DIVERS KINDS OF TOAST
Buttered toast
Cut the crusts from thin slices of stale bread and toast them over a clear fire to a delicate brown; spread lightly with butter and pile upon a hot plate; keep in the open oven until sent to the table.
German toast
Pare the slices and cut into strips twice as wide as your middle finger and about as long. Toast quickly on both sides, butter lightly and serve very hot.
Baked milk toast
Trim off the crust from slices nearly half an inch thick; toast to a uniform light brown. Have on the range a pan of boiling water, salted. As you remove each slice from the toaster dip quickly into the boiling water and lay in a well-buttered pudding dish; buttering the toast while smoking hot and salting each slice. When all the soaked toast is packed into place, cover with scalding milk in which has been melted a tablespoonful of butter. Cover closely and bake fifteen minutes.
This is so far superior to the usual insipid preparation of milk toast that no one who has eaten the first can enjoy the poor parody.
Cream toast
Toast, and proceed as in last recipe, but dipping each slice in hot salted milk instead of water, and when in the dish covering with a mixture one-third milk, two-thirds cream, made very hot. Add a pinch of soda to the cream to prevent curdling.
Cream toast, baked, is delicious and nutritious. Either of these dishes can be made of graham bread.
Fried toast
Cut rather thick slices of stale bread round with a cake cutter; spread upon a platter and pour over them a mixture of one cup of milk with an egg beaten into it, then salted slightly. Turn the slices until saturated, drain carefully and fry as you would doughnuts in deep hot cottolene or other fat, turning when half done. Lay scrambled or poached eggs or a nice mince upon them for breakfast.