Toast as many slices of stale light bread as desired a light brown. Heat milk or cream, allowing one-half cup for each slice, add small lump of butter. When just at the boiling point, pour over bread which has been placed in dish, sprinkle with sugar and cinnamon, cover, and serve immediately. Nice for invalids.
CINNAMON TOAST FOR TEA
Bread cut thin and browned, but not dried.
Butter the toast while very hot, thinly and evenly, and sprinkle over each piece some powdered cinnamon and sugar.
ARME RITTER
Beat two eggs slightly, add one-half teaspoon of salt and two-thirds cup of milk; dip six slices of stale bread in the mixture. Have a griddle hot and well buttered; brown the bread on each side. Serve hot with cinnamon and sugar or a sauce.
*COFFEE CAKES (KUCHEN)*
RENDERED BUTTER
Procure as much country or Western butter as desired, you may get several pounds of it when it is cheap during the summer; or any butter unfit for table use may be made sweet and good for cooking purposes and will last for months, if prepared in the following manner: Place the butter in a deep, iron kettle, filling only half full to prevent boiling over. Set it on the fire where it will simmer slowly for several hours. Watch carefully that it does not boil over. Do not stir it, but from time to time skim it. When perfectly clear, and all the salt and sediment has settled at the bottom, the butter is done. Set aside a few minutes, then strain into stone jars through a fine sieve, and when cold tie up tightly with paper and cloth. Keep in a cool, dry place.