Some baker's bread can be bought at about half price, and when
made into a nice dish of Milk Toast, or Welsh Rare-bit, it is a very
inviting dish for supper.
Milk Toast to be nice must be crisp, brown, and tender, but
not so soft that the cream will soak into it ; and care should be
taken that the milk be in readiness when the toast is made, so
that the toast will not have time to steam before the milk is poured
over it.
The only difference between Milk Toast and Welsh Rai^e-bit is in
the dressing, which for the latter contains a little grated cheese and
an ^gg.
Gentlemen usually enjoy this dish, so if you are ever allowed to
prepare a dish for your father, and he enjoys cheese, suppose you try
this one.
Cream Dressing should not be quite so thick as condensed milk,
but a little thicker than common cream.
Corn-starch or flour may be used as thickening, and sometimes
we use an ^<g<g for the same purpose.
Eggs are also used to make food light and keep it from absorb-
ing fat.
When used to thicken, the whites and gold need not be separated.
They should be chopped rather than beaten.
24 LESSON FIRST.
When used to make your cooking light and puffy, the whites and
yelks should be beaten separately.
We beat them with long beats, so that the little cells may be filled
with air.
When sugar, or anything, is added, beat it in sideways with a
spoon, so that these air-cells may not be broken.
To make Water Toast the bread should be nicely browned, then
dipped quickly in salted water. Do not spread butter over it, but
place little bits to melt ; this prevents the toast being broken.
Queen Toast is made by soaking the slices in a very plain un-
cooked custard, and browning in a frying-pan. When served, sugar
and cinnamon are sprinkled between the slices as they are piled upon
the dish.
If you have a large family to toast for, you can get on faster if
you lay the slices on the rack in the oven to dry a little, while the first
pieces are being prepared.
Toast can be made over a clean grate fire, but it is nicer when held
before the fire.
In making toast for a sick person, never hold it over the fire, as it
is not nearly as delicate.
Toast Crumbs are made of buttered bread cut in very small
cubes, and placed in the oven to brown. These are very nice
served with soup, and it is a good way to use up very small pieces of
bread.
Stale Bread may be laid aside until thoroughly dried, then rolled
very fine. Put this into a wide-mouthed bottle into which 3^ou can
dip a spoon. This is useful in many ways, as in breading veal chops
or oysters.
In serving dry toast, the slices should not be piled one upon
another, but placed edgewise, as piling it makes it tough instead of
crisp, as the steam cannot escape when piled.
It is particularly useful to know how to make delicate toast, for
when it is nicely made it will tempt the appetite of any invalid.
Professor Chandler has stated that bread is more healthful when
toasted.
All of these things it is well to know, and that you may make
the best use of your knowledge is the wish of your friend and
teacher.
LESSON FIjRST. ' 2D
QUESTIONS.
Question. What is the nicest way of toasting f
Ansiver. Before the fire — not over it.
Q, How must toast be to be perfect f ✪ Milk Toast
Page 5 · 5 recipe records on this page
Presented as published in 1885. 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
Some baker's bread can be bought at about half price, and when made into a nice dish of Milk Toast, or Welsh Rare-bit, it is a very inviting dish for supper.
Milk Toast to be nice must be crisp, brown, and tender, but not so soft that the cream will soak into it ; and care should be taken that the milk be in readiness when the toast is made, so that the toast will not have time to steam before the milk is poured over it.
The only difference between Milk Toast and Welsh Rare-bit is in the dressing, which for the latter contains a little grated cheese and an egg.
Gentlemen usually enjoy this dish, so if you are ever allowed to prepare a dish for your father, and he enjoys cheese, suppose you try this one.
Cream Dressing should not be quite so thick as condensed milk, but a little thicker than common cream.
Corn-starch or flour may be used as thickening, and sometimes we use an egg for the same purpose.
Eggs are also used to make food light and keep it from absorbing fat.
When used to thicken, the whites and gold need not be separated. They should be chopped rather than beaten.
24 LESSON FIRST.
When used to make your cooking light and puffy, the whites and yelks should be beaten separately.
We beat them with long beats, so that the little cells may be filled with air.
When sugar, or anything, is added, beat it in sideways with a spoon, so that these air-cells may not be broken.
To make Water Toast the bread should be nicely browned, then dipped quickly in salted water. Do not spread butter over it, but place little bits to melt ; this prevents the toast being broken.
Queen Toast is made by soaking the slices in a very plain uncooked custard, and browning in a frying-pan. When served, sugar and cinnamon are sprinkled between the slices as they are piled upon the dish.
If you have a large family to toast for, you can get on faster if you lay the slices on the rack in the oven to dry a little, while the first pieces are being prepared.
Toast can be made over a clean grate fire, but it is nicer when held before the fire.
In making toast for a sick person, never hold it over the fire, as it is not nearly as delicate.
Toast Crumbs are made of buttered bread cut in very small cubes, and placed in the oven to brown. These are very nice served with soup, and it is a good way to use up very small pieces of bread.
Stale Bread may be laid aside until thoroughly dried, then rolled very fine. Put this into a wide-mouthed bottle into which 3^ou can dip a spoon. This is useful in many ways, as in breading veal chops or oysters.
In serving dry toast, the slices should not be piled one upon another, but placed edgewise, as piling it makes it tough instead of crisp, as the steam cannot escape when piled.
It is particularly useful to know how to make delicate toast, for when it is nicely made it will tempt the appetite of any invalid. Professor Chandler has stated that bread is more healthful when toasted.
All of these things it is well to know, and that you may make the best use of your knowledge is the wish of your friend and teacher.
LESSON FIRST. 25
Question. What is the nicest way of toasting f
Ansiver. Before the fire — not over it.
Q, How must toast be to be perfect f
Records on this page
Milk ToastWelsh Rare-bitWater ToastQueen ToastToast Crumbs