Page:Marion Harland's Complete Cook Book.djvu/221



Pare the crust from thin slices of bread, cut each slice in two and toast to a golden brown over a clear fire; butter lightly; pile together and throw a napkin over them. The sooner they are eaten the better. This toast is the accompaniment to scores of breakfast and luncheon dishes.

Is especially good and goes well with oysters and certain salads.

Is best when made of stale whole wheat or of graham bread. Toast as just directed and spread with a mixture made by creaming together a great spoonful of butter with a quarter-teaspoonful, each, of lemon juice, dry mustard and paprika. Sift, if you like, dry grated cheese over each round of toast thus deviled and set for one minute upon the upper grating of a hot oven. Eat at once.

Make a pint of well-seasoned tomato sauce. Toast crustless slices of bread; butter and dip each slice in hot, salted milk, then put the slices in lasers in a pudding dish. Put a spoonful of tomato sauce on each layer, and when the dish is full, pour the remaining sauce over all. Cover and set in the oven for ten minutes, then send to the table. It will be found very good.