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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.