nd cook upon a fine wire
gridiron, over a quick fire. Toast should be made ready in advance,
and a rich cream sauce poured over the whole. After pouring on the
sauce, finely cut celery strewn over the top adds to their delicacy.

Or wash oysters in the shell and put them on hot coals, or upon the
top of a hot stove, or bake them in a hot oven; open the shells with
an oyster-knife, taking care to lose none of the liquor. Dip the toast
into hot, salted water quickly and turn out the oyster and liquor over
the toast; season with salt and pepper and a teaspoonful of melted
butter over each.

Oysters steamed in the shell are equally as good.

MUSHROOMS ON TOAST.

Peel a quart of mushrooms and cut off a little of the root end. Melt
an ounce of butter in the frying pan and fry in it half a pound of raw
minced steak; add two saltspoonfuls of salt, a pinch of cayenne and a
gill of hot water; fry until the juices are extracted from the meat;
tilt the pan and squeeze the meat with the back of the spoon until
there is nothing left but dry meat, then remove it; add the mushrooms
to the liquid and if there is not enough of it, add more butter; toss
them about a moment and pour out on hot toast.

Some add a little sherry to the dish before removing from the fire.

TOMATO TOAST.

Pare and stew a quart of ripe tomatoes until smooth. Season with salt,
pepper and a tablespoonful of butter. When done, add one cup sweet
cream and a little flour. Let it scald, but not boil; remove at once.
Pour over slices of dipped toast, well buttered.

EGGS ON TOAST.

Various preparations of eggs can be served on toast, first dipping
slices of well-toasted bread quickly in hot salted water, then turning
over them scrambled, poached or creamed eggs, all found in the recipes
among EGGS.

BAKED EGGS ON TOAST.

Toast six slices of stale bread, dip them in hot salted water and
butter them lightly. After arranging them on a platter or deep plate,
break enough eggs to cover them, breaking one at a time and slip over
the toast so that they do not break; sprinkle over them salt and
pepper and turn over all some kind of thickened gravy--either chicken
or lamb, cream or a cream sauce made the same as "White Sauce;" turn
this over the toast and eggs and bake in a hot oven until the eggs are
set, or about five minutes. Serve at once.

HAM TOAST.

Take a quarter of a pound of either boiled or fried ham, chop it fine,
mix it with the yolks of