Soup toasts (part 1)

Yield: 6 Servings

Measure Ingredient
1 \N Any of the below

SOUFLEED CRACKERS: Split water crackers in half, soak in ice water about 3 min. Remove with spatula and drain on towel. Transfer to baking sheet, dot with butter,bake at 450 about 30 min or until puffed, crisp, golden brown and dry. Add more butter half way through if desired. CROUTONS: Cut slices of bread into cubes, dry in slow oven at 300. May be brushed with melted butter and baked at 400 until golden brown. May be sprinkled with herbs, herb salts, etc. SESAME TOASTS: Trim crusts from sliced bread, cut bread into triangles. Toast, brush immediately with melted butter, sprinkle with sesame seeds and serve immediately. POPPY SEED TRIANGLES: Trim crusts from sliced bread, cut into triangles. Butter triangles, sprinkle liberally with poppy seeds, bake at 300 for 15 minutes or until golden. CHEESE TOASTS: Trim crusts from day-old sliced bread, cut slices into strips. Stir 3 T melted butter into one beaten egg. Dip bread strips into mixture then roll in grated Paremsan cheese. Arrange on buttered baking sheet and bake at 375 for 5 - 6 minutes, until they start to turn golden. These are from the July 1963"Gourmet" magazine. Heather near L.A. 'u' From Gemini's MASSIVE MealMaster collection at

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