Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

For 2 slices of well toasted bread take 1/2 pt. milk, 2 teaspoons flour, 2 teaspoons butter. Put the butter and flour in a saucepan and stir gently until the butter melts, let bubble together for a few minutes, then add milk gradually (having been heated) so as to have the sauce perfectly free from lumps. Dip the hot toast into boiling salted milk and place in a covered dish and pour the sauce, salted, over and between the slices.