French Toast
Boil one pint of milk; sweeten, then cut some pieces of bread, about three inches long, two wide and half an inch thick; drop them in quickly, then take them out before they break. Have ready two well beaten eggs with the addition of two tablespoonfuls of water, cover both sides with this, roll them lightly in fine bread crumbs and fry in hot lard a light brown; after this is done sift cinnamon and sugar over them. They are very nice either for dessert or supper.