A Toast to Toast

Last year I heard Sidney Mintz, a professor of anthropology from John Hopkins University, speak about the changing eating habits of Americans. He confirmed what many Americans already know: “Three squares” are a thing of the past; more and more of us eat four or five small meals a day. And we often eat them on the run. Take-out shops and fast-food restaurants supply much of these quick snacks, but I would like to propose some alternatives: small homey meals on toast that are wholesome and easy to fix.

The idea’s not new. In old American cookbooks there’s often a chapter called “The Toast Family or Divers (various) Kinds of Toast.” The recipes for little garnished toasts are suggested as breakfast or lunch dishes, or just to fill a hungry moment. These modest-size meals on toast make a nice change, and offer a little more nourishment and variety than grabbing the same fast food on the run.

SAUSAGE-APPLESAUCE TOAST

Lightly toast 2 slices of rye bread and spread with butter right to edges. Crumble about 1/4 cup cooked sausage over each slice of toast and cover with 1/4 cup applesauce. Broil about 1 minute, or in hot oven until toast is very hot. Serve immediately.

APPLE AND CHEESE TOAST

Use 1 apple for 2 pieces of toast. Peel core and slice fruit. Melt 2 tablespoons butter in small skillet and add apple slices. Cook over low heat 3 or 4 minutes, or until apple is tender. Set aside.

Sprinkle 1/3 cup shredded Cheddar cheese over each of 2 buttered slices of lightly toasted bread. Broil just until cheese has melted. Arrange apple slices over and serve warm.

HAM TOAST

For 2 pieces of toast, combine and mix 2/3 cup cooked ground ham, 3 tablespoons heavy whipping cream and 1/8 teaspoon ground nutmeg in small bowl. Butter 2 lightly toasted bread slices and spread half of mixture over each. Place toast in hot oven or broil until well heated. Serve hot.

TOMATO TOAST

For 2 pieces of toast, chop up about 1 cup of fresh tomato. Melt 1 1/2 tablespoons butter in skillet and stir in 6 tablespoons bread crumbs. Lightly brown over medium heat, stirring constantly.

Remove bread crumbs from skillet, mix in 1/4 teaspoon finely chopped fresh sage and set aside. Add 1 1/2 tablespoons butter to skillet and stir in tomato. Season to taste with salt and pepper. Cook 1 minute, stirring constantly. Remove from heat.

Spread tomato mixture over 2 buttered slices of toast and sprinkle with bread crumbs and sage. Serve warm.

MUSHROOM TOAST

For 2 pieces of toast, prepare about 2 1/2 cups sliced mushrooms. Melt 1/4 cup butter in skillet over low heat. Stir in mushrooms and saute over low heat until almost tender. Season to taste with salt and pepper. Stir in 2 teaspoons lemon juice, then spread over 2 lightly toasted and buttered bread slices. Serve hot.

SMOKED SALMON TOAST

On each slice of buttered rye toast, spread 1/4 cup softened cream cheese. Sprinkle with 1/2 teaspoon chopped fresh or dried dill and few drops lemon juice. Cover each piece of toast with thin slice of smoked salmon and serve cold. Garnish with halved hard-cooked egg.