The national course in home economics

THE object of toasting bread is to extract the water, enabling it to digest more freely. Bread should be warmed first for the purpose of drying, then toasted carefully a pale gold color. By this method the moisture is drawn out, and thus becomes the pure farina of wheat which is easy to digest. The fire should be clear and hot, the bars clean. The bread should be cut onequarter of an inch thick, the crusts trimmed and sent to the table as soon as done. Some prefer the moist toast instead of dry; in that case, after buttering, pour a very little water from the tea-kettle upon it, letting it penetrate the slices GERMAN TOAST. Cut slices of stale bread, dip them in enough milk to soften, then dip in beaten egg; put in a pan with just sufficient butter to fry brown as an omelet, then serve. Like pancakes, the hotter the toast the better. Mrs. Roth. HAM TOAST. Chop cold boiled ham very fine, toast slices of bread and butter them. After laying the ham on the toast place in the oven for a few minutes. Beat up six eggs with milk and salt and pepper. Pour the eggs into a saucepan with a lump of butter and stir till thick, but do not boil. Put the ham and toast on a platter, pour the eggs over, and serve. Mrs. Tillie Monreal. TOAST FOR GAME. Toast slices of bread one-third of an inch thick till brightly browned on both sides. Cut off the crust, hold the bread over a bowl of boiling water for a minute to imbibe the steam, and butter well. Soak them in the dripping in the pan under the birds, and when these are ready, serve them upon it. ^^^ Mrs. H. Collier. MEAT TOAST. Take the remains of a cold roast, mince finely, and mix with a pint of it, including the gravy, two well-beaten eggs, one tablespoonful of chopped parsley, and one onion, minced fine. Stir the mixture over a slow fire until it is thick. When cold spread it on pieces of toast, brush it over with beaten egg, strew bread-crumbs on the top, and bake in a moderate oven. Just before serving, squeeze a little lemon juice over the toast. Mrs. C. O. Pond. TOMATO TOAST. Toast bread quite brown. Stew a pint of ripe tomatoes, season with salt, pepper, a little butter and a teaspoonful of sugar. Add one-half of a cup of cream. Scald the cream only. Pour the tomatoes and cream over the toast. Mrs. T. Freeman. TOMATO TOAST— No. 2. Take six tomatoes, pare and arrange in a layer on a buttered pan, sprinkle over some fine bread-crumbs, one-half of a teaspoonful of salt, pepper, one tablespoonful of butter dotted on top, and bake in a hot oven twenty minutes. Serve on hot buttered toast. Pour the gravy in the dish over all. Mrs. R. SHAD-ROE TOAST. Throw the roe into boiling water, add a slice of onion and one teaspoonful of salt; simmer gently for twenty minutes and drain. With a fork remove the membrane. In the meantime toast a few, cut ofif the crust and spread with the roe ; over the whole sprinkle the yolks of two hard-boiled eggs crumble fine. Lay over the whites cut in rings. Serve hot. Mrs. a. B. Peters. SAUSAGE TOAST. Fry six link sausages; remove the skins and mix with a grating of good cheese, such as Parmesan, and a tablespoonful of mixed mustard; spread the mixture on hot buttered toast. Excellent for luncheon. LiDA. TOAST— AU GRATIN.