Fruit Toast

Ingredients

• a pint of cherries
• one-half of a pound of sugar
• a piece of butter
• a very little water
• slices of bread for toast

Method

1. 1

   Slice the bread thin and butter it.

2. 2

   Stew the cherries with sugar and a little water until tender.

3. 3

   Cover the toast with the fruit and syrup, and set away on ice till cold.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 118. The excerpt below is the record exactly as published.

FRUIT TOAST— AS A DESSERT. Slice the bread for toast exceedingly thin but use plenty of butter. Take a pint of cherries that are stemmed and put into a kettle with one- half of a pound of sugar and a very little water. Stew the fruit tender and cover the toast with the fruit and syrup, and set away on ice till cold. Other fruit may be used in the same way. Nellie B. ZWIEBACH. This is a German name for a toast made from rusks which are split in slices one-half of an inch thick and dried in a very slow oven until dried through and turned yellow. They make good cream toast. Vienna bread may be dried in the same way. M. Hoover. 158 TOAST. BEEF TONGUE TOAST. The tongue of beef makes a fine toast. Grate a boiled tongue, mix parsley, salt and pepper with it and make a paste of it by adding the yolks of eggs. Keep it hot but not boiling; place it on toast as thin as can be made, sprinkle cracker crumbs over and set it in the oven till ready. Mrs. Kate WreNc KIDNEY TOAST. Chop parsley and a little shallot and place them in a pan with two small kidneys after first chopping the kidneys very fine. Take off the outer skin and the sinews of the kidneys before mincing them. Fry the whole in butter. Then add a tablespoonful of Worcestershire sauce, sprinkle in a teaspoonful of flour and boil for three minutes, salt and pep- per to taste. Butter thin slices of toast, cover them with this mince, and over that lay a thick covering of bread-crumbs mixed with a little grated Parmesan cheese. Let them stand in a quick oven for ten minutes and then they are done. Mrs. Pamelia Montfort. CREAM TOAST MADE OF BROWN BREAD. Toast to a golden brown one-half of a dozen or more slices of entire wheat or graham bread and dip into a sauce made as follows: One pint of cream and milk mixed, a lump of butter and a pinch of salt. Put into a granite pan and let come to a boil but not boil. Now stir in a little flour first stirred to a cream with a little cold milk and when it boils drop in the toast, one piece at a time. Let it simmer a couple of moments and it is ready to serve. C. A. D. LEMON TOAST, Slice bread and dip it into milk a cupful of which has been beaten up with the yolks of two eggs. Fry the bread a light brown. Take the whites of two eggs, beat to a froth, add one-quarter of a cup of sugar, the juice of one-half of a large lemon and a cupful of boiling water. Pour over the toast and serve. Mrs. M. Chandler. CODFISH TOAST. Pick up a small quantity of freshened codfish. Slice an onion and fry In an ounce of butter. Then add the fish with water to cover. Slice three fresh tomatoes and add to the mixture cooking the whole one-half to three-quarters of an hour, adding a very little cayenne. Pour it over but' tered toast. Mrs. Mary Goodrich. TOAST, 159 FRENCH TOAST. Beat two eggs, salt and a cupful of milk and dip thin slices of bread into this, and then plunge into hot butter; fry to a golden brown and serve hot. Mrs. P. LaPointe. TOAST— A LA DUCHESSE. Beat one e^g, a coffee-cupful of milk and a little salt and sugar together Soak stale bread in this, and put on a gridiron or toaster, and brown both sides. Butter the slices and serve with jelly. Mrs. Catherine Kenney. TOASTED ENGLISH MUFFINS. Open the sides of the muffin, exactly in the middle, for one-half of an inch. Insert the toasting-fork and toast it lightly. Then pull it apart, lay butter on each one-half and close ehe muffin. Put it on a hot plate. If more than one is needed, lay the rest on top, but it is better not to toast more than two at a time as they are nicer hot. These are fine served with maple syrup. Mrs. F. Evans. DEVILED TOAST. Use whole wheat or brown bread one day old or ov^er, cut in thin slices and toast slowly until a golden brown. Spread with butter to each tablespoonful of which has been added one-quarter of. a teaspoonful of dry mustard, one-quarter of a teaspoonful of paprika and eight drops of onion juice. Sprinkle with a little grated cheese and set in a hot oven for three minutes. Mrs. Edmonds. APPLE TOAST. Peel, core and quarter one-half dozen apples, and cut them in slices; put a piece of butter

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