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Toast

Toast the bread very quickly, dip each slice in boiling water, (a little salt in the water), as soon as you have toasted it; then spread it with butter; cover and keep hot as you proceed. Make milk toast in the same way, keeping the milk at nearly boiling heat; it is better to spread the butter on the bread after it is dipped in hot milk, than to melt it in the milk; thicken what milk is left with a little corn starch, and pour over the toast when sent to the table.