After the earlier article Life Is Like A Box Of Chocolates, I got to thinking about Mother’s “famous” concoction to give us whenever either of us had a stomach-ache and needed to “rest our stomachs.” Yes, the dreaded “Milk-Toast.” I was really curious about how it should be made properly, assuming that Mother’s recipe was not exactly correct.
I did some reading and found a recipe for Milk -Toast. It actually sounds pretty good. All too often the major missing ingredients from Mother’s “recipes” were:
- patience to follow the directions
- willingness to measure any item
- interest in hygiene or food storage safety (milk often sat out, unrefrigerated, for hours at our house)
So I am going to make this recipe and see how it turns out. I enjoy improvising and trying out different versions of a recipe. I especially enjoy putting my own special touches on the food I make. However, in the case of our mother, “special touches” all too often turned into food poisoning.
This apparently is actually a good recipe for when someone is feeling unwell. Or even just in search a quick and tasty rainy day treat. It sounds a bit like bread pudding, which I quite enjoy!
- 4 slices white bread or 4 slices whole wheat bread, toasted
- 2 cups milk
- 1/4 cup raisins (optional)
- 1/4 teaspoon salt (or sugar!)
- Cinnamon, if desired
- Butter the toast and place in two soup bowls.
- Heat the milk with the raisins and salt.
- Simmer for a minute or two, till the raisins plump.
- Pour half the milk mixture over each serving.
- Sprinkle with cinnamon, if desired.
This recipe is for two servings, which if you’ve been “resting your stomach” all day you might need.