Toast the bread very quickly, dip each slice in boiling water (a little salt in the water); as soon as you have toasted it; then spread it with butter; cover and keep hot as you proceed. Make milk toast in the same way, keeping the milk at nearly boiling heat; it is better to spread the butter on the bread after it is dipped in hot milk, than to melt it in the milk; thicken what milk is left with a little corn starch, and pour over the toast when sent to the table.

French Toast

Mrs. M. J. Savage.

To one egg thoroughly beaten, put one cup of sweet milk and a little salt. Slice light bread, and dip into the mixture, allowing each slice to absorb some of the milk ; then brown on a hot buttered griddle; spread with butter and serve hot.

Tongue Toast

M. A. P.

Take cold boiled tongue, mince it fine; mix it with cream or milk, and to every half pint of the mixture, allow the well beaten yolks of two eggs; place over the ' fire and let it simmer a minute or two; have ready some nicely toasted bread; butter it; place it on a hot dish and pour the mixture over; send to the table hot.

Lemon Toast

E. A. Forsyth.

Take the yolks of six eggs, beat them well and add three cups of sweet milk; take baker's bread not too stale and cut into slices; dip them into the milk and eggs, and lay the slices into a spider, with sufficient melted butter hot to fry a nice delicate brown; take the whites of the six eggs, and beat them to a froth, adding a large cup of white sugar; add the juice of two lemons, heating well, and adding two cups boiling water; serve over the toast as a sauce, and you will find it a very delicious dish.

Fried Bread In Batter

M. A. T.

Take one tablespoon sweet light dough; dissolve it in one cup sweet milk; add three or four eggs, one and a half cups flour, one teaspoon of salt; cut some thin slices of light bread, dip in this batter, and fry in hot lard; sprinkle with powdered sugar, and garnish with jelly.