two eggs, well beaten, a tablespoonful of
butter, and enough cream or rich milk to make it soft, a dash of
pepper. Stir it over the fire until it thickens. Dip the toast for an
instant in hot salted water; spread over some melted butter, then turn
over the ham mixture. Serve hot.

REED BIRDS ON TOAST.

Remove the feathers and legs of a dozen reed birds, split them down
the back, remove the entrails, and place them on a double broiler;
brush a little melted butter over them and broil the inner side
thoroughly first; then lightly broil the other side. Melt one quarter
of a pound of butter, season it nicely with salt and pepper, dip the
birds in it, and arrange them nicely on slices of toast.

MINCED FOWLS ON TOAST.

Remove from the bones all the meat of either cold roast or boiled
fowls. Clean it from the skin, and keep covered from the air until
ready for use. Boil the bones and skin with three-fourths of a pint of
water until reduced quite half. Strain the gravy and let it cool.
Next, having skimmed off the fat, put it into a clean saucepan with
half a cup of cream, three tablespoonfuls of butter, well mixed with a
tablespoonful of flour. Keep these stirred until they boil. Then put
in the fowl finely minced, with three hard-boiled eggs, chopped, and
sufficient salt and pepper to season. Shake the mince over the fire
until just ready to serve. Dish it over hot toast and serve.

HASHED BEEF ON TOAST.

Chop a quantity of cold roast beef rather fine and season it well with
pepper and salt. For each pint of meat add a level tablespoonful of
flour. Stir well and add a small teacupful of soup-stock or water. Put
the mixture into a small stewpan and, after covering it, simmer for
twenty minutes. Meanwhile, toast half a dozen slices of bread nicely
and at the end of the twenty minutes spread the meat upon them. Serve
at once on a hot dish. In case water be used instead of soup-stock,
add a tablespoonful of butter just before spreading the beef upon the
toast. Any kind of cold meat may be prepared in a similar manner.

_Maria Parloa_.

VEAL HASH ON TOAST.

Take a teacupful of boiling water in a saucepan, stir in an even
teaspoonful of flour, wet in a tablespoonful of cold water, and let it
boil five minutes; add one-half teaspoonful of black pepper, as much
salt and two tablespoonfuls of butter, and let it keep hot, but not
boil. Chop the veal fine and mix with it half as much stale bread
crumbs. Put it in a