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(German) - (Pennsylvania Germans)

Partly fill a large tureen with slices of crisply-browned and buttered
toast. (Slices of bread which have become dry and hard may be used for
this dish.) When ready to serve, not before, pour over the toasted
slices 1 quart of hot milk to which 1 teaspoonful of flour or
cornstarch has been added, after being mixed smoothly with a little
cold milk or water and cooked a few minutes until thick as cream. Add
also a pinch of salt.
If milk is not plentiful, prepare one pint of milk and dip each slice
of toasted bread quickly in a bowl of hot water; place in a deep dish
and quickly pour over the hot milk, to which a tablespoonful of butter
has been added, and serve at once.

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