Toast two slices of bread, trim and cut in two lengthwise, making four pieces. Place these evenly on top of one another and cut again cornerwise, into long triangular pieces. Arrange artistically on a platter, and serve with cream sauce.
NUN'S TOAST
- Hard-boiled eggs, 6.
- Flour, 1 teaspoonful.
- Butter.
- Hot buttered toast.
- Finely-chopped onion, 1.
- Milk, 2 cups.
Put the butter into a saucepan, and when it begins to bubble add the chopped onion. Let the onion cook a little without color, then stir in the flour. Add the milk and stir till it becomes smooth. Then put in the eggs which have been sliced and let them get hot. Pour this mixture over neatly trimmed slices of hot, buttered toast. Season with salt.
NUT GRAVY TOAST
Dress moistened toast with nut gravy as given under sauces.
PRUNE WHIPPED TOAST
- Prune pulp, 2 cups.
- Sugar, 1 tablespoonful.
- Eggs, whites, 4.
Beat the whites very stiff and stir in the hot prune pulp and sugar. Serve on slices of zwieback which have been dipped in hot water.