Brewis

Ingredients

• stale bread, white or brown, or a mixture
• cover with milk
• Use butter if needed
• Use salt if needed

Method

1. 1

   Cut or break the bread into convenient pieces, cover with milk, and cook gently until soft, adding more milk as it is absorbed.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 20. The excerpt below is the record exactly as published.

Brewis. Use stale bread, white or brown, or a mixture. Prepare in a buttered saucepan, or a pudding dish in the oven, or in a double boiler. Cut or break the bread in convenient pieces, cover with milk, and cook gently until soft, adding more milk as it is absorbed. Use butter and salt if needed. The shape of the bread will be less distinct than in toast, but should not be too pasty. Continental Toast. Beat one or two eggs for each cup of milk and add one-fourth tablespoon of salt and* one teaspoon of sugar. Dip slices of stale bread in this, and pile Quick Doughs. 45 them up on a plate. When all are done, moisten any hard parts again. If soaked too much the slices will break, for this reason the pieces should not be very large. Brown* one side and then the other on a hot greased griddle or frying-pan. Serve in place of griddle cakes. Crumbs. For bread sauce and for most puddings the white portion of a stale loaf is preferred. Remove the crusts and grate the loaf, or break in sections and rub them together. The crusts and odds and ends not suitable for croutons should be dried, rolled, and sifted. The oven should be moderate so that the crusts will be- come crisp without browning. Two grades of crumbs should be kept - - fine ones for croquettes, and coarser ones for stuffing and escallops. A meat chopper will grind the bread fine with less effort than a rolling pin. Bread-crumbs are best for croquettes and most stuffings. Cracker crumbs are preferable for the top of anything which must cook a long time. Buttered Crumbs. Melt one to two ounces of butter for each cup of crumbs. Stir the crumbs in the butter till it is all absorbed and every crumb has a share. Croutons. These should be made from stale bread, cut into slices about one-third of an inch thick, then into dice. They may be browned in the oven or cooked in butter in a frying-pan, tossing them about until slightly browned or fried in deep fat. 46 Home Science Cook Book. Eggs. Boiled Eggs. Put eggs in a saucepan of cold water and heat. By the time the water boils the eggs will be ready to eat. Or put the eggs in boiling water and place the dish containing them where the water will keep hot, but can- not boil. In five minutes the white will be soft and jelly like. In ten minutes the yolk will begin to be firm. Water at 180° is about right for cooking eggs. Much depends upon the age of the egg. The fresher the egg, the longer it takes to reach a given degree of hardness. For hard eggs cook in water of moderate heat for half an hour or longer. Poached or Dropped Eggs. Break raw eggs and turn into a cup without break- ing the yolk. Then slip gently into a shallow pan of salted boiling water. A small quantity of lemon juice or vinegar in the water aids in keeping the egg in good shape. With a spoon dip some of the water over the egg that it may be cooked evenly on top. When the wrhite is firm take up the eggs with a skim- mer and place on a slice of toast. Egg poachers or muffin rings are used for the same purpose. Eggs may be poached in milk, or in soup stock, tomato sauce, or any gravy which afterwards is poured over the toast on which they are to be served. The toast may be spread with melted cheese or with any minced meat or fish, such as anchovy paste. A poached egg may be served on a fishball. ' 47 Eggs Poached with Tomatoes. Cut in small pieces one onion and three tomatoes and a small green pepper. Cover with water and stew until well done. Strain through a colander and add a teaspoon of sugar, with salt to taste. Pour this into a frying-pan. Break five eggs care- fully into the hot liquid. When the eggs are suffi- ciently firm, serve all together. Baked Dropped Eggs. Cut stale bread into slices three-fourths of an inch thick, then cut into rounds with a large round cutter, having as many pieces of bread as the number of eggs to be cooked. From the center of the bread cut out a little of the soft part, and toast the round pieces a golden brown on each side. Butter a large shallow plate and put in the toasted rounds ; break an egg into the center of each piece of toast, being careful not to break the yolk. Sprinkle each egg with salt and pepper, put on small pieces of butter, and pour a little cream or milk between the rounds of bread. Bake until the egg is cooked, in a moderate oven. Shirred Eggs. Butter egg shirrers or ramekins. Break an egg into each, season slightly, and bake until the whites are firm. The dishes may be lined with crumbs or chopped ham or cheese or parsley before putting in the eggs. Eggs Baked with Cheese. Spread slices of toast, slightly hollowed out in the centre, with grated cheese, seasoned, and moistened with milk. Break an egg into a cup, and turn on 48 Home Science Cook Book. each slice, keeping the yolk whole. Put a bit of butter or a teaspoon of cream on top, and bake for eight or ten minutes. Baked Eggs with Ham. Into one cup of thick white sauce stir one cup of finely minced ham. Add a little pepper, and salt if needed. Heap this in the center of a hot platter. Heat and butter six small earthen cups, break an egg into each, and bake in a pan of hot water until the egg is firm. Slip them out of the cups around the meat. Buttered Eggs. Allow one teaspoon of butter to each egg, and melt it in an omelet pan. When hot, break and slip in the eggs and let them cook till firm, turning when half done. Do not allow them to brown. Add a little more butter if needed t

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