Great Toast Recipes

Strawberry Toast 

Bring fresh strawberries to the boiling point with enough sugar to sweeten. When done, dip a piece of zwieback into the juice to soften, lay on a platter and cover with strawberries. Pour a spoonful of juice over all and serve. The juice may be thickened a little with cornstarch if desired, before dishing up. 

Cream Toast 

Moisten zwieback in hot thin cream, lay on a platter, pour a spoonful more of cream over and serve. 

Prune Toast 

Rub well cooked prunes through a fine colander. Add enough of the prune juice to make it of the consistency to spread on toast and not run off. Reheat and dip a slice of zwieback in hot milk or prune juice to soften, lay on a platter, and cover with the prune pulp. 

Cream Peas on Toast 

3/4 cup green pea pulp 
1/4 cup thin cream 
Salt to taste 

Bring the peas to a boil, drain off the liquid, and mash the peas through a colander, having them separate from the liquid in which they were cooked. Add the hot cream, and salt to taste. Reheat, dip a piece of zwieback in hot milk to soften, lay on a platter, and cover with cream peas, which should be thick enough not to run off. 

Banana Cream Toast 

1 cup milk 
1/4 cup cream or canned milk 
1 tablespoon sugar or honey 
1 tablespoon flour 
2 banana 

Heat the milk to boiling point, thicken with the flour stirred smooth with a little cold milk, and let cook 10 minutes. Remove from the fire. Add the sugar, a pinch of salt, cream or canned milk, and the sliced bananas. Shake together, reheat for a few minutes, and serve on toast, or on zwieback dipped in hot milk. 

Raisin Toast 

Wash seedless sultana raisins and stew gently for 30 or 40 minutes, with just enough liquid to season them nicely. Thicken very slightly (during the boiling period) with cornstarch made smooth with cold water. Dip slices of zwieback into hot milk, or into the liquid of the stewed raisins, and cover with the stewed fruit. 

Snowflake Toast 

1 cup milk 
1 tablespoon flour 
1 tablespoon vegetable butter 
White of 1 egg 
A few grains of salt 

Rub the butter and the flour together in a saucepan over the fire, add a little of the milk, and stir until smooth and free from lumps. Add the remainder of the milk, and boil up. Salt to taste. Beat the white stiff, and pour the hot sauce gradually into the white, beating with egg whip to mix well. Serve on zwieback dipped in milk, or on toast. 

Walnut Cream Toast 

1 cup hot milk 
1-1/2 tablespoons vegetable butter 
Chopped walnuts 
1-1/2 tablespoons cream roast flour 
Salt to taste 

Rub the flour and the butter together in a small saucepan. Add 1/3 cup milk and stir smooth. Add the remainder of the milk, and boil up. Salt to taste. Dip a slice of zwieback into hot milk to soften, lay on a platter, and spread over with a spoonful of cream sauce. Sprinkle finely chopped walnuts over the cream toast, and serve immediately. 

Cream Tomato Toast 

Dip a slice of zwieback in hot milk or tomato juice, lay on a platter, and cover with a spoonful of cream tomato sauce.