Cream Toast

Ingredients

• 1 cup of medium cream sauce
• 3 or 4 pieces of toasted bread
• Chopped parsley
• grated cheese
• Sections of hard-cooked egg

Method

1. 1

   Make 1 cup of medium cream sauce and pour over 3 or 4 pieces of toasted bread.

2. 2

   Sprinkle chopped parsley or grated cheese over the top.

3. 3

   Sections of hard-cooked egg may be heated in the sauce and served on the toast for a breakfast or luncheon dish.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 7. The excerpt below is the record exactly as published.

Cream Toast. AIM. To teach action of moist and dry heat on starch and proportions of starch to use for thickening. POINTS TO be brought OUT. 1. Food value: A. Starch is a carhohydrate or fuel food which is found in most vegetable foods. It is especially abundant in the cereals and potatoes. When isolated it is a fine white powder. The separate grains may be seen under the microscope and are distinctive in shape according to the source. 2. Use of starch as a thickening agent — action of moist heat on starch. — When starch is heated with water it absorbs the water and swells up, or, as we say, gelatinizes, and the liquid is thickened by the swollen starch grains. We determine the degree of thickening by the proportion of starch to liquid used. A. Kinds of starch ordinarily used: Wheat flour (most frequently used). Cornstarch. Com flour. Eice flour. Potato flour. Tapioca flour. • Arrowroot flour. B. Proportions of liquid to wheat flour used in mixtures of typical consistency : Liquid. Wheat flour. Tream soups. . ("ream sauces. Puddings. . . . , do. 1 tablespoon. 2 to 3 tablespoons. ' tablespoons. C. Variations in proportions with the kinds of starch or flour u.se(l depend upon : (1) Percentage of starch in product used (comparison of wheat flour with wheat starch: wheat flour contains only 75 per cent starch, while wheat starch is practically 100 per cent starch). USE AND PREPARATION OF FOOD. 17 (2) Thickening j^ower of starches from different sources (compare any pure starches available, for example, cornstarch and arrowroot ; the same proportions give products of different consistencies). D. Method of combining sti'rch with liquid to prevent lumping. — When starch is added to hot liquids it tends to stick together in small lumps. The starch grains on the outside cook quickly and inclose in the interior uncooked grains of starch. This may be avoided by separating the grains of starch before combining with some other material. This may be accomplished by — (1) Mixing with sugar or any dry, finely ground solid. (2) Mixing with a small amount of cold liquid. (3) Mixing w^ith fat. The method used in a given recipe depends upon the other neces- sary ingredients. E. Choice of starch : (1) All starches are probably equally digestible. (2) Some tend to retain the raw starch flavor more than oth- ers, and therefore require a longer cooking (i. e., cornstarch). (3) The choice is usually determined by the availability, cost, and ease of cooking. F. Proportions used in typical dishes made from combinations of milk and starch: 1. Starch puddings: A. Proportions. — One cup milk, 2 tablespoons sugar, flavoring, 4 tablespoons flour (or equivalent in other starch). B. Method of combining. — The flour is combined with the sugar, or is mixed with a small amount of cold liquid, then added to the hot liquid. Cook until starch is thoroughly done. After bringing to boil over fire the cooking may be completed in a double boiler. C. Ways of serving. — Pour into a large mold or individual molds. Serve with cream, custard, or fruit. The pudding may be turned out of the mold when served, since it is sufficiently stiff to hold its shape. 2. Cream sauces: A. Proportions — Medium sauce. — 1 cup liquid, 2 tablespoons flour, 2 tablespoons fat, salt, pepper. Thick sauce. — Increase the flour to 3 or 4 tablespoons, depending upon use to which sauce is to be put. Keep other constituents the same. B. Method of combining. — Melt the fat, stir in the flour and sea- soning; add the milk slowly, stirring constantly, and cook until thick and the starch vrell done. C. Uses. — Thin sauce is used with potatoes or very starchy vege- tables. Medium sauce is used for creamed vegetables, creamed meats, 128209°— 19 2 18 USE AND PREPARATION OF FOOD. or escalloped dishes. Thick sauce is used for the foundation of so utiles or for combining croquette materials. 3. Cream soups, — Cream soups are a combination of milk and vegetable pulp, thickened to the consistency of thin cream: A. Proportions. — One cup liquid (combination of millv and vege- table pulp), 1 tablespoon flour, 1 tablespoon fat, salt, pepper, and other flavoring. The amount of flour varies with the thickness of the vegetable pulp. With the starch}' vegetables, the amount may be de- creased. Some flour is necessary (| teaspoon to 1 cup liquid) to bind the mixture and prevent the vegetable pulp from settling to the bottom. B. Method of combining.— Same as for cream sauce or as indicated under methods of combining starch. 4. Action of dry heat on starch — toasting bread. When dry heat is applied to starch it is browned and changed chemically to a sub- stance called dextrin. This is the first stage in the digestion of starch. Bread so prepared is more readily digested than the untoasted bread. METHOD OF DEVELOriisG LABORATORY WORK. Have puddings prepared, using the different kinds of starches and compare the consistency. These can be prepared in family amounts and taken home for service. A small amount should be molded for comparison during the class period. Use different flavors, as vanilla, caramel, maple, and chocolate. Suggest the addition of nuts and raisins. The toast can be prepared as croutons for service with the cream soup, or white sauce may be prepared and served over the toast as cream toast, or creamed dried beef or codfish maj^ be serA'ed on toast. In case the women are not interested in the preparation of the white sauce, only the proportions m^ay be discussed and the sauce prepared later as it is needed for the vegetable lesson and others. All women Avill be interested in the cream soups. Show that these may be seasoned with the water discardea in cooking vegetables and left-over vegetables. Have soups prepared from vegetables with varying amounts of thickening power. Tabulate results so as to show how the amount of flour added decreases with the thickening power of the vegetable. CREAM TOAST. Make 1 cup of medium cream sauce and pour over 3 or 4 pieces of toasted bread. Chopped parsley or grated cheese may be sprinkled over tlie top. Sec- tions of hard-cooked eg

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