MILK TOAST
- Milk, 6 cups.
- Flour, 1 heaped teaspoonful.
- Butter, 1 tablespoonful.
- Toasted bread or zwieback.
Heat milk and butter in a saucepan over the fire; when boiling, add salt and flour, moistened with a little milk. Let it boil, remove from the fire, and dip into this slices of toasted bread or zwieback. Pour what remains over the toast, cover, and send to the table hot.
CREAM TOAST
- Cream, 6 cups.
- Zwieback.
- Milk.
Heat cream to boiling, dip slices of zwieback into hot milk for an instant, place on saucer, pour hot cream over, and serve.
AMERICAN OR FRENCH TOAST
- Eggs, thoroughly beaten, 3.
- Salt.
- Butter.
- Milk, 3 cups.
- Sliced bread.
Beat the eggs thoroughly and add the milk and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk. Then brown on a hot, buttered griddle or thick bottomed frying-pan. Spread with butter, and serve hot.