65

40.  Milk Toast.

For 36.          For 100.

Toast         ............        i-flb.            5 lb.

White Sauce.

Flour or cornflour          ...        ...       6 oz.              17 oz.

Milk          ...        ...       ...        ...       6 pts.             17 pts.

Margarine or other fat  if desired       \ lb.             11 oz.

Salt          ...        ...       ...        ...       2 tsp.            1^ dsp.

Method.—Mix the flour or cornflour to a smooth paste in a
little of the milk. Bring the remainder to the boil in a double
saucepan, if possible, and add the flour mixture. Stir until
thickened. Dip the slices of toast into the sauce separately,
allowing them to soften. Transfer to a hot dish and pour over
them the remaining sauce.

41.  Porridge.

Oatmeal, coarse or medium

Water        .............

Salt          ............

Milk to be served with porridge...

Method.—Mix oatmeal, salt and a little warm or cold water
to a smooth paste. Add to the rest of the water, hot or cold,
and stir well. Cook for i| to 2 hours, stirring frequently. A
double boiler should be used if possible.

For 36.
	For 100.

2lb.
	51 lb.

2 gals.
	5f gals.

2 tbsp.
	5 tbsP-

9 pts.
	3 gals-