Beat slightly 2 eggs. Add ½ tsp salt, 2/3 c milk. Flavor with ½ tsp vanilla or 1 tbl rum. Dip in this mixture 8 slices of bread. The bread may be cut in rounds with a doughnut cutter. Brown the bread on each side on a hot, well-buttered griddle. Serve it hot.
I don’t remember Mom ever adding rum to her French toast.