Milk Toast

Ingredients

• 4 Slices of bread
• 1 Pint of milk
• 1 Table-spoon of flour
• ^ Teaspoon of salt
• A little butter

Method

1. 1

   Cut bread in even slices one-third of an inch thick.

2. 2

   When toasted and buttered, lay in a deep dish and pour the thickened milk over it.

Nutrition per serving

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 5. The excerpt below is the record exactly as published.

Milk Toast, or Welsh Rare-bit, it is a very inviting dish for supper. Milk Toast to be nice must be crisp, brown, and tender, but not so soft that the cream will soak into it ; and care should be taken that the milk be in readiness when the toast is made, so that the toast will not have time to steam before the milk is poured over it. The only difference between Milk Toast and Welsh Rai^e-bit is in the dressing, which for the latter contains a little grated cheese and an ^gg. Gentlemen usually enjoy this dish, so if you are ever allowed to prepare a dish for your father, and he enjoys cheese, suppose you try this one. Cream Dressing should not be quite so thick as condensed milk, but a little thicker than common cream. Corn-starch or flour may be used as thickening, and sometimes we use an ^<g<g for the same purpose. Eggs are also used to make food light and keep it from absorb- ing fat. When used to thicken, the whites and gold need not be separated. They should be chopped rather than beaten. 24 LESSON FIRST. When used to make your cooking light and puffy, the whites and yelks should be beaten separately. We beat them with long beats, so that the little cells may be filled with air. When sugar, or anything, is added, beat it in sideways with a spoon, so that these air-cells may not be broken. To make Water Toast the bread should be nicely browned, then dipped quickly in salted water. Do not spread butter over it, but place little bits to melt ; this prevents the toast being broken. Queen Toast is made by soaking the slices in a very plain un- cooked custard, and browning in a frying-pan. When served, sugar and cinnamon are sprinkled between the slices as they are piled upon the dish. If you have a large family to toast for, you can get on faster if you lay the slices on the rack in the oven to dry a little, while the first pieces are being prepared. Toast can be made over a clean grate fire, but it is nicer when held before the fire. In making toast for a sick person, never hold it over the fire, as it is not nearly as delicate. Toast Crumbs are made of buttered bread cut in very small cubes, and placed in the oven to brown. These are very nice served with soup, and it is a good way to use up very small pieces of bread. Stale Bread may be laid aside until thoroughly dried, then rolled very fine. Put this into a wide-mouthed bottle into which 3^ou can dip a spoon. This is useful in many ways, as in breading veal chops or oysters. In serving dry toast, the slices should not be piled one upon another, but placed edgewise, as piling it makes it tough instead of crisp, as the steam cannot escape when piled. It is particularly useful to know how to make delicate toast, for when it is nicely made it will tempt the appetite of any invalid. Professor Chandler has stated that bread is more healthful when toasted. All of these things it is well to know, and that you may make the best use of your knowledge is the wish of your friend and teacher. LESSON FIjRST. ' 2D QUESTIONS. Question. What is the nicest way of toasting f Ansiver. Before the fire — not over it. Q, How must toast be to be perfect f A. Crisp and tender, so that the cream will just lie on the out- side of it, and not soak through it like a pudding. Q. How should the Toast Crumbs be served ? A. In a dish by themselves, with a table-spoon to serve them. Q. How should the Rare-bit be served? A. The toast as the Milk Toast, with the dressing between the slices ; the dressing will be thicker, and the cheese will make it look tougher. Q. How should the Water Toast be ? A. Not too wet, and in an even pile. Q. hi making aiiy kind of gravy or cream for toast, Welsh Rare- bit, etc., how must it be to be right f A. Smooth and free from lumps, and of the right thickness. Q. What thickness should the dressing be ? A. About as thick as cream — not as thick as condensed milk. Q. What is used for thickening sauces and cream f A. Flour, corn-starch, and eggs. Q. How a.re they prepared ? A. Flour is wet with a little cold water at first, and stirred free from lumps, then a little more water is added to make it thinner. Corn- starch is made in the same way, and when eggs are used for thickening they are beaten with white and yelk together. Butter and flour are sometimes rubbed together for sauce. Q. When should the thickening be added to the sauce ? A. When the sauce is at the boiling-point, set the saucepan back from the fire, while adding the" thickening, stirring constantly. Q. How long does it take to cook the thickening ? A. Cook flour about five minutes. Corn-starch takes less time, and when eggs are used they need constant watching. Q. What will happen if you let thickening stand withotit stir- ring, or put it in when the satice is too hot ? A. It will be lumpy. RECEIPTS. MILK TOAST. 4 Slices of bread. I Pint of milk. I Table-spoon of flour. ^ Teaspoon of salt. A little butter. Cut bread in even slices one-third of an inch thick. . When toasted and buttered, lay in a deep dish and pour the thickened milk over it, WELSH RARE-BIT. 6 Slices of bread. 4 Table-spoons of grated cheese. I Pint of milk. X Teaspoon of salt. I Egg- yo. Table-spoon of flour

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