Variation I for Tomato Toast

Ingredients

• 1 pt. of ripe tomatoes
• salt
• pepper
• a little butter
• a teaspoon of sugar
• ½ cup of cream
• toasted bread

Method

1. 1

   Stew ripe tomatoes, season with salt, pepper, butter, and sugar.

2. 2

   Scald cream and add.

3. 3

   Pour over toasted bread.

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.

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 toasts in a ring, drop the yolks in center of white ring, salt and pepper, and put in hot oven a few minutes. Take from the stove, pour ♦over a little melted butter. — Eloise Jennings, Winnetka, 111. TOAST A LA DUCHESSE.— Beat 1 tgg, a cup of milk and a little salt and sugar together. Soak stale bread into this mix- ture, and put on a grid-iron or toaster. Butter the slices, and serve with jelly. — Mrs. C, J. Jeffries, Winnetka, 111. TOAST AU GRATIN.— Toast circular pieces of bread, pour- ing a little hot water over to keep them soft. Butter and grate over some English dairy cheese. Put in the oven to brown, and serve very hot. — Mrs. C. J. Jeffries, Winnetka, 111. TOAST FOR GAME.— Toast slices of bread ^ of an inch thick, till browned on both sides. Cut off the crust, hold the bread over a bowl of boiling water for a minute to imbibe the steam, but- ter well. Soak them in the dripping in a pan under the birds, and when these are ready, serve them upon it. — Mrs. C. J. Jeffries, Win- netka, 111. COOK COUNTY COOK BOOK ISl TOMATO TOAST.— Moisten slices of toast and serve with a dressing prepared by heating a pt. of strained, stewed tomatoes to boiling, and thickened with a tablespoon of cornstarch or flour, rubbed smooth in a little cold water. Season with salt and Yz cup hot cream. Cream may be omitted. Dainty for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — Stew 1 pt. of ripe tomatoes, season with salt and pepper, a little butter and a teaspoon of sugar. Scald Yz cup of creaim

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