Though we eat little flesh and drink no wine, Yet let's be merry; we'll have tea and toast.
Cut the bread in one-quarter-inch slices and remove the crusts. Place in a wire toaster, and hold over the fire turning often some distance from the coals. When dry, hold nearer to the coals, and color a golden brown, first on one side and then on the other.
1 pint of milk
2 tablespoons butter
2 tablespoons flour 1 teaspoon salt
6 to 8 slices of bread
Make a thin, white sauce of the milk, butter, flour and salt. Toast the bread, preferably until crisp. Pour over this the white sauce. Serve at once.
2 ounces of grated cheese 2 tablespoons milk
Grate two ounces of any kind of dry cheese, or, if the cheese is too new to grate, put through a ricer. Put the cheese in a small stewpan with the milk, and very little salt, pepper and mustard. Stir over the fire or a gas-ring until it is quite melted. Have ready a piece of buttered toast about four inches square. Pour the cheese evenly over the toast, and serve as quickly as possible on a hot water dish.
A slice of buttered toast 2 ounces of grated cheese
1/2 pint of milk 1/2 pint of onions
Pepper and salt
Prepare the toast.
The onions must be weighed after they are peeled. Slice them, and throw them into cold water. Let them boil up quickly; then drain them well. Chop them a little, and put them with the milk, bringing them quickly to a boiling point; then stew gently until quite tender, which should be about half an hour. Season with pepper and salt, and add the cheese stirring until it is melted. Pour over the toast, and serve as hot as possible.
6 slices of bread
6 thick slices of tomatoes
1 tablespoon butter 3/4 cup milk
1/2 teaspoon salt
Trim the crust from the bread and toast to an even brown. Select firm ripe tomatoes. Remove the stem, and cut into two or three slices according to the thickness of the tomato. The slices should be about three-quarters of an inch thick. Place the tomatoes in a buttered pan; sprinkle with salt, and dot each slice with a bit of butter. Bake twenty to thirty minutes in a moderate oven. Moisten the toast by dipping quickly into the hot milk. Place a slice of baked tomato on each slice of toast. Garnish with a sprig of parsley.
2 cups of dates Water
4 tablespoons milk 1 tablespoon cream
Immerse the dates in cold water, remove the stones and wash in hot water. Cook the dates in an equal quantity of boiling water until they are very soft and quite thick. Put them through a colander, and add the milk and cream. Pour this over crisp toasted bread.
Wash, and soak sweet California prunes over night in cold water. Simmer on the back of the range for one to two hours, or until perfectly tender. Remove the seeds, and rub the prunes through a colander. When ready to serve, dip thoroughly toasted slices of bread or zwieback quickly in hot milk. Serve as individual portions on small plates. Over each slice put a spoonful of the prune puree. If desired this may be served with thin cream.