Buttered Toast

Ingredients

• one of Rhoda's loaves
• butter

Method

1. 1

   Cut bread into even slices and toast until golden.

2. 2

   Butter each piece on both sides as soon as it is done.

Nutrition per serving

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 42. The excerpt below is the record exactly as published.

one of Rhoda's loaves. " Now, girls, the first one that has time, toast this bread as nicely as you know how, and butter each piece on both sides as soon as it is done." 9 128 SIX LITTLE OOOK8. When she had cut enough bread for toast, Mrs. King took the yolks which Mabel had been beating, and added to them a small cupful of milk, some pepper and salt, and lastly the whites of the eggs. The butter in the frying- pan * was now " hissing hot," so, pouring her omelette gently in, she set it over the fire. From time to time as it cooked, she slipped a broad-bladed knife under it to prevent its burning, and in seven or eight minutes, when it was done, she laid a dish bottom upward over the top of the frying-pan, which she turned upside down, leaving the omelette in the dish. In the meantime, Grace, hav- ing finished making the dressing and poured it over the tomatoes, prepared the chocolate under her aunt's direc- tions, by adding more boiling water and milk to it ; then scalded the teapot and made a cup of tea, and the lunch was ready to serve. Mary had set the table nicely, and was now at liberty to wait on it. The omelette and buttered toast

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