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Cream Toasts

Cut a pound of French roll into slices as thick as a finger, and lay them in a dish. Pour over them half a pint of cream, and a quarter of a pint of milk, and sprinkle some crushed lump sugar and cinnamon on their surface. When the pieces of bread are soaked in the cream, remove them, dip the slices in some raw eggs, and fry them brown in butter. Time, ten minutes to fry. Probable cost, 1s. 2d. Sufficient for four or five persons.