To make milk toast, simply pour over the toast rich milk
that has been heated and seasoned with salt, a little sugar, and a
little butter. Thin white sauce may also be used for this purpose
if desired.
96. FRENCH TOAST.--Possibly no dish in which toast is used is better
known than the so-called French toast. Both milk and egg are used in
making this dish, and these of course add to the food value of the
bread. French toast made according to the following recipe will prove
very satisfactory.
FRENCH TOAST
(Sufficient to Serve Eight)
1 egg
1 c. milk
2 tsp. sugar
8 slices of bread
1/2 tsp. salt
Beat the egg and add it to the milk, salt, and sugar. Dip each slice of
bread into this liquid, turn it quickly, and then remove it. Place the
bread thus dipped in a hot frying pan and saute it until the under side
is brown; then turn it and brown the other side. Serve hot with sirup
or jelly.
LEFT-OVER BREAD
97. Bread that has become stale need not be wasted, for there are many
uses to which it may be put. As such bread has lost much of its
moisture, it is desirable for toast, for it browns more quickly and
makes crisper toast than fresh bread. Thick slices of it may also be cut
into cubes or long, narrow strips and then toasted on all sides, to be
served with soup instead of crackers. Still another use that can be made
of stale bread is to toast it and then cut it into triangular pieces to
be served with creamed dishes or used as a garnish for meats, eggs, and
various entrees.
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