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Classic
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page 248
TOMATO TOAST.
Pare and stew a quart of ripe tomatoes until smooth. Season with salt, pepper
and a tablespoonful of butter. When done, add one cup sweet cream and a little
flour. Let it scald but not boil; remove at once. Pour over slices of dipped
toast, well-buttered.
EGG ON TOAST.
Various preparations of eggs can be served on toast, first dipping slices of
well-toasted bread quickly in hot salted water, then turning over them
scrambled, poached or creamed eggs, all found in the recipes among "Eggs."
BAKED EGGS ON TOAST.
Toast six slices of stale bread, dip them in hot salted water and butter them
lightly. After arranging them on a platter or deep plate, break enough eggs to
cover them, breaking one at a time, and slip over the toast so that they do not
break; sprinkle over them salt and pepper, and turn over all some kind of
thickened gravy--either chicken or lamb, cream or a cream sauce made the same as
"White Sauce"; turn this over the toast and eggs, and bake in a hot oven until
the eggs are set, or about five minutes. Serve at once.
HAM TOAST.
Take a quarter of a pound of either boiled or fried ham, chop it fine, mix it
with the yolks of two eggs, well-beaten, a tablespoonful of butter, and enough
cream or rich milk to make it soft, a dash of pepper. Stir it over the fire
until it thickens. Dip the toast for an instant in hot, salted water; spread
over some melted butter, then turn over the ham mixture. Serve hot.
REED BIRDS ON TOAST.
Remove the feathers and legs of a dozen reed birds, split them down the back,
remove the entrails, and place them on a double broiler; brush a little melted
butter over them, and broil the inner side thoroughly first; then lightly broil
the other side. Melt one-quarter of a pound of butter, season it nicely with
salt and pepper, dip the birds in it, and arrange them nicely on slices of
toast.
MINCED FOWLS ON TOAST.
Remove from the bones all the meat of either cold roast or boiled fowls. Clean
it from the skin, and keep covered from the air, until ready for use. Boil the
bones and skin with three-fourths of a pint of water until reduced quite half.
Strain the gravy and let it cool. Next, having skimmed off the fat, put
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