1 pint scalded milk
1/2 teaspoon salt
2 tablespoons butter
4 tablespoons cold water
21/2 tablespoons bread flour
6 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.
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