Milk Toast. — (1) Toast slices of stale bread to a delicate
colour ; meantime heat to the boiling-point sufficient Milk
to saturate the toast, adding 2 table-spoonfuls of butter
to each pint of Milk. When the Milk boils, pour it over
the toast, and serve hot at once. The boiling Milk may
be thickened with a little flour or cornflour.
(2) French Style. — Cut some slices about Jin. thick
off a stale loaf, trim off all the crusts, and lay the slices
on a deep dish. Beat an egg up in J pint of Milk, mix in
1 saltspoonful of salt✪ Milk Soup with Egg, and pour it over the bread. Butter
a gridiron, lay the slices carefully on it before they
are too soft, put them over a clear lire, and brown nicely
on both sides. When ready, spread the toast with butter,
put it on a hot dish on which lias been spread a folded
napkin or an ornamental dish-peper, and serve without
delay.
Sour-Milk Biscuits. — Mix 1 teaspoonful each of salt and
bicarbonate of soda with lqt. of sifted flour; rub loz. of
Fig. 1180. Sour-Milk Biscuits.
butter in with the flour till quite smooth, then mix in
gradually 1 pint of thick sour Milk, using a broad knife
and moistening a small part of the flour only with each
addition of the Milk. When the dough is stiff enough to
be handled, not kneaded, cut it through with the douglnknife ;
it should look spongy in the cuts if properly mixed, and seem
full of air. Dust plenty of flour over a paste-board or table,
put the dough on it, and toss it about with a knife till
well floured ; roll the dough quickly and lightly till Jin.
in thickness, then cut it into rounds. Butter a baking-tin,
put the rounds on it, and bake in a quick oven. Sec
.Fig. 1180.
Sour-Milk Brown Bread. — Mix 1 pint of corn-meal with
an equal quantity of fine flour, add 1 teaspoonful each of
bicarbonate of soda and salt, and sift and mix altogether ;
pour in slowly 1 pint of sour Milk and 1 breakfast-cupful
of molasses or treacle, and beat well. If not moist enough
to pour, add a little warm water. Pour it into a well-
greased mould to two-thirds the height of the mould, and
cover with a tight-fitting lid also greased. Steam it for
three hours in a steamer, or put the mould in a saucepan
half-full of water. Keep the water simmering, and as it
boils away replenish to keep it at the same level. Remove
the cover, and place the mould in the oven for fifteen
minutes to dry the crust.
Thickened Milk. — (1) Put 1 pint of Milk into a saucepan
and boil it together with a small piece of lemon-peel.
Mix 1 table-spoonful of wheat flour to a smooth paste with
a small quantity of water, then stir it in the boiling Milk,
and continue stirring till it thickens. The .above mixture
can lie served either with sugar or treacle, according to taste✪ Thickened Milk (1).
(2) Beat up an egg in a basin, and pour over it 1 break-
fast-cupful of boiling Milk ; add a little vanilla, nutmeg,
or lemon-peel to flavour✪ Thickened Milk (2) it, and when quite cold put it in
a glass, and serve.
MILKWEED. — A term applied to plants of the
genera. A sclepias and Acerates. Their steins abound in a
warm-tasting sweet milky juice, which makes them a
favourite for salads in America, where they grow wild.
The following is a good receipt : ✪ Milkweed
Page 534 · 7 recipe records on this page
Presented as published in 1892. 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
Milk Toast. — (1) Toast slices of stale bread to a delicate colour ; meantime heat to the boiling-point sufficient Milk to saturate the toast, adding 2 table-spoonfuls of butter to each pint of Milk. When the Milk boils, pour it over the toast, and serve hot at once. The boiling Milk may be thickened with a little flour or cornflour.
(2) French Style. — Cut some slices about Jin. thick off a stale loaf, trim off all the crusts, and lay the slices on a deep dish. Beat an egg up in J pint of Milk, mix in 1 saltspoonful of salt, and pour it over the bread. Butter a gridiron, lay the slices carefully on it before they are too soft, put them over a clear fire, and brown nicely on both sides. When ready, spread the toast with butter, put it on a hot dish on which lias been spread a folded napkin or an ornamental dish-paper, and serve without delay.
Sour-Milk Biscuits. — Mix 1 teaspoonful each of salt and bicarbonate of soda with lqt. of sifted flour; rub loz. of
Fig. 1180. Sour-Milk Biscuits.
butter in with the flour till quite smooth, then mix in gradually 1 pint of thick sour Milk, using a broad knife and moistening a small part of the flour only with each addition of the Milk. When the dough is stiff enough to be handled, not kneaded, cut it through with the dough-knife ; it should look spongy in the cuts if properly mixed, and seem full of air. Dust plenty of flour over a paste-board or table, put the dough on it, and toss it about with a knife till
well floured ; roll the dough quickly and lightly till Jin. in thickness, then cut it into rounds. Butter a baking-tin, put the rounds on it, and bake in a quick oven. Sec .Fig. 1180.
Sour-Milk Brown Bread. — Mix 1 pint of corn-meal with an equal quantity of fine flour, add 1 teaspoonful each of bicarbonate of soda and salt, and sift and mix altogether ; pour in slowly 1 pint of sour Milk and 1 breakfast-cupful of molasses or treacle, and beat well. If not moist enough to pour, add a little warm water. Pour it into a well-greased mould to two-thirds the height of the mould, and cover with a tight-fitting lid also greased. Steam it for three hours in a steamer, or put the mould in a saucepan half-full of water. Keep the water simmering, and as it boils away replenish to keep it at the same level. Remove the cover, and place the mould in the oven for fifteen minutes to dry the crust.
Thickened Milk. — (1) Put 1 pint of Milk into a saucepan and boil it together with a small piece of lemon-peel. Mix 1 table-spoonful of wheat flour to a smooth paste with a small quantity of water, then stir it in the boiling Milk, and continue stirring till it thickens. The above mixture can lie served either with sugar or treacle, according to taste.
(2) Beat up an egg in a basin, and pour over it 1 breakfast-cupful of boiling Milk ; add a little vanilla, nutmeg, or lemon-peel to flavour it, and when quite cold put it in a glass, and serve.
MILKWEED. — A term applied to plants of the genera. A sclepias and Acerates. Their steins abound in a warm-tasting sweet milky juice, which makes them a favourite for salads in America, where they grow wild. The following is a good receipt :
Records on this page
Milk Soup with EggSour-Milk BiscuitsSour-Milk Brown BreadMilk ToastThickened Milk (1)Thickened Milk (2)Milkweed