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Dip Toast

11/2 tbsp. flour 1 cup scalded milk 2 tbsp. cold milk 2 slices dry toast 3/4 tbsp. butter 1/4 tsp. salt.

Add cold milk gradually to flour to make a smooth paste. Turn into scalded milk, stirring constantly at first until mixture thickens. Cook over hot water 20 minutes. Add salt, and butter in small pieces. Dip slices of toast separately in sauce. When soft, remove to serving dish, and pour over the remaining sauce. This is very easy to digest, but one must be sure the starch in the flour is thoroughly cooked. Butter must melt and not cook.