Corn au Gratin