Toast

Ingredients

• 1 egg
• salt
• pepper
• squares of toast

Method

1. 1

   Take eggs out of shell, keeping yolk whole.

2. 2

   Beat the whites to a stiff froth, lay around on toast in a ring, drop yolks in center, season, and put in hot oven for a few minutes.

3. 3

   Pour melted butter over before serving.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 97. The excerpt below is the record exactly as published.

toast and serve. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. HAM TOAST. — Toast and butter slices of bread, lay chopped boiled ham on, place in the oven for a few minutes. Beat up 6 eggs with milk, salt and pepper. Pour the eggs into a saucepan with a lump of butter and stir till thick, but do not boil. Put the ham on the toast on a platter, pour the eggs over and serve. — Mrs. C. J. Jeffries, Winnetka, 111. KIDNEY TOAST.— Place in a pan chopped parsley, a little shallot and minced kidneys. Be sure to take off the outer skin and sinews of the kidneys before mincing them. Fry all in butter. Add a tablespoon of Worcestershire sauce, sprinkle in a teaspoon of flour and boil for 3 minutes; salt and pepper to taste. Spread thin slices of buttered toast with this mixture, cover with bread crumbs and a little grated Parmesan cheese. Put into a quick oven for 10 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. LEMON TOAST.— Dip slices of bread into a cup of milk which has been beaten up with the yolk of 2 eggs. Fry a light COOK COUNTY COOK BOOK 149 brown. Take the whites of 2 eggs, beaten to a froth, add % cup of sugar, the juice of ^ of a lemon and ^ cup of boiling water. Pour over the toast and serve. — Mrs. C. J. Jeffries,^ Winnetka, 111. MEAT TOAST. — Min-ce finely the remains of a cold roast, and mix with it 1 pt., including the gravy, 2 well-beaten eggs, 1 tablespoon of chopped parsley, 1 minced onion. Stir the mixture over a slow fire until it is thick. When cold spread it on pieces of toast, brush it over with a beaten ^gg. Strew bread crumbs on the top and bake in a moderate oven. Squeeze a little lemon juice over the toast. — Mrs. C. J. Jeffries, Winnetka, 111. MILK TOAST.— Put a qt. of milk over the fire and when it is pretty hot, add 1 tablespoon of flour, mix in a little 5alt in a cup of milk, add a piece of butter, stir constantly, until it boils. Toast 6 or 8 slices of bread. Dip a slice of toast in the boiling imilk, after lifting it to the back of the stove. Lay the toast in a dish and pour the contents of the saucepan over it; keep it cov- ered. Serve. — Mrs. C. J. Jeffries, Winnetka, 111. OYSTER TOAST.— Toast a slice of bread rather brown. Cut off the crust and butter lightly. Have the spider hot, and into it drop, 1 at a time, 6 or more fresh oysters. Turn and stir a little as the gravy collects; add pepper and salt. Cook about 2 or 3 minutes. Pour over the toast and serve immediately. Very ap- petizing for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PEACH TOAST.— Stew fresh peaches in small quantity of water, when tender rub through a colander, and if quite juicy set on back of stove and cook slowly until of the consistency of mar- malade. Add sugar and serve the same as prunes, on toast moist- ened with hot liquid. Canned peaches may be drained from their juice and prepared in same manner. Dried or evaporated peaches may also be used. In making dried peach dressing the flavor would be more delicate if ^ dried apples were used. Nice for invalids. — Mrs. Conklin, 914 N. 5th Ave., Ma>^wood, 111. PICKED-UP FISH ON TOAST.— Pick to shreds cold left- over fish. Heat in a skillet a little milk or cream, sufiicient to cover fish, and add a dash of salt, white pepper, and a small piece of butter and a little chopped parsley, add the fish, and serve on hot, ISO BREAD buttered whole wheat toast. — Mrs. C. Carson, 20S S. Sth Ave., May- wood, 111. SALMON TOAST.— ^Cut slices of bread, trim off the crusts, and toast. Butter and lay on each piece a thin slice of smoked salmon. Sprinkle with pepper, lay over a sheet of buttered paper, and place in hot oven for 5 minutes. — Mrs. C. J. Jeffries, Win- netka, III. SAUSAGE TOAST.— Fry 6 links of sausage; remove the skins, mix with a grating of cheese, and a tablespoon of mixed mustard; spread the mixture on hot buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. SHAD-ROE TOAST.— Throw the roe into boiling water, add a slice of onion and 1 teaspoon of salt; simmer gently for 20 min- utes, and drain. With a fork remove the membrane. Spread the roe on toasted bread; over the whole sprinkle the yolks of 2 hard- boiled eggs, crumbled fine. Lay over the whites, cut in rings. Serve hot. — ^Mrs. C. J. Jeffries, Winnetka, 111. TOAST. — Take eggs out of shell, keeping y^lk whole. Beat the whites to a stiff froth, lay the beaten whites around on squares of toast

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