Dispensing Happiness
Wartime Wednesday: Butterscotch Toast
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Toast
Bread for toast should be cut in slices from one-eigth to one-half inch thick and toasted over a clear fire or in a gas or electric toaster until both sides are an even, rich golden brown. Unless a toaster with an automatic timing and turning device is used, the slices should be turned two or three times to avoid warping.---The Victory Binding of American Woman's Cook Book, pub. 1943
Now this was fun.
Mix brown sugar and butter, and spread over bread. Stick under the broiler till everything is melted.
I made enough topping for six, but only used three pieces of bread. The toasts would definitely have been crunchier if I'd followed directions!
Simple, but good.
Blog Party#26 is coming, and this month, we're focusing on What's Inside! All your favorite appetizers with something to hide, and drinks, too...if you can manage!
Entries are due 20 September; hope to see you there!
Tagged with: Food and Drink + Wartime Wednesday + Breakfast + Butterscotch + Brown Sugar + Toast + Cookbooks + Retro
posted by Stephanie @ 9:28 AM
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8 Thoughts for food:
What a fun treat! I would have never thought of this, yet it is so simple!
Ooh your toast sounds like just the perfect thing this dreary Wednesday in rainy Central NY... alas, no bread OR sugar for me. It looks luscious!
I wouldn't mind a piece of that this morning! Looks great.
what a yummy looking toast. And a handsome looking one as well. Never thought that brown sugar and butter will make a good combination for toast!
Deborah; that's the beauty of this book!
Some of the stuff is downright disgusting (pickled tongue sandwiches, anyway???), but there's a certain charm to many of the recipes. I really love going through and finding 'new' things to make.
Oh, Mrs. W...dietary restrictions? Or empty coffers? Either way, it's a real pity. This stuff rocks.
Well, Sara, should you ever find yourself here for breakfast, I'll be sure to make it!
Daphne, I'm often amazed at the previously un-thought-of combinations this book has given me. It really is a gem of a cookbook!
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