Milk Toast

Place the milk to heat, mix a teaspoonful of flour smoothly with a little milk, stir it in, and let it come just to a boil, with a piece of butter the size of an egg to a quart of milk, and some salt. Place your toast on a deep dish, and pour your gravy over it.

Mock Cream Toast

Melt in one quart of morning's milk about two ounces of butter, a large teaspoonful of flour, freed from lumps, and the yolks of three eggs, beaten light. Beat these ingredients together for several minutes, strain the cream through a fine hair sieve, and when wanted beat it constantly with a brisk movement.

French Toast

1. Take three eggs, beat well, and add one-half teacupful of milk; dip into this mixture slices of bread, and fry them in butter till slightly browned; serve piping hot.

2. For a family of five, take five slices of bread (the longer the bread has been baked the better), and have ready a bowl of water, into which a pinch of salt has been dropped; take a piece of butter the size of a walnut, and thoroughly grease the bottom of a frying-pan; then beat five eggs to a froth; dip each slice of bread into the water, then into the egg, and place it flat on the bottom of the frying-pan; pour over the bread the remaining egg which was left in the bowl; set the frying-pan over the fire, carefully turning the bread over when it becomes a light brown; pepper and salt to taste, and rest assured that as often as it is brought on the table, just so often will your dinner be praised.