Boil one quart of milk; stir into it two tablespoonfuls butter, mixed with one tablespoonful flour, and a saltspoonful salt. Let the whole boil five minutes. Have ready a dish of toasted bread; pour the milk over it, and serve hot. Nice for breakfast.
This is a variation found in a separate bunch of recipes. It was just hand-written on a scrap of old newspaper.
You'll need: 1 pint scalded milk, 1/2 teaspoon salt, 2 tablespoons butter, 4 tablespoons cold water, 2-1/2 tablespoons bread flour and 6 slices dry toast. Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.
Cream or Milk Toast
From The Settlement Cookbook, Milwaukee, 1901
2 cups milk or cream
1 tablespoon flour
2 tablespoons butter
1 teaspoon salt
Cook the flour in the melted butter. Add salt and gradually stir in the hot milk. After it thickens, pour this sauce over slices of dry or water toast; or, butter the dry hot toast, add one-half tablespoon salt to one cup of hot milk. Pour it over the toast. Serve hot.