French Toast

Ingredients

• 1 or 2 eggs
• 1 cupful milk
• 1/2 teaspoonful salt
• 6 or 8 slices of stale bread

Method

1. 1

   Beat the eggs slightly, add the salt and milk, and dip the bread in the mixture.

2. 2

   Heat a griddle or frying pan and place a little butter, oleomargarine, or a combination of butter and some other fat, in the pan.

3. 3

   Brown the bread on one side in the hot fat.

4. 4

   Place a bit of fat on the top of each slice, turn, and brown the other side.

5. 5

   Serve hot with a mixture of powdered sugar and cinnamon, or syrup.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 23. The excerpt below is the record exactly as published.

1 teaspoonful salt Mix the ingredients in the small pan of the fireless cooker and cook directly over the flame of a range, boiling for 5 minutes, and stirring occasionally. Cover and place in the large kettle of the fireless cooker which contains boiling water. Place in a fireless cooker for 5 to 10 hours. If corn meal mush is to be cooked in a double boiler, pre- pare according to the general rule for cereals and cook over boiling water for at least 3 hours. CEREALS AND THE FIRELESS COOKER 51 CORN MEAL MUSH FOR "FRYING »» 2 cupfuls corn meal 2 teaspoonfuls salt 2 tablespoonf uls flour 2 cupfuls cold water 1 quart boiling water Mix the dry ingredients, add the cold water, and mix thoroughly. Place the boiling water in the small pan of the fireless cooker. Stir the corn meal mixture into the boiling water and cook 10 minutes directly over the flame, stirring constantly. Cover and place in the large kettle of boiling water. Place in the fireless cooker 5 to 10 hours. Remove the pan of mush from the water and allow the mush to cool. Corn Meal Mush for frying may be prepared in a double boiler according to the recipe given above. Cook it for sev- eral hours over boiling water. RICE AND TOMATOES \ cupful rice 1 cupful tomatoes 1 tablespoonf ul butter 1 teaspoon ful salt 1 slice onion J teaspoonful celery salt 1 J cupfuls boiling water \ teaspoonful pepper In the small pan of the fireless cooker cook (over a flame) the rice, onion, and butter, stirring constantly until they are slightly brown. Add boiling water and cook until the water is almost absorbed. Add the tomatoes and sea- soning and heat the mixture until it boils. Cover and place in the large kettle of boiling water belonging to the fireless cooker. Place in the fireless cooker for f hour. This food may be served as a border around meat. Rice and Tomatoes may be cooked in a double boiler until the rice is tender. QUESTIONS In your own way, explain th'e principle of " cooking without fire." What ingredient does Corn Meal Mush for "Frying" contain that plain Corn Meal Mush does not ? What is the use of this ingredient in 52 THE COOKING OP FOODS Corn Meal Mush for " Frying" ? (See Wheat Flour and Corn Meal, p. 216.) How does the method of preparing Corn Meal Mush for " Frying " differ from the usual method of cooking cereals ? How many cupfuls of corn meal in one pound ? Of rice in one pound ? What is the price per pound of corn meal and rice ? LESSON XI Cereals for Frying "FRIED" MUSH Cut corn meal mush for "frying" (see p. 51) into slices £ inch thick. Dip each slice in flour and brown in a little hot fat (oleomargarine, butter, or a slice of salt pork fat may be used). The slices of mush may be spread with softened fat, or dipped in melted fat, and browned in the oven or broiling oven. Serve the hot mush plain or with syrup. In the same way, left-over wheatena, cream of wheat, farina, and other breakfast cereals may be molded, cooled, and then " fried." FRENCH TOAST 1 or 2 eggs 1 cupful milk J teaspoonf ul salt 6 or 8 slices of stale bread

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