Cut bread in 1/4 inch slices. Place over hot coals, on a heated electric toaster or in a heated boiler. Do not place too near the heat. Toast until a golden brown on each side. If desired very crisp do not butter before serving. If liked somewhat soft, butter and set in the oven a few minutes.

Milk Toast

Milk toast seems a simple dish, and is if the bread is treated to just the right amount of crispness. Cut the bread about 1/2 inch thick; it should be toasted on each side until crisp, but not brittle. Each slice should be dipped, for only an instant, in hot salted water. This must be done quickly for the toast should not be soggy.

Place slices on a hot platter and pour a thin white sauce over them. The sauce should be prepared before the toast is made and may be kept hot in a double boiler. Allow one cup of sauce to four slices of toast. Egg toast is made by adding one chopped, hard cooked egg to each cup of white sauce. Hot milk may be poured over crisp slices of buttered toast and served at once.

French Toast

Beat 2 eggs until light and creamy; add 1/2 teaspoon salt, a pinch of nutmeg and 1/2 cup of milk; mix well; cut bread in 1/2 inch slices, then cut in triangles; dip in the egg and milk mixture and then place in a well greased hot frying pan and cook on each side until a golden brown. Serve hot with generous teaspoons of jam or jelly in the center of each slice and sprinkle with powdered sugar.

Croutons

Cut dry bread into 1/4 inch slices; then cut into cubes. Place in a very moderate oven to dry and become brown. Stir frequently. It will take about 20 minutes to dry the croutons.