Croutons

Ingredients

• Cut stale bread
• in half-inch slices

Method

1. 1

   Cut stale bread into half-inch cubes, bake until brown.

2. 2

   Use as a garnish or in soups and stews.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 96. The excerpt below is the record exactly as published.

croutons. If the soup be too thick add a little more hot milk or water. Recipe, No. 100. Baked Bean Soup Take cold baked beans, add twice the quantity of cold water, and let them simmer until soft. When nearly done add half as much tomato. Rub them through a puree strainer. Add more water till the right consistency, season to taste with salt, pepper, and mustard. Heat again and serve with toasted crackers or fried dice of bread. Recipe, No. 101. Cream of Chestnuts 1 pt. chestnuts. I tsp. salt. 1 pt. milk or white stock. I tsp. pepper. 1 c. cream. 1 egg. Remove the shells from the chestnuts, then cover with boiling water, let them stand five minutes ; drain, and cover again with boiling water, and blanch them by removing the thin, brown skin. Cook them in boiling salted water to cover, until very soft. Mash them with a wooden potato masher, in the water left in the pan, and rub them through a fine strainer into the milk or stock and cream. Heat again and let it simmer ten minutes, add salt and pepper to taste, add a little sugar if you desire. Remove from the fire and stir in the beaten egg quickly and serve at once. If the soup be too thick add more hot milk, and if too thin, before adding the egg let it reduce by longer sim- mering. Serve with toasted or fried croutons. Recipe, No. 102. CRotfTONS Cut stale bread in half -inch slices

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