Cut some slices of bread, about one-third of an inch in thickness, and trim off the crusts. Have ready on the fire a bowl half full of boiling water with about one ounce of butter in it; toast the slices of bread a pale brown, and as each slice is done dip it in the boiling water and butter for a second, sprinkle on a little salt and lay it in a deep, hot dish (the one in which it is to be served). Pour one quart of milk into a saucepan and set it on the fire, thicken with one ounce of cornmeal, stir in two ounces of butter, let it simmer until all the toasts are ready and stir into it the whites of three or four eggs (which should have been beaten to a stiff froth before the bread was cut). Allow this to come just to the boil and pour it over the toast, lifting the slices one by one to let the mixture run in between them. Cover the dish well and put it in the oven for two or three minutes, just prior to serving.

Egg Toasts

Beat together one egg, one breakfast cupful of milk and a pinch of salt, soak in this six small slices of stale bread, and when soft put them on a well-buttered griddle and brown on both sides. These make a very good dish for tea, served hot. They should be eaten with butter.

Milk Toast

Toast slices of stale bread to a delicate color; meanwhile heat to the boiling point a sufficient quantity of milk to saturate the toast, adding two tablespoonfuls of butter to each pint of milk. When the milk boils, pour it over the toast, and serve at once. The boiling milk may be thickened with a little flour.

French Toast

Beat up a little egg, salt and milk in a basin and dip some thin slices of bread into this, covering well on both sides, then plunge the bread into a fryingpan of boiling fat and fry to a light brown. Remove, drain them, and they are ready for serving.