Buttered Toast

Out even slices round the loaf half an inch thick, toast them evenly brown on both sides, dip each slice quickly in boiling water and cover with melted butter, which must be prepared before you commence to toast the bread;,sprinkle each slice with a very little salt, lay them on each other as you butter them. Set them in a hot oven for a few minutes, and serve.

Dried Toast

Cut and toast as above, and serve quickly without butter, in a toast-rack.

Cream Toast

Cut and toast as for buttered toast four or five slices of bread boil a pint of cream, dip each slice in the boiling cream, lay them in a covered dish; add a little salt to the cream, pour it over the toast, cover and serve.

Milk Toast

Cut slices from a loaf of stale bread half an inch thick, and toast them evenly brown on both sides; whilst the bread is toasting, boil three pints of milk, and when it comes to a boil, stir in it a quarter of a pound of butter rubbed to a paste with two tablespoonsful of flour and a little salt. When it begins to thicken, dip each slice of toast in it, and lay them evenly in a deep dish. When all are done, pour over the milk, cover closely and.serve.