This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Cut stale bread into slices 1/4 inch thick, put on toaster or fork, move gently over the heat until dry, then brown by placing nearer the heat, turning constantly. Bread may be dried in the oven before toasting.
1 pint milk
1 tablespoon butter
1/4 teaspoon salt 8 slices toast
Scald the milk. Season with butter and salt. Pour over hot toast.
1/4 cup butter 3 tablespoons flour 1 teaspoon salt
2 cups milk or cream 6 or 8 slices of toast
Heat the butter. When it bubbles, add the flour and salt, add hot milk gradually, stirring constantly, and allowing the mixture to thicken and bubble each time before adding another portion of milk. The sauce is sufficiently cooked when it boils up after the last addition of milk. Pour this sauce over pieces of dry or moist toast. Moist toast is prepared by quickly dipping dry toast into hot, salted water or hot milk. A cheaper sauce may be made by using 2 tablespoons butter. Serves 6 to 8.
1 or 2 eggs 1/4 teaspoon salt
1 cup milk
6 or 8 slices of stale bread
3 tablespoons butter or oleomargarine
Beat the eggs slightly, add salt and milk, and dip bread in mixture. Heat the fat in a frying pan, brown the bread on one side, turn and brown on the other side. Serve hot. Serves 6 to 8.