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Cream Toast

Stir a piece of butter the size of an egg into one pint of boiling milk; stir one tablespoon of flour into one cup of rich cream and add some of the boiling milk to this; heat gradually, to prevent the flour from lumping, then stir it into the boiling milk and cook a few minutes; add salt to taste; take from the fire, stir in one beaten egg and strain the mixture over lightly buttered toast.