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Milk Toast


Make a dry toast; spread it with butter, and sprinkle it with salt. Place it in the dish in which it is to be served, and pour over it a little boiling water; cover it, and place in the oven a few minutes to steam and soak up the water. It should have enough water to entirely soften it, but not lose its shape. Put one teaspoonful of butter in a saucepan. When it bubbles, stir in a teaspoonful of flour, and let it cook a minute without coloring. Add slowly, stirring all the time, one cupful of milk. Cook until it is slightly thickened; add a saltspoonful of salt. Pour this thickened milk over the softened toast just before serving. Bread for milk toast should be cut in even slices one half inch thick, thoroughly dried in toasting, evenly colored, and steamed until tender. When cream is used, it is scalded and poured over the softened toast.


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The Century Cook Book (1901).

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