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Toast in Variety

Toast may be used as a dessert at lunch, and there are a dozen ways in which its plainness may be improved upon. For the children trim all crust from the thin slices and place in the oven until a golden brown all through. Smother it in apple sauce or pour over the heated juice from canned fruits and serve cold with milk or cream.

Dip the cut slices in a raw custard-I egg to 1/2 pint of milk-and fry quickly with butter; serve hot with butter and spiced sugar-this is variously known as German, French and nun's toast. Cut the slices in circles, sauté quickly in butter; drop on each piece I large spoonful of mashed prunes, and serve with cream, whipped or plain. Stewed figs or any marmalade which is not too rich may also be used.