Cut your bread (which is better to be stale) in tolerably thick slices,
brown it slowly before the fire on each side; you may either butter it
dry, or mix butter in water, with a little salt added, and after making
it boiling hot, pour over each slice as you send it to table.


A Dish of Milk Toast for Breakfast.

Boil a quart of rich milk, take it off, and stir in half a pound of
fresh butter, mixed with a small spoonful of flour, let it again come to
a boil; have ready a dish of toast, pour it from a spoon over each
piece, and what remains, pour over the whole, keep it covered and hot,
till you send to table.


General Remarks on making Bread of Indian Corn Meal.

A wooden spoon with a long handle, is the best for stirring and mixing
the bread or cakes. It requires more salt than other bread, and should
be well mixed or beaten. If it is mixed over night, it should generally
be done with cold water, and set in the cellar or some cool place in
summer, in winter it requires rather a warmer place to stand. It sours
more easily than bread made of other flour. In the morning, if you find
that it is at all acid, dissolve half a tea-spoonful of salaeratus in
warm water, and stir it just before it is put to bake. Where milk is
used, it should be baked immediately, and the richer the milk, the more
palatable it is. Whatever you bake this bread in, should be well greased
first, as it is more apt to adhere to the oven than some other kinds of
flour. It should bake with a quick heat.