Milk Toast

Ingredients

• 6 slices stale bread
• 2 cups milk
• 2 teaspoons cornstarch
• 2 tablespoons butter

Method

1. 1

   Dry the bread thoroughly in the oven, then toast over a clear fire to a golden brown.

2. 2

   Heat the milk in the double boiler, add the butter, and when scalding hot, the cornstarch moistened in cold milk.

3. 3

   It ought to be like a milk sauce.

4. 4

   Lay the toast on a hot platter and baste each slice with the sauce.

5. 5

   Serve very hot.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 7. The excerpt below is the record exactly as published.

milk toast, cream toast, dropped eggs on toast, water toast, and the excellent dish of bread soaked in egg and milk which has all sorts of names, French, Spanish, German and Scotch toast, but more properly egged toast. At the luncheon and dinner table toast appears in all forms, under chicken and with such vegetables as asparagus and spinach, under minced meats, fricassees and creamed mixtures or in the delicate canape. SPIDER BROWNED BREAD Take several slices of stale bread cut rather thick, cut off the crusts and butter them on both sides. Lay them in a dry,, hot spider over a rather slow fire and cover with a tight lid. When one side has browned Made Palatable 13 delicately, turn and brown the other. They will be crisp outside, yet soft inside. SANDWICHES IN CREAM SAUCE Sandwiches left over are not usually very inviting, but they may be made so by this method. Warm them slightly in the oven, and to every three sandwiches made from chicken, veal or tongue, make a white sauce with one tablespoon of butter, one tablespoon of flour, one-half teaspoon of salt, a dash of pepper and one cup of milk cooked until thick. Then add the yolk of one egg well beaten. Pour this over the sandwiches and serve at once. — Miss Ella E. Woodbridge. WHITE BREAD BREWIS Heat a pint of milk in a double boiler. Stir into it enough bits of stale wheat bread to absorb all the milk. Season with a little butter and salt. It should not be pasty or sloppy, but will be a light dry porridge. It is a favorite with children, especially if served on a small pretty saucer and dotted with bits of bright jelly. Serve hot. — H. Annette Poole. BREAD CRUMB BUCKWHEAT CAKES $ cup stale bread crumbs 2 cups milk J teaspoon salt i cake compressed yeast if cups buckwheat flour 1 tablespoon molasses £ teaspoon soda Scald the milk and soak the crumbs for a half hour. Add the salt, yeast and buckwheat flour and let it stand over night. In the morning, stir in the molas- ses and soda melted in a spoonful of warm water. Beat briskly for a few minutes and bake on a hot greased griddle. 14 Left-Overs BROWN BREAD CREAM TOAST WITH CHEESE 2 tablespoons butter i tablespoon flour i cup milk | cup grated cheese i egg i cup cheese Make a white sauce from the milk, butter and flour, when it boils add the grated cheese and well- beaten egg. Cook slowly till mixed, then add a cup of cheese cut into small cubes. Season with salt and cayenne and pour over slices of toasted brown bread. FRIED BREAD 3 slices stale bread i egg 6 tablespoons milk 2 tablespoons olive oil Cut the bread into fingers three inches wide and the length of the slice. Beat the egg slightly, add the milk. Dip the bread in the mixture. Put the oil in a spider and allow it to grow quite hot. Drop the bread into it and saute till brown. Drain on soft paper. Arrange log cabin fashion and serve it with a sweet liquid sauce or maple sirup. MILK TOAST 6 slices stale bread 2 cups milk 2 teaspoons cornstarch

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