464.—SAUCE FOR CREAM TOAST
| 2 cups milk | ½ teaspoon salt |
| 3 tablespoons flour | 1 tablespoon butter |
| ¼ cup cold water |
Scald the milk; mix the flour to a smooth paste with water, add to milk and stir until thickened; cook over hot water fifteen minutes, stirring occasionally; add salt and butter, and pour over toast.
465.—CHEESE TOAST
To recipe for Cream Toast (see No. 463) add one-half cup of either soft cheese cut fine or grated cheese.
466.—CINNAMON TOAST
Cut stale bread into thin slices, remove crusts, and cut in halves; toast evenly, and spread first with butter, then with honey, and dust with cinnamon. Serve very hot.
467.—FRENCH TOAST
| 1 egg slightly beaten | ¾ cup milk or coffee |
| ¼ teaspoon salt | 4 slices bread |
| 1 tablespoon sugar |
Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in mixture, and cook on a hot, greased griddle until brown, turning when half cooked. Serve plain or spread with jam.