Toast Crumbs

Ingredients

• Cut even slices of stale bread
• butter, and cut in dice

Method

1. 1

   Cut even slices of stale bread; butter, and cut in dice; put them in a pan, buttered side up, and brown in the oven.

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.

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. Cut bread in even slices, toast, and place on a platter. The milk should be ready for thickening when the toast is made. While thick- ening, add an ^gg well beaten, cheese, and salt ; stir until the cheese melts, pour over the toast, and serve. QUEEN TOAST. I Pint of milk. I Egg. I Table-spoon each of lard, sugar, and butter ; a little cinnamon. Beat the egg, stir in the milk, lay the bread, cut in three-cornered pieces, to soak. Put butter and lard in frying-pan, and, when hot, fry the bread in this until brown on both sides. Serve with sugar and cinnamon sprinkled between the slices. WATER TOAST. Cut bread in even slices, then toast ; dip in boiling salted water. LESSON FIRST. 27 Cut small bits of butter, and lay on each slice ; when all are buttered singly, pile, and put in the. oven for a few minutes. TOAST CRUMBS. Cut even slices of stale bread ; butter, and cut in dice

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