Take 6 slices of bread of the same size and thickness, and cut a diamond out of each slice that is five inches the longer way from point to point, and three inches across from one oblique angle to the other; six of them will make a perfect circle. A nice way to cut a diamond any size you wish is to take a double string, put a lead-pencil point in the loop, and allow as much string as you want the length of the diamond from the obtuse to the acute angle. Then holding the string fast at one point in the center of a good-sized piece of paper, move the lead-pencil round so as to draw a circle, having the length of the string for the radius of the circle; make a dot at any part of the circle, hold the end of the string upon it, and with the lead-pencil in the loop, draw a mark across the circle; that is, the distance from the first mark in the circle to the second mark drawn in the circle will be just the length of the radius, and will also be just one sixth of the circle. Then draw a line from each point in the circle to the center, and with the shears cut upon these lines. Fold the paper from one point to the other, which will be one half of the diamond. To make the other half, press it down, and cut the paper just the same size as the first half. Then place the paper diamond upon the slice of bread, and with a very sharp knife cut it like the pattern. Toast these upon a soapstone on top of the stove, to a very nice brown; they may be toasted in the oven, but the stone gives them more of a fried appearance and taste. Place them on a platter (a round one is preferred) in such a way that they will form a star with six points. Have ready 1 peck of spinach which has been very thoroughly washed in several waters to remove all the sand and dirt. When boiled until perfectly tender, drain off all the water possible, and add 1 teaspoonful of nut butter dissolved in a little cool water, and the yolk of 1 egg. Beat the egg, add the diluted butter and salt, and mix very thoroughly with the greens, chopping them with a knife; put them into a basin that is about six inches across, so as to press them into a round shape. When placed upon the toast, it should not cover the points of the toast. When it is cold enough to be solid, turn it out upon the toast, and garnish with the whites of boiled eggs chopped fine placed upon the top, with the chopped yolks in the center, and garnished with sections of lemon cut lengthwise. The cut will give an idea of how it is made. It is not very much work to make it, and it is not necessary to cut the bread into diamonds unless a fancy dish is desired. Slices of bread may be cut diagonally so as to make an acute point, as in the accompanying cut. Let a, b, c, d represent a slice of bread; cut it from the corner a to c. Then arrange on the plate so that the points will stand out. Place the plate in the oven to warm just before serving, and serve each individual with a piece of toast with some of the spinach on it and one or two pieces of lemon.
Spinach on Toast.