Make a white sauce with the milk, flour, and butter according to the following directions. Pour the milk into a saucepan, and set it on the fire to heat. Put the butter and flour together in another saucepan, place it on the fire, and stir gently until the butter melts; let them bubble together two or three minutes. The high temperature which the butter quickly attains will thoroughly cook the flour in a short time. Then pour in a little of the milk, and stir until the two are mixed; add a little more milk, and stir again until it bubbles; if at this point the mixture does not seem smooth, lift it from the fire, and beat it until it is waxy and perfectly free from lumps. Then add more milk, stir again, and so continue until all the milk is in. Let it simmer slowly until the toast is ready, which should be made according to the rule for dry toast. Then soak the slices in boiling salted milk (four if from a large, and six if from a small loaf of bread), arrange them in a covered dish, and pour the cream, salted, between and over them. Irregular pieces and odds and ends of bread may be used instead of whole slices, and are very nice toasted in a tin pan in the oven. One precaution is necessary in making this dish; that is, to soak the bread _thoroughly_ in the boiling milk, for the sauce or cream is too thick to soften it. On account of the high temperature to which the butter rises, the starch is more perfectly cooked in it than if the flour were mixed with cold water and poured into the boiling milk, as is sometimes done. FRENCH OR EGG TOAST 1 Egg. 1 Cup of milk or cream. 1 Saltspoon of salt. 3 Slices of bread. Break the egg on a plate, and beat it with a fork for a minute, or until the viscousness is destroyed. Then mix in the milk and salt. In this mixture soak the slices of bread until they are soft, lay them in a buttered omelet-pan, and fry them slowly until a golden brown. Then place a bit of butter on the upper side of each slice, turn and brown that side. Spread a little butter, powdered cinnamon, and sugar on each slice and arrange them one above another in a covered dish. Serve very hot. CROUTONS _Crouton_ is a French word which in English means _crust_. The term was first applied to the paste of sawdust, flour, and water in which the peasants of southern France used long ago to inclose their pieces of meat before roasting. After the meat was done the crust was broken open and thrown away. The word with us is applied to little cubes of buttered bread which have been browned in the oven. They are used in soups and stews, sprinkled in just before serving.