468.—GOLDENROD HAM TOAST
Follow recipe for Cream Toast (see No. 463); to the sauce add one-half cup finely chopped ham and the finely chopped whites of two hard-cooked eggs. When toast is in the serving dish, sprinkle with the hard-cooked yolks rubbed through a sieve.
469.—SUNDAY TOAST
Cut whole wheat bread into four one-inch slices, remove crusts, butter, and cut bread into three strips; mix one-third cup of brown sugar, one teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and a tablespoon of milk; spread paste on bread, and bake in a hot oven until brown. Serve hot.
470.—TOMATO CREAM TOAST WITH EGG
| ½ can tomato | 1/3 cup cold water |
| 1/3 teaspoon salt | 2/3 cup hot milk |
| 1/3 teaspoon soda | 1 tablespoon butter |
| 1 teaspoon sugar | 2 hard-cooked eggs |
| 4 tablespoons flour | 6 slices toast |
Simmer tomato for fifteen minutes and press through a sieve; add salt, soda, and sugar; heat to boiling point, and thicken with flour mixed to a smooth paste with cold water; cook five minutes, and add hot milk and butter. Dip toast in sauce, place on platter, cover with remaining sauce, and garnish with egg cut into eighths lengthwise.
471.—TO FRESHEN STALE LOAF BREAD, ROLLS, MUFFINS, OR DOUGHNUTS
Dip quickly into cold water, put in a paper bag, fold top of bag firmly, and place in a hot oven until heated through.