Page:The Boston cooking-school cook book (1910).djvu/100

 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.

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.

Milk Toast I

1 pint scalded milk 2 tablespoons butter 2-1/2 tablespoons bread flour 1/2 teaspoon salt Cold water 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.

Milk Toast II

Use ingredients given in Milk Toast I, omitting cold water, and make as Thin White Sauce. Dip toast in sauce.

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.

Cream Toast

Substitute cream for milk, and omit butter in recipe for Milk Toast I or II.

Tomato Cream Toast

1-1/2 cups stewed and strained tomato 1/2 cup scalded cream 1/4 teaspoon soda 3 tablespoons butter 3 tablespoons flour 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