Zwieback

Cut baker's or other light bread into one inch slices, and brown in a moderate oven.

Toast

Cut a slice of stale bread one-quarter inch thick, put it on a toaster or fork, move it gently over the heat until dry, then allow it to become a light brown by placing it nearer the heat, and turning constantly. It may be first dried in the oven.

Water Toast

1/2 c. boiling water 1/3 tsp. halt.

1 slice toast. 1/2 tsp. butter.

Add salt to the boiling water in a saucer. With two forks place the slice of toast in the water, turn it over and remove to the serving plate, spread with the butter, and serve while hot.

Milk Toast

1/3 c. hot milk. 1/8 tsp. salt.

1 slice toast. 1/2 tsp. butter.

Dissolve the salt in the hot milk and pour it over the slice of toast. Spread the butter evenly over the toast and serve immediately.

Cream Toast

1/2 tbsp. butter. 1/2 tbsp. flour.

1/8 tsp. salt.

1/2 c. milk or cream.

2 slices of toast.

Heat the butter. When it bubbles add the flour and salt. Add the hot milk, a little at a time, stirring each time until the mixture is perfectly smooth. Pour this sauce over slices of dry or moist toast. Moist toast is prepared by quickly dipping dry toast into hot salted water.

French Toast

1/2 egg. Salt.

2 slices of stale bread. 3/4 tsp. butter.

1/4 c. milk.

Beat the egg slightly, add salt and milk, dip the bread in the mixture. Have a griddle hot and buttered with one-half teaspoonful of the butter, brown the bread on one side, place one-fourth teaspoonful of butter on top of each slice, turn and brown on the other side. Serve hot with a mixture of one-eighth teaspoonful cinnamon and one tablespoonful powdered sugar or a sauce.

Crisp Crackers

Split and butter thick crackers, and brown in a hot oven.

White Flour Wafers

1/2 c. flour. 1/4 tsp. salt. 1/4 tbsp. butter.

Milk to make a very stiff dough.

Sift the flour and salt together, chop in the butter and add enough milk to make a very stiff dough; chop thoroughly, then knead until smooth; make into small balls and roll each one into a thin wafer. Bake in a hot oven until they puff and are brown.

Gluten Wafers

1/8 c. cream. 1/8 tsp. salt.

Gluten flour (about 1/3 c.).

Add the salt to the cream, and then enough flour to make a very stiff dough. Knead until smooth, then roll until it is so thin you can see the grain of the board through it. Mark with a grater, or prick with a fork. Cut in desired shape and bake in a hot oven until the wafers are a light brown.

Butter Balls

Thirty-two balls of one-half ounce each may be made from one pound butter. Put the pieces in ice water for a few minutes. Scald paddles, then chill in ice water, and roll each piece of butter between paddles until round. If the butter sticks to the paddles, rub them with salt, scald again and chill. Keep butter balls in a cold place.