Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Start oven at low (275 degrees F.)
Cut loaf of Italian or French bread into 1-inch slices, almost through
to the bottom crust. Spread each slice liberally with butter or mar-
gerkine. Dust generaously with onion salt. Place on baking sheet in low
oven 10 to 15 minutes or until very hot. Serve at once.
Makes 8 to 10 servings
A fragrant loaf to serve with salad or chowder. Or wrap the unheated
loaf in foil and let it heat at the rear of the barbeque grill 20 t0 30
minutes. L\ess time if over a hot spot. When foil package is very hot,
open and pass with the spareribs or salad. Handle with barbeque gloves!