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Water Toast
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Dip slices of dry toast quickly in boiling salted water, allowing one-half teaspoon salt to one cup boiling water. Spread slices with butter, and serve at once.
Milk Toast I
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1 pint scalded milk
2 tablespoons butter
2½ tablespoons bread flour
½ teaspoon salt
Cold water
6 slices dry toast
Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.
Milk Toast II
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Use ingredients given in Milk Toast I, omitting cold water, and make as Thin White Sauce. Dip toast in sauce.
Brown Bread Milk Toast
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Make same as Milk Toast, using slices of toasted brown bread in place of white bread. Brown bread is better toasted by first drying slices in oven.
Cream Toast
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Substitute cream for milk, and omit butter in recipe for Milk Toast I or II.