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GOOD TOAST

Toast slices of bread, scrape off any blackened, charred portion; lay on a soup-plate, pour on cold milk enough to wet through, and leave half an inch or so in depth of milk in the plate. Good milk, with a little extra cream in it, is all the better, and a very trifle of salt improves it. Put over the toast thus prepared, an inverted large earthen bowl, or tin basin, large enough to cover it and set down upon the plate all round. Put this in a warm, not very hot, stove oven, two, three, or more hours in advance. The milk will cook and evaporate and its substance be condensed in the toast, while the cover will keep the toast moist. It is then very good without butter, though a little may be used if desired.