Milk Toast

Ingredients

• 1 c. milk, scalded
• 1 tbsp. butter
• I tbsp. cornstarch
• 2 tsp. salt
• tbsp. flour

Method

1. 1

   Melt the butter in a granite saucepan, add the dry cornstarch, mix well, add one third of the milk, stir well as it boils and thickens, then add more milk, stir again, and when smooth add the remainder of the milk and the salt.

2. 2

   Pour this between the slices of toast, and over the whole.

3. 3

   If liked very soft, dip the slices first in hot salted water.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 75. The excerpt below is the record exactly as published.

tsp. salt. Put the salt and water into the upper boiler. Place it on the stove and when boiling, add the oatmeal and boil rapidly ten minutes. Stir occasionally with a fork ; then place it over boiling water, and cook from forty minutes to one hour. Serve with baked or steamed apples, and cream and sugar. Fine hominy and granulated wheat are cooked in the same way, but they require only three times as much water as meal. Whole or cracked wheat requires five times as much water as meal, and should cook four or five hours. STEAMING, AND OTHER FORMS OF COOKING 139 Steamed Apples. Wipe, core, and pare the apples. Place in a steamer and cook until soft. CEREALS CHEMICAL COMPOSITION Cbbeals Water Protein Fat Carbo- hydrates Ash Corn Meal . 12.5 9.2 1.9 75.4 1.0 Oats (Breakfast food) 7.7 16.7 7.3 66.2 2.1 Rye Flour 12.9 6.8 .9 78.7 .7 Barley . 10.9 12.4 1.8 72.5 2.4 Rice . . 12.3 8.0 .3 79.0 .4 Buckwheat 13.6 6.4 1.2 77.9 .9 Macaroni 10.3 13.4 .9 74.7 .7 Water Protein Fat Carbo- . ^„ HYDRATES ^^° Buckwheat Oats Oats Rice Barley Rye Flour Macaroni Corn Meal Macaroni Oats Corn Meal Barley Barley Rye Flour Corn Meal- Rice Corn Meal Buckwheat Buckwheat Buckwheat Barley Rice fMacaroni Corn Meal [Macaroni Macaroni Rye Flour iRye Flour Barley [Rye Flour Oats Buckwheat Rice Oats Rice Cereals are the edible seeds of several varieties of grasses ; " the gift-bearing grasses," they have been called, because their seeds are the most valuable and widely distributed food for man. Wheat, corn, oats, rice, rye, barley, and millet are the best known, and grain is a name common to all. They contain all the food stuffs ; they have a large pro- portion of starch, and while in the grain they may be kept a long time. The amount of protein and mineral matter is small, but valuable in quality and economical, for cereals are inexpensive as compared with other foods containing protein. Many food products are made from cereals ; among them are: FUmr, a finely ground product, principally from wheat, but corn, rye and rice are also made into flour. 140 SCHOOL KITCHEN TEXTBOOK Meal is coarsely ground from wheat, oats, com, and rye ; Graham flour is really wheat meal. Breakfast Foods are made from all the grains but chiefly from wheat, oats, corn, and rice. The outer skin is first removed and then the grain is used in several forms ; whole or broken, as in hulled corn or samp, coarse hominy, cracked wheat, whole oats or groats, rice, and pearl barley; granu- lated or steel cut, as in oat meal, and various granulated wheat preparations, granulated corn meal, and fine hominy ; ground coarse by crushing, as in wind-mill ground com meal, rye meal, and barley flakes ; steam cooked; these are first cooked, then dried and rolled as rolled oats, or shredded and baked as in shredded wheat, or dried and flaked as in rice and corn flakes. The last two are served without further cooking as are also several puffed and flavored preparations, as puffed rice and wheat, malt food, and grape nuts. Cereals are invaluable food stuffs. They furnish heat to keep us warm, power or energy to make the heart and lungs work and for us to do many kinds of muscular and mental work. To Cook Cereals. Allow two cups boiling water to one cup steam cooked oats, one and one-half cups to steam cooked wheat, and from three to four cups to the fine granulated or meal -like cereals. Stir the cereal into the rapidly boil- ing water, in top of double boiler, and cook directly over the stove for five minutes, then over boiling water; three hours for corn meal and coarse oatmeal and coarse hominy ; one hour for fine hominy and granulated oats, and half an hour for all others. Allow one teaspoon salt for one quart water. LESSON XV TOAST We toast bread not merely to brown it, but to take out all the moisture possible, that it may be moistened more perfectly with the saliva and thus easily digested ; then we brown it to give it a better flavor. If the slice be thick and carelessly exposed to a blazing fire, the outside is blackened and made into charcoal before the heat can reach the inside. The moisture is only heated, not evaporated, making the inside doughy or clammy ; and butter, when spread upon the bread, cannot penetrate it, but floats on the surface in the form of oil, and the result is one of the most indigestible compounds. The correct way is to have the bread stale and cut into thin uniform slices, and to dry it thoroughly before brown- ing it. Such toast, even if moistened with water or milk, may be acted upon easily and thoroughly by the digestive fluids. Use only perfect slices of stale bread for toast. Broken pieces may be used for stuffing, puddings, and brewis. Or they may be dried and browned in the oven, then rolled and sifted and used to cover articles that are to be fried. The recipe for milk toast illustrates the use of corn starch as a thickening agent, and toast illustrates the effect of intense heat on starch. Recipe, No. 54. Toast Cut stale bread in slices one fourth inch thick. Put it on a toaster or fork. Move it gently over the fire till dry, thep hold it nearer until golden brown. Serve dry. 141 142 SCHOOL KITCHEN TEXTBOOK Recipe, No. 55. Water Toast Have a shallow pan with one pint of boiling water and one half teaspoon of salt. Dip each slice of dry toast quickly in the water, then spread with butter and serve very hot. Recipe, No. 56. Milk Toast 1 c. milk, scalded. 1 tbsp. butter. I tbsp. cornstarch, or 2 | tsp. salt, tbsp. flour

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