Cream Toast

Ingredients

• one tablespoon of flour
• one cup of cream
• the dry toast

Method

1. 1

   Make a thin white sauce with flour and cream.

2. 2

   Dip toast in hot salted water or milk, place in a dish, and pour thickened cream over.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 19. The excerpt below is the record exactly as published.

one cup of cerealine or cream of maize. Bake in pop- over cups or round gem pans. Yorkshire Pudding. Beat together till smooth one cup of milk, one-half cup of flour, two eggs, and one-fourth teaspoon of salt. Bake like pop-overs in cups, or in one shallow pan, basting several times with the fat from roast beef. Serve with the meat. For a breakfast or luncheon dish add one-half cup of bits of meat from a roast and serve with any left-over gravy or tomato sauce. Quick Doughs. 41 Graham Gems. The oven must be considerably hotter than for any other cooking. Place iron gem pans on this hot stove, and while they are heating, stir the graham flour and water (and a pinch of salt added) constantly and vigorously, mixed to about the consistency of fritter- batter. When the pans are so hot as to melt immedi- ately a bit of butter dropped in them, turn in the batter, filling each pan even full. Then wait till the batter begins to form into little bubbles around the edge of each gem pan. Just when bubbles en- tirely surround each pan, without stirring or shaking the bread mixture in the least, transfer the pans to the hot oven. There is hardly any danger of having an oven too hot. After this the oven must not be opened for twenty minutes, because it is heat that raises the bread, and it must not be slackened. Prac- tise will do much for a graham roll maker. Rhode Island Corn Cakes. Use the fine white Rhode Island corn-meal, not gran- ulated. Just dampen with boiling water, first mixing in a little salt, one saltspoon to one cup of meal. Thin with cold milk, but have them stiff enough to keep their shape on the griddle. Drop in small oval forms in a hot griddle, greased with butter or salt pork fat. When brown put a bit of fat on top and turn over, and when done place them in the oven a few minutes. If mixed just right, they will puff up and stay up, and be very light and sweet. Griddle Cakes. Into one pint of sifted flour mix one-half teaspoon 42 Home Science Cook Book. of salt, three teaspoons of baking powder, and one teaspoon of sugar. Beat two eggs until they are very light, turn into them one cup of milk, but do not stir much, as that destroys the lightness of the eggs. Stir the egg and milk mixture into the flour, add two tablespoons of melted butter, beat well, and then add enough more milk to make a batter about like thick cream. Beat the batter vigorously and especially be- fore each frying. To secure the crisp edges and texture of a regular fritter, use considerable fat and fry the cakes in an ordinary spider, dropping the batter from a spoon in small portions into the hot fat ; but for the smooth, delicate, brown surface similar to that of an oven- baked cake, use a large griddle, which must be made uniformly hot, and then rub the surface all over with a bit of ham or pork rind held on a fork, leaving just the merest film of grease. This coating of grease, being free from moisture that always accompanies butter, will form no steam bubbles, which, as they burst, leave a bare spot on the griddle and an un- browned spot on the cake. Drop the batter from the end of the spoon, making the cakes round and of uni- form size. When full of bubbles and before they look dry on the top, turn them over with a cake turner or a broad knife. If any portion of the batter spatters out on the edge, push it immediately up to the cake that there may be no waste and no ragged edges. When they stop puffing, they are usually brown and done. With a new soapstone griddle, no greasing will be required. Many people prefer to rub a common griddle with salt, using no fat whatever, and if the Quick Doughs. 43 s griddle is smooth and hot, the cakes will not stick, but they lack the flavor which the fat gives them. Serve with butter or maple or fruit sirup. Steamed Bread. Put stale bread, loaves, slices, rolls, or muffins, in a steamer over rapidly boiling water. Be careful in removing the cover not to let water drip on the bread. Another way of reheating bread is to dip the crust of the bread quickly in water, and put in a covered pan in the oven for a few minutes. • Toast. Cut stale bread in thin, even slices, not over one- fourth inch thick. Place them in a fine wire broiler, and move the broiler over a clear fire, or under the broiling burner of a gas range, and turn often, until the bread is a uniform golden-brown color. Let the moisture dry out before the outside browns, then the toast is crisp throughout and does not become flabby afterward. Toast for Garnishing. Cut the bread into rounds with a large cake-cutter before toasting, or remove the crusts and cut into oblong pieces ; or cut into small squares or diamonds. For a border, cut, after toasting, into inch and a half squares, and then diagonally into triangles. Rye Cakes in Cream. Make a quick biscuit of half rye meal. Roll thin, cut in squares, and bake. Split while warm and put into thickened cream or a white sauce, and serve. 44 Home Science Cook Book. Milk Toast. Put a pint of milk into a large saucepan, add an ounce of butter, and let the milk scald. Have the bread toasted till very dry, but not burned. Put the slices in the milk and heat till quite soft. Remove to a dish and pour the milk over them. Cream Toast. Make a thin, white sauce. Dip the dry toast quickly in hot salted water or milk ; put it in a deep dish and pour the thickened cream over each slice. Or thicken hot, thin cream .with flour mixed smooth \vith cold cream. Use one tablespoon of flour

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