5 slices of toasted bread.
Mix the flour with one gill of cold milk. Put the remainder of the milk in the double-boiler and set on the fire. When the milk boils, stir in the flour mixture, and cook for ten minutes. Toast the bread till it is nicely and evenly browned. Stir the salt and butter into the cooking mixture; then dip the slices of toast in it. Lay the toast in a deep warm dish and pour the remainder of the cream over it. Cover the dish and serve.
Indian, brown, or graham bread may be used for this toast.
Baked Toast.
For this toast use a flat dish, such as comes for baking eggs, or a meat platter of stone china. Toast the bread and spread it, one slice deep, in the platter. Cover it with cold milk, and put in a moderately hot oven. When the milk is boiling hot, add bits of butter, and let the toast cook for one minute longer. Serve in the dish in which it was cooked. If salt be liked, sprinkle a little on the toast before the milk is added.
Allow one pint of milk and one teaspoonful of butter to five slices of toast.
If cream be plentiful, use that, and omit the butter.
Soft Butter Toast.
Toast stale bread till nicely browned. Dip it quickly into hot salted water, spread it with soft butter, and serve.
The butter must be only soft enough to spread easily. It will spoil it to melt it.