Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Milk Toast I
  Water Toast Milk Toast II  

Milk Toast I

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.

  Water Toast Milk Toast II  

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