38 "TilE SETTlE,\1Er- T" COOK BOOK -_--.::::. ~-- CREAM OR MILK TOAST. 2 ClipS milk or cream, 2 tahlt'''poons butler. I tablespoon flour. I teaspoon salt. Cook the l10ur in the melted butter. \dd ~alt and ~arillalJy ~tir ill the hot milk. .\£1('1' it thickens. pour this gauce O\'Ct ... Iicc~ of dry or water toast: or hutter the dry hot toast. add Y2 tablespoon salt to olle Clip of hot milk, and pour it o\'cr the toast. ~l'r\'c hot. FRENCH TOAST 2 eggs, ~ : Cllp milk. T 2 teaspoon salt, 6 sliet's of stale bread. neat the eggs slightly. add ,:,alt and milk. dip the bread in the miXlUtC. Ila\'c a grirldlc hot am! well buttered brown the hrend on each side. Serve hot with cinnamon and .sugar or a sauce. MATZOS DIPPED IN EGGS (unleaYellcd brl'ad). 4 matzos 6 egg~. }1 tablespoon salt, :2 tablespoons goose fat, or oli\"c oil, Sugar and cinnamon, Lemon. grated rind. Beat eggs vcry light, add salt. ITcat the fat in a ! pidcr. Break mat%Os into lar~l'. cflllal picces. Dip cach picce in the cgog mixture and fry a light brown on both sides. Sen'c hot. sprinkled with sugar, cinnamon and a little grated lemon rind. •