Cream Toast

Ingredients

• 1 tablespoonful butter
• 1 teaspoonful salt
• 2 tablespoonfuls flour
• 2 cupfuls milk or cream
• 6 to 8 slices of toast

Method

1. 1

   Heat the butter; when it bubbles, add the flour and salt, mixing thoroughly.

2. 2

   Add a small portion of the milk.

3. 3

   Heat and stir continually until it thickens.

4. 4

   Add another portion of the milk and proceed as before.

5. 5

   Continue until all the milk has been added.

6. 6

   The sauce is sufficiently cooked when it reaches the boiling point after the last quantity of milk has been added.

7. 7

   Pour this sauce over dry or moist toast.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 26. The excerpt below is the record exactly as published.

CREAM TOAST 1) tablespoonfuls butter J teaspoonful salt 2 tablespoonfuls flour 2 cupfuls milk or cream 6 to 8 slices of toast Heat the butter ; when it bubbles, add the flour and salt, mixing thoroughly. Add a small portion of the milk. Heat and stir continually until it thickens. Add another portion of the milk and proceed as before. Continue until all the milk has been added. The sauce is sufficiently cooked when it reaches the boiling point after the last quan- tity of milk has been added. Pour this sauce over dry or moist toast. Moist toast is prepared by dipping dry toast quickly into hot, salted water or hot milk. If the crust has not been cut from bread for toasting, only the outer edges of the toast may be moistened. Twice this quantity of butter is sometimes used for making Cream Toast. Digestion of Starch. — It was found in a previous lesson (Lesson V) that sugar is entirely soluble in water, and since digestion and solution are closely related, the diges- tion of some sugar is simple. Starch was found to be insoluble in cold water and only semisoluble in hot water. In the process of digestion it would seem that some change must take place in the starch to make it soluble. Such a change does take place; starch is changed into a soluble carbohydrate or a sugar before it is digested. 58 THE COOKING OP FOODS Substances called ferments which are in the saliva of the mouth and in the digestive juices of the intestines cause this change. To show that this change takes place to some ex- tent in the mouth, try the following experiments : Experiment 25 : Starch in Cracker. — Test a bit of cracker with iodine for starch. What indicates the presence of starch ? Does the cracker contain starch ? Experiment 26 : Action of Saliva upon Starch. — Thoroughly chew a bit of cracker, remove from the mouth, and place upon a piece of paper. Test it with iodine. A purple (port-wine) color indicates a soluble carbohydrate. (See Experiment 24, p. 55.) What substance does the masticated cracker contain? Explain the change that has taken place in the cracker by mastication. QUESTIONS Give the reason for mixing flour and butter as directed in White Sauce. (See Experiment 22, p. 54.) What is the proportion of butter and flour ? What is the propor- tion of flour and liquid ? Using this proportion, how much flour should be used for one cupful of liquid ? What is the use of flour in White Sauce ? Note the consistency of the sauce, and keep it in mind as a standard of comparison for the thickness of other sauces. What should be the condition of the crumb of toast to be most easily digested ? Give reasons for your answer. REVIEW n. — MEAL COOKING jjttenu Boiled Rice with Tomato or Cheese Sauce Chocolate Corn Starch Pudding See Review I, p. 41, for suggestions regarding the preparation of the lesson. ROOT VEGETABLES 59 LESSON XIV Root Vegetables (I) Starch in Plants. — Plants have their stored-up food in the form of starch. The parts of the plant underneath the ground serve as a storehouse for the plant. All roots and tubers contain carbohydrates, although not in so large a proportion as cereals. Those most commonly used as foods are potatoes, tapioca, parsnips, carrots, beets, and turnips. Potatoes and tapioca contain the most starch in this group. Parsnips, carrots, and beets contain some starch and sugar. Turnips contain much cellulose. Comparison of Vegetables cooked with or without the Skins, and in Water or in Steam. 1 — Clean, prepare, and cook in water a pared and an unpared potato, a scraped and an un- scraped carrot, and cook in steam a pared potato and a scraped carrot. Clean the vegetables by scrubbing with a brush; cook them in gently boiling water. Use the same quantity of water in each case (when cooked in water) and add one teaspoonful of salt to each quart of water. When the vegetables are tender (test with a fork or knitting needle), drain each thoroughly, catching the water in a bowl. Dry each vegetable by shaking the saucepan containing it over a flame. Pour into a test tube a little of the water from each water-cooked vegetable ; cool, and then test with iodine for starch. Which vegetables, — those cooked (in water) with or with- out the skins, — lose the more nutriment ? Which vegetables without the skins, — those cooked in 1 Note to the Teacher. — This lesson can be conducted most expedi- tiously by dividing the class into groups of six and having each group clean, prepare, and cook in water and in steam, potatoes and carrots as directed above. 60 THE COOKING OF FOODS water or those cooked in steam, — lose the more nutri- ment? As far as nutriment is concerned, which method of prep- aration is better for vegetables cooked in water ? Which method of cooking is better for vegetables without the skins ? Peel the vegetables that were cooked with the skins. Cut all into dice. Prepare about half as much White Sauce as you have of the vegetable, using the ingredients for the sauce in the following proportion : 1} tablespoonfuls flour £ teaspoonful salt 1 tablespoonful butter

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