German Toast
- 4 eggs.
- ½ teaspoon salt.
- 2 tablespoons sugar.
- 1 cup milk.
- 8 slices stale bread.
- Powdered sugar and few grains cinnamon.
Process: Cut bread in one-third inch slices, remove the crusts. Beat eggs slightly, add ingredients in the order given. Soak bread in mixture until soft. Cook on hot, well-greased griddle, brown on one side, turn and brown on the other. Add more butter if necessary. Remove from griddle to serving dish, sprinkle lightly with powdered sugar and a few grains cinnamon. Serve for breakfast or luncheon.
Brown Betty
- 1 small, stale, bakers loaf.
- ⅓ cup butter.
- 1 quart, sliced, tart apples.
- ⅓ cup sugar.
- ¼ teaspoon nutmeg.
- Grated rind ½ lemon.
- Juice one lemon.
Process: Remove the crust from bread and cut in thick slices, grate each slice by rubbing it through the croquette basket or colander. Melt butter in a sauce-pan, add crumbs and toss lightly with a fork, cover bottom of well-buttered baking dish with crumbs and cover with one half the apples, sprinkle with half the sugar, nutmeg, lemon rind and juice mixed together; repeat, having layer crumbs on top. Bake forty-five minutes in a moderate oven, cover with a buttered paper the first thirty minutes of cooking. Remove paper and brown richly.
Apple Bread Pudding
Cover the bottom of a well-buttered baking dish to one-third its depth with Apple Sauce, arrange stale bread spread generously with soft butter, crusts removed and bread cut in small pieces and fit closely together over Apple Sauce. Sprinkle generously with sugar mixed with one-half teaspoon cinnamon; dot over top with two tablespoons butter. Bake thirty-five minutes in a moderate oven. Serve with Hard Sauce or sugar and cream.
Croustades of Bread
