This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
2 eggs, beaten 1/4 teaspoon salt 1 cup (1/2 pt.) milk
4 slices bread Butter
Beat eggs with salt and add milk. Spread bread thickly with butter, place in greased baking pan and pour over them the custard. Place in hot oven until bread is lightly browned and egg is firm. Sprinkle with sugar and cinnamon and serve immediately.
Another Method. Cut rounds of bread rather thick, about one inch. Brown nicely on both sides, then split in two, spread with butter on the soft sides. Sprinkle with pepper and celery salt. Beat up one egg, add salt and pepper to taste, spread on the toast and put in the oven until the egg sets and no longer. A little fish and white sauce, or egg sauce, could be used in this way.
4 slices bread, buttered 1 cup (1/2 pt.) boiling milk 1/2 cup (1 gill) cream
2 cups (1/2 lb.) grated cheese 1/2 teaspoon salt 1/2 teaspoon paprika
Toast bread, remove crusts, and cut in squares; butter while hot and plunge for an instant into hot milk, then place on hot plate and keep warm. Heat cream to boiling point, add cheese and seasonings and stir constantly until cheese is melted. Pour over toast and serve.
Rolled Cheese Toast is delicious. Take a loaf of fresh bread, and spread cut end with soft butter and then cut in thin slices. Remove crusts, sprinkle each piece with grated cheese of any kind, then roll cornerwise, pinning each with small wooden toothpick. Arrange on a pan and brown in oven just before serving.
2 tablespoons (1 oz.) butter substitute 2 tablespoons (1/2 oz.) flour 1 cup (1/2 pt.) milk or cream 1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (1/2 pt.) canned or fresh corn 1 pimiento, chopped fine Toast
Blend butter and flour in a saucepan over the fire, add milk and stir until boiling; add seasonings, corn and pimiento. Make very hot and serve on slices of toast.
2 tablespoons (1 oz.) butter substitute 1 tablespoon bread crumbs 1 tablespoon chopped parsley 1 cup (1/2 pt.) crab meat, cooked
1/4 cup (1/2 gill) milk 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 1 teaspoon lemon juice
Toast biscuits, or thin slices toast
Melt butter in a saucepan, add bread crumbs, parsley, crab meat and mix well; then add milk and stir over the fire for a few minutes, and add seasonings. Spread on hot toasted biscuits or toast. Serve hot.
Bread slices Milk
2 eggs, beaten Sugar
Dip stale bread in milk, just to moisten and remove at once. Beat eggs, dip slices of bread in egg, then fry in smoking hot fat. When browned, drain, place on hot platter, sprinkle with sugar and nutmeg. Serve hot.
6 herring roes
1 tablespoon flour
1 teaspoon salt
1 teaspoon chopped parsley
1 cud (4 ozs.) bread crumbs
1 egg, beaten
4 tablespoons (2 ozs.) lard or drippings Hot buttered toast Paprika
Wipe roes on a soft cloth, dust with flour and season with salt. Brush over with egg, toss in bread crumbs mixed with parsley, Heat fat in frying pan, and fry roes in it until brown color. Lay a roe on each finger-shaped piece of toast, sprinkle with paprika, and serve hot, garnished with small lemon slices.