The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Bread And Bread Making › Tomato Cream Toast

Tomato Cream Toast

1½ cups stewed and strained tomato 3 tablespoons butter 1½ cup scalded cream 1/4 teaspoon soda 6 slices toast 3 tablespoons flour 1/2 teaspoon salt Put butter in saucepan; when melted and bubbling, add flour, mixed with salt, and stir in gradually tomato, to which soda has been added, then add cream. Dip slices of toast in sauce.

Serve as soon as made.

Read next

← Cream ToastGerman Toast →