|
Classic
Cook Books
< last page | next page >
page 22
and milk. Use the same cup, no matter about the size, for each measure.--Mrs. W.
A. James.
BUTTERED TOAST.
Although toast is commonly used, few know how to prepare it nicely. Take bread
not too fresh, cut thin and evenly, trim off the crust-edges for the crumb-jar;
first warm each side of the bread, then present the first side again to the fire
until it takes on a rich, even, brown color; treat the other side in the same
way; butter and serve immediately. The coals should be bright and hot. Toast
properly made is very digestible; because all the moisture is extracted, and the
bread has become pure farina of wheat, but when it is exposed to a hot fire and
the outside charred, the inside remains as moist as ever. Butter applied to it
while warm does not penetrate, but floats on the surface in the form of rancid
oil. Or, beat one cup of butter and three table-spoons flour to a cream, pour
over this one and a half pints boiling water; place over a kettle of boiling
water for ten minutes, dip into it the toast, and serve hot.
Or, dip each slice of toast in boiling hot water (slightly salted), spread with
butter, cover and keep hot.
BREAKFAST-TOAST.
Add to one-half pint of sweet milk, two table-spoons sugar, a little salt and a
well-beaten egg; dip in this slices of bread (if dry, let it soak a minute), and
fry on a buttered griddle until it is a light brown on each side. This is a good
way to use dry bread.--Mrs. Dr. Morey.
MENNONITE-TOAST.
Beat up three eggs well, add a pint of sweet milk and a pinch of salt; cut
slices an inch thick from a loaf of baker's bread, remove crust, dip slices into
the eggs and milk, fry like doughnuts in very hot lard or drippings till a
delicate brown, butter and sprinkle with powdered sugar, and serve hot.--Mrs. J.
P. Rea, Lancaster, Pa.
LUCY'S POP-OVERS.
Two tea-cups sweet milk, two tea-cups sifted flour heaped a little, butter size
of a walnut, two eggs, one table-spoon sugar. a little salt; bake in hot
gem-pans filled half full for twenty minutes, and serve immediately.--Mrs. W. A.
James.
< last page | next page >
Classic
Cook Books
|
