Milk Toast

Ingredients

• slices of bread
• 2 c milk
• 3^ t salt
• dash of pepper
• 2 T butter

Method

1. 1

   Toast bread slices until brown, cut diagonally.

2. 2

   Heat milk, add salt, pepper, and butter.

3. 3

   Arrange toast in a dish and cover with hot milk.

4. 4

   Serve immediately.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 28. The excerpt below is the record exactly as published.

MILK TOAST COFFEE 48 LESSONS IN COOKING Milk Toast Toast slices of bread, cut about 3^ inch thick; when brown cut diagonally across both ways. Heat 2 c milk, add 3^ t salt, dash of pepper, and 2 T but- ter. Arrange the toast in a hot vegetable dish and cover with the hot milk. Serve at once. For Farina see Lesson 4 ; for Stewed Prunes Lesson 7. Preparing the Meal Start the cereal to cooking, and heat the water for cof- fee. Heat the milk for toast in a double boiler. Grind and make the coffee. Toast the bread, add the salt, pepper and butter to the milk, and keep both hot until needed. Serve the cereal with the prunes, which should have been cooked the preceding day, then the coffee and the milk toast. LUNCHEON OR SUPPER Wednesday Lesson 29 OATMEAL TIMBALE WITH CREAM SAUCE BREAD AND BUTTER CURRANT JELLY TEA Oatmeal Timbale with Cream Sauce Pour leftover oatmeal into timbale or custard cups ; when cold, turn them out, scoop out the centers, leaving a wall ^ inch thick, mix a little cold chopped meat — the meat and stuffing left from the flank of Tuesday's dinner — with the oatmeal ; moisten with gravy or water, refill the centers and place them in a hot oven until thoroughly hot. Serve with I c medium Cream Sauce (p. 38). Other leftover break- fast foods may be used in the same way. Preparing the Meal The timbales should be molded the day before from the leftover oatmeal. Prepare and add the meat ^ h before lunch. While baking make the Cream Sauce and tea. Serve the lunch. OCTOBER MENUS 49 DINNER Wednesday Lesson 30 BAKED HAM MASHED POTATOES CABBAGE AU GRATIN CHOCOLATE BREAD PUDDING Baked Ham Wipe the ham or piece of ham with a damp cloth, put in a kettle and parboil, allowing lo m to each pound. Drain, remove to a roasting pan, rub over the entire surface with brown sugar and then stick cloves in all over it. Put in the oven and bake until tender. This will require about 20 ni per pound. Cabbage au Gratin Wash, chop and soak a small head of cabbage in cold water for 15 m; put into boiling salted water and boil slowly for 5 m, drain. While this is boiling make a Cream Sauce from I T butter,

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