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....

Okay, I had to try this this morning. For one thing, I was
curious as to whether this was going to burn before it got
crisp--IF it did get crisp.

I didn't dip the bread. Rather I spooned some molasses on top and
spread it out. I decided that it would be quite molasses-y enough
without putting molasses on the other side, besides, by the time
the molasses was smeared, some of it had soaked through. I did
one slice with molasses only, and the other had some ginger and
cinnamon sprinkled on, so it might taste a bit like gingerbread.
I fried these in a mixture of butter and olive oil (not EVOO).
Indeed, they started to burn at about the same time they started
becoming crisp. Thus one must be careful about that. The slice
with the added spices was nicer, and, indeed, reminiscent of
gingerbread.

--
Jean B.