Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Cream Toast.

To make a delicious cream toast, mix well a teaspoonful of corn-starch with a little cold milk, and put in a stewpan with a piece of butter the size of an egg. Pour in hot milk, and stir two minutes, adding a little salt—a little sugar is also an improvement—and pour over the toast while hot.