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    Graveyard Stew


    Source of Recipe


    Hel
    Graveyard Stew
    4 slices toast
    1 pint milk
    3 tablespoons butter
    salt and sugar to taste

    Slice 2 thick pieces of bread - preferably pullman type bread - and
    toast until well browned. The toast shouldn't be dark or crumbly though.
    Break or cut into bite-size pieces and lay on the bottom of a wide soup
    bowl. Gently heat milk until warm. Pour over warm toast and quickly dot
    with butter. Sprinkle lightly with salt or sugar, or brown sugar, or
    cinnamon-sugar and eat right away. Serves 2.





 

 

 


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