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Classic
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page 250
put in the fish and eggs and stir one way until the eggs are cooked, but not too
hard.Turn over toast, dipped in hot, salted water.
CHICKEN HASH WITH RICE TOAST.
Boil a cup of rice the night before; put it into a square, narrow bread-pan, set
it in the ice-box. Next morning, cut it into half-inch slices, rub over each
slice a little warm butter, and toast them on a broiler to a delicate brown.
Arrange the toast on a warm platter and turn over the whole a chicken hash, made
from the remains of cold fowl, the meat picked from the bones, chopped fine, put
into the frying-pan, with butter, and a little water to moisten it, adding
pepper and salt. Heat hot all through. Serve immediately.
APPLE TOAST.
Cut six apples into quarters, take the core out, peel and cut them in slices;
put in the sauce-pan an ounce of butter, then throw over the apples about two
ounces of white powdered sugar and two tablespoonfuls of water; put the
sauce-pan on the fire, let it stew quickly, toss them up, or stir with a spoon;
a few minutes will do them. When tender, cut two or three slices of bread half
an inch thick; put in a frying-pan two ounces of butter, put on the fire; when
the butter is melted, put in your bread, which fry of a nice yellowish color;
when nice and crisp, take them out, place them on a dish, a little white sugar
over, the apples about an inch thick. Serve hot.
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