Vegetarian Cook Book

Zwieback should be used as the foundation of all toasts, although ordinary toasted bread can be used. In toasting bread, do not expose it to such fierce heat that the bread will be burned or singed. Singed bread is not toasted bread. It should be toasted as far through as possible, and should be crisp and brittle, not hard. In using zwieback for toast, it may be moistened with hot milk if for cream, gravy, or egg toast ; or with hot salted water if for fruit. In either case, the toast should be dipped quickly in and out again, so as not to absorb too much liquid and become mushy. Under this head a few kinds of toast will be given, inexpensive and otherwise. While it is not an exhaustive list, it will include sufficient to suggest others equally good. ZWIEBACK For directions for preparation of zwieback, see chapter on bakery and breakfast dishes. MILK TOAST Milk, 6 cups. Flour, 1 heaped teaspoon. Butter, 1 tablespoon. Toasted bread or zwieback. [illustration: (265)] Heat the milk and butter in a saucepan over the fire; when boiling, add salt and flour moistened with a little milk. Let boil, remove from the fire, and dip into this slices of toasted bread or zwieback. Pour what remains over the toast, cover, and send to the table hot. CREAM TOAST Cream, 6 cups. Zwieback. Milk. Heat the cream to boiling, dip slices of zwieback into hot milk for an instant, place on saucers, pour hot cream over, and serve. BOSTON CREAM TOAST Toast two slices of bread, trim, and cut in two lengthwise, making four pieces. Place these evenly on top of one another, and cut again cornerwise, into long triangular pieces. Arrange artistically on a platter, and serve with cream sauce. CREAM GRAVY TOAST Rich milk, 1 quart. Flour, 3 teaspoons. Salt. Heat the milk, and thicken with flour rubbed smooth in a little cold milk ; serve on moistened zwieback. NUN'S TOAST Eggs, hard-boiled. Parsley, minced. Cream gravy. Mince the hard-boiled eggs and parsley, add to the cream gravy, and pour over moistened pieces of zwieback. SNOWFLAKE TOAST Milk, 1 quart. Egg whites, 2. Flour, 2 teaspoons. Salt. Heat the milk, and thicken with the flour ; salt to taste, and pour over the beaten whites of the eggs; serve on moistened zwieback. CELERY TOAST Celery, raw, 2 cups, or 1 cup cooked. Cream gravy, 3 cups. Cook the chopped celery in water enough that when it is tender it will be almost dry. Drain off what juice is left; press the celery through a fine colander, and add to the cream gravy. LENTIL AND TOMATO TOAST i*^" Lentil pulp, 1 cup. Tomatoes, strained, 2 cups. Mix well, heat, season, and pour over moistened slices of zwieback. •# CEEAM LENTIL TOAST Cream gravy, 2 cups. Lentils, strained, 1 cup. Mix well, season, and add to zwieback moistened witli hot milk. ASPAEAGUS TOAST Prepare as for stewed asparagus. Moisten and butter a piece of toast, lay four or five pieces of asparagus on it, pour a spoonful of white sauce on the bottom end of the stalks, and serve. AMERICAN OR FRENCH TOAST Eggs, 3. Salt. Butter. Milk, 3 cups. Bread. Beat the eggs thoroughly, and add the milk and a little salt. Slice light bread, and dip into the mixture, allowing each slice to absorb some of the milk. Then brown on a hot buttered griddle or thick-bottomed frying pan, and serve hot with jelly. NUT GRAVY TOAST