TOAST THAT is DIFFERENT

New Zealand Journal of Agriculture, Volume 81, Issue 2, 15 August 1950, Page 192

TOAST THAT is DIFFERENT

THE New Zealander’s liking for toast, not only as a mainstay of A the breakfast menu but for lunch, tea, and supper as well, is unquestioned. Whether it is a result of the infrequent bread deliveries common in many country districts, or of the long weekend, or of a natural preference for toasted bread may remain a subject for controversy. However, probably few people would not welcome an occasional change from plain buttered toast, or toast and marmalade, honey, or cheese, especially at holiday time when the housewife, no more willing than the rest of the family to spend unnecessary time inside baking, finds toast the simplest answer to the problem of providing her family with a quick and satisfying meal when the bread is stale and unpalatable.

'T’HE following suggestions for “toast that is different” can be put into effect easily and quickly when a griller or electric oven is available. Savoury Suggestions Cheese dreams (illustrated above): Toast the bread on one side. -Spread the untoasted side with mayonnaise, sliced tomato, seasoning, a layer of grated or sliced cheese, and finally a slice of bacon or a lattice of bacon strips. Grill it under a hot element for about 5 minutes and serve it hot. Peanut-butter toast: Toast one side of the bread. Spread the untoasted side with peanut butter blended with chopped bacon and a small amount of dripping, place a slice of tomato on top. and return it to the oven or griller to be toasted. Baked-bean toast: Toast the bread on one side and butter the untoasted side. Mash 1 cup of canned beans or beans in tomato sauce with 2 tablespoons of chopped onion or celery and spread some of the. mixture on the buttered toast. Place a thin slice of bacon on top, return the toast, to the oven, grill it for about 5 minutes, and serve it hot. Peanut butter may be used instead of butter as the basic spread, and sliced seasoned tomato may replace bacon as a “topper”., —£

Sardine toast: Mash 1 tin of sardines with J cup of chopped celery, 3 tablespoons of salad dressing, 2 teaspoons of lemon juice, and seasoning. Toast bread on one side. Butter the untoasted side if desired, spread it with the sardine mixture, top it with a slice of cheese, and toast it in the oven or under a griller. For the "Sweet-tooth" Cinnamon toast: . Butter the toast and sprinkle it with a mixture of sugar and cinnamon in equal quantities. Brown it lightly in the oven or under a griller. Orange tea toast: Mix together 1 dessertspoon of grated orange rind, 2 tablespoons of orange juice, and I cup of the sugar and cinnamon mixture used for cinnamon toast. Spread the mixture on slices of buttered, toasted raisin or sultana bread . and toast the bread for 2 or 3 minutes under the griller or in the top of the oven. Sugar nut toast: Blend 2oz. of butter and 2oz. of brown sugar. Spread the mixture on toast, sprinkle it with chopped nuts, and brown it lightly in the oven or under a griller.

EVELYN E. MOORE,

Rural Sociologist, Department of Agriculture, Palmerston North.