German Toast

German Toast

Ingredients:
3 eggs
2 tablespoons sugar
1/2 teaspoon salt
1 cup milk
6 slices stale bread

Directions:
Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in mixture
until soft. Cook on a hot, well−greased griddle; brown on one side, turn and brown other side.
Serve for breakfast or luncheon, or with a sauce for dessert.
93
Brewis
Break stale bits or slices of brown and white bread in small pieces, allowing one and one−half
cups brown bread to one−half cup white bread. Butter a hot frying pan, put in bread, and
cover
with equal parts milk and water. Cook until soft; add butter and salt to taste.
94
Bread for Garnishing
Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting.
Chapter IV − BREAD AND BREAD MAKING 78
The 1918 Fanny Farmer Cookbook
Cubes of bread, toast points, and small oblong pieces are most common. Cubes of stale bread,
from which centres are removed, are fried in deep fat and called croûstades; half−inch cubes,
browned in butter, or fried in deep fat, are called croûtons.
95
Uses for Stale Bread
All pieces of bread should be saved and utilized. Large pieces are best for toast. Soft stale
bread, from which crust is removed, when crumbed, is called stale bread crumbs, or raspings,
and is used for puddings, griddle−cakes, omelets, scalloped dishes, and dipping food to be
fried.
Remnants of bread, from which crusts have not been removed, are dried in oven, rolled, and
sifted. These are called dry bread crumbs, and are useful for crumbing croquettes, cutlets,
fish,
meat, etc.
96
Chapter IV − BREAD AND BREAD MAKING 79
Chapter V − BISCUITS, BREAKFAST CAKES, AND
SHORTCAKES
Batters, Sponges, and Doughs
BATTER is a mixture of flour and some liquid (usually combined with other ingredients, as
sugar, salt, eggs, etc.), of consistency to pour easily, or to drop from a spoon.
1
Batters are termed thin or thick, according to their consistency.
2
Sponge is a batter to which yeast is added.