460.—BREWIS
| 1 cup brown bread crumbled | 1/8 teaspoon salt |
| 1 cup white bread crumbled | 1 tablespoon butter |
| 1 cup milk |
Put crumbled bread in a shallow pan in a slow oven until browned; put in a saucepan with milk, salt, and butter, and cook about ten minutes, beating well. Serve as cereal or dessert. Left-over corn bread or muffins may be used.
461.—BROWN BREAD TOAST WITH CHEESE AND BACON
Toast brown bread, or crisp in the oven, dip quickly into hot salted water, and arrange on serving dish. Make a Sauce for Cream Toast (see No. 464), add to it one-half cup of cheese cut fine, pour over toast, and put a piece of crisp bacon on each piece.
462.—CELERY TOAST
| 2 cups celery cut in half-inch pieces | 1/3 cup flour |
| 3 cups hot stock or water | ¼ cup milk |
| Salt | 6 slices toast |
| 1/8 teaspoon pepper |
Cook celery in stock or water about half an hour, or until tender; add salt (if necessary), pepper, and flour mixed to a paste with the milk; stir until thickened, and simmer fifteen minutes; pour over toast, and garnish with toast points and celery tips. Use the coarser unbleached pieces of celery for cooking.
463.—CREAM TOAST
Cut six slices of bread in halves, toast slowly, or put into a moderate oven until light brown and crisp, dip each piece into Sauce for Cream Toast (see No. 464), and put into a covered serving dish; pour over remaining sauce, and cover for two or three minutes before serving.