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Chapter X − SOUP GARNISHINGS AND
FORCE−MEATS
Crisp Crackers
Split common crackers and spread thinly with butter, allowing one−fourth teaspoon butter to
each half cracker; put in pan and bake until delicately browned.
1
Souffléd Crackers
Split common crackers, and soak in ice water, to cover, eight minutes. Dot over with butter,
and
bake in a hot oven until puffed and browned, the time required being about forty−five
minutes.
2
Crackers with Cheese
Arrange zephyrettes or saltines in pan. Sprinkle with grated cheese and bake until cheese in
melted.
3
Croûtons (Duchess Crusts)
Cut stale bread in one−third inch slices and remove crusts. Spread thinly with butter. Cut
slices in
one−third inch cubes, put in pan and bake until delicately brown, or fry in deep fat.
4
Cheese Sticks
Cut bread sticks in halves lengthwise, spread thinly with butter, sprinkle with grated cheese
seasoned with salt and cayenne, and bake until delicately browned.
5
Imperial Sticks in Rings
Cut stale bread in one−third inch slices, remove crusts, spread thinly with butter, and cut
slices in
one−third inch strips and rings; put in pan and bake until delicately browned. Arrange three
sticks
in each ring.
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS
178
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