Miss Corson's practical American cookery and household management

Make several slices of toast, and lay them on a platter ; chop very fine or grate some bits of cold tongue, allowing two heaping tablespoonfuls for each slice of toast. Put the tongue into a saucepan. To each pint of tongue add a halfcupful of milk, a tablespoonful of butter, and a palatable seasoning of salt and pepper. Stir the tongue over the fire until it is hot, then pour it on the toast, and serve it at once. HAM TOAST. Chop very fine half a pound of cold boiled or roasted ham, mix with it the yolk of a raw egg and enough cream or cream-sauce to moisten it a little, and season it highly with salt and cayenne. Toast as many small slices of bread as are required to hold the ham ; aiTange them in a drippingpan ; put a little mound of ham on each slice, and quickly brown the surface in a very hot oven, or before an open fire. Serve the ham toast either hot or cold. CAVIARE TOAST. Use the best Russian caviare, if it is obtainable • an American or German caviare is sometimes good, and less expensive than the Russian. The best caviare, when freshly made, somewhat resembles oysters in taste ; but the flavor of other sorts is indescribable. A mock-caviare can be made by boning half a dozen anchovies, and pounding them to a paste with a clove of garlic. Caviare is served with lemonjuice ; or with salt, pepper, vinegar, and a little oil, mixed like a salad-dressing. After it is seasoned it is spread lightly upon delicate slices of toast ; or it may be eaten with brown bread cut thin and buttered very slightly. At dinners caviare is placed upon the table with the relishes, or served after the oysters and soup. SMOKED FISH FOR RELISHES. Small strips of cured fish, either salted or smoked, are acceptable as a relish ; or small fish which have been preserved in oil, such as anchovies or sardines, may be wiped dry with a towel, and served with vinegar or lemon-juice. Smoked eels, herring, halibut, sturgeon, tunny-fish, salt codfish, salmon. Finnan haddie, Yarmouth bloaters, or any dried fish may be served in this course ; only it must be delicately prepared, in small pieces, and with some suitable garnish, so as to be an appreciable incentive to the enjoyment of the heavier dishes which succeed it. Sliced lemon is always a good garnish for any highly seasoned relish. SANDWICH BUTTER. Mix together equal parts of good butter and grated ham or tongue ; season rather highly with salt, cayenne, and mustard mixed with vinegar. Pack the mixture into httle earthen jars ; cover each jar with a piece of paper dipped in brandy, and then exclude the air by a tight cover, or a bladder wet and then tied over the top. This butter may be made by the quantity, and kept in a cool, dry place. Its flavor may be changed by varying the ingredients and seasoning. RELISHES {HORS-D'OEUVRES}. 243 SAIWWICHES.