We learn from Dr. Vaughn of the Michigan University, and other eminent authorities, that yeast bread browned on the two cut surfaces only, is as unwholesome as when fresh baked, the slice being soggy and indigestible on the inside. So, for all dishes where the ordinary toast is usually used, we recommend the following:
Cut slices of light yeast bread into any desired shape or size. (Square slices cut diagonally across are convenient and attractive). Lay in a flat pan or wire dish drainer and put into a warm oven. Dry well, then increase the heat of the oven gradually and bake to a cream color all through. This process partially digests the starch and renders the bread crisp, tender, and nutty in flavor. Keep zwieback in a paper sack hanging near the fire and it will not loose its crispness. Eaten dry with porridge and other soft foods it furnishes material for mastication. It is also a suitable and delightful accompaniment to fruits and nuts, and may be used when toast points are called for as a garnish. A recipe for special zwieback bread will be found among the yeast recipes. Salt rising bread makes especially tender zwieback.
When moist toast is desired, dip the crust part of the slice into the liquid first, then drop the whole slice in, taking it out quickly with a skimmer so that it will not be mushy, and lay it in a covered dish to steam for a few minutes.
Always salt the water for dipping.
Prepared toast and dressing may be sent to the table separate and served on individual dishes.
With many, acid or sub-acid fruit dressings served over moistened toast cause acidity in the stomach.
Never use milk for moistening toast for fruit dressings, always water or cream.
When delicate fruits are to be used, strain off the juice, bring it to the boiling point and thicken it a very little with cornstarch. When perfectly boiling add the fruit, heat carefully and dip over toast.
Many little left-overs of foods may be made into dainty and satisfying dishes by being served on toast.
The blueberry is one of the most suitable fruits for toasts. The slightly sweetened stewed fruit may be thickened without straining, as the berries do not break easily. Serve with Brazil nuts or dried blanched almonds, or with chopped or ground nuts.
Moisten white or graham zwieback according to directions and put in layers in a tureen with the following dressing. Cover and let stand in a warm place 10-15 m. before serving.
Dressing-To a pint of milk take about 1 1/3 tablespn. graham (not white) flour, or for skimmed milk, 1 1/2 tablespn. flour, add salt and cook in a double boiler 15 m. to 1/2 hour.
Toast Lay slices of zwieback in a deep dish with salt and bits of butter. (Butter is not a necessity if the milk is rich). Pour hot milk over and send to the table at once.
Use hot thin cream without butter or salt in above recipe.
1-2 tablespns. butter 1 pt. milk
1 1/2 tablespn. flour salt
Heat butter, stir in flour, add milk hot, and when smooth a trifle of salt. Dip slices of zwieback in sauce, lay in deep dish and pour remaining sauce over. Set in a warm place for a few minutes before serving.
Thicken cream of corn soup a little more if necessary, or, add corn to thin cream sauce, and serve on toast. Left-overs of all sorts of cream soups may be utilized for toast: celery, asparagus, string bean, oyster plant and spinach, also succotash and other stewed or creamed vegetables.
3 eggs or 1/2 cup chopped nuts
The following toasts are of a different nature (though slices of zwieback may be used instead of bread), but they are good emergency dishes.
Add 1/2 cup of milk with salt to 2 or 3 beaten eggs. Dip slices of stale bread or moistened zwieback in the mixture and brown delicately on both sides on moderately hot buttered griddle or in quick oven, or in frying pan covered. Serve plain or with any suitable sauce.
Add grated or fine chopped onion to egg mixture and finish the same as French toast.