Every-day dishes and every-day work

Serve the slices in individual dishes, turning a small quantity of the hot sauce over each as served. If water instead of cream be used to soak the zwieback, lay the slices on a perforated tin or in the bottom of a colander, set within another dish, turn boiling water over and draia immediately. Hot fruit juices may be used in a similar manner for this purpose. Apple Toast.— Fresh, fine-flavored apples stewed in a small quantity of water, rubbed through a colander, sweetened, then cooked in a granite-ware dish in a slow oven until quite dry, make a nice dressing for toast. Baked sweet or sour apples, rubbed through a colander to remove cores and skins, are excellent. Dried apples, thoroughly cooked, sweetened, and rubbed through a colander, are also excellent for this purpose. Soften the slices of zwieback with hot liquid, and serve with a spoonful or two on each slice. If desired, the apple may be flavored with a little pineapple or lemon, or mixed with grape, cranberry, or apricot, thus making a number of different toasts. 13G EYEKT-DAY DISHES. Apricot Toast. — Stew some nice dried apricots as directed on page 61. Wlien done, rub through a fine colander to remove all skins and to render them homogeneous. Add sugar to sweeten, and serve as a dressing on slices of zwieback which have been previous]}' softened in hot liquid. One-half or twothirds fresh or dried apples may be used with tlie apricots, if preferred. Asparagus Toast. — Prepare asparagus as directed on page 88. When tender, drain off the liquor and season it with a little cream, and salt if desired. Moisten zwieback in the liquor, and lay in a hot dish ; unbind tlie asparagus, heap it upon the toast, and serve. Banana Toast. — Peel and press some good bananas through a colander. This may be very easilj' done with a potato masher, or a vegetable press may be used for the purpose. Moisten slices of zwieback with hot cream, and serve with a large spoonful of the banana pulp on each slice. Fresh peaches may be prepared and used on the toast in the same way. Berry Toast. — Canned strawberries, blueberries, and blackberries may be made into an excellent dressing for toast. Turn a can of well-kept berries into a colander over an earthen dish, to separate the juice from the berries. Place the juice in a porcelain kettle and heat to boiling. Thicken to the consistency of cream with flour rubbed smooth in a little water ; a tablespoonful of flour to the pint of juice will be about the right proportion. Add the berries, and boil up just sufficiently to cook the flour and heat the berries ; serve hot. If cream for moistening the zwieback is not at hand, a little juice may be reserved without thickening, and heated in another dish for this purpose ; or if preferred, the fruit may be heated and poured over the dry zwieback without being thickened, or it may be rubbed through a colander as for apricot toast. Berry Toast No. 2. — Take fresh red or black raspberries, blueberries, or strawberries, and mash well with a spoon. Add sugar to sweeten, and serve as a dressing on slices of zwieback previously moistened with hot liquid.