| 79 | 80 | 81 | 82 | 83 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
Cream Toast
Substitute cream for milk, and omit butter in recipe for Milk Toast I or II.
9
1
Tomato Cream Toast
1/2 cups stewed and
strained tomato
1
3
tablespoons
butter
1
/2 cup scalded
cream
3
tablespoons flour
1
/4 teaspoon soda
1
/2 teaspoon salt
6
slices toast
Put butter in saucepan; when melted and bubbling, add flour, mixed with salt, and stir in
gradually tomato, to which soda has been added, then add cream. Dip slices of toast in sauce.
Serve as soon as made.
9
2
German Toast
3
1
eggs
2
tablespoons sugar
/2 teaspoon salt
1
cup milk
6
slices stale bread
Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in mixture
until soft. Cook on a hot, well−greased griddle; brown on one side, turn and brown other side.
Serve for breakfast or luncheon, or with a sauce for dessert.
9
3
Brewis
Break stale bits or slices of brown and white bread in small pieces, allowing one and one−half
cups brown bread to one−half cup white bread. Butter a hot frying pan, put in bread, and
cover
with equal parts milk and water. Cook until soft; add butter and salt to taste.
9
4
Bread for Garnishing
Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting.
Chapter IV − BREAD AND BREAD MAKING
78
Page
Quick Jump
|