BEEF TONGUE TOAST.— Grate a boiled tongue, mix pars-
ley, salt and pepper with it, and make a paste by adding the yolks
of eggs✪ Beef Tongue Toast. Keep it hot, but not boiling; sprinkle thinly on toast,
grate cracker crumbs over and set it in the oven till ready. — Mrs.
C. J. Jeffries, Winnetka, 111.
BERRY TOAST.— Canned strawberries, blueberries and
blackberries may be used for the following: Turn a can of berries
into a colander over an earthern dish, to separate the juice from
berries. Put juice in porcelain kettle, heat to boiling, thicken to a
"cream with flour rubbed smooth in a little water, a tablespoon of
flour to a pt. of juice✪ Berry Toast. Add the berries and boil up just enough to
cook flour and heat the berries; serve hot. Moisten toast with hot
cream, or a little heated juice. The fruit may be heated and poured
over dry toast without thickening, or it may be rubbed through a
colander, as for iapricot toast. Suitable for an invalid. — Mrs. Conk-
lin, 914 N. Sth Ave., Maywood, 111.
VARIATION I.— Take fresh berries and mash well. Add
sugar to sweeten, and serve as a dressing on toast, moistened with
hot liquid. Dainty for an invalid. — Mrs. Conklin, 914 N. 5th Ave.,
Ma3rwood, 111.
BRAINS ON TOAST.— Scald and blanch the brains, beat
smooth, add 3 eggs, and beat hard. Have ready a tablespoon of
butter in a frying-pan, hissing hot; turn in the mixture and stir
steadily for 3 minutes. Serve upon rounds of toast✪ Brains on Toast. Appetizing
for an invalid. — Mrs. May C. May, Mayfair, 111.
CAVIAR ON TOAST.— Put into a saucepan 2 tablespoons of
caviar and 1 of cream; heat 2 minutes, stirring carefully. Pour
this mixture over thin slices of white bread✪ Caviar on Toast. Serve hot. — Mrs. C.
J. Jeffries, Winnetka, 111.
COOK COUNTY COOK BOOK 147
CODFISH ON TOAST — Slice an onion and fry in an oz. of
butter. Add small quantity of fresh fish with water to cover. Add
3 sliced tomatoes, and a little cayenne, cook 5/$ to ^ of an hr.
Pour it over buttered toast✪ Codfish on Toast. — Mrs. C. J. Jeffries, Winnetka, 111.
CREAM TOAST MADE OF BROWN BREAD.— Toast 5^
doz. or more slices of entire wheat or graham bread. Make a
cream sauce of 1 pt. of cream and milk, mixed, a lump of butter and
a pinch of salt. Put into a granite pan and let come to a boil. Stir a
little flour✪ Cream Toast Made of Brown Bread, first stirred to a cream, with a little cold milk, when it
boils drop in the toast, 1 piece at a time. Let simmer a couple of
minutes, and serve. — Mrs. C. J. Jeffries, Winnetka, 111.
CREAM TOAST.— Use good graham or whole wheat toast.
Have a pt. of thin, sweet cream scalding hot, salt a little and moist-
en toast, pack in a hot dish, cover tightly and serve. Tasty for
an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
CREAM TOAST WITH POACHED EGG.— Prepare cream
toast as previously directed, and serve hot with a well-poached
egg on each slice. Suitable for an invalid. — Mrs. Conklin, 914 N.
5th Ave., Maywood, 111.
DEVILED TOAST.— Toast sliced whole wheat or brown
bread 1 day or so old. To every tablespoon of butter add ^ tea-
spoon each of dry mustard and paprika, and 8 drops of onion
juice. Spread over the toast, sprinkle with a little grated cheese✪ Deviled Toast,
and set in a hot oven for 3 minutes. — Mrs. C. J. Jeffries, Win-
netka, 111.
Page 96 · 9 recipe records on this page
Presented as published in 1912. 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
BEEF TONGUE TOAST.— Grate a boiled tongue, mix parsley, salt and pepper with it, and make a paste by adding the yolks of eggs. Keep it hot, but not boiling; sprinkle thinly on toast, grate cracker crumbs over and set it in the oven till ready. — Mrs. C. J. Jeffries, Winnetka, 111.
BERRY TOAST.— Canned strawberries, blueberries and blackberries may be used for the following: Turn a can of berries into a colander over an earthern dish, to separate the juice from berries. Put juice in porcelain kettle, heat to boiling, thicken to a "cream with flour rubbed smooth in a little water, a tablespoon of flour to a pt. of juice. Add the berries and boil up just enough to cook flour and heat the berries; serve hot. Moisten toast with hot cream, or a little heated juice. The fruit may be heated and poured over dry toast without thickening, or it may be rubbed through a colander, as for apricot toast. Suitable for an invalid. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.
VARIATION I.— Take fresh berries and mash well. Add sugar to sweeten, and serve as a dressing on toast, moistened with hot liquid. Dainty for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
BRAINS ON TOAST.— Scald and blanch the brains, beat smooth, add 3 eggs, and beat hard. Have ready a tablespoon of butter in a frying-pan, hissing hot; turn in the mixture and stir steadily for 3 minutes. Serve upon rounds of toast. Appetizing for an invalid. — Mrs. May C. May, Mayfair, 111.
CAVIAR ON TOAST.— Put into a saucepan 2 tablespoons of caviar and 1 of cream; heat 2 minutes, stirring carefully. Pour this mixture over thin slices of white bread. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111.
CODFISH ON TOAST — Slice an onion and fry in an oz. of
butter. Add small quantity of fresh fish with water to cover. Add 3 sliced tomatoes, and a little cayenne, cook 5/8 to 3/4 of an hr. Pour it over buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111.
CREAM TOAST MADE OF BROWN BREAD.— Toast 5^ doz. or more slices of entire wheat or graham bread. Make a cream sauce of 1 pt. of cream and milk, mixed, a lump of butter and a pinch of salt. Put into a granite pan and let come to a boil. Stir a little flour, first stirred to a cream, with a little cold milk, when it boils drop in the toast, 1 piece at a time. Let simmer a couple of minutes, and serve. — Mrs. C. J. Jeffries, Winnetka, 111.
CREAM TOAST.— Use good graham or whole wheat toast. Have a pt. of thin, sweet cream scalding hot, salt a little and moisten toast, pack in a hot dish, cover tightly and serve. Tasty for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
CREAM TOAST WITH POACHED EGG.— Prepare cream toast as previously directed, and serve hot with a well-poached egg on each slice. Suitable for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
DEVILED TOAST.— Toast sliced whole wheat or brown bread 1 day or so old. To every tablespoon of butter add ^ teaspoon each of dry mustard and paprika, and 8 drops of onion juice. Spread over the toast, sprinkle with a little grated cheese, and set in a hot oven for 3 minutes. — Mrs. C. J. Jeffries, Winnetka, 111.
Records on this page
Beef Tongue ToastBerry ToastBrains on ToastCaviar on ToastCodfish on ToastCream Toast Made of Brown BreadCream ToastCream Toast with Poached EggDeviled Toast