This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 dozen small Spanish onions 6 slices toast.
3 or 4 hard cooked eggs 1 pint White Sauce or Cream Sauce.
Remove the skins of the onions under cold water; put to cook in boiling, salted water, and boil 5 minutes; pour off the water, drain, and cover again with boiling, salted water; cook 1 hour, or until soft and tender throughout, but not so soft that the shape is lost. Drain and serve 2 or 3 onions upon each slice of moistened toast. Prepare the sauce and serve 1 or 2 spoonfuls of it upon each serving. Garnish with slices of hard cooked eggs.
2 cups stewed or canned green lima beans 3/4 cup milk.
1 tablespoon flour 1 tablespoon butter 1 teaspoon salt.
1 egg yolk.
Put the stewed or canned green lima beans through a colander. Make a White Sauce of the butter, flour, salt, and milk. Add the bean puree and pour over the beaten egg yolk. Cook until the egg has thickened. Serve over moistened slices of toasted bread. The toast should be moistened in hot milk or cream.
To cook the okra pods, put them in boiling water, using one teaspoon of salt to a quart of water; add one table-spoonful of lemon juice to the water also. Cook about one-half hour, or until the okra is tender. Drain the water from the okra, reserving one cup of it for the sauce. Prepare the sauce as follows:
1 cup water from the okra 1/2 cup cream 1 teaspoon salt.
1/4 cup milk.
1/4 cup strained tomatoes 2 tablespoons flour.
2 tablespoons butter.
Heat the okra water, the cream and milk in a double boiler. Rub the flour and butter together and pour over it a little of the heated liquid, stirring meanwhile. When mixed thin enough to pour, turn this back into the remainder of the hot liquid. Set in a double boiler and stir until thickened. Add the salt and the strained tomato just before serving. Place three or four of the okra pods on a nicely toasted slice of bread, for each serving, and over this pour a spoonful or more of the prepared sauce.
6 slices of bread.
6 thick slices tomatoes.
1 tablespoon butter 3/4 cup milk.
1/2 teaspoon salt.
Trim the crust from the bread and toast to a nice brown. Select firm and ripe tomatoes. Remove the stem end and cut into two or three slices according to the thickness of the tomato. The slices should be about three-fourths of an inch thick. Place the tomatoes in a buttered pan; sprinkle with salt and dot each slice with a bit of butter. Bake twenty to thirty minutes in a moderate oven. Moisten the toast by dipping quickly into the hot milk. Place a slice of a baked tomato on each slice of toast. Garnish with a sprig of parsley.
Prepare a Cream Tomato Sauce and pour over slices of toasted bread.
1/2 cup milk (1/3 cream) 1 egg.
4 slices bread.
1 cup apple sauce.
Beat the egg slightly and add milk. Dip the bread into this mixture. Place in a buttered pan and bake until nicely browned. Upon each slice of the toast serve one generous tablespoonful of the apple sauce.
2 cups dates Water.
4 tablespoons milk 1 tablespoon cream Toast.
Immerse the dates in cold water, remove the stones and wash in hot water. Put the dates to cook in an equal quantity of boiling water. Let cook until the dates are very soft and quite thick. Put them through a colander and add the milk and cream. Pour this over crisp toasted bread.
Wash and soak sweet California prunes overnight in cold water. Then put on to cook on the back of the range and allow to simmer for one to two hours, or until perfectly tender. Remove the seeds and rub the prunes through a colander. When ready to serve, dip thoroughly toasted slices of bread or zwieback quickly into hot milk. Serve as individual portions upon small plates. Over each slice put a spoonful of the prune puree. If desired, this may be served with thin cream.
For each serving allow one slice of crisp toasted bread and one-half cup of a fruit sauce such as apple sauce, peach sauce, etc. If berries or fruit juices are used thicken with the cornstarch in the proportion of two teaspoons of cornstarch to one cup of the liquid or sauce. If desired, two slices of Breakfast Toast or one slice of zwieback may be substituted for the toasted bread.
Peel very ripe bananas and mash through a sieve or colander. Proceed the same as for Fruit Toast except that the toasted bread should be moistened slightly with hot water or hot milk.
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