Cream Toast

Ingredients

• one quart milk
• small piece of butter
• salt
• a little flour

Method

1. 1

   Boil cream or milk with butter and salt, thicken with flour, and pour over toast.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 112. The excerpt below is the record exactly as published.

CREAM TOAST. Boil sweet cream with small piece of butter, salt; or use milk, more butter and a little flour. Bring to table in pitcher and pour over toast as it is served. FRENCH TOAST. Beat one egg in a shallow dish, add one teaspoon of sugar, a pinch of salt, and one cup of milk. Soak six slices of stale bread in the custard. Drain and brown them on each side on a weli-buttered griddle. Spread them with jelly or marmalade, and pile lightly on a dish. Serve at once. HAM' TOAST. Mrs. P. Foster. Cut rounds of bread with cake cutter, toast a deli- cate brown, butter, and arrange in order on a dish. Have ready one pound of cold ham finely minced, mixed with the beaten yolk of an egg? four tablespoons of cream and a very little cayenne pepper. Heat it and spread on toast. Milk may be used instead of cream if one-half teaspoon of butter is added when heating. SALMON ON TOAST. Heat a can of salmon, season with pepper and salt, and place on thin slices of buttered toast, heat a large coffee cup of milk or cream, salt and thicken a little with flour; if milk is used add a piece of butter and pour over fish and toast. SNOW FLAKE TOAST. Mrs. James French. Heat to boiling one quart milk

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