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Classic
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page 246
TOAST.
Toast should be made of stale bread, or at least of bread that has been baked a
day. Cut smoothly in slices, not more than half an inch thick; if the crust is
baked very hard, trim the edges and brown very evenly, but if it happens to
burn, that should be scraped off. Toast that is to be served with anything
turned over it, should have the slices first dipped quickly in a dish of hot
water turned from the boiling tea-kettle, with a little salt thrown in. Cold
biscuits cut in halves, and the under crust sliced off, then browned evenly on
both sides, make equally as good toast. The following preparations of toast are
almost all of them very nice dishes, served with a family breakfast.
MILK TOAST.
Put over the fire a quart of milk, put into it a tablespoonful of cold butter,
stir a heaping teaspoonful of flour into half a gill of milk; as soon as the
milk on the fire boils, stir in the flour, add a teaspoonful of salt; let all
boil up once, remove from the fire, and dip in this slices of toasted bread.
When all are used up, pour what is left of the scalded milk over the toast.
Cover, and send to the table hot.
CREAM TOAST.
Heat a pint of milk to boiling, and add a piece of butter the size of an egg;
stir a tablespoonful of flour smoothly into a cup of rich cream, and add some of
the boiling milk to this; heat it gradually and prevent the flour from lumping;
then stir into the boiling milk, and let it cook a few moments; salt to taste.
After taking from the fire stir in a beaten egg; strain the mixture on to toast
lightly buttered.
AMERICAN TOAST.
To one egg thoroughly beaten, put one cup of sweet milk, and a little salt.
Slice light bread and dip into the mixture, allowing each slice to absorb some
of the milk; then brown on a hot, buttered griddle or thick-bottom frying-pan;
spread with butter, and serve hot.
NUNS' TOAST.
Cut four or five hard-boiled eggs into slices. Put a piece of butter half the
size of an egg into a sauce-pan, and when it begins to bubble add a finely
chopped onion. Let the onion cook a little without taking color, then stir in a
teaspoonful of flour. Add a cupful of milk, and stir until it becomes smooth;
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