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The 1918 Fanny Farmer Cookbook
toaster, lock toaster and place over clear fire to dry, holding some distance from coals; turn
and
dry other side. Hold nearer to coals and color a golden brown on each side. Toast, if piled
compactly and allowed to stand, will soon become moist. Toast may be buttered at table or
before sending to table.
8
6
Water Toast
Dip slices of dry toast quickly in boiling salted water, allowing one−half teaspoon salt to one
cup
boiling water. Spread slices with butter, and serve at once.
8
7
Milk Toast I
pint scalded milk
1
2
1
/2 teaspoon salt
tablespoons butter
4
tablespoons cold
water
2
1/2 tablespoons
bread flour
6
slices dry toast
Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring
constantly
until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip
slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce
over
all.
8
8
Milk Toast II
Use ingredients given in Milk Toast I, omitting cold water, and make as Thin White Sauce.
Dip
toast in sauce.
8
9
Brown Bread Milk Toast
Make same as Milk Toast, using slices of toasted brown bread in place of white bread. Brown
bread is better toasted by first drying slices in oven.
9
0
Chapter IV − BREAD AND BREAD MAKING
77
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