Milk Toast

Toast carefully slices of bread cut one-half inch thick. Lay on a warm plate, and turn over it the hot whole milk, seasoned with a little salt. Or make a white sauce of one and one-half teaspoonfuls of flour, one teaspoonful of butter, and one-half cup of milk, and pour this over the toast instead of milk.

Water Toast

Toast bread as for milk toast, and moisten with boiling water, seasoned with a little butter and salt.

Beef Custard

Beat an egg until light, pour over it one cup of beef broth, salt to taste, stir well, turn into a buttered mold, set in a pan of water, and bake slowly. When a knife thrust into the center comes out clear, the custard is done. Serve hot or cold.

Arrowroot Custard

One cup milk, one egg, one generous tablespoonful of sugar, one-fourth teaspoonful of arrowroot. Mix the arrowroot with one tablespoonful of cold milk. Put the remainder of the milk on the stove; when it boils, add the arrowroot and cook five minutes, then pour into the beaten egg and sugar and cook very little. Flavor with a teaspoonful of chocolate in a tablespoonful of hot milk, or use a few drops of extract of lemon. If the arrow-root is left out, use two eggs.

References: Hand Book of Invalid Cookery - Boland - pp. 70-101, 254-269; Monrad's New Edition of Pasteurization and Milk Preservation; The Art of Cookery for Invalids, by Florence B. Jack.