What is the advantage of placing a bit of fat on each slice of bread just before turning it?
If the crusts are not cut from bread in making toast, it is well to dip the edges of each slice of toast for an instant in hot, salted water before adding the sauce (see Cream Toast).
Place a bit of fat on the top of each slice, turn, and brown the other side.
Trumese with Poached Egg= Broil round slices of trumese and serve with a nicely poached egg on each slice.
Serve on toast, thin crackers or rice: or put trumese into cream sauce and serve on toast with or without a poached egg on each slice of toast.
Or, drop spoonfuls of batter on a hot, well oiled baking pan, lay slices of broiled trumese on each and spread another spoonful of batter on top of each slice; bake in a quick oven.
Lay in salt and water one hour; dry between two towels and dip each slice in a batter made of the materials above given.
Place one tablespoon of salad dressing on each slice of pineapple, then arrange the fruits and nuts in any desired design.
Place a tablespoon of cherries and a tablespoon of juice on each slice.
Place one-fourth of the orange, divided into sections and sprinkled with sugar, on each slice.
Place a ball in the center of each slice of pineapple, which has been arranged upon a piece of lettuce.
Lay a bit of butter on each slice, sprinkle lightly with salt, pepper, and white sugar, and cover with fine dry cracker, or bread crumbs.
Put a half a teaspoonful of tomato sauce on each slice.
As each slice is done, lay it in a hot colander set in the open oven, that every drop of grease may be dried off.
Toast rounds of stale bread as directed in preceding receipt, but instead of moistening them with hot water, pour upon them, as they lie in the dish, two tablespoonfuls of boiling gravy to each slice.
Trim very closely the skin from the upper side of each slice, and also trim off the outer edge where the smoke has hardened the meat.
Serve it with a slice of bacon on the top of each slice of liver.
On each slice lay a spoonful of stuffing made with bread crumbs, beaten egg, butter, salt, pepper, sage and summer savory.
It will require about five minutes, and should be served the last thing directly from the gridiron, placed on a warm platter, with a little butter and a sprinkle of pepper on the top of each slice.
Fry four slices of egg plant, lay a slice of boiled Virginia ham on top of each, a poached egg on top of each slice of ham, and cover with Hollandaise sauce.
Put four pieces of toast on a buttered platter, lay a slice of broiled ham on top of each, and a poached egg on top of each slice of ham.
Place on a platter, put a poached egg on top of each slice, and pour sauce Madere, to which has been added sliced mushrooms, over the eggs.
Pare them, and out them into round pieces near an inch thick, and take out the core from the centre of each slice.
Lay them in the bottom of the dish, with a poached egg on each slice of toast, and send them to the breakfast table.
Now peel and cut the apples into rather thick whole slices, without dividing them, and stamp out the middle of each slice, where the core is, with a cutter.
A few slices of hot buttered toast; allow 1 anchovy to each slice.
Cut each tea-cake into three or four slices, according to its thickness; toast them on both sides before a nice clear fire, and as each slice is done, spread it with butter on both sides.
Cut into slices and serve with a spoonful of whipped cream on each slice.
Place a slice of tomato on each slice of toast and season with salt and pepper and a dot of butter.
In that case, place a little jelly in the centre of each slice, and garnish the border of the dish with jelly and parsley.
Carefully slip them on a hot dish (stone china), and put bits of butter here and there on each slice.
Cut fat English bacon in very thin slices, wrap an oyster in each slice, and fasten with a little wooden skewer (toothpicks are the best things).
Broil the sardines on a fine wire broiler, lay two on each slice of toast, and squeeze over them a few drops of lemon juice.
Prepare slices of anchovy toast as already described, and lay on each slice a poached egg.
When perfectly cold cut it into neat slices; on each slice lay a sardine, and arrange the fish upon and among crisp lettuce leaves.
Then Pat opened a couple of tins of beefsteak--so called by the packers--and cut a hole in the middle of each slice.
The bacon was now sliced thin, as were the onions, and in the center of each slice a round hole was made.
Jack had peeled them and, following directions with many grins, had also cut a round hole an inch in size in the middle of each slice.
Drain on brown paper, dish on a heated platter, put a poached egg in the center of each slice, dust with salt and pepper, put a tablespoonful of tomato sauce over each egg and send at once to the table.
Toast six rounds of bread; arrange the toast on a platter, put one egg on each slice, pour around the tomato sauce, dust thickly with the chives and send to the table.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "each slice" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
