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Breads, Rolls, Pies & Pastryprinted page 73

COCOA-CINNAMON TOAST

Karen Hume

Ingredients

  • 2 Tbsp. butter or margarine
  • 2 Tbsp. sweet cocoa
  • 1/4 tsp. cinnamon

Method

  1. Spread butter or margarine on toasted Englis[cut off] muffins or other toast. Combine the cocoa and cinnamon. Sprinkle on top of hot, buttered toast.[cut off] Serve hot.
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The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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