the toast; of if preferred, the fruit may be heated and poured
over the dry zwieback without being thickened, or it may be rubbed
through a colander as for Apricot Toast.

BERRY TOAST NO. 2.--Take fresh red or black raspberries,
blueberries, or strawberries, and mash well with a spoon. Add sugar to
sweeten, and serve as a dressing on slices of zwieback previously
moistened with hot cream.

CELERY TOAST.--Cut the crisp white portion of celery into inch
pieces, simmer twenty minutes or half an hour, or until tender, in a
very little water; add salt and a cup of rich milk. Heat to boiling, and
thicken with a little flour rubbed smooth in a small quantity of milk--a
teaspoonful of flour to the pint of liquid. Serve hot, poured over
slices of zwieback previously moistened with cream or hot water.

CREAM TOAST.--For this use good Graham or whole-wheat zwieback. Have
a pint of thin sweet cream scalding hot, salt it a little if desired,
and moisten the zwieback in it as previously directed packing it
immediately into a hot dish; cover tightly so that the toast may steam,
and serve. The slices should be thoroughly moistened, but not soft and
mushy nor swimming in cream; indeed, it is better if a little of the
crispness still remains.

CREAM TOAST WITH POACHED EGG.--Prepare the cream toast as
previously directed, and serve hot with a well-poached egg on each
slice.

CHERRY TOAST.--Take a quart of ripe cherries; stem, wash and stew
(if preferred the stones may be removed) until tender but not broken;
add sugar to sweeten, and pour over slices of well-browned dry toast or
zwieback. Serve cold.

GRAVY TOAST.--Heat a quart and a cupful of rich milk to boiling,
add salt, and stir into it three scant tablespoonfuls of flour which has
been rubbed to a smooth paste in a little cold milk. This quantity will
be sufficient for about a dozen slices of toast. Moisten slices of
zwieback with hot water and pack in a heated dish. When serving, pour a
quantity of the cream cause over each slice.

DRY TOAST WITH HOT CREAM.--Nicely prepared zwieback served in hot
saucers with hot cream poured over each slice at the table, makes a most
delicious breakfast dish.

GRAPE TOAST.--Stem well-ripened grapes, wash well, and scald
without water in a double boiler until broken; rub through a colander to
remove sends and skins, and when cool, sweeten to taste. If the toast is
desired for breakfast, the grapes should be prepared the day previous.
Sof