Boil a pint of rich milk, and then take it off, and stir into it a
quarter of a pound of fresh butter, mixed with a small table-spoonful
of flour. Then let it again come to a boil. Have ready
two deep plates with half a dozen slices of toast in each. Pour
the milk over them hot, and keep them covered till they go to
table. Milk toast is generally eaten at breakfast.