French Toast

Ingredients

• 1/2 pint of milk
• 1 egg well beaten
• a little salt
• 6 slices of bread
• fry in a little butter
• Melted sugar
• a little cinnamon added

Method

1. 1

   Mix milk, beaten egg, and salt.

2. 2

   Dip bread slices into the custard one by one, then fry in butter until golden brown.

3. 3

   For sauce, melt sugar with cinnamon.

4. 4

   This is a nice way to use stale bread.

Nutrition per serving

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 97. The excerpt below is the record exactly as published.

FRENCH TOAST. For dessert : ^ of a pint of milk, i egg well beaten, and a little salt. Take 6 slices of bread, dip into the custard (uncooked) one by one, then fry in a little butter until a delicate brown. For sauce : Melted sugar with a little cinnamon added. This is very nice, and is a good way to use up stale bread. Try it. COFFEE. Take the best green coffee, roast to a dark brown, beat the white of i egg (so it won't hang together much), and stir it through the coffee while hot. Grind when you want to make your coffee, a table-spoon heaping full to each person, and as many cups of cold water as you think your family wil! drink. Put it in a hot place, let it just come to a boil, and put it back where it will keep hot till your meal is ready. Then put it off the stove 2 or 3 minutes before pouring out. If not strong enough put in more coffee next time. NO. 2. Take 2 or more egg shells, crush them with the 286 DOMESTIC GUIDE. requisite amount of ground Java. Add half-cup of cold water, beat it well together, pour on boiling water, and allow it to boil up once. Always wash eggs before breaking them, and save the shells for coffee, which will be, when so treated, as clear as when the white of an egg is used. NO. 3. One-half an egg to i cup of ground coffee. Stir well in a bowl, so that every ground is covered, then place in the coffee pot, and pour on cold wa- ter, shaking constantly till the lumps -of egg and coffee settles to a smooth mass. Add your boiling water. NO. 4. For each person allow i table-spoonful of coffee. Pour on boiling water sufficient for use, and boil from 3 to 5 minutes. After pour out half a cup, and replace in the pot, allowing it to stand about a minute. This settles the coffee nicely, when it is ready to serve. NO. 5. Boil a dessert-spoonful of ground coffee in a pint of milk for a quarter of an hour, and then clear it with white of egg. Let it boil 10 minutes, and then set it beside the fire to fine. Sweeten ac- cording to taste. This is a suitable breakfast for those ot spare habit and disposed to affections of the lungs. NO. 6. You can make coffee perfectly clear by putting COOKING DIVISION. 28/ na piece of codfish skin about 5 minutes before it is taken from the stove. A piece an inch square will be sufficient for a good sized family. The outside should be scraped, and then rinse and drop in. NO. 7. In the first place get the green coffee, roast it, take the quantity required, put in a coffee pot, and pour boiling water on it. Have a pot of boil- ing water. Set in this the coffee pot, with a small piece of wood to rest the coffee pot on. Let it boil half an hour, or, for that matter, it may boil all day, for your coffee would be better for it. Your coffee will be as clear as crystal. You will need no egg. This way steeps it. Be careful to use boiling water BREAD. PUFFET. One quart of flour, in which rub 2 tea-spoonfuls of cream of tartar, butter a piece the size of an egg, 2 tea-spoonfuls of powdered sugar, 2 eggs, beaten. Mix very smooth and add i pint of milk and i tea-spoonful of soda dissolved in a little boiling water. Bake immediately. MUFFINS. One quart flour, 3 tea-spoonfuls baking powder, or 2 heaping tea-spoonfuls of cream of tartar and 288 DOMESTIC GUIDE. I rounding tea-spoonful of soda, both stirred in the flour, J^ cup of butter or lard, or half and half; put on the stove to melt, without getting hot Beat 2 eggs in a bowl, add a little less than a pint of milk ; stir into the flour a little salt, add the butter last. Have irons quite hot and fill even full, then bake. NO. 2. One quart rich milk or J^ cream and yi, milk, I quart of flour, 6 eggs, I table-spoonful of butter and I of lard, softened together. Beat the whites and yolks separately, very light, then add flour and shortening, and a scant tea-spoonful of salt, stir in the flour the last thing, lightly as possible and have the butter free from lumps. Heat your muffin rings, butter well and half fill them. Bake at once in a hot oven. Send them to the table the moment they are done. NO. 3. One pint sweet milk, i cup flour, 3 eggs, 2 table- spoonfuls melted butter, i tea-spoonful of soda, 2 tea-spoonfuls cream of tartar. Mix all. Add more flour if necessary, to make as stiff as for buck-wheat cakes. NO. 4. One cup of milk, 2 eggs, ^ cup of lard, salt, i tea-spoonful baking powder. Make a batter, not too stiff, and bake in gem-tins ; 1 5 or 20 minutes will do. COOKING DIVISION. 289 QUICK MUFFINS. One cup milk, i cup flour, i egg well beaten

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