Toast

Bread for toast should be at least 24 hours old. It is toasted to extract moisture, to dextrinize the starch, and to make it more palatable and digestible. The slices should be cut thin and toasted with a steady, even heat to evaporate the moisture and brown the slice without burning it. Serve at once.

Water Toast

Toast 2 slices of bread until very dry and a light brown. Have 1 pt. boiling water in a shallow pan, add 1 ts. salt. Dip the toast quickly into the water, remove to a hot dish, spread with butter, and serve very hot.

Milk Toast

Toast 2 slices of bread. Scald 3/4 c. milk, add 3/4 tb. butter, 1/4 ts. salt, pour over the toast. Serve very hot.

Cream Toast

Thicken 3/4 c. milk with 1 tb. flour wet in cold milk. Cook over hot water 20 minutes, add 1/2 tb. butter and 1/4 ts. salt. Pour over 2 or 3 slices of toast. Serve very hot.

Broiled Beef Cakes

Scrape round steak fine. Season with salt and pepper. Make into small flat cakes and broil over a clear fire; or heat a frying pan very hot, rub it over with butter, and cook the cakes two or three minutes, browning on both sides.

Lemon Cream

2 eggs 2 tb. sugar

Juice and grated rind of 1/2 lemon

Beat the yolks very light, add sugar and lemon, and place the bowl in a dish of boiling water on the fire. Stir till the mixture begins to stiffen, then add the beaten whites and stir two minutes longer, or till the whole resembles very thick cream; remove from the fire and let cool. Serve in small glass dishes.

Orange Cream

Prepare as above, using orange juice in place of lemon. For other recipes for Invalid Cookery see recipes under various headings.