Peach Toast. — Stew fresh peaches in a small quantity of
water✪ Apple Toast ; when tender, rub through a colander, and if quite juicy,
place on the back of the range where they will cook very slowly
until nearly all the water has evaporated, and the peach is of
the consistency of marmalade. Add sugar to sweeten, and serve
the same as prunes, on slices of zwieback previously moistened
with hot liquid. Canned peaches may be drained from their
juice and prepared in the same manner. Dried or evaporated
peaches may also be used. Toast with dried-peach dressing will
be more delicate in flavor if one-third dried apples be used with
the peaches.
Snowflake Toast. — Heat to boiling a quart of milk to which
a half cup of cream and a little salt have been added. Thicken
with a tablespoonful of flour rubbed smooth in a little cold milk.
Have ready the whites of two eggs✪ Snowflake Toast beaten to a stiff froth ; and
when the sauce is well cooked, turn a cupful of it on the beaten
egg, stirring well meanwhile, so that it will form a light, frothy
mixture, to which add the remainder of the sauce. If the sauce
is not sufficiently hot to coagulate the albumen, it may be heated
again almost to the boiling point, but should not be allowed
to boil. The sauce should be of a light, frothy consistency
throughout. Serve as dressing on nicely moistened slices of
zwieback.
Tomato Toast. — Moisten slices of zwieback, and serve with
a dressing prepared by heating a pint of strained stewed tomato
to boiling, and thickening with a tablespoonful of corn-starch
or flour rubbed smooth in a little cold water. Season with salt
and a half cupful of hot cream✪ Tomato Toast. The cream may be omitted, if
preferred.
Vegetable Oyster Toast. — Cook a quart of cleaned, sliced
vegetable oysters in a quart of water until very tender ; add a
pint and a half of rich milk, salt to taste, and thicken the whole
with two tablespoonf uls of flou✪ Vegetable Oyster Toastr rubbed to a smooth paste with
a little milk. Let it boil for a few minutes, and serve as a dress-
ing on slices of well-browned toast previously moistened with
hot water or cream.
THE BATTLE CREEK SANITARIUM
HEALTH FOOD COMPANY'S
PRODUCTS.
GRANOLA.
Gkanola is a preparation of oats and wheat ready
cooked. It is excellent eaten with milk or cream,
either hot or cold. It may also be served with fruit
jdices, or it may be used in place of bread crumbs
for scalloped vegetables, and for sprinkling the tops
of prepared dishes.
RECIPES.
Granola Mush,— Granola makes a most appetizing and quickly
prepared breakfast dish. Into a quart of boiling water sprinkle
a pint of granola✪ Granola Mush. Milk may be used instead of water, if pre-
ferred ; then a little less granola will be needed. Cook for two
or three minutes, and serve hot with cream.
Granola Fruit Mush.— Prepare the mush as directed, and stir
into it, when done, a large cupful of nicely steamed, seedless
raisins✪ Granola Fruit Mush. Serve hot with cream. Milk may be used instead of
water, if preferred.
Granola Peach Mush.— Instead of the raisins directed in the
preceding recipe, add to the mush, when done, a pint of sliced
yellow peaches✪ Granola Peach Mush. Finely cut, mellow sweet apples, sliced bana-
nas, or blueberries may be used in a similar way.
Page 88 · 8 recipe records on this page
Presented as published in 1897. 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
Peach Toast. — Stew fresh peaches in a small quantity of water ; when tender, rub through a colander, and if quite juicy, place on the back of the range where they will cook very slowly until nearly all the water has evaporated, and the peach is of the consistency of marmalade. Add sugar to sweeten, and serve the same as prunes, on slices of zwieback previously moistened with hot liquid. Canned peaches may be drained from their juice and prepared in the same manner. Dried or evaporated peaches may also be used. Toast with dried-peach dressing will be more delicate in flavor if one-third dried apples be used with the peaches.
Snowflake Toast. — Heat to boiling a quart of milk to which a half cup of cream and a little salt have been added. Thicken with a tablespoonful of flour rubbed smooth in a little cold milk. Have ready the whites of two eggs beaten to a stiff froth ; and when the sauce is well cooked, turn a cupful of it on the beaten egg, stirring well meanwhile, so that it will form a light, frothy mixture, to which add the remainder of the sauce. If the sauce is not sufficiently hot to coagulate the albumen, it may be heated again almost to the boiling point, but should not be allowed to boil. The sauce should be of a light, frothy consistency throughout. Serve as dressing on nicely moistened slices of zwieback.
Tomato Toast. — Moisten slices of zwieback, and serve with a dressing prepared by heating a pint of strained stewed tomato to boiling, and thickening with a tablespoonful of corn-starch or flour rubbed smooth in a little cold water. Season with salt and a half cupful of hot cream. The cream may be omitted, if preferred.
Vegetable Oyster Toast. — Cook a quart of cleaned, sliced vegetable oysters in a quart of water until very tender ; add a pint and a half of rich milk, salt to taste, and thicken the whole with two tablespoonfuls of flour rubbed to a smooth paste with a little milk. Let it boil for a few minutes, and serve as a dressing on slices of well-browned toast previously moistened with hot water or cream.
THE BATTLE CREEK SANITARIUM
HEALTH FOOD COMPANY'S
PRODUCTS.
GRANOLA.
Gkanola is a preparation of oats and wheat ready cooked. It is excellent eaten with milk or cream, either hot or cold. It may also be served with fruit juices, or it may be used in place of bread crumbs for scalloped vegetables, and for sprinkling the tops of prepared dishes.
Granola Mush,— Granola makes a most appetizing and quickly prepared breakfast dish. Into a quart of boiling water sprinkle a pint of granola. Milk may be used instead of water, if preferred ; then a little less granola will be needed. Cook for two or three minutes, and serve hot with cream.
Granola Fruit Mush.— Prepare the mush as directed, and stir into it, when done, a large cupful of nicely steamed, seedless raisins. Serve hot with cream. Milk may be used instead of water, if preferred.
Granola Peach Mush.— Instead of the raisins directed in the preceding recipe, add to the mush, when done, a pint of sliced yellow peaches. Finely cut, mellow sweet apples, sliced bananas, or blueberries may be used in a similar way.
Records on this page
Apple ToastPeach ToastSnowflake ToastTomato ToastVegetable Oyster ToastGranola MushGranola Fruit MushGranola Peach Mush