Buttered Toast

Cut bread of medium thickness. Toast each side over a clear fire, until a golden brown. Dip the edge all around quickly in hot water, but keep the center of the piece dry. Spread generously with butter. Put the slice on a plate, cover closely and set in the oven to steam. Add each slice until all are done. Serve immediately.

Milk Toast

Put a quart of milk over boiling water to heat. When nearly boiling hot, stir in a small tablespoon of flour mixed smooth in 1/2 cup cold milk. Let cook for a minute or two. Season with salt and pepper, and a large spoon of butter. Dip each slice of toast in the milk separately. Place in a tureen, and pour the gravy over the whole.

French Toast

Mrs. A. S. J.

Make a batter of 2 eggs, 1/2 cup milk, pinch salt, and teaspoon corn starch. Dip thin slices of bread in, and fry brown in a well-buttered frying-pan. If the bread is very dry, dip in water first.

Strawberry Toast

Mrs. JohnWilber, Chicago.

One-third cup butter and 1 cup sugar creamed together, and well mixed with 1 quart strawberries cut up with a knife.

Pour the whole over slices of French toast in a platter.

Serve hot.

Egg Toast

Mrs. J. R. Jackson, Centerville, Miss.

Split cold biscuit and brown in the stove. Then dip each piece in boiling milk, seasoned with melted butter. Then poach some eggs and put one on each piece of biscuit.