459.--MUSTARD b.u.t.tER

1/4 cup b.u.t.ter A few drops of vinegar or lemon juice 1 teaspoon dry English mustard A few grains of cayenne

Cream the b.u.t.ter, add the mustard and seasonings, and beat well.

460.--BREWIS

1 cup brown bread crumbled 1/8 teaspoon salt 1 cup white bread crumbled 1 tablespoon b.u.t.ter 1 cup milk

Put crumbled bread in a shallow pan in a slow oven until browned; put in a saucepan with milk, salt, and b.u.t.ter, and cook about ten minutes, beating well. Serve as cereal or dessert. Left-over corn bread or m.u.f.fins may be used.

461.--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.

462.--CELERY TOAST

2 cups celery cut in half-inch pieces 1/3 cup flour 3 cups hot stock or water 1/4 cup milk Salt 6 slices toast 1/8 teaspoon pepper

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 coa.r.s.er unbleached pieces of celery for cooking.

463.--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.

464.--SAUCE FOR CREAM TOAST

2 cups milk 1/2 teaspoon salt 3 tablespoons flour 1 tablespoon b.u.t.ter 1/4 cup cold water

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 b.u.t.ter, and pour over toast.

465.--CHEESE TOAST

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

466.--CINNAMON TOAST

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

467.--FRENCH TOAST

1 egg slightly beaten 3/4 cup milk or coffee 1/4 teaspoon salt 4 slices bread 1 tablespoon sugar

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.

468.--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.

469.--SUNDAY TOAST

Cut whole wheat bread into four one-inch slices, remove crusts, b.u.t.ter, 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.

470.--TOMATO CREAM TOAST WITH EGG

1/2 can tomato 1/3 cup cold water 1/3 teaspoon salt 2/3 cup hot milk 1/3 teaspoon soda 1 tablespoon b.u.t.ter 1 teaspoon sugar 2 hard-cooked eggs 4 tablespoons flour 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 b.u.t.ter. Dip toast in sauce, place on platter, cover with remaining sauce, and garnish with egg cut into eighths lengthwise.

471.--TO FRESHEN STALE LOAF BREAD, ROLLS, m.u.f.fINS, 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.

472.--b.u.t.tERED CRUMBS

Melt two tablespoons of b.u.t.ter, stir in one-half cup of coa.r.s.e, dried bread crumbs until b.u.t.ter is absorbed.

473.--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 b.u.t.ter, and brown in oven; or fry, inverted, in hot, deep fat.

474.--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.

475.--CRISP STICKS

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

CHAPTER XXI