BUTTERED TOAST.

Cut the bread 1/3 of an inch thick. Turn the bread twice (so as to
draw out the moisture) before browning. Have some melted butter on a
plate, dip one side of the toast in this before serving.

CROUTONS (FOR SOUP).

Cut stale bread into 1/2 inch slices, remove the crust and cut into
1/2 inch cubes. Drop them into hot fat, which should be hot enough to
brown them, while you count 40; drain and sprinkle with salt.

FRENCH TOAST.

1 egg.
1 cup milk.
1 ssp. salt.
4 to 6 slices of stale bread.

Beat the egg lightly with a fork in a shallow dish, add the salt and
milk. Dip the bread in this, turn; have a griddle hot and well
buttered, put the dipped bread on the hot griddle, brown, then put a
little piece of butter on the top of each slice, turn and brown on the
other side. To be eaten hot with jelly or with butter and sugar.

SANDWICHES.

Chop very fine cold ham, corned beef or tongue, adding a little of the
fat. Mix 1 tsp. of dry mustard, 1 ssp. of salt, a few drops of lemon
juice with cold water to a stiff paste; add to it 1/4 cup butter
creamed. Cut bread--at least 1 day old--in very thin slices, spread
with the mustard and butter paste, then with the meat. Put two slices
together and cut into any shape desired. (Chicken or veal sandwiches
may be made by chopping the meat very fine, and adding to it a little
of the cooked salad dressing or mayonnaise.)

* * * * *

A FEW GENERAL HINTS.

HOW TO BLANCH ALMONDS.

Shell the nuts, and pour boiling water over them; let them stand in
the water a minute or two and then throw them into cold water. Rub
between the hands.

TO CLEAN CURRANTS.

Sprinkle thickly with flour, rub well until they are separated and the
flour, grit, and fine stems have loosened. Throw them into a strainer
and wash thoroughly in cold water; change the water often; shake well
in the strainer; then drain between towels, pick over carefully, and
dry them in a warm place, but not in the oven. Put away in jars, cover
closely, and they are ready for use at any time.

SERVING FOOD.

Hot food should be served hot, and on hot plates. Cold food should be
served very cold. A little garnish of parsley, hard-boiled egg, sliced
lemon, toast, watercress or centre of a lettuce head adds much to the
attractiveness of a dish. Small rolls, a square of bread, or croutons
should be served with soup. Sliced lemon with fish. C