6 slices stale bread
Jam, marmalade or preserves
2 eggs
1 c. milk
1/2 tsp. vanilla or almond extract

Spread 3 slices of bread with jam. Top each with another slice of bread. Cut each sandwich in half diagonally. Leave crusts on.

In a shallow dish, beat together eggs, milk and flavoring. Soak sandwich halves in mixture until softened (but not mushy), first on one side, then the other. Brown on both sides in butter on hot griddle or skillet. Serve hot with grated nutmeg.

For a poor sailor's version of a Monte Cristo sandwich, top the jam with a slice of ham and cooked Canadian bacon. Serve with additional jam and a sprinkling of powdered sugar. Thrifty use of stale bread.