ime or before softening the slices, and pour into a pitcher for
serving. Serve the slices in individual dishes, turning a small quantity
of the hot sauce over each as served.

_RECIPES._

APPLE TOAST.--Fresh, nicely flavored apples stewed in a small
quantity of water, rubbed through, a colander, sweetened, then cooked in
a granite-ware dish in a slow oven until quite dry, make a nice dressing
for toast. Baked sweet or sour apples rubbed through a colander to
remove cores and skins, are also excellent. Soften slices of zwieback in
hot cream, and serve with a spoonful or two on each slice. If desired,
the apple may be flavored with a little pineapple or lemon, or mixed
with grape, cranberry, or apricot, thus making a number of different
toasts.

APRICOT TOAST.--Stew some nice dried apricots as directed on page
191. When done, rub through a fine colander to remove all skins and to
render them homogeneous. Add sugar to sweeten, and serve as a dressing
on slices of zwieback which have been previously softened in hot cream.
One half or two thirds fresh or dried apples may be used with the
apricots, if preferred.

ASPARAGUS TOAST.--Prepare asparagus as directed on page 255. When
tender, drain off the liquor and season it with a little cream, and salt
if desired. Moisten nicely browned zwieback in the liquor and lay in a
hot dish; unbind the asparagus, heap it upon the toast, and serve.

BANANA TOAST.--Peel and press some nice bananas through a colander.
This may be very easily done with a potato masher, or if preferred a
vegetable press may be used for the purpose. Moisten slices of zwieback
with hot cream and serve with a large spoonful of the banana pulp on
each slice. Fresh peaches may be prepared and used on the toast in the
same way.

BERRY TOAST.--Canned strawberries, blueberries, and blackberries
may be made into an excellent dressing for toast.

Turn a can of well-kept berries into a colander over an earthen dish, to
separate the juice from the berries. Place the juice in a porcelain
kettle and heat to boiling. Thicken to the consistency of cream with
flour rubbed smooth in a little water; a tablespoonful of flour to the
pint of juice will be about the right proportion. Add the berries and
boil up just sufficiently to cook the flour and heat the berries; serve
hot. If cream for moistening the zwieback is not obtainable, a little
juice may be reserved without thickening, and heated in another dish to
moisten