ChattyCathy wrote:
> 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.

I am wondering about that crispiness too. We'll just have to
experiment. That wouldn't even entail a trip to the store.

And you're welcome. I dunno. I was thinking I'd just riffle
through these once, but I may need to distract myself from the
turmoil in the financial markets, and this might be one way to do
it. There are other recipes that aren't in the indexes (or
indices, if one prefers).

--
Jean B.