The new practical housekeeping

Although toast is commonly used, few know how to prepare it nicely. Take bread not too fresh, cut thin and evenly, trim off the crust-edges for the crumb-jar; first warm each side of the bread, then present the first side again to the fire until it takes on a rich, even brown color ; treat the other side in the same way. The coals should be bright and hot. Toast properly made is very digestible, because all the moisture is extracted, and the bread has become pure farina of wheat; hut when it is exposed to a hot fire and the outside charred, the inside remains as moist as ever and butter applied to it while wann does nol penetrate, but floats on the surface in tht form of rancid oil. Vegetable and meat toasts are improved by dipping the slices in a shallow dish of hot water, slightly salted. in which a piece of butter has been melted. This should be done always when toast is Jtastily prepared and served. Dry toast made after the recipe giv.;n is an excellent foundation for the various dishes under this heading, a.-* it may be prepared in a quantify and kept a long time, and is thus always at hand. Anchovy Toast. — Slice bread the day ^fter baking, and toast iV evenlv and quicklv ; remove the crust, spread with a little butter, and then witn anchovv butter made as follows: Scrape the skin from a dozen fine anchovies, take the flesh from the bones, pound it imooth in a mortar; rub through a hair-sieve, put the anchovies ■ — ; into the mortar with three-fourths pound fresh butter, a small quantity cayenne, and a saltspoon each of grated nutmeg and mace ; heat together until thoroughly blended. Asparagus Toast — Wash the asparagus clean, cut oflf the white part except a mere end, put into sligntly salted boiling water, boil five minutes, pour off water, add more boiling hot ; boil ten to fifteen minutes, then put in a lump of butter, salt and pepper (some stir in a thickening made of one teaspoon flour mixed up with cold water) ; cut and toast thin slices of bread, spread with butter and put in a dish, and over them turn asparagus and gravy. The water must be boiled down until just enough for the gravy, which is made ad above. Breakfast Toast — Chop cold steak or tongue very fine, cook in a little water, put in cream or milk, thicken, season with butter, salt and pepper, and pour it over slices of toast. Cold boiled beef or fried liver may be used instead of steak. Prepare boiled ham in the same way, adding the yolk of an egg. Buttered Toast — Toast slices of bread as directed in preface, butter well and serve immediately ; or, beat one cup butter and three tablespoons flour to a creamy pour over this one and a half pints boiling water ; place over a kettle of boilinp water for ten minutes, dip into it the toast, and serve hot ; or, dip each slice of toast in boiling hot water (slightly salted), spread with butter, cover and keep hot. Cheese and Egg Toast — Melt a cup cheese crumbs in a half pint rich milk seasoned with salt, pepper and butter to taste, and stir in two well beaten egcs. Cook a few minutes, stirring constantly. Spread over toasted bread and serve on hot platter.