Jean B. wrote:

> Maybe useful for those who need to eat cheaply--and dangerous for
> those of us who just want something sweet...
>
> From the February 1937 issue of American Cookery: dip slices of
> white bread into molasses. Saute in "a liberal amount of butter".
> Well, that might not be so cheap.... Cool slightly. They
> suggest using heavy waxed paper as a holder.
>
> I wonder how long it take for these to become crisp? Also,
> whether this could be used as the base for some concoction--pears
> and ginger come to mind....

Dunno how long it'd take to get them crispy, but they sound 'unhealthy'
enough to make and find out ;-)

BTW, I'm enjoying the recipes you've found. Thanks.
--
Cheers
Chatty Cathy