Toast is considered easy of digestion and is always palatable.

How to Make Toast. - Cut stale bread into ¼-inch slices, put slices in a wire toaster, lock toaster and hold over or under the heat, holding it some distance from the fire that it may dry gradually, and then brown as desired. Toast, if piled compactly and allowed to stand, soon becomes moist. It should be served as soon after toasting as possible.

CREAM TOAST

Dip 8 slices of toast into the cream sauce. Pour remaining sauce on the pieces of toast tod serve hot.

CREAM OR WHITE SAUCE

Rule 1

1 pint scalded milk 2½ tablespoons flour

2½ tablespoons water ¼ teaspoon salt

1 tablespoon butter or fat

Mix the flour and the water until smooth; add a little more cold water to make it thin enough to pour; add the flour mixture gradually to the scalded milk, stirring constantly until thickened. Boil 5 minutes, if cooked directly over the fire; 20 minutes if cooked in double boiler. Add the salt and butter.

Rule 2

Melt the fat, when 2 tablespoons should be used; add the flour, mixed with the salt, and stir until mixed. Add gradually the scalded milk, stirring all the time until all is added. Cook until smooth and thickened.

Note. - Chipped beef, previously soaked in hot water, left-over cooked meat cut into small pieces, flaked fish, oysters, finely-chopped cheese, chopped hard-cooked eggs or cooked vegetables may be added to the sauce, seasoned, heated and served on the toast.

FRENCH TOAST

1 egg slightly beaten Slices of bread

1 cup sweet milk

¼ teaspoon salt

2 tablespoons sugar or syrup Fat to grease the griddle

Add the salt, sugar and milk to the slightly beaten egg, dip the pieces of bread into the egg mixture. Cook the soaked slices of bread on a well-greased griddle; brown on one side, turn and brown on the other. Serve with maple syrup or jelly. Served with stewed fruit, makes a good dessert.