Cream Or Milk Toast

Heat 1 pint of milk to boiling and add a tahlespoonful of flour rubbed smooth in a little cold milk, a teaspoonful of butter and ¼ teaspoonful salt. Pour this over ½ a dozen slices of nicely toasted bread.

Some prefer to omit the flour, a little more butter may be added if this is done.

Fruit Toast

Toast bread a golden brown. Dip each slice in boiling water for a second. Butter well. Lay slices in the bottom of a deep dish. Have currants, cherries or any preferred fruit, either fresh or canned, heated boiling hot and well sweetened. Cover the first slice of toast well with the hot fruit, then add another slice, and another layer of fruit until the dish is full with fruit last layer. Serve hot or warm. This may be varied, and prepared still more quickly by substituting for the toast thick slices of well buttered bread and proceeding to cover with hot fruit as before. A nice and quick dessert.

Cheese Toast

Make some slices of toast, cut off their crusts, then butter them. Cut some cheese into thin flakes, and put in a saucepan with a piece of butter, and a little mustard if desired. Place the pan over the fire and stir until the cheese is melted, and the whole is well mixed and smooth; then pour the mixture on the toast and serve hot.

German Toast

2 tablespoonfuls sugar. ½ pint sweet milk. 1 egg well beaten.

Stir well, and in this mixture dip shoes of bread (if very dry dip first in cold water), and fry on a buttered griddle a light brown on each side. Omit the sugar and afterward roll in powdered sugar if preferred. This is a delicate dish for tea. With the addition of a hot plain pudding sauce with a pint of Zante currants, it makes an excellent dessert.

Steamed Bread

Steam half a loaf of stale bread (put it in a common steamer) until thoroughly softened. Cut in shoes 1½ inches thick and serve with a hot plain pudding sauce for dessert, if a cupful of Zante currants be boiled up with the sauce it will be an improvement.

Apple Toast

Peel, core and slice 6 tart apples. Put 1 tablespoonful of butter in a saucepan with the apples, scatter over them 2 tablespoonfuls white sugar. Stew quickly, stirring. Cut 3 slices of bread ½ an inch thick, and fry both sides a light brown. Take up on a dish. Spread the apples on an inch thick. Dust over with powdered sugar and serve hot.