Brown Bread Cream Toast with Cheese

Ingredients

• 2 tablespoons butter
• i tablespoon flour
• i cup milk
• i cup grated cheese
• i egg
• i cup cheese

Method

1. 1

   Make a white sauce from the milk, butter, and flour.

2. 2

   When it boils, add the grated cheese and well-beaten egg.

3. 3

   Cook slowly till mixed, then add a cup of cheese cut into small cubes.

4. 4

   Season with salt and cayenne and pour over slices of toasted brown bread.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 7. The excerpt below is the record exactly as published.

BROWN BREAD CREAM TOAST WITH CHEESE 2 tablespoons butter i tablespoon flour i cup milk | cup grated cheese i egg i cup cheese Make a white sauce from the milk, butter and flour, when it boils add the grated cheese and well- beaten egg. Cook slowly till mixed, then add a cup of cheese cut into small cubes. Season with salt and cayenne and pour over slices of toasted brown bread. FRIED BREAD 3 slices stale bread i egg 6 tablespoons milk 2 tablespoons olive oil Cut the bread into fingers three inches wide and the length of the slice. Beat the egg slightly, add the milk. Dip the bread in the mixture. Put the oil in a spider and allow it to grow quite hot. Drop the bread into it and saute till brown. Drain on soft paper. Arrange log cabin fashion and serve it with a sweet liquid sauce or maple sirup. MILK TOAST 6 slices stale bread 2 cups milk 2 teaspoons cornstarch 2 tablespoons butter Dry the bread thoroughly in the oven, then toast over a clear fire to a golden brown. Heat the milk in the double boiler, add the butter, and when scalding hot, the cornstarch moistened in cold milk. It ought to be like a milk sauce. Lay the toast on a hot platter and baste each slice with the sauce. Serve very hot. Made Palatable 15 BROWN BREAD SAUTE Cut the crusts off round slices of Boston brown bread with a large cooky cutter. Fry bacon in a spider and put it on a hot platter when crisp. Then lay the bread into the bacon fat and saute on both sides. Serve a crisp curled slice of bacon on each brown round. TOMATO TOAST i£ cups strained tomato ■J cup scalded milk i teaspoon soda 3 tablespoons butter 3 tablespoons flour $ teaspoon salt 6 slices toast Make a tomato sauce from the butter, flour and tomato, add the soda and salt, then the milk. Dip the toast in the sauce. Serve hot. BREAD GRIDDLECAKES ij cups scalded milk ii cups stale bread crumbs 2 tablespoons butter 2 eggs •J cup flour i teaspoon salt 3i teaspoons baking powder Pour the hot milk and the melted butter over the crumbs and soak until they are soft. Add the well- beaten eggs, flour, salt and baking powder. Cook on a griddle like cakes. BREAD CRUMB OMELET I cup stale bread crumbs 1 cup milk 3 e gg s 2 tablespoons butter i6 Left-Overs Soak the bread crumbs for half an hour in the milk. Add the yolks of the eggs beaten till thick and lemon-colored. Pepper and salt to taste, then put in the whites of the eggs whipped to a dry froth. Cook in the melted butter and serve like an omelet. BREAD ROULETTES I cup stale bread crumbs J cup milk 1 e gg Dash salt I teaspoon parsley Soak the bread crumbs in the milk. Mix with the egg and seasonings. Form into tiny balls, flour, egg, crumb and fry in hot fat. BREAD SAUCE J cup stale bread crumbs li cups scalded milk 1 tablespoon butter Pepper and salt £ cup browned crumbs Pour the hot milk over the stale crumbs and cook in a double boiler for twenty minutes. Add the butter, pepper and salt. Put a tablespoon of butter in an omelet pan and in it brown one-half cup of dry crumbs. Pour the sauce about game, timbales or anything you wish to serve with it, and on the top sprinkle browned hot crumbs. MOCK BISQUE SOUP I J cups canned tomatoes 2 teaspoons sugar Half an onion 6 cloves Sprig parsley i£ teaspoons soda Made Palatable i7 Quarter bay leaf J cup stale bread crumbs 4 cups milk i teaspoon salt J teaspoon pepper 5 tablespoons butter Scald the milk with the bread crumbs, onion, pars- ley, cloves and bay leaf, and rub through a sieve. Cook the tomatoes with the butter for fifteen minutes, add the soda and rub through a sieve. Reheat the bread and milk to the boiling point. Add the tomatoes. Season with salt, pepper and butter and pour into a tureen. ENGLISH MONKEY 1 cup stale bread crumbs i cup milk • i tablespoon butter i cup grated cheese

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