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Put 1 heaping tablespoon butter in frying pan ; when hot add 3% ounces fresh cheese, whisk until melted. Have 2 eggs and 1 cup of cream beaten together, add to cheese with a dash of salt. Stir rapidly and pour at once over hot toast. Chicken Toast. Remove from the bones all meat of roast or boiled fowls of any kind. Reserve meat ; put in saucepan bones and gristle, cover with cold water, boil until reduced half, strain the liquid and set aside to cool. Skim off grease, return to saucepan with ^ coffee cup of cream, 2 tablespoons butter blended with 1 dessertspoon of flour. Stir until mixture boils, then add chopped meat with 2 hard boiled eggs chopped fine, salt and pepper. Shake the saucepan to prevent sticking. When steaming hot pour over hot toast and serve immediately. Mushroom Toast. Take mushrooms, chop a little and cover slices of buttered toast ; let bake in oven 15 minutes. Serve for lunch. Cheese Toast. Toast thin slices of bread, after removing crust, cover lightly with fresh grated cheese. Prepare a dressing with 1 pint of milk; when boiling add 1 tablespoon flour made into a paste with cold water, 1 tablespoon butter, a dash of salt. Set toast in oven 5 minutes, then pour over sauce and serve. Tomato Toast. Two fresh tomatoes, 2 eggs, 1 tablespoon butter, 1 ounce of cooked ham, a dash of onion, pepper and salt. Wash and wipe the tomatoes and chop fine. Mince ham and onion, melt butter in saucepan, then add and cook 10 minutes. Remove from fire, add beaten egg, stir until it is set, then pour over toast and serve. Boasted Oysters on Toast. Twenty large oysters, 1 tablespoon butter, 1 teaspoon flour, salt and pepper. Have bread toasted and in a hot dish. Put butter in saucepan ; when hot add the flour, stir until smooth, then add 1 cup cream ; let it boil up once. Place oysters in their liquor in hot oven 5 minutes ; drain off liquor and add them to cream ; season. When steaming hot pour over the toast. Garnish with thin slices of lemon, and serve at once. Broiled Oysters on Toast. Prepare slices of bread and toast a chestnut brown, set aside to keep hot. Select large oysters, dry on a cloth, dip in beaten egg then in cracker dust ; broil on gridiron over a clear fire, reverse the oysters, cook until they plump. Place oysters on toast and pour over a cream sauce. Serve at once. Eggs on Toast. Cut thin slices of bread, remove crust, dip toast in hot salted water ; then pour over poached or creamed eggs. Serve at once. Anchovy Toast. Five anchovies, 3 hard boiled eggs, 2 ounces butter, lemon juice, a dash of cayenne pepper. Wash and bone the anchovies, and pound them to a paste, add yolks, butter and cayenne pepper, press through a puree sieve. Fry tounds of bread, spread with this paste, then the whites chopped fine. Cheese Toast. Mince cheese fine, add mixed mustard, cayenne pepper and salt ; spread on buttered bread. Set in hot oven to brown. Serve at once. Large crackers may be similarly prepared and are quite appetizing. Toast with Tongue. One boiled tongue, 1 teacup of cream, yolk of 1 egg and % teaspoon of made mustard. Boil the tongue and mince fine, and add to it the beaten egg, cream, and mustard. Simmer 3 minutes. Remove crust from thin slices of bread, toast and spread with butter, then cover with the mixture. Serve on a hot platter. Boiled ham or livers may be substituted for tongue. Milk Toast. Heat 1 quart of new milk, and add 1 tablespoon butter ; dissolve 1 heaping teaspoon flour in a little cold milk with a dash of salt, add when milk boils. Let it boil up once, dip in the thin slices of toast, place in hot dish and pour over rest of hot sauce. Serve at once. French Toast.