One pint scalded milk, two tablespoonfuls of butter, two and a half tablespoonfuls of bread flour, half teaspoonful of salt, cold water, six slices dry toast.

Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.