Milk Toast

Ingredients

• 2 slices dry toast
• 1/2 cup scalded milk
• 1 tbsp butter
• 1/4 tsp salt

Method

1. 1

   Butter the toast, arrange on a hot dish, pour the hot milk over it, and sprinkle with salt.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 134. The excerpt below is the record exactly as published.

milk toast, soft-cooked eggs, jellies, boiled custards, junkets, ice cream, apple sauce, and cereals. A light diet includes soft-cooked eggs, baked custard, creamed toast, sweet breads, asparagus, scalloped oysters, gelatin jellies, baked apples, stewed prunes. A full diet, includes soups, meat, fish, eggs, cereals, vegetables, fruits, and desserts that are easily digested. Never give to any patient even the smallest amount of food difficult of digestion. Special diets are those ordered by a physician for special cases. (322) INVALID COOKERY 323 Rules for Serving Invalids. — 1. Cook all food carefully and thoroughly. 2. Serve hot food hot and cold food cold. 3. Serve food daintly and attractively. 4. Use the prettiest dishes and the best linen. 5. Put a flower or a small plant on the tray to make it attractive. 6. Plan to have surprises for the patient in the kinds Fig. 44. An invalid's tray. of food as well as in the ways it is served. This helps to create an appetite, which often is lacking. 7. Always remove all bottles and signs of medicine from the sight of the patient, and remove the tray as soon as the patient has finished eating. APPLICATION These recipes are for individual portions suitable for one patient 'and for two girls working together in practice work in the kitchen. 1. Dry Toast Method. — Slice stale bread in }/^ inch slices, remove the crusts, place in a toaster and dry thoroughly, turning S24 DOMESTIC BCIENCE occasionally. Toast a golden brown on both sides. The starch is dextrinized and made more easy of digestion by toasting. 2. Milk Toast 2 slices dry toast ^ c scalded milk ^ tbsp. butter }4 tsp. salt Method. — Butter the toast, arrange on a hot dish, pour the hot milk over it, and sprinkle with salt. 3. Water Toast 2 slices dry toast 3^ tbsp. butter 1 c. boiling water % tsp. salt Method. — Drop the slices of toast separately into the boiling water, remove to a hot dish, spread with butter, and serve at once. 4. Oatmeal Jelly H c. rolled oats IH c. boiling water Pinch of salt Method. — Add the oats gradually to the boiling water, add the salt, boil 2 minutes, and then steam in a double boiler 45 minutes to 1 hour. Force through a fine strainer, mold, chill, and serve w^ith sugar and cream. 5. Barley Gruel 1 tbsp. barley flour 1 c. water or milk 2 tbsp. cold water 14 tsp. salt

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