Toast Up To Date - 1927

Toast Up to Date

Toast, like. everything else, has become modernized. It is no longer browned slices ot bread, and, alas, often charred, cold and soggy, but comes in fetching triangles, trimmed and seasoned into all sorts of appetizing delicacies that comprise a main dish for the meal, be it breakfast, luncheon or midnight snack.

Here are some delicious toasts the family will like:

ROLLED TOAST

Cut bread thin, butter lightly, roll and fasten with toothpick, brown in hot oven. If these are to be used with salad, sprinkle grated cheese on before rolling and omit butter.

CINNAMON TOAST

Two teaspoons powdered cinnamon; two tablespoons sugar; six slices bread; two tablespoons butter.

Mix cinnamon, butter and sugar
together well. Toast one side of
bread, spread the other with this
sugar paste. Place on a baking
sheet, run under flame till mixture
bubble. Try maple sugar to give another flavor.

FRENCH TOAST

Four slices stale bread; one cup milk; one egg; one-quarter teaspoon salt; one cup hot water; two, tablespoons butter.

Make a batter of the milk, egg and salt. Dip bread first in hot water quickly, then in egg batter. Put half the butter in spider when bubbling hot, pan fry bread slices on one side. Dot the rest of the butter on the slices and turn.

The water is used to save milk and to Save time in soaking. This Is served with syrup, marmalade or a conserve usually. A luncheon dish may be made of it by adding two tablespoons of grated cheese to egg batter and finish as above. Or again it may be dipped in an egg batter in which the milk is replaced by tomato juice, one-quarter teaspoon soda and one teaspoon sugar

ANCHOVY TOAST

One-quarter cup anchovy paste; dash of paprika; one-half teaspoon- lemon juice; one-half teaspoon minced parsley; one-half teaspoon onion juice; six slices hot toast.

Cream the anchovy paste and add the other four ingredients. Spread lightly on hot toast and place in a warm oven two minutes before serving.

Bread boxes are made by hollowing out the centers of slices of stale bread, cut about four inches thick, with crusts trimmed off. They are then fried in deep fat till

a a nice brown and make attractive containers for many dishes. Either this or a plain slice of toasted bread makes a poor man's pie for Junior when filled with crushed fruit, applesauce or custard. Do not let stand before serving or it will be soggy.