The practical cookbook

covered dish, and strain the rest of the sauce over the toast. Toast may be buttered before dipping. Egg toast. Beat egg, add sugar, salt, and milk. Dip slices of bread separately into this mixture, and when all have been softened, brown on both sides on a hot, well-greased griddle or frying-pan. Use only enough fat to keep bread from sticking. Serve for breakfast or lunch or, with a sweet sauce, for dessert. Cheese sandwiches may be made by the following recipe : Omit sugar, and after browning toast lay thin slices of cheese between 2 slices of toast, sprinkle with salt and paprika, and place in oven till cheese is melted. Tomato cream toast. Additional ingredient: \ tsp. soda. Heat tomato, add soda, stir, and strain. Add this to sauce made from other ingredients, season, and proceed as for Cream toast (p. 34). Serve immediately. Croutons. Use stale bread and cut about | in. thick. Butter well, using softened or melted butter. Cut in strips | in, wide, then cut these in cubes. Bake in a moderate oven till golden brown, shaking the pan occasionally. Croustade cases. Cut slices of bread 2 in. thick. Stamp rounds from these with a cooky-cutter and scoop out the inside, leaving a shell. Brush over with melted butter and brown. Oblong cases may be made by dividing slices of bread in halves and scooping out the center. Fill with creamed vegetables, fish, or meat. Duchess crusts. Brown the strips of bread, making them ^ in. wide. Grated cheese may be spread on the crusts before baking. Season with cayenne pepper. Cronstade cases. Cut slices of bread 2 in. thick. Stamp rounds from these with a cooky-cutter and scoop out the inside, leaving a shell. Brush over with melted butter and brown. Oblong cases may be made by dividing slices of bread in halves and scooping out the center. Fill with creamed vegetables, fish, or meat. Scalloped Dishes Source. General. Food Value. Bread contains starch ; the other ingredients are valuable for protein or mineral salts. Cost. See market prices and prices of individual items. d,:...l,CjOO^:;Ic Scalloped meat Scalloped tomato Scalloped fish Scalloped veg etables Scalloped apple pudding . Atsp. *tsp. General Directions. Prepare crumbs by drying in oven, rolling, and sifting. For buttered crumbs mix each cupful with 3 tb, melted butter. Put a few crumbs in bottom of a buttered baking-dish or ramekins, then put ^ the food used as a foundation (with seasonings), and repeat the process, reserving at least ^ the crumbs for the top layer. Milk or stock should be made into a sauce with the butter and flour and mixed with meat, fish, or vegetables. Bake about 20 min. in a moderate oven. Scalloped meat. Meat should be finely chopped and mixed with a brown sauce made of the other ingredients before putting into the dish with the .crumbs. Stewed and strained tomato may be substituted for the stock ; or if chicken or veal be the foundation, the liquid used may be milk, and a speck of nutmeg may be added for seasoning. Scalloped tomato. Use fresh sliced or canned tomatoes and follow General Directions. Scalloped fish. Prepare fish, carefully removing all skin, bones, and oily meat. Scald onion in milk and a bit of bay leaf if desired, strain, and use for the white sauce ; then proceed according to General Directions. Scalloped vegetables. Cooked celery, cabbage, cauliflower, or onions may be used. Measure first three after cooking, and allow 8 medium onions. Scalloped apple pudding. Additional ingredients : ^ c. sugar, J tsp. cinnamon. Slice or chop pared and quartered apples. Mix sugar and cinnamon, and proceed according to General Directions, using sugar and spice in place of salt and pepper. Bake till apples are soft (30 to 45 min.), and serve with a hot or cold pudding sauce. Bread Puddings Source. General, Food Value. Largely for starch and sugar. Milk and eggs supply protein. Cost. See market prices and prices of individual items. Milk B^ Sugar Salt Fhiit ■^r- Bui- ^ r... Pmcb Fruit bread pud- ding .... 2 C. — itsp + tap. — — — Chocolate bread