Pare the crust from slices of stale bread, and toast delicately, avoiding blackening and smoking. Butter lightly. Toast soaked in butter is an abomination.

BAKED TOAST. Pare rather thick slices of stale bread, and toast. Have on the range a pan of boiling water, well salted, and dip each slice 23 into it as it comes from the toaster. A mere dip is all that is needed, but the water must be boiling. Arrange the dipped toast in a pudding-dish, sprinkle each layer with salt, and butter well. When all are in, cover with boiling milk. If you can spare a little cream it will be still better. Cover and set in a quick oven for fifteen minutes.

The peculiar richness of this dish is due chiefly to the baking. It is delicious for well people and nutritious for invalids. A single round of toast, dipped in boiling salted water, buttered and salted, then drowned in hot cream, covered and baked until it is as soft as jelly, but unbroken, will tempt the most capricious appetite, and prove as digestible as it is tempting.

Tomato Toast

Pare off the crust from slices of stale bread, toast, and as each comes from the fire, dip in boiling milk, salted. Pack in layers in a pudding-dish, salt and butter each layer and pour over it a few spoonfuls of tomato sauce, strained and seasoned with sugar, butter, pepper, salt, and a few drops of onion-juice. When the dish is full turn the sauce over all, cover and set for ten minutes in a quick oven. There should be enough tomato sauce to make the toast very wet.

A good dish for luncheon or supper.