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Milk Toast

Source of Recipe

From "Square Meals" by Jane and Michael Stern


Recipe Introduction

"We used to make fun of milk toast. Baby food. Gruel for the toothless. Graveyard stew. We learned to love it at a fancy Boston hotel into which we dragged ourselves one evening after an exhausting day. We were beat, nerves frazzled, stomachs tense. Definitely time for a little room service pampering. Milk toast was the order of the day. Up came a table set with two bowls of toast, a scoop of sweet butter, a dish of brown sugar, and in two tall silver pitchers, warm milk and warm cream. 'May I?' asked the Man from Room Service, and we weakly gestured him to proceed. With knife and fork, he cut the toast into bite-size pieces. A pitcher in each hand, he poured equal amounts of cream and milk onto the toast. With generous spoon, he dabbed on sweet butter. 'Sugar?' Of course; and he showered the dish with a sprinkling of brown sugar that melted with the butter into amber pools atop the toast and cream. Never in our lives have we slept so well or dreamed so sweetly or awoke so refreshed."

List of Ingredients

• 4 slices toast
• 1 pint milk, or 1 cup milk and 1 cup cream
• 3 Tbsp sweet butter
• Salt or sugar to taste


Recipe

Slice two thick pieces of Pullman loaf and toast until well browned, but not dark or crumbly.

Break or cut into bite-sized pieces and lay on the bottom of a wide soup bowl.

Gently heat milk (and cream) until warm (do not boil). 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