Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

German toast Pare the slices and cut into strips twice as wide as your middle finger and about as long. Toast quickly on both sides, butter lightly and serve very hot. Baked milk toast Trim off the crust from slices nearly half an inch thick; toast to a uniform light brown. Have on the range a pan of boiling water, salted. As you remove each slice from the toaster dip quickly into the boiling water and lay in a well-buttered pudding dish; buttering the toast while smoking hot and salting each slice. When all the soaked toast is packed into place, cover with scalding milk in which has been melted a tablespoonful of butter. Cover closely and bake fifteen minutes. This is so far superior to the usual insipid preparation of milk toast that no one who has eaten the first can enjoy the poor parody. Cream toast Toast, and proceed as in last recipe, but dipping each slice in hot salted milk instead of water, and when in the dish covering with a mixture one-third milk, two-thirds cream, made very hot. Add a pinch of soda to the cream to prevent curdling. Cream toast, baked, is delicious and nutritious. Either of these dishes can be made of graham bread. Fried toast Cut rather thick slices of stale bread round with a cake cutter; spread upon a platter and pour over them a mixture of one cup of milk with an egg beaten into it, then salted slightly. Turn the slices until saturated, drain carefully and fry as you would doughnuts in deep hot cottolene or other fat, turning when half done. Lay scrambled or poached eggs or a nice mince upon them for breakfast. Tomato toast Prepare precisely as directed in recipe for baked milk toast, but pour over the pile of slices in the dish a rich strained tomato sauce, lifting the toast with a fork, that the sauce may get at each piece. Cover and bake. Serve in the dish as an accompaniment to chops, omelet or hash. Anchovy toast Cut stale bread into strips an inch