Milk Toast II
Milk toast with a thickened sauce is a plain breakfast dish from Fannie Farmer's 1918 Boston Cooking-School Cook Book. Instead of soaking bread in plain milk, she builds a thin flour-and-water paste into scalded milk and simmers it for 20 minutes, so the toast takes up a silky, buttery coating. It was made for children and invalids, and the gentle seasoning shows it.
Instructions
Pour the cold water into the flour a little at a time, stirring as you go, until you have a smooth, thin paste with no lumps.
Stir the paste into the scalded milk and keep stirring without pause until the milk thickens into a light sauce.
Cover the pan and let the sauce cook for 20 minutes. Then add the salt and the butter, dropping it in small pieces so it melts evenly.
Dip each slice of dry toast into the sauce on its own. When a slice has softened, lift it out onto a serving dish.
Pour whatever sauce is left over the whole stack. If you prefer cornstarch to flour, it can be used in its place.
Make it personal.
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