Toasts, Dry, Buttered, Dipped in Water, Milk or Cream

Dry.—Slices of bread cut from square American loaves, about three and a half inches in size by three-eighths in thickness, laid on a double broiler and toasted over a low fire, then arranged on a hot plate.

Buttered.—After the bread is toasted spread one side over with butter.

Dipped in Water, Milk or Cream.—Toast the bread, then lay the slices in a deep dish and moisten sufficiently to cover the bread with hot water, this being called dipped toast; or else with hot milk, making milk toast; or hot cream, this being called cream toast.