2 tablespoons butter or margarine (or 2 teaspoons water and 1 teaspoon powdered butter)
½ cup moist raisins (This is a dehydrated food product.)
¼ teaspoon salt (This is a dehydrated food product.)
½ cup sugar (Dehydrated)
3 eggs, beaten (Dehydrated eggs plus water)
3 cups milk, scalded (Substitute Dehydrated Milk and water)
¼ teaspoon cinnamon (Dehydrated)
Toast bread and spread with all the butter while hot.
If using dried bread increase milk to 4 cups – Sprinkle with raisins.
Stir the salt and all but, 2 tablespoons of sugar into the eggs, all milk and stir to mix well. Pour over the toast you have broken into small pieces and allow to stand for 10 minutes. Press toast lightly down in milk, occasionally so the toast soaks up most of the milk mixture. Mix cinnamon, with remaining 2 tablespoons sugar and sprinkle over top. Place dish on oven rack. Bake in a moderate oven (350 deg. F.) for about 25 minutes until a point knife inserted in center comes out clean and top is an appetizing brown.
Serve warm or cold.
5 to 6 servings.
Dehydration is one of the oldest methods of long term food storage, in our civilization. Proof has been discovered that Primitive people dehydrated food. Dehydrated food allowed them to survive long cold winters; when food was scarce and/or nonexistent.
The lighter weight would have allowed early man to travel long distance and carry their food while looking for animals to kill for meat. Sun drying of tea leaves was very common among the early Chinese.
When some ancient Egyptian tombs were excavated, in recent years, they found various dehydrated foods including wheat. When testing the wheat could be rehydrated and it could sprout and/or planted to grow more wheat. Therefore, we can conclude that wheat is a living food. These foods were intended to sustain them during their journey in the afterlife.
The scientist experimented with some of the centuries old wheat was later rehydrated. They miraculously sprouted, proving that dehydration is a viable long-term, natural means of food preservation. Our first pioneers likewise relied heavily on drying (dehydrating).
By 1795 the French had developed the first dehydrator. This devise was designed to regulate the drying conditions and speed up the process. It was many years before the first true dehydrators were introduced to the United States.
Dehydrated foods became a major source of the American diet during World War 1. When our country actively entered the war