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TOAST—With or Without Milk
and to Use Bread Crusts, Dry Bread, etc. —A lady writer gives her sisters the following plans of saving bread which has been cut in larger quantities than needed, crusts, etc., which many throw away because they do not know how to use them. Her plans will prove a success, every time when followed with judgment. She says:
" There are times when bread accumulates and is thrown away. We can not make toast, for we have only just a little milk to spare. Let us tell you how to make a good-sized dish of toast with only one cup of milk—or none at all. Toast each slice of bread nicely and brown; have a basin of hot water on the stove; salt the water a little, and dip each slice of toast, 1 at a time, into it. Let it remain a moment. Then lay it on the dish you wish to serve it in. Immediately on taking it from the hot water spread a thin slice of butter on each piece of bread, and so on until your dish is full. It is good just so. But to give it the appearance of milk toast, heat your small quantity of milk, add a little lump of butter, a pinch of salt, and hot water enough to just cover the toast and no more.
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