A. Crisp and tender, so that the cream will just lie on the out-
side of it, and not soak through it like a pudding.
Q. How should the Toast Crumbs be served ?
A. In a dish by themselves, with a table-spoon to serve them.
Q. How should the Rare-bit be served?
A. The toast as the Milk Toast, with the dressing between the
slices ; the dressing will be thicker, and the cheese will make it look
tougher.
Q. How should the Water Toast be ?
A. Not too wet, and in an even pile.
Q. hi making aiiy kind of gravy or cream for toast, Welsh Rare-
bit, etc., how must it be to be right f
A. Smooth and free from lumps, and of the right thickness.
Q. What thickness should the dressing be ?
A. About as thick as cream — not as thick as condensed milk.
Q. What is used for thickening sauces and cream f
A. Flour, corn-starch, and eggs.
Q. How a.re they prepared ?
A. Flour is wet with a little cold water at first, and stirred free
from lumps, then a little more water is added to make it thinner.
Corn- starch is made in the same way, and when eggs are used for
thickening they are beaten with white and yelk together. Butter
and flour are sometimes rubbed together for sauce.
Q. When should the thickening be added to the sauce ?
A. When the sauce is at the boiling-point, set the saucepan
back from the fire, while adding the" thickening, stirring constantly.
Q. How long does it take to cook the thickening ?
A. Cook flour about five minutes. Corn-starch takes less time,
and when eggs are used they need constant watching.
Q. What will happen if you let thickening stand withotit stir-
ring, or put it in when the satice is too hot ?
A. It will be lumpy.
RECEIPTS.
MILK TOAST.
4 Slices of bread.
I Pint of milk.
I Table-spoon of flour.
^ Teaspoon of salt.
A little butter.
Cut bread in even slices✪ Water Toast one-third of an inch thick. . When toasted
and buttered, lay in a deep dish and pour the thickened milk over it,
WELSH RARE-BIT.
6 Slices of bread.
4 Table-spoons of grated cheese.
I Pint of milk.
X Teaspoon of salt.
I Egg-
yo. Table-spoon of flour.
Cut bread in even slices, toast, and place on a platter. The milk
should be ready for thickening when the toast is made. While thick-
ening, add an ^gg well beaten, cheese, and salt ; stir until the cheese
melts, pour over the toast, and serve.
QUEEN TOAST.
I Pint of milk.
I Egg.
I Table-spoon each of lard, sugar, and butter ; a little cinnamon.
Beat the egg, stir in the milk, lay the bread, cut in three-cornered
pieces, to soak. Put butter and lard in frying-pan, and, when hot, fry
the bread in this until brown on both sides. Serve with sugar and
cinnamon sprinkled between the slices.
WATER TOAST.
Cut bread in even slices, then toast ; dip in boiling salted water.
LESSON FIRST. 27
Cut small bits of butter, and lay on each slice ; when all are buttered
singly, pile, and put in the. oven for a few minutes.
TOAST CRUMBS.
Cut even slices of stale bread ; butter✪ Toast Crumbs, and cut in dice ; put them
in a pan, buttered side up, and brown in the oven.
Recapitulation of the Lesson.
MILK TOAST.
1 We cut our slices the same thickness to toast.
2 We put the milk into the saucepan.
3 We toast the bread.
4 We butter the' toast, and keep it warm.
5 We put the milk over to heat.
6 We rub the butter and flour together. ✪ Milk Toast
Page 6 · 8 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
A. Crisp and tender, so that the cream will just lie on the outside of it, and not soak through it like a pudding.
Q. How should the Toast Crumbs be served ?
A. In a dish by themselves, with a table-spoon to serve them.
Q. How should the Rare-bit be served?
A. The toast as the Milk Toast, with the dressing between the slices ; the dressing will be thicker, and the cheese will make it look tougher.
Q. How should the Water Toast be ?
A. Not too wet, and in an even pile.
Q. hi making aiiy kind of gravy or cream for toast, Welsh Rarebit, etc., how must it be to be right f
A. Smooth and free from lumps, and of the right thickness.
Q. What thickness should the dressing be ?
A. About as thick as cream — not as thick as condensed milk.
Q. What is used for thickening sauces and cream f
A. Flour, corn-starch, and eggs.
Q. How a.re they prepared ?
A. Flour is wet with a little cold water at first, and stirred free from lumps, then a little more water is added to make it thinner. Corn-starch is made in the same way, and when eggs are used for thickening they are beaten with white and yelk together. Butter and flour are sometimes rubbed together for sauce.
Q. When should the thickening be added to the sauce ?
A. When the sauce is at the boiling-point, set the saucepan back from the fire, while adding the" thickening, stirring constantly.
Q. How long does it take to cook the thickening ?
A. Cook flour about five minutes. Corn-starch takes less time, and when eggs are used they need constant watching.
Q. What will happen if you let thickening stand withotit stirring, or put it in when the satice is too hot ?
A. It will be lumpy.
MILK TOAST.
4 Slices of bread. I Pint of milk. I Table-spoon of flour. ^ Teaspoon of salt. A little butter.
Cut bread in even slices one-third of an inch thick. . When toasted and buttered, lay in a deep dish and pour the thickened milk over it,
WELSH RARE-BIT.
6 Slices of bread.
4 Table-spoons of grated cheese.
I Pint of milk.
X Teaspoon of salt.
I Egg. Table-spoon of flour.
Cut bread in even slices, toast, and place on a platter. The milk should be ready for thickening when the toast is made. While thickening, add an egg well beaten, cheese, and salt ; stir until the cheese melts, pour over the toast, and serve.
QUEEN TOAST.
I Pint of milk.
I Egg.
I Table-spoon each of lard, sugar, and butter ; a little cinnamon.
Beat the egg, stir in the milk, lay the bread, cut in three-cornered pieces, to soak. Put butter and lard in frying-pan, and, when hot, fry the bread in this until brown on both sides. Serve with sugar and cinnamon sprinkled between the slices.
WATER TOAST.
Cut bread in even slices, then toast ; dip in boiling salted water.
LESSON FIRST. 27
Cut small bits of butter, and lay on each slice ; when all are buttered singly, pile, and put in the. oven for a few minutes.
TOAST CRUMBS.
Cut even slices of stale bread ; butter, and cut in dice ; put them in a pan, buttered side up, and brown in the oven.
Recapitulation of the Lesson.
MILK TOAST.
1 We cut our slices the same thickness to toast.
2 We put the milk into the saucepan.
3 We toast the bread.
4 We butter the' toast, and keep it warm.
5 We put the milk over to heat.
6 We rub the butter and flour together.
Records on this page
Milk ToastWelsh Rare-bitWater ToastQueen ToastToast CrumbsToast CrumbsMilk ToastWater Toast