"ZWEIBACH"
Cut wheat bread in slices not too thin. Place in a warm, not hot, oven, and allow it to remain until thoroughly dry and crisp. Place in a toaster or a wire broiler over a hot fire and toast a golden brown and allow it to remain in the oven until toasted. Keep in cool place until used. Zweibach is considered more wholesome than fresh bread.
"GERMAN" EGG BREAD
Cut stale bread into slices about ¾ inch thick. Cut slices in half, and soak for a few minutes, turning frequently, in the following mixtures: 1 pint of sweet milk, 3 eggs, 1 teaspoonful flour mixed smooth with a little of the cold milk and a pinch of salt. Fry half dozen slices of thinly-sliced bacon in a pan. Put bacon, when fried, in oven to keep hot. Dip the slices of soaked bread in fine, dried bread crumbs and fry quickly in the bacon fat (to which has been added one tablespoon of butter) to a golden brown. Serve at once on the same platter with the bacon, or instead of using bacon fat, fry the crumbed bread in sweet drippings, or a tablespoonful each of lard and butter. This is an appetizing and wholesome breakfast or luncheon dish, served with a tart jelly, either currant or grape.
CREAMED TOAST