This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Cut the crust from stale bread. Slice the bread as thin as a wafer, dry it on a pan lined with paper, in the oven, leaving the door open. When it is entirely dry, close the oven door and brown slightly.
Cut bread in one-eighth-inch slices and toast until it is crisp.
Toast bread until crisp and a rich brown on both sides. Butter while hot and serve at once.
Toast bread until crisp and brown. Pour into a soup-plate one cup boiling water and one teaspoon salt. Dip the toast into this water and remove at once. Spread lightly with butter and serve immediately.
Toast bread, butter it well, sprinkle with salt and pour scalded milk over it.
6 slices buttered toast 2 tablespoons flour Salt
2 tablespoons butter 2 cups milk
6 slices buttered toast 1 tablespoon flour 1 cup scalded milk
1 cup scalded cream Salt
Make a white sauce of the milk, cream, flour and salt. Pour this hot liquid over the beaten egg. Pour over the toast and serve immediately.
6 slices buttered toast
1 cup milk
2 tablespoons flour 1/8 teaspoon soda
2 tablespoons butter Salt
Make a white sauce of the milk, flour, butter and salt. Cook and strain the tomato and add the soda. Stir the hot tomato into the white sauce and pour immediately over the toast.
12 slices bread 1/2 inch thick 3 eggs
1/2 teaspoon salt 2 cups milk
Beat the eggs, add the milk and salt. Dip slices of bread into the mixture and saute in a little hot fat until a delicate brown on both sides. Serve hot. Sprinkle with powdered sugar or serve maple sirup with the toast.
Spread hot toast with butter and sprinkle generously with a mixture of sugar and cinnamon. Place on the top shelf of the oven or under the broiler just long enough to melt the sugar.
Remove all but the bottom crust from loaf of bread. Cut through center, lengthwise, then into equal sections crosswise. Brush with melted butter and brown in 375° oven.
Cornucopia - Remove crusts from sliced bread, lay thick cheese strip diagonally, fold bread to opposite corners, fasten with toothpick, brush with melted butter and brown in moderate oven (350° F.). Remove toothpicks to serve.
Canapes are made from stale white bread, cut in quarter-inch slices and then shaped with a cutter into circles two and one-half or three inches in diameter or cut into squares, strips, triangles or other fancy shapes. These portions of bread may then be fried in deep fat and drained on absorbent paper, or sauted in just enough fat to keep them from burning, or toasted or set in the oven until they turn a delicate brown. When finished they should be nicely browned on both sides. They are then ready to be covered with the mixture preferred.