Recipes > Breads > Toast > Milk or Cream Toast > Cream Toast

Cream Toast


  • 1 1/2 tablespoonfuls butter or substitute
  • 1/2 teaspoonful salt
  • 2 tablespoonfuls flour
  • 2 cupfuls milk or cream
  • 6 to 8 slices of toast


Heat the fat; when it bubbles, add the flour and salt, mixing thoroughly. Add a small portion of the milk. Heat and stir continually until it thickens. Add another portion of the milk and proceed as before. Continue until all the milk has been added. The sauce is sufficiently cooked when it reaches the boiling point after the last quantity of milk has been added. Pour this sauce over dry or moist toast.

Moist toast is prepared by dipping dry toast quickly into hot, salted water or hot milk. If the crust has not been cut from bread for toasting, only the outer edges of the toast may be moistened.

The flavor of butter in Cream Toast is pleasing. To secure some butter flavor and at the same time economize, a combination of butter and a mild flavored fat or oil may be used.


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School and Home Cooking (1920).

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