Melt the butter, add the flour, mix well, add the milk slowly. Add the salt and boil two minutes. Dip the toasted bread into the white sauce, and when soft, remove to the serving dish. Pour the rest of the sauce over the toast and serve hot. One teaspoon of sugar may be added to the sauce.
Graham Cracker Cake (Twelve pieces)
1/3 C-butter
2/3 C-sugar
2 egg-yolks
1 C-milk
3 t-baking powder
2 egg-whites, beaten
½ t-ground cinnamon
½ t-vanilla
2/3 lb. graham crackers rolled fine
Cream the butter, add the sugar and heat. Add all the dry ingredients mixed together alternately with the milk. Beat two minutes. Add the vanilla and the egg-whites, stiffly beaten. Bake in square tin pans for twenty-five minutes in a moderate oven.
White Icing
¼ C-sugar
¼ C-water
Sifted powdered sugar
½ t-vanilla
Boil the sugar and the water five minutes without stirring. Remove from the fire. Add the flavoring, and sufficient sifted powdered sugar to spread evenly on the cake.