Salads, sandwiches, and savouries

the bread is plainly toasted and in some cases buttered, whereas in the latter the bread is fried a delicate golden brown in plenty of hot fat till biscuit-crisp, and well drained before use. For the ordinary toast you mince the meat to be used rather finely, seasoning it to taste with pepper, salt, minced parsley and chives, etc., according to the land of meat used. This mince is then stirred over the fire with either milt, butter, or a little gravy or sauce, as you choose, till quite hot, and then served piled up plainly on hot buttered toast ; or when piled up the surface is dusted with bread-crumbs and a little oiled butter, and the toast is placed in the oven till quite hot through and delicately browned. The following may serve to give some idea of these toasts and croutes : Devonshire Toast.— Rub any nice potted meat (Strasburg, ham, game, or foie gras) with enough butter, or thick cream, to make it easy to spread ; -coat some thin pieces of biscuit-crisp toast with this puree, then pile up on it some Devonshire or clotted cream, and garnish with minced olives and tiny fillets of either sardines or anchovies, washing these well and removing all bones. (Bloater or any fish paste can be used instead of the meat paste.) Ham, Bacon, or Kidney Toast. — Mince very finely a slice or two of cooked ham, bacon, or a veal kidney, or two or three sheeps’ kidneys, or the remains of a tongue (grate this if preferred), mix it with the well-beaten yolk of one or more eggs, and enough cream, gravy, or stock to make it all soft. Season to taste and stir it over the fire till H 2 quite hot (but do not actually cook it again), then pour it on to hot buttered toast and serve. The secret in making this toast is to vary the flavourings nicely, using minced parsley, chives, lemon juice, etc. German Toast. — Mince finely the remains of any nice fricassee, or ragout, with a little parsley, chives, or shallot, pepper and salt. Mix this with one or more egg yolks, add the gravy belonging to the dish, and stir it all over the fire till thick, then turn it out and leave till cold. Now pile it up on buttered toast, and either brush it over with egg and strew it with crumbs, or cover it with the white of the egg used (whipped to a stiff froth, and seasoned with minced parsley and coralhne pepper), and set it in the oven till quite hot and nicely coloured. A few drops of lemon juice should be squeezed over it at the last. Any remains of a casserole are excellent served thus, but should be highly seasoned, Curry Toast. — Well wash, bone, and pound 4oz, of anchovies with a little curry powder or paste, mustard, butter, and a few drops of vinegar ; spread this on hot buttered toast, place in the oven till hot, and seiwe at once. Any highly flavoured meat is good rechauffe thus. Bombay Toast. — Melt a square inch of butter and stir into it two eggs, a quarter of a teaspoonful of cayenne, and a few drops of essence of anchovy ; spread this on buttered toast and serve very hot. Any strongly flavoured sauce to taste may be used instead of the anchovy. Marrow Toast. — Break two good marrow bones