LK TOAST.

Put over the fire a quart of milk, put into it a tablespoonful of cold
butter, stir a heaping teaspoonful of flour into half a gill of milk;
as soon as the milk on the fire boils, stir in the flour, add a
teaspoonful of salt; let all boil up once, remove from the fire, and
dip in this slices of toasted bread. When all are used up, pour what
is left of the scalded milk over the toast. Cover and send to the
table hot.

CREAM TOAST.

Heat a pint of milk to boiling and add a piece of butter the size of
an egg; stir a tablespoonful of flour smoothly into a cup of rich
cream, and add some of the boiling milk to this; heat it gradually and
prevent the flour from lumping; then stir into the boiling milk and
let it cook a few moments; salt to taste. After taking from the fire
stir in a beaten egg; strain the mixture on to toast lightly buttered.

AMERICAN TOAST.

To one egg thoroughly beaten, put one cup of sweet milk and a little
salt. Slice light bread and dip into the mixture, allowing each slice
to absorb some of the milk; then brown on a hot buttered griddle or
thick-bottomed frying pan; spread with butter and serve hot.

NUNS' TOAST.

Cut four or five hard-boiled eggs into slices. Put a piece of butter
half the size of an egg into a saucepan and when it begins to bubble
add a finely chopped onion. Let the onion cook a little without taking
color, then stir in a teaspoonful of flour. Add a cupful of milk and
stir until it becomes smooth; then put in the slices of eggs and let
them get hot. Pour over neatly trimmed slices of hot buttered toast.
The sauce must be seasoned to taste with pepper and salt.

CHEESE TOAST. No. 1.

Toast thin slices of bread an even, crisp brown. Place on a warm
plate, allowing one small slice to each person, and pour on enough
melted cheese to cover them. Rich new cheese is best. Serve while
warm. Many prefer a little prepared mustard spread over the toast
before putting on the cheese.

CHEESE TOAST. No. 2.

Put half an ounce of butter in a frying pan; when hot add gradually
four ounces of mild American cheese. Whisk it thoroughly until melted.
Beat together half a pint of cream and two eggs; whisk into the
cheese, add a little salt, pour over the crisp toast, and serve.

The two above recipes are usually called "Welsh Rarebit."

OYSTER TOAST.

Select the large ones, used for frying, and first dip them in beaten
egg, then in either cracker or bread crumbs a