Baked Toast.
For this toast use a flat dish, such as comes for baking eggs, or a meat platter of stone china. Toast the bread and spread it, one slice deep, in the platter. Cover it with cold milk, and put in a moderately hot oven. When the milk is boiling hot, add bits of butter, and let the toast cook for one minute longer. Serve in the dish in which it was cooked. If salt be liked, sprinkle a little on the toast before the milk is added.
Allow one pint of milk and one teaspoonful of butter to five slices of toast.
If cream be plentiful, use that, and omit the butter.