Brown Bread Toast With Cheese And Bacon

Toast brown bread, or crisp in the oven, dip quickly into hot salted water, and arrange on serving dish. Make a Sauce for Cream Toast (see No. 464), add to it one-half cup of cheese cut fine, pour over toast, and put a piece of crisp bacon on each piece.

Celery Toast

2 cups celery cut in halfinch pieces

3 cups hot stock or water Salt

1/8 teaspoon pepper 1/3 cup flour 1/4 cup milk 6 slices toast

Cook celery in stock or water about half an hour, or until tender; add salt (if necessary), pepper, and flour mixed to a paste with the milk; stir until thickened, and simmer fifteen minutes; pour over toast, and garnish with toast points and celery tips. Use the coarser unbleached pieces of celery for cooking.

Cream Toast

Cut six slices of bread in halves, toast slowly, or put into a moderate oven until light brown and crisp, dip each piece into Sauce for Cream Toast (see No. 464), and put into a covered serving dish; pour over remaining sauce, and cover for two or three minutes before serving.

Sauce For Cream Toast

2 cups milk

3 tablespoons flour

1/4 cup cold water 1/2 teaspoon salt

1 tablespoon butter

Scald the milk; mix the flour to a smooth paste with water, add to milk and stir until thickened; cook over hot water fifteen minutes, stirring occasionally; add salt and butter, and pour over toast.

Cheese Toast

To recipe for Cream Toast (see No. 463) add one-half cup of either soft cheese cut fine or grated cheese.

Cinnamon Toast

Cut stale bread into thin slices, remove crusts, and cut in halves; toast evenly, and spread first with butter, then with honey, and dust with cinnamon. Serve very hot.

French Toast

1 egg slightly beaten 1/4 teaspoon salt

1 tablespoon sugar 3/4 cup milk or coffee

4 slices bread

Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in mixture, and cook on a hot, greased griddle until brown, turning when half cooked. Serve plain or spread with jam.

Goldenrod Ham Toast

Follow recipe for Cream Toast (see No. 463) ; to the sauce add one-half cup finely chopped ham and the finely chopped whites of two hard-cooked eggs. When toast is in the serving dish, sprinkle with the hard-cooked yolks rubbed through a sieve.

Sunday Toast

Cut whole wheat bread into four one-inch slices, remove crusts, butter, and cut bread into three strips; mix one-third cup of brown sugar, one teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and a tablespoon of milk; spread paste on bread, and bake in a hot oven until brown. Serve hot.

Tomato Cream Toast With Egg

1/2 can tomato 1/3 teaspoon salt 1/3 teaspoon soda 1 teaspoon sugar 4 tablespoons flour

1/3 cup cold water 2/3 cup hot milk

1 tablespoon butter

2 hard-cooked eggs 6 slices toast

Simmer tomato for fifteen minutes and press through a sieve; add salt, soda, and sugar; heat to boiling point, and thicken with flour mixed to a smooth paste with cold water; cook five minutes, and add hot milk and butter. Dip toast in sauce, place on platter, cover with remaining sauce, and garnish with egg cut into eighths lengthwise.

To Freshen Stale Loaf Bread, Rolls, Muffins, Or Doughnuts

Dip quickly into cold water, put in a paper bag, fold top of bag firmly, and place in a hot oven until heated through.

Buttered Crumbs

Melt two tablespoons of butter, stir in one-half cup of coarse, dried bread crumbs until butter is absorbed.

Croustades

Cut stale bread in slices about an inch and a half thick, remove crusts, and cut in rounds, squares, triangles, or any shape desired; remove the centers, using a small, sharp knife, and leaving a wall one-third of an inch thick; brush with melted butter, and brown in oven; or fry, inverted, in hot, deep fat.

Croutons

Cut stale bread in one-third-inch slices, cut slices into cubes, and brown in the oven or fry in deep fat. Cold toast may be used instead of bread.

Crisp Sticks

Cut stale bread in half-inch slices, remove crusts, spread lightly with butter, cut in half-inch sticks, and put in slow oven until light brown and crisp.