pan and pour the gravy over it, then let it simmer
ten minutes. Serve this on buttered toast.

CODFISH ON TOAST. (Cuban Style.)

Take a teacupful of freshened codfish picked up fine. Fry a sliced
onion in a tablespoonful of butter; when it has turned a light brown,
put in the fish with water enough to cover it; add half a can of
tomatoes, or half a dozen of fresh ones. Cook all nearly an hour,
seasoning with a little pepper. Serve on slices of dipped toast, hot.
Very fine.

Plain creamed codfish is very nice turned over dipped toast.

HALIBUT ON TOAST.

Put into boiling salted water one pound of fresh halibut; cook slowly
for fifteen minutes, or until done; remove from the water and chop it
fine; then add half a cup of melted butter and eight eggs well beaten.
Season with salt and pepper.

Place over the fire a thick-bottomed frying pan containing a
tablespoonful of cold butter; when it begins to melt, tip the pan so
as to grease the sides; then put in the fish and eggs and stir one way
until the eggs are cooked, but not _too_ hard. Turn over toast dipped
in hot salted water.

CHICKEN HASH WITH RICE TOAST.

Boil a cup of rice the night before; put it into a square, narrow
bread-pan, set it in the ice-box. Next morning cut it in half inch
slices, rub over each slice a little warm butter and toast them on a
broiler to a delicate brown. Arrange the toast on a warm platter and
turn over the whole a chicken hash made from the remains of cold fowl,
the meat picked from the bones, chopped fine, put into the frying pan
with butter and a little water to moisten it, adding pepper and salt.
Heat hot all through. Serve immediately.

APPLE TOAST.

Cut six apples into quarters, take the core out, peel and cut them in
slices; put in the saucepan an ounce of butter, then throw over the
apples about two ounces of white powdered sugar and two tablespoonfuls
of water; put the saucepan on the fire, let it stew quickly, toss them
up, or stir with a spoon; a few minutes will do them. When tender cut
two or three slices of bread half an inch thick; put in a frying pan
two ounces of butter, put on the fire; when the butter is melted put
in your bread, which fry of a nice yellowish color; when nice and
crisp take them out, place them on a dish, a little white sugar over,
the apples about an inch thick. Serve hot.

CAKES.

SUGGESTIONS IN REGARD TO CAKE-MAKING.

Use none but the best materials, and all the ingre