Toast Melba
1 loaf of bread sliced thin- better the stale bread
Cut white bread into very thin and rather fine slices. Heat the owen well and bake the toasts in rather hot oven until thoroughly crisp and light brown. Pay a good attention to them, - the toasts must be watched closely as they burn very easily.
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONAL TOASTS WHICH WE KEEP IN A SEPARATE PLASTIC BACK IN THE PANTRY- FOR THE CRUMBS, FOR THE NICE MORNING BRUNCH OR AS THE GARNISH FOR THE STANDARD BROTH. TOAST MELBA WITH A NICE SPREAD OF JAM IS A NICE BREAKFAST SNACK- ESPECIALLY LOVED BY OUR FAMILIES IN THE STATE OF CALIFORNIA, FRANCE, GERMANY AND LITHUANIA, AS WELL AS THE WHOLE UNITED STATES OF AMERICA. THE TRADITIONAL WAY WE SERVE THE TOAST MELBA IS HOT WITH A FRESH BUTTER OR A GOOD LAYER OF A NICE RASPBERRY JAM, WHICH IS AS WELL CONSIDERED TO BE THE TRADITIONAL AMERICAN STAPLE OF THE PURITAN FAMILIES, BUT THIS DISH IS AS WELL AS THE BREAKFAST WITH A GOOD COFFEE BY OUR LUTHERAN AND PURITAN FAMILIES IN POLAND, HUNGARY, AUSTRIA, SWEDEN, LITHUANIA AND WORLDWIDE. THIS IS TRADITIONAL BREAKFAST STAPLE OF THE WHOLE YEAR ROUND IN THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE TOAST MELBA WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE, LIKE THE BLACK PEPPER, CHIVES WAS AVOIDED.