The Boston cooking-school cook book

by Fannie Merritt Farmer

Milk Toast I

1 pint scalded milk

2 tablespoons butter

2½ tablespoons bread flour

½ teaspoon salt

Cold water

6 slices dry toast

Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.