Toast to a golden brown one-half of a dozen or more slices of entire
wheat or graham bread and dip into a sauce made as follows: One pint
of cream and milk mixed, a lump of butter and a pinch of salt. Put into
a granite pan and let come to a boil but not boil. Now stir in a little
flour first stirred to a cream with a little cold milk✪ Cream Toast Made of Brown Bread and when it boils drop
in the toast, one piece at a time. Let it simmer a couple of moments and
it is ready to serve. C. A. D.
LEMON TOAST,
Slice bread and dip it into milk a cupful of which has been beaten up
with the yolks of two eggs. Fry the bread a light brown. Take the
whites of two eggs, beat to a froth, add one-quarter of a cup of sugar, the
juice of one-half of a large lemon and a cupful of boiling water. Pour
over the toast and serve. Mrs. M. Chandler.
CODFISH TOAST.
Pick up a small quantity of freshened codfish. Slice an onion and fry
In an ounce of butter. Then add the fish with water to cover. Slice three
fresh tomatoes and add to the mixture cooking the whole one-half to
three-quarters of an hour, adding a very little cayenne. Pour it over but'
tered toast. Mrs. Mary Goodrich.
TOAST, 159
FRENCH TOAST.
Beat two eggs, salt and a cupful of milk✪ Lemon Toast and dip thin slices of bread
into this, and then plunge into hot butter; fry to a golden brown and
serve hot. Mrs. P. LaPointe.
TOAST— A LA DUCHESSE.
Beat one e^g, a coffee-cupful of milk and a little salt and sugar
together Soak stale bread in this, and put on a gridiron or toaster, and
brown both sides. Butter the slices and serve with jelly.
Mrs. Catherine Kenney.
TOASTED ENGLISH MUFFINS.
Open the sides of the muffin, exactly in the middle, for one-half of an
inch. Insert the toasting-fork and toast it lightly. Then pull it apart,
lay butter on each one-half and close ehe muffin. Put it on a hot plate.
If more than one is needed, lay the rest on top, but it is better not to
toast more than two at a time as they are nicer hot. These are fine
served with maple syrup. Mrs. F. Evans.
DEVILED TOAST.
Use whole wheat or brown bread one day old or ov^er, cut in thin
slices and toast slowly until a golden brown. Spread with butter to each
tablespoonful of which has been added one-quarter of. a teaspoonful of
dry mustard, one-quarter of a teaspoonful of paprika and eight drops of
onion juice. Sprinkle with a little grated cheese and set in a hot oven
for three minutes. Mrs. Edmonds.
APPLE TOAST.
Peel, core and quarter one-half dozen apples, and cut them in slices;
put a piece of butter the size of an &gg in a saucepan, add the apples and
throw over them five small tablespoonfuls of powdered sugar and two of
water. Stew quickly. Fry slices of bread a nice yellow color in a little
butter, place on a dish, cover with a little sugar✪ Toast a la Duchesse and the apples. Serve
hot. L. J. E.
ANCHOVY TOAST.
Make nicely browned toast, two inches wide and four inches lono-.
Spread with anchovy butter✪ Anchovy Toast while hot. Set a moment in the oven and
serve at once. D, \ V
160 - ■ TOAST.
SALMON TOAST.
Cut slices of bread, trim off the crusts, and toast to a golden brown ;
butter and lay on each slice a very thin slice of smoked salmon ; sprinkle
with pepper✪ Salmon Toast, lay over a sheet of buttered paper, and place in a hot oven
for five minutes. Serve hot for breakfast or luncheon. H. J. L.
CAVIAR ON TOAST. ✪ Caviar on Toast
Page 119 · 14 recipe records on this page
Presented as published in 1917. 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
Toast to a golden brown one-half of a dozen or more slices of entire wheat or graham bread and dip into a sauce made as follows: One pint of cream and milk mixed, a lump of butter and a pinch of salt. Put into a granite pan and let come to a boil but not boil. Now stir in a little flour first stirred to a cream with a little cold milk and when it boils drop in the toast, one piece at a time. Let it simmer a couple of moments and it is ready to serve. C. A. D.
LEMON TOAST,
Slice bread and dip it into milk a cupful of which has been beaten up with the yolks of two eggs. Fry the bread a light brown. Take the whites of two eggs, beat to a froth, add one-quarter of a cup of sugar, the juice of one-half of a large lemon and a cupful of boiling water. Pour over the toast and serve. Mrs. M. Chandler.
CODFISH TOAST.
Pick up a small quantity of freshened codfish. Slice an onion and fry In an ounce of butter. Then add the fish with water to cover. Slice three fresh tomatoes and add to the mixture cooking the whole one-half to three-quarters of an hour, adding a very little cayenne. Pour it over but' tered toast. Mrs. Mary Goodrich.
FRENCH TOAST.
Beat two eggs, salt and a cupful of milk and dip thin slices of bread into this, and then plunge into hot butter; fry to a golden brown and serve hot. Mrs. P. LaPointe.
TOAST— A LA DUCHESSE.
Beat one egg, a coffee-cupful of milk and a little salt and sugar together Soak stale bread in this, and put on a gridiron or toaster, and brown both sides. Butter the slices and serve with jelly.
Mrs. Catherine Kenney.
TOASTED ENGLISH MUFFINS.
Open the sides of the muffin, exactly in the middle, for one-half of an inch. Insert the toasting-fork and toast it lightly. Then pull it apart, lay butter on each one-half and close the muffin. Put it on a hot plate. If more than one is needed, lay the rest on top, but it is better not to toast more than two at a time as they are nicer hot. These are fine served with maple syrup. Mrs. F. Evans.
DEVILED TOAST.
Use whole wheat or brown bread one day old or over, cut in thin slices and toast slowly until a golden brown. Spread with butter to each tablespoonful of which has been added one-quarter of. a teaspoonful of dry mustard, one-quarter of a teaspoonful of paprika and eight drops of onion juice. Sprinkle with a little grated cheese and set in a hot oven for three minutes. Mrs. Edmonds.
APPLE TOAST.
Peel, core and quarter one-half dozen apples, and cut them in slices; put a piece of butter the size of an egg in a saucepan, add the apples and throw over them five small tablespoonfuls of powdered sugar and two of water. Stew quickly. Fry slices of bread a nice yellow color in a little butter, place on a dish, cover with a little sugar and the apples. Serve hot. L. J. E.
ANCHOVY TOAST.
Make nicely browned toast, two inches wide and four inches long. Spread with anchovy butter while hot. Set a moment in the oven and serve at once. D. W.
160 - ■ TOAST.
SALMON TOAST.
Cut slices of bread, trim off the crusts, and toast to a golden brown ; butter and lay on each slice a very thin slice of smoked salmon ; sprinkle with pepper, lay over a sheet of buttered paper, and place in a hot oven for five minutes. Serve hot for breakfast or luncheon. H. J. L.
CAVIAR ON TOAST.
Records on this page
Fruit ToastKidney ToastCream Toast Made of Brown BreadLemon ToastCodfish ToastFrench ToastToast a la DuchesseToasted English MuffinsDeviled ToastApple ToastAnchovy ToastSalmon ToastSalmon ToastCaviar on Toast