Petltes Cronstades of Bread. — Procure 1 large long-shaped
loaf of bread 2 days old, cut from the middle 3 even slices ly^ inch
in thickness ; then cut with a 2Ys-inch cutter 2 rounds out of each
slice of bread. Make on top of each slice with a pointed knife a
round incision Y4 inch from the edge to form the cover ; brush the
croustades over with melted butter, set in a shallow pan, and bake
to a handsome golden color in a hot oven. Remove from the oven,
scoop out the insides with a small spoon, and fill the croustades with
any kind of salpicon or kidney saut6.
Canapes of Bread. — Cut from the middle of a long loaf of
stale bread 3 lYs-inch-thick slices, out each lengthwise into 2 pieces
4 inches long and 2 inches wide, pare neatly and round the comers ;
then make with a small pointed knife a circular incision on top of
each 1^/4 inch from the edge. Spread the canapes over with a
little soft butter, set on a baking sheet, and bake in a hot oven to a
fine golden color. Take them from the oven, remove the bread
where the incision was made, hoUow the crust out with a spoon, and
use for serving small-boned reed birds, lark, and game fillets.
Bread Grotitons. — Gut several slices from a stale loaf of baker's
bread Vt inch in thickness, cut them with a cutter either into heart,
round, or oval shapes, brush over with melted butter, lay on a tin
pan, and bake to a fine golden color in a hot oven ; remove and use
them for garnishing.
Grust h la Dnchesse. — Cut the rind in large sheets from a
Vienna loaf of bread, then cut the crust with a small cutter into
small round pieces, lay the pieces on a baking tin, and bake a few
minutes in the oven ; then serve with soup.
628 WCB, HOMINY, AND BREAD CROUSTADBa
Border of Crofttons. — Cot some slices from a 2-da78'-old loaf
of bread, the slices with a cutter into round pieces, then each round
piece into half, and spread thinly with butter on both sides. Lay
them in a tin pan and bake in a hot oven to a fine golden color on
both sides. Remove, and when cold fasten them with a paste made
of white of egg and flour in a circle around the dish, one overlap-
ping the other. Place the dish for a few minutes in the oven, then
remove and serve. The bread may be cut in different ways to suit
the fancy, like half moons, round or oval shapes, pointed or square.
Hominy^ Boiled. — Place 1 quart of boiling water in a sauce-
pan over the fire, add 1 teaspoonful salt; mix 1 cupful hominy✪ Hominy, Boiled
with 1 cupful cold water, stir it into the boiling water, cook slowly
30 minutes, stirring often. Serve for breakfast.
Hominy^ Fi*ied. — Boil 1 cupful hominy as in foregoing recipe ;
rinse out a dish with cold water, pour in the hominy, and set aside.
When perfectly cold cut into slices, dip in beaten egg, and cover
with bread crumbs, then fry in hot fat light brown on both sides.
Serve for breakfast or use for garnishing wild ducks. It may also
be cut into heart shapes, half moons, or round shapes.
CHEESE DISHES. ✪ Cheese Soufflé
Page 352 · 3 recipe records on this page
Presented as published in 1914. 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
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Petltes Cronstades of Bread. — Procure 1 large long-shaped
loaf of bread 2 days old, cut from the middle 3 even slices ly^ inch
in thickness ; then cut with a 2Ys-inch cutter 2 rounds out of each
slice of bread. Make on top of each slice with a pointed knife a
round incision Y4 inch from the edge to form the cover ; brush the
croustades over with melted butter, set in a shallow pan, and bake
to a handsome golden color in a hot oven. Remove from the oven,
scoop out the insides with a small spoon, and fill the croustades with
any kind of salpicon or kidney saut6.
Canapes of Bread. — Cut from the middle of a long loaf of
stale bread 3 lYs-inch-thick slices, out each lengthwise into 2 pieces
4 inches long and 2 inches wide, pare neatly and round the comers ;
then make with a small pointed knife a circular incision on top of
each 1^/4 inch from the edge. Spread the canapes over with a
little soft butter, set on a baking sheet, and bake in a hot oven to a
fine golden color. Take them from the oven, remove the bread
where the incision was made, hoUow the crust out with a spoon, and
use for serving small-boned reed birds, lark, and game fillets.
Bread Grotitons. — Gut several slices from a stale loaf of baker's
bread Vt inch in thickness, cut them with a cutter either into heart,
round, or oval shapes, brush over with melted butter, lay on a tin
pan, and bake to a fine golden color in a hot oven ; remove and use
them for garnishing.
Grust h la Dnchesse. — Cut the rind in large sheets from a
Vienna loaf of bread, then cut the crust with a small cutter into
small round pieces, lay the pieces on a baking tin, and bake a few
minutes in the oven ; then serve with soup.
628 WCB, HOMINY, AND BREAD CROUSTADBa
Border of Crofttons. — Cot some slices from a 2-da78'-old loaf
of bread, the slices with a cutter into round pieces, then each round
piece into half, and spread thinly with butter on both sides. Lay
them in a tin pan and bake in a hot oven to a fine golden color on
both sides. Remove, and when cold fasten them with a paste made
of white of egg and flour in a circle around the dish, one overlap-
ping the other. Place the dish for a few minutes in the oven, then
remove and serve. The bread may be cut in different ways to suit
the fancy, like half moons, round or oval shapes, pointed or square.
Hominy^ Boiled. — Place 1 quart of boiling water in a sauce-
pan over the fire, add 1 teaspoonful salt; mix 1 cupful hominy
with 1 cupful cold water, stir it into the boiling water, cook slowly
30 minutes, stirring often. Serve for breakfast.
Hominy^ Fi*ied. — Boil 1 cupful hominy as in foregoing recipe ;
rinse out a dish with cold water, pour in the hominy, and set aside.
When perfectly cold cut into slices, dip in beaten egg, and cover
with bread crumbs, then fry in hot fat light brown on both sides.
Serve for breakfast or use for garnishing wild ducks. It may also
be cut into heart shapes, half moons, or round shapes.
CHEESE DISHES.