TOAST AND CHEESE.— Cut a slice of bread half an inch thick ; toast it slightly on both sides, so as just to brown it. Cut a slice of good Cheshire cheese an inch thick ; place upon the toasted bread in a cheese toaster to toast. Season with salt, pepper, and mustard. — — Or, the cheese may be mixed with butter, yolk of egg, well mixed✪ Toast and Cheese, browned in a Dutch oven spread upon toast. TOAST and WATER.— Take a thin slice of bread, and toast it on both sides, until it is browned all over, not burnt ; put it into a jug, and pom- water over It from the tea kettle✪ Toast and Water. Let the water be In a boiling state. Cover the jug and let it cooL TOBACCO, British Herb. — This is made of coltsfoot and plantain leaves, with a smaller portion of sage, thyme, eyebright, rosemary, wood be- tony, and yarrow. TOFFY.— Butter, 2J ozs. ; sugar, 1 lb. ; melt and stir over the fire till it comes to the crackled degree. The addition of a little lemon juice greatly improves it. Some add ginger.✪ Toffy A nice toffy may be made as above, not boiled so much, by the addition of well strain- ed jelly, as apricot, currant, raspberry, strawberry, &c. Everton Toffy requires more but- ter. Some mix with the above Toffy blanched Almonds. See page 175. TOFFY. — To 1 lb. of raw sugar add 2 ozs. of butter. When boiled to the crackled degree, grain it, and pom it out in square tins, either oiled or buttered. TOLU LOZENGES. — They are good for Coughs. — Powdered sugar, 5 ozs. ; cream of tartar, \ oz. ; tincture of balsam of tolu, 1 £ dr. Mix well, and form into lozenges with 10 drops of laudanum, and a solution of gum 3xa.bic. TOMATO SAUCE.— Take 12 tomatoes, very red and ripe ; take off the stalks, take out the seeds, and press out the water. Put the expressed toma- toes into a stewpan with i| oz. of butter, a bay leaf, and a little thyme ; put it up- on a moderate fire ; stir it into a pulp ; put into it a good cullis, or the top of broth, which will be better. Rub it through a sieve, and put it into a stewpan with 2 spoonfuls of cullis : put in a little salt and cayenne✪ Tomato Sauce. TOMATO SAUCE.— Proceed as above with the seeds and water. Put them into a stewpan, with salt and cay- enne, and 3 table-spoonfuls of beef gravy. Set them on a slow stove for an horn, or till properly melted. Strain, and add a little good stock, and simmer a few minutes. TOMATOES, Stewed. — Pom boiling water over 12 peeled tomatoes ; cut them into a stew-pan, with bread crumbs, salt, pepper, butter, and a cooked onion. Simmer long. Add eggs before done. TON 389 TON TONGUE, to Boil. If the tongue be a dry one, steep in water aU night. Boil it 3 hours. If you prefer it hot, stick it with cloves. Clear off the scum, and add savoury herbs when it has boiled 2 hours ; but this is optional. Rub it over with the yolk of an egg ; strew over it bread crumbs ; baste it with butter✪ Tongue to Boil ; set it before the fire till it is of a light brown. When you dish it up, pour a little brown gravy, cr port wine sauce mixed the same way as for venison. Lay slices of currant jelly round it. TONGUE, to Eat Cold.— Sea- son with common salt and saltpetre, brown sugar, a little bay-salt, pepper, cloves, mace, and allspice, in fine pow- der, for a fortnight ; then take away the pickle, put the tongue into a small pan, and lay some butter on it ; cover it with brown crust, and bake slowly till so ten- der that a straw would go through it.

AI-modernized reading of the original text

TOAST AND CHEESE.— Cut a slice of bread half an inch thick ; toast it slightly on both sides, so as just to brown it. Cut a slice of good Cheshire cheese an inch thick ; place upon the toasted bread in a cheese toaster to toast. Season with salt, pepper, and mustard. — — Or, the cheese may be mixed with butter, yolk of egg, well mixed, browned in a Dutch oven spread upon toast. TOAST and WATER.— Take a thin slice of bread, and toast it on both sides, until it is browned all over, not burnt ; put it into a jug, and pour water over it from the tea kettle. Let the water be In a boiling state. Cover the jug and let it cooL TOBACCO, British Herb. — This is made of coltsfoot and plantain leaves, with a smaller portion of sage, thyme, eyebright, rosemary, wood betony, and yarrow. TOFFY.— Butter, 2 1/2 ozs. ; sugar, 1 lb. ; melt and stir over the fire till it comes to the crackled degree. The addition of a little lemon juice greatly improves it. Some add ginger. A nice toffy may be made as above, not boiled so much, by the addition of well strained jelly, as apricot, currant, raspberry, strawberry, &c. Everton Toffy requires more butter. Some mix with the above Toffy blanched Almonds. See page 175. TOFFY. — To 1 lb. of raw sugar add 2 ozs. of butter. When boiled to the crackled degree, grain it, and pom it out in square tins, either oiled or buttered. TOLU LOZENGES. — They are good for Coughs. — Powdered sugar, 5 ozs. ; cream of tartar, 1/2 oz. ; tincture of balsam of tolu, 1 1/2 dr. Mix well, and form into lozenges with 10 drops of laudanum, and a solution of gum arabic. TOMATO SAUCE.— Take 12 tomatoes, very red and ripe ; take off the stalks, take out the seeds, and press out the water. Put the expressed tomatoes into a stewpan with 1 1/2 oz. of butter, a bay leaf, and a little thyme ; put it upon a moderate fire ; stir it into a pulp ; put into it a good cullis, or the top of broth, which will be better. Rub it through a sieve, and put it into a stewpan with 2 spoonfuls of cullis : put in a little salt and cayenne. TOMATO SAUCE.— Proceed as above with the seeds and water. Put them into a stewpan, with salt and cayenne, and 3 table-spoonfuls of beef gravy. Set them on a slow stove for an horn, or till properly melted. Strain, and add a little good stock, and simmer a few minutes. TOMATOES, Stewed. — Pour boiling water over 12 peeled tomatoes ; cut them into a stew-pan, with bread crumbs, salt, pepper, butter, and a cooked onion. Simmer long. Add eggs before done. TON TON TONGUE, to Boil. If the tongue be a dry one, steep in water aU night. Boil it 3 hours. If you prefer it hot, stick it with cloves. Clear off the scum, and add savoury herbs when it has boiled 2 hours ; but this is optional. Rub it over with the yolk of an egg ; strew over it bread crumbs ; baste it with butter ; set it before the fire till it is of a light brown. When you dish it up, pour a little brown gravy, cr port wine sauce mixed the same way as for venison. Lay slices of currant jelly round it. TONGUE, to Eat Cold.— Season with common salt and saltpetre, brown sugar, a little bay-salt, pepper, cloves, mace, and allspice, in fine powder, for a fortnight ; then take away the pickle, put the tongue into a small pan, and lay some butter on it ; cover it with brown crust, and bake slowly till so tender that a straw would go through it.

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