Apple Toast

Ingredients

• Fresh, fine-flavored apples
• a small quantity of water
• sweetened
• flavored with a little pineapple or lemon
• mixed with grape, cranberry, or apricot

Method

1. 1

   Stew apples in a small quantity of water, rub through a colander, sweeten, and cook in a granite-ware dish in a slow oven until dry.

2. 2

   Soften zwieback with hot liquid and serve with a spoonful of apple dressing on each slice.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 86. The excerpt below is the record exactly as published.

Apple Toast.— Fresh, fine-flavored apples stewed in a snaall quantity of water, rubbed through a colander, sweetened, then cooked in a granite-ware dish in a slow oven until quite dry, make a nice dressing for toast. Baked sweet or sour apples, rubbed through a colander to remove cores and skins, are excel- lent. Dried apples, thoroughly cooked, sweetened, and rubbed through a colander, are also excellent for this purpose. Soften the slices of zwieback with hot liquid, and serve with a spoon- ful or two on each slice. If desired, the apple may be flavored with a little pineapple or lemon, or mixed with grape, cran- berry, or apricot, thus making a number of different toasts. 13G EYEKT-DAY DISHES. Apricot Toast. — Stew some nice dried apricots as directed on page Gl. Wlien done, rub through a fine colander to remove all skins and to render them homogeneous. Add sugar to sweeten, and serve as a dressing on slices of zwieback which have been previous]}' softened in hot liquid. One-half or two- thirds fresh or dried apples may be used with tlie apricots, if preferred. Asparagus Toast. — Prepare asparagus~as directed on page 88. When tender, drain off the liquor and season it with a little cream, and salt if desired. Moisten zwieback in the liquor, and lay in a hot dish ; unbind tlie asparagus, heap it upon the toast, and serve. Banana Toast. — Peel and press some good bananas through a colander. This may be very easilj' done with a potato masher, or a vegetable press may be used for the purpose. Moisten slices of zwieback with hot cream, and serve with a large spoonful of the banana pulp on each slice. Fresh peaches may be prepared and used on the toast in the same way. Berry Toast. — Canned strawberries, blueberries, and black- berries may be made into an excellent dressing for toast. Turn a can of well-kept berries into a colander over an earthen dish, to separate the juice from the berries. Place the juice in a porcelain kettle and heat to boiling. Thicken to the consistency of cream with flour rubbed smooth in a little water ; a tablespoonful of flour to the pint of juice will be about the right proportion. Add the berries, and boil up just sufficiently to cook the flour and heat the berries ; serve hot. If cream for moistening the zwieback is not at hand, a little juice may be reserved without thickening, and heated in another dish for this purpose ; or if preferred, the fruit may be heated and poured over the dry zwieback without being thickened, or it may be rubbed through a colander as for apricot toast. Berry Toast No. 2. — Take fresh red or black raspberries, blue- berries, or strawberries, and mash well with a spoon. Add sugar to sweeten, and serve as a dressing on slices of zwieback pre- viously moistened with hot liquid. Celery Toast. — Cut the crisp white portion of celery into inch pieces, simmer twenty minutes or half an hour, or until tender, in a very little water ; add salt and a cup of rich milk. Heat to boiling, and thicken with a little flour rubbed smooth in a small quantity of milk — a teaspoonful of flour to the pint of liquid. TOASTS. 137 Serve hot, poured over slices of zwieback previously moistened with cream or hot water. Cream Toast.— Use good graham or whole-wheat zwieback. Have a pint of thin sweet cream scalding hot; salt it a little if desired, and moisten the zwieback in it as previously directed, packing it immediately into a hot dish ; cover tightly so that the toast may steam ; and serve. The slices should be thoroughly moistened, but not soft and mushy nor swimming in cream; indeed, it is better if a little of the crispness still remains, Cream Toast with Poached Egg.- Prepare the cream toast as previously directed, and serve hot with a well-poached egg on each slice. Cherry Toast.— Take a quart of ripe cherries; stem, wash, and stew ( if preferred, the stones may be removed) until tender but not broken ; add sugar to sweeten, and pour over slices of well-browned dry toast or zwieback. Serve cold. Gravy Toast.— Heat a quart and a cupful of rich milk to boiling, add salt, and stir into it three scant tablespoonfuls of flour which has been rubbed to a smooth paste in a little cold milk. This quantity will be sufficient for about a dozen slices of toast. Moisten slices of zwieback with hot water, and pack in a heated dish. When serving, pour a quantity of the cream sauce over each slice. Dry Toast with Hot Cream.— Nicely prepared zwieback served in hot saucers with hot cream poured over each slice at the table, makes a most delicious breakfast dish. Grape Toast.— Stem well-ripened grapes, wash well, and scald without water in a double boiler until broken ; rub through a colander to remove seeds and skins, and when cool, sweeten to taste. If the toast is desired for breakfast, the grapes should be prepared the day previous. Soften the toast in hot cream, as previously directed, and pack in a tureen. Heat the prepared grapes and serve, pouring a small quantity over each slice of toast. Canned grapes may be used instead of fresh ones, if desired. Lentil Toast.- Lentils stewed as directed for lentil gravy on page 76 served as a dressing on slices of zwieback moistened with hot cream or water makes a very palatable toast. Browned flour may be used to thicken the dressing, if preferred. Prune Toast.- Cook prunes as directed on page G2, allowing them to simmer very slowly for a long time. When done, rub 138 EVERY-DAY DISHES. through a colander, and if quite thin, stew again for a time, until they are about the consistency of marmalade. Moisten slices of zwieback with hot cream, and serve with a spoonful or two of the prune dressing on each. One-third dried apple may be used with the prunes, if preferred. Peach Toast. — Stew fresh peaches in a small quantity of water

Cook this with the app: pantry check, scaling, and the assistant.