Bring the peas to a boil, drain off the liquid, and mash the peas through a colander, having them separate from the liquid in which they were cooked. Add the hot cream, and salt to taste. Reheat, dip a piece of zwieback in hot milk to soften, lay on a platter, and cover with cream peas, which should be thick enough not to run off. BANANA CREAM TOAST I cup milk i tablespoon sugar or hon^y J4 cup cream or canned milk i tablespoon flour 2 bananas Heat the milk to boiling point, thicken with the flour stirred smooth with a little cold milk, and let cook 10 minutes. Remove from the fire. Add the sugar, a pinch of salt, cream or canned milk, and the sliced bananas. Shake together, reheat for a few minutes, and serve on toast, or on zwieback dipped in hot milk. RAISIN TOAST Wash seedless sultana raisins, and stew gently for 30 or 40 minutes, with just enough liquid to season them nicely. Thicken very slightly (during the boiling period) with cornstarch made smooth with cold water. Dip slices of zwieback into hot milk, or into the liquid of the stewed raisins, and cover with the stewed fruit. SNOWFLAKE TOAST i cup milk i tablespoon vegetable butter✪ Apple-Cream Filling i tablespoon flour White of i egg A few grains of salt Rub the butter and the flour together in a saucepan over the fire, add a little of the milk, and stir until smooth and free from lumps. Add the remainder of the milk, and boil up. Salt to taste. Beat the white stiff, and pour the hot sauce gradually into the white, beating with egg whip to mix well. Serve on zwieback dipped in milk, or on toast. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 217 SCIENCE of FOOD and COOKERY WALNUT CREAM TOAST I cup hot milk Chopped walnuts il/2 tablespoons vegetable butter il/2 tablespoons cream roast flour Salt to taste Rub the flour and the butter together in a small saucepan. Add Yz cup milk, and stir smooth. Add the remainder of the milk, and boil up. Salt to taste. Dip a slice of zwieback into hot milk to soften, lay on a platter, and spread over with a spoonful of cream sauce. Sprinkle finely chopped walnuts over the cream toast, and serve immediately. CREAM TOMATO TOAST Dip a slice of zwieback in hot milk or tomato juice, lay on a platter, and cover with a spoonful of cream tomato sauce. CEREALS Cereals are among the most important of food materials. Chief among them are wheat, corn, oats, rice, etc., and their products. An effort should be made to secure freshly milled, entire cereals, such as cracked wheat, ground whole corn meal, natural brown rice, etc., in the place of the devitamined and devitalized com- mercially prepared cereals, meals, and flours so commonly used. Ground whole cereals are rich in natural salts and flavors, which are sadly lacking in the refined products, and they require less shortening and sugar in their preparation. Generally speaking, the breakfast cereals may be separated into two classes ; namely, granular and flaked. Granular cereals require more water than the flaked, because they contain more material. The following are general rules for cooking some of the more well-known cereals:

AI-modernized reading of the original text

Bring the peas to a boil, drain off the liquid, and mash the peas through a colander, having them separate from the liquid in which they were cooked. Add the hot cream, and salt to taste. Reheat, dip a piece of zwieback in hot milk to soften, lay on a platter, and cover with cream peas, which should be thick enough not to run off. BANANA CREAM TOAST I cup milk i tablespoon sugar or honey J4 cup cream or canned milk i tablespoon flour 2 bananas Heat the milk to boiling point, thicken with the flour stirred smooth with a little cold milk, and let cook 10 minutes. Remove from the fire. Add the sugar, a pinch of salt, cream or canned milk, and the sliced bananas. Shake together, reheat for a few minutes, and serve on toast, or on zwieback dipped in hot milk. RAISIN TOAST Wash seedless sultana raisins, and stew gently for 30 or 40 minutes, with just enough liquid to season them nicely. Thicken very slightly (during the boiling period) with cornstarch made smooth with cold water. Dip slices of zwieback into hot milk, or into the liquid of the stewed raisins, and cover with the stewed fruit. SNOWFLAKE TOAST i cup milk i tablespoon vegetable butter i tablespoon flour White of i egg A few grains of salt Rub the butter and the flour together in a saucepan over the fire, add a little of the milk, and stir until smooth and free from lumps. Add the remainder of the milk, and boil up. Salt to taste. Beat the white stiff, and pour the hot sauce gradually into the white, beating with egg whip to mix well. Serve on zwieback dipped in milk, or on toast. WALNUT CREAM TOAST I cup hot milk Chopped walnuts il/2 tablespoons vegetable butter il/2 tablespoons flour Salt to taste Rub the flour and the butter together in a small saucepan. Add Yz cup milk, and stir smooth. Add the remainder of the milk, and boil up. Salt to taste. Dip a slice of zwieback into hot milk to soften, lay on a platter, and spread over with a spoonful of cream sauce. Sprinkle finely chopped walnuts over the cream toast, and serve immediately. CREAM TOMATO TOAST Dip a slice of zwieback in hot milk or tomato juice, lay on a platter, and cover with a spoonful of cream tomato sauce. CEREALS Cereals are among the most important of food materials. Chief among them are wheat, corn, oats, rice, etc., and their products. An effort should be made to secure freshly milled, entire cereals, such as cracked wheat, ground whole corn meal, natural brown rice, etc., in the place of the devitamined and devitalized commercially prepared cereals, meals, and flours so commonly used. Ground whole cereals are rich in natural salts and flavors, which are sadly lacking in the refined products, and they require less shortening and sugar in their preparation. Generally speaking, the breakfast cereals may be separated into two classes ; namely, granular and flaked. Granular cereals require more water than the flaked, because they contain more material. The following are general rules for cooking some of the more well-known cereals:

Records on this page

Apple-Cream Filling

Science of food & cookery