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Cream Toasts

Cut some slices of bread, about one-third of an inch in thickness, and trim off the crusts. Have ready on the fire a bowl half full of boiling water with about one ounce of butter in it; toast the slices of bread a pale brown, and as each slice is done dip it in the boiling water and butter for a second, sprinkle on a little salt and lay it in a deep, hot dish (the one in which it is to be served). Pour one quart of milk into a saucepan and set it on the fire, thicken with one ounce of cornmeal, stir in two ounces of butter, let it simmer until all the toasts are ready and stir into it the whites of three or four eggs (which should have been beaten to a stiff froth before the bread was cut). Allow this to come just to the boil and pour it over the toast, lifting the slices one by one to let the mixture run in between them. Cover the dish well and put it in the oven for two or three minutes, just prior to serving.