MEAT TOAST. — Min-ce finely the remains of a cold roast, and mix with it 1 pt., including the gravy, 2 well-beaten eggs, 1 tablespoon of chopped parsley, 1 minced onion. Stir the mixture over a slow fire until it is thick. When cold spread it on pieces of toast, brush it over with a beaten ^gg. Strew bread crumbs on the top and bake in a moderate oven. Squeeze a little lemon juice over the toast. — Mrs. C. J. Jeffries, Winnetka, 111. MILK TOAST.— Put a qt. of milk over the fire and when it is pretty hot, add 1 tablespoon of flour, mix in a little 5alt in a cup of milk, add a piece of butter, stir constantly, until it boils. Toast 6 or 8 slices of bread. Dip a slice of toast in the boiling imilk, after lifting it to the back of the stove. Lay the toast in a dish and pour the contents of the saucepan over it; keep it cov- ered. Serve. — Mrs. C. J. Jeffries, Winnetka, 111. OYSTER TOAST.— Toast a slice of bread rather brown. Cut off the crust and butter lightly. Have the spider hot, and into it drop, 1 at a time, 6 or more fresh oysters. Turn and stir a little as the gravy collects; add pepper and salt. Cook about 2 or 3 minutes. Pour over the toast and serve immediately. Very ap- petizing for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PEACH TOAST.— Stew fresh peaches in small quantity of water, when tender rub through a colander, and if quite juicy set on back of stove and cook slowly until of the consistency of mar- malade. Add sugar and serve the same as prunes, on toast moist- ened with hot liquid. Canned peaches may be drained from their juice and prepared in same manner. Dried or evaporated peaches may also be used. In making dried peach dressing the flavor would be more delicate if ^ dried apples were used. Nice for invalids. — Mrs. Conklin, 914 N. 5th Ave., Ma>^wood, 111. PICKED-UP FISH ON TOAST.— Pick to shreds cold left- over fish. Heat in a skillet a little milk or cream, sufiicient to cover fish, and add a dash of salt, white pepper, and a small piece of butter and a little chopped parsley, add the fish, and serve on hot, ISO BREAD buttered whole wheat toast. — Mrs. C. Carson, 20S S. Sth Ave., May- wood, 111. SALMON TOAST.— ^Cut slices of bread, trim off the crusts, and toast. Butter and lay on each piece a thin slice of smoked salmon. Sprinkle with pepper, lay over a sheet of buttered paper, and place in hot oven for 5 minutes. — Mrs. C. J. Jeffries, Win- netka, III. SAUSAGE TOAST.— Fry 6 links of sausage; remove the skins, mix with a grating of cheese, and a tablespoon of mixed mustard; spread the mixture on hot buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. SHAD-ROE TOAST.— Throw the roe into boiling water, add a slice of onion and 1 teaspoon of salt; simmer gently for 20 min- utes, and drain. With a fork remove the membrane. Spread the roe on toasted bread; over the whole sprinkle the yolks of 2 hard- boiled eggs, crumbled fine. Lay over the whites, cut in rings. Serve hot. — ^Mrs. C. J. Jeffries, Winnetka, 111. TOAST. — Take eggs out of shell, keeping y^lk whole. Beat the whites to a stiff froth, lay the beaten whites around on squares of toast✪ Toasts in a ring, drop the yolks in center of white ring, salt and pepper, and put in hot oven a few minutes. Take from the stove, pour ♦over a little melted butter. — Eloise Jennings, Winnetka, 111.

AI-modernized reading of the original text

MEAT TOAST. — Min-ce finely the remains of a cold roast, and mix with it 1 pt., including the gravy, 2 well-beaten eggs, 1 tablespoon of chopped parsley, 1 minced onion. Stir the mixture over a slow fire until it is thick. When cold spread it on pieces of toast, brush it over with a beaten egg. Strew bread crumbs on the top and bake in a moderate oven. Squeeze a little lemon juice over the toast. — Mrs. C. J. Jeffries, Winnetka, 111. MILK TOAST.— Put a qt. of milk over the fire and when it is pretty hot, add 1 tablespoon of flour, mix in a little 5alt in a cup of milk, add a piece of butter, stir constantly, until it boils. Toast 6 or 8 slices of bread. Dip a slice of toast in the boiling milk, after lifting it to the back of the stove. Lay the toast in a dish and pour the contents of the saucepan over it; keep it covered. Serve. — Mrs. C. J. Jeffries, Winnetka, 111. OYSTER TOAST.— Toast a slice of bread rather brown. Cut off the crust and butter lightly. Have the spider hot, and into it drop, 1 at a time, 6 or more fresh oysters. Turn and stir a little as the gravy collects; add pepper and salt. Cook about 2 or 3 minutes. Pour over the toast and serve immediately. Very appetizing for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, PEACH TOAST.— Stew fresh peaches in small quantity of water, when tender rub through a colander, and if quite juicy set on back of stove and cook slowly until of the consistency of marmalade. Add sugar and serve the same as prunes, on toast moistened with hot liquid. Canned peaches may be drained from their juice and prepared in same manner. Dried or evaporated peaches may also be used. In making dried peach dressing the flavor would be more delicate if ^ dried apples were used. Nice for invalids. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PICKED-UP FISH ON TOAST.— Pick to shreds cold leftover fish. Heat in a skillet a little milk or cream, sufficient to cover fish, and add a dash of salt, white pepper, and a small piece of butter and a little chopped parsley, add the fish, and serve on hot, ISO BREAD buttered whole wheat toast. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. SALMON TOAST.— ^Cut slices of bread, trim off the crusts, and toast. Butter and lay on each piece a thin slice of smoked salmon. Sprinkle with pepper, lay over a sheet of buttered paper, and place in hot oven for 5 minutes. — Mrs. C. J. Jeffries, Winnetka, III. SAUSAGE TOAST.— Fry 6 links of sausage; remove the skins, mix with a grating of cheese, and a tablespoon of mixed mustard; spread the mixture on hot buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. SHAD-ROE TOAST.— Throw the roe into boiling water, add a slice of onion and 1 teaspoon of salt; simmer gently for 20 minutes, and drain. With a fork remove the membrane. Spread the roe on toasted bread; over the whole sprinkle the yolks of 2 hardboiled eggs, crumbled fine. Lay over the whites, cut in rings. Serve hot. — ^Mrs. C. J. Jeffries, Winnetka, 111. TOAST. — Take eggs out of shell, keeping y^lk whole. Beat the whites to a stiff froth, lay the beaten whites around on squares of toasts in a ring, drop the yolks in center of white ring, salt and pepper, and put in hot oven a few minutes. Take from the stove, pour ♦over a little melted butter. — Eloise Jennings, Winnetka, 111.

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ToastVariation I for Tomato ToastVariation II for Tomato ToastMeat ToastMilk ToastOyster ToastPeach ToastPicked-Up Fish on ToastSalmon ToastSausage ToastShad-Roe Toast

The Cook County cook book