Milk Toast

Cut the bread in thin slices, pare off the crust, and toast carefully until of a golden-brown hue. Butter it lightly while hot. Have ready a tea-cupful of milk that has been slightly thickened with a tea-spoonful of flour and salted to taste ; pour this hot over the toast, and serve at once.

Cream Toast

This is richer than milk toast, but is often most gratefully received by the patient already tired of other foods. Toast the bread, and butter it the same as directed in the preceding recipe. Sprinkle the toast with a very little salt, pour over it three or four tea-spoonfuls of sweet cream to every slice, and serve at once. Do not heat the cream. The toast, if very hot, will warm it sufficiently.

Panada

Sprinkle a tea-spoonful of salt between two large Boston, soda or graham crackers or hard pilot biscuit. Place the crackers in a bowl, and pour on just enough boiling water to soak them well. Set the bowl in a vessel of boiling water, and let it remain twenty or thirty minutes, until the crackers are quite clear, but not at all broken ; then lift them out carefully without breaking, and lay them on a hot saucer. Serve very hot with sugar and cream.