Cream Toast

Ingredients

• 3 T. flour
• i t. salt
• 3 T. butter
• 2 C. milk
• 6 slices of toast

Method

1. 1

   Make white sauce by one of the above methods.

2. 2

   Cut stale bread in -J-inch slices.

3. 3

   Put slices into wire toaster or on broiler and hold over fire.

4. 4

   Hold far enough from the fire so that they will dry thoroughly before they begin to brown.

5. 5

   Then hold nearer the fire until they are a deep golden brown.

6. 6

   Dip each slice of toast into the white sauce, place on serving dish and pour remaining sauce over all.

7. 7

   Serve hot.

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 16. The excerpt below is the record exactly as published.

cream toast. Medium white sauce is best as dressing for warmed-over cooked meat and for cooked vegetables. 82 POOD AND COOKERY Thick white sauce forms the foundation of croquettes and souffles. Tomato sauce may be made by Method No. I, substituting stewed and strained tomato for the milk. For brown sauce, brown the butter and flour, increase the amount of flour to 3 T. to 1 C. liquid and use meat stock instead of milk. Cream Toast. 3 T. flour i t. salt 3 T. butter 2 C. milk 6 slices of toast

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