Harper's cook book encyclopædia

Toast, Buttered.— When the bread is iully toasted, place little pieces of butter here and there upon it, put it before the fire for a minute or two till the butter is soft, then spread the butter upon the toast, taking care not to press heavily upon the bread or the toast will be heavy. Cut each slice Toast, Dry Waffles, Ingleside separately into strips an inch and a half broad, and pile these on a hot dish. If one or two slices are cut through together, the butter will sink from the upper piece to the lower. Buttered toast should be prepared at the last moment, and served very hot. Toast, Dry. — Be careful to have a clear, bright fire. Cut as many slices as may be required from a loaf of bread two days old. These slices should be very thin — not over a quarter of an inch thick. Cut off the crust, and warm the bread on both sides for one minute before toasting it; then put it on the toasting-fork, hold it a little distance from the fire, move it about till it is lightly and equally toasted, and when it is done upon one side turn it to do the other. Dry toast should be colored gradually, as its perfection consists in its being crisp and dry without being very dark and brown or in the least burned. It should be made a few minutes only before it is wanted, as it soon becomes heavy. It should never be placed flat on a dish or table, but be put at once in the toast-rack, or, if this is not at hand, two slices should be made to lean one against the other. Toast should never be made with new bread. Toast, Egg. — Place a bowl containing 3 ozs. of good butter in boiling water, and stir until the butter is quite melted; mix it with four wellbeaten eggs, and put them together into a saucepan, keeping it moving round in one direction until the mixture becomes heated ; then pour it quickly into a basin, and back again into the saucepan. Repeat this until it is hot, but on no account must it be boiling. Have ready some slices of buttered toast, lay the mixture of egg thickly over, and serve very hot. Time, about five minutes. Toast, Milk. — Toast the bread a light brown on both sides. Boil a pint of milk; mix together two tea- spoonfuls of flour in a little cold water ; stir this into the boiling milk. Let it boil about one minute ; then add a little salt, and stir into it 2 ozs. of butter. Dip the toast in the milk, place it on a dish, and pour the remainder of the milk over it. The toast may be made much richer by increasing the quantity of butter. Waffles. — Two quarts of milk, i lb. of butter and a little lard, fourteen eggs, two teaspoonfuls of salt, one cup of yeast, enough flour to make a batter; add the eggs, well beaten, last. Mix at noon to bake for evening. This quantity makes sixty square waffles ; bake in waffle-iron and eat with milk and sugar ; a little ground cinnamon mixed with some sugar is very nice. Waffles, German. — Half a pound of butter stirred to a cream, the yolks of five eggs mixed with ½ lb. of flour, half a pint of milk gradually stirred in, and, lastly, the whites of the eggs whipped to a stiff froth and beaten into the butter. Very rich and delicious.