The Washington herald., 1913-07-08
PRACTICAL RECIPES
FOR THE HOME COOK
Good Points cesess,iag he Many
Ways 10 Use Tesst.
By LIDA AMEs VILLAS.

hiooe up principally OF cOrumeal, rice, OF
nne hominy. They love hot breads. and
II they were to indulge In the hot yeast
breads. rolls. buns, biscuit, &C.. eaten hot
from the oven. as recklessiy and as con-
stantly as their Northern kin. they would
soon be as hopelessly dyspeptic. II close
attention ID paid to the rules Of health
breads made OF nours containing a large
proportion Of glutin will always be eaten
day or more old. Never hot from the
oven. Mastication Of hot bread reduces 1t
10 gummy, tenacious mass that Ii with
dimculty dissolved by the gastric fluids.
And In such breads the presence of yeast
adds to the danger II the bread is not
perfectly made and baked thoroughly.
thus destroying the germs or plant Of fer
mentation. The taste Of hot bread for
breakfast may be satisfied by varying the
cornmeal and rice varieties with the fire.
quent serving OF toast. In fact. toast Is
the ideal breakfast bread for hot weather.
and with many preferred to any other all
the year round.
And there is no more palatable or d.
gestibie way of serving the stan OF life.
Unfortunately the art Of making perfect
toast Is not general nor the real impoI-
lance as an art fully appreciated. Toast
does not appeal to the man or woman
who Is acquainted only with the atrocious
product that masquerades as such. Thick
on surface. driving all the moisture into
the center of the slices, making them
soggy and injurious instead Of beneficial.
Makes Fine Toast.
Well made and well-baked shop bread
that has soft dry crumb makes finer
and more digestible toast than home
made bread. Bread two days old is about
right for toasting. Cut slices even and
about a third of an inch thick. Put them
in your oven and partly close the door to
let the bread dry slowly for q few min
utes. The moisture should be dried out
from the center of the slice, not driven
into it As soon as this is accomplished
let the slices brown quickly and evenly
by increasing the heat at once. otherwise
the toast will be hard and too dry. As
rule 1t is better to trim on the crust
before toasting the slices, particularly
when the toast Is to be used TO garnish
or serve as base for other food But
some bread has such a fine. delicate crust
one prefers to have II left on. In careful
toasting II does not harden much. Bread
toasted becomes to certain extent q
disinfectant and purifier. The most i'm
portant change is the chemical one caused
by the application Of intense heat to the
dried surface. which, when done properly
produces what is known as dextrine.
This being a part Of the change that
takes place in digestion. one Of its first
stages, in fact: well toasted bread Is
partly digested bread. and this. coupled
with the drying or twice baking makes
toast such suitable diet for the delicate
and sick. Dexttine has a soothing. heal
ing effect, and seems to act as an eff
Gent regulator at all seasons. but espe-
cially in the summer. Toast and black
berries are a delightful as well as effec-
tive remedy for many summer complaints.
and frequently INDUCED in, these over
heating days. will prove their efficacy.
Do not butter bread before toasting. but
it is done. II you wish to
have perfect and digestible toast. Toast
is more wholesome taken while hot.
To Make Toast Water.
When this is called for it must be made
with care. The most important step is 10
cut the bread thin-of course 1t must be
stale-then to dry II slowly and most
thoroughly in the oven, As only by doing
so will be produced the aromatic principle
developed by toasting properly. Neither
will 1t then yield too much of the starchy
principle of the -four which makes the
drink heavy and unpalatable to the IN
valid taste.
A dish of delicately made toast, a bowl
Of blackberry mush and cream. or a glass
OF ice-cold junket or mold OF cottage
cheese or clotted cream. cold and white
as new-fallen snow. What more refresh
ing and ideal for a hot midsummer day?
luncheon. or sunset tea hour,
Il matters not. one desires nothing bet
ter.
Mennonite Toast.
Beat three eggs light and add al
pint of milk and pinch of salt Cut slices
IN inch thick from a stale loaf Of baker S
bread. Dip these slices into the mixture,
10 not let them get too soft, and fry like |
1oughnuts in very hot vegetable fat, un- |
Ill delicately Drowned. Butter slightly. |
and sprinkle with powdered sugar and |
serve at once. A frying basket should be |
used for this frying, and the slices Of |
bread. no matter how stale. should be !
dried OUT before dipping and frying.
Queens toast is made in much the |
'ame manner. adding little sugar to |
he eggs and milk. and browning the |
'lices on a well creased griddle. CHINA |
non and sugar is splendid on the slices |
when done, or they may be served with |
resh stewed fruit. especially blackber-
les
Lemon Toast.
Make dry toast, dip the slices quickly |
nto a batter made Of pint Of milk. two |
'ggs. beaten well with two tablespoonfuls /
" flour and one level teaspoonfui Of salt.
Fry on a hot griddle or in deep hot fat;
tut into q deep dish, wetting each slice
With following sauce, then pour the re-
over 1t and serve hot.
Lemon Toast Sauce.
Beat the whites Of three eggs thorough
y; add half q cup sugar. juice OF one
emon, and stir in q cup Of boiling water.
>ook and stir a minute. The three yolks
My may be used for the toast dipping.
IS three yolks will equal two whole eggs
These recipes are for using up stale
read in the preparation Of dishes suitable
md good for luncheon or hot supper
fishes, and help to save on the meat bill.
Meat Toasts.
Often q seemingly hopelessly small
uantity Of meat may be made into q
cry appetizing breakfast or supper dish,
vhen very little meat Ii required, by the
edition of toast, which. perfectly made,
dds a very great deal to the flavor or
he meat, often supplying just the
ouch necessary to please the palate not
,ver-fond of warmed-over meals. Mince
he meat very fine, and II you have no
ravy add q little water. Just enough to
rarely cover; salt, pepper, onion II you
Ike, bit Of butter, and let 1t simmer q
hort time to blend the havors. Then add
little cream or rich milk, and hour
nough to thicken slightly. II you use
craps Of boiled ham in this way. add the
'olks Of eggs and no -four. Just before
curing over the toast.
Corn On the Cob.
Little wooden handles whose pointed