1 pint scalded milk
2 tablespoons butter
2½ tablespoons bread flour
½ teaspoon salt
Cold water
6 slices dry toast
Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.
Milk Toast II
Use ingredients given in Milk Toast I, omitting cold water, and make as Thin White Sauce. Dip toast in sauce.