Milk Toast

Ingredients

• slices of stale bread
• two tablespoonfuls of butter
• a pint of milk

Method

1. 1

   Toast bread to a delicate brown.

2. 2

   Heat milk with butter until boiling, then pour over toast.

3. 3

   Serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 271. The excerpt below is the record exactly as published.

a pint of milk or cold water ; if sour milk is used, the baking- powder or cream of tartar should be omitted, and a heaping teaspoonful of baking-soda dissolved in the sour milk ; have ready two old-fashioned iron spiders, or a large griddle, well buttered and placed over the fire ; make the dough into two round cakes, put it in the buttered pans, and slowly brown the under side over a moderate fire ; the spider-cake must be frequently lifted from the pan with a cake-turner or a broad-bladed knife to prevent burning, and butter enough must be used to keep it from sticking to the pan ; when the under side is browned, turn the cake, and brown the other side ; when the cake is done, split it, butter it, lay it together again, cut it in quarters, and serve it hot. HUCKLEBERRY SPIDER-CAKE. Pick over a quart of huckleberries, wash them in cold water, drain them quite dry, and dust them with flour ; sift together one pound of flour, one teaspoonful of salt and SIO PRACTICAL AMERICAN COOKERY. two of baking-powder ; into the flour chop a quarter of a pound of butter, and add the berries ; see that the fire is good, and put an iron spider over it, with a tablespoonful of butter in it; next mix the flour and berries to a sofi. dough, with just enough sweet milk to form it; put tht dough into the spider, making the cake about three-quarters of an inch thick, and set over a moderate fire to bake ; unless the spider is large, a second one must be used, in order to have the cake the proper thickness ; bake the spider-cake slowly for about ten minutes on each side, shak- ing it about in the pan, and turning it, to prevent burning ; before serving it, try it to be sure it is done, and then serve it hot with plenty of butter. SPIDER-CAKE TOAST. Toast cold spider-cake delicately brown ; while the cake is being toasted, make a sauce as follows : For each cake allow a full pint of sauce ; for each pint of sauce mix to- gether over the fire a tablespoonful each of butter and flour until they bubble ; then mix smoothly into them a pint of milk and half a pint of cream ; let this sauce boil for a moment, season it palatably with salt, and then pour it over the toasted spider-cake, and serve it at once. BUTTER TOAST. Allow a tablespoonful of butter for each slice of bread ; melt the butter by very gentle heat ; toast the bread to an even light-brown color, lay it in a chafing-dish, or in a thin china dish set in a larger dish containing hot water, and pour the melted butter over it. Serve it hot as soon as it is made. MILK TOAST. Toast slices of stale bread to a delicate brown color ; meantime heat to the boiling-point sufficient milk to satu- SECOND-COURSE SWEETS. 511 rate the toast, adding two tablespoonfuls of butter

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