Caviar On Toast

Put into a saucepan 2 tablespoons of caviar and 1 of cream; heat 2 minutes, stirring carefully. Pour this mixture over thin slices of white bread. Serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Codfish On Toast

Slice an onion and fry in an oz. of butter. Add small quantity of fresh fish with water to cover. Add 3 sliced tomatoes, and a little cayenne, cook 1/2 to 3/4, of an hr. Pour it over buttered toast. - Mrs. C. J. Jeffries, Winnetka, 111.

Deviled Toast

Toast sliced whole wheat or brown bread 1 day or so old. To every tablespoon of butter add 1/4 teaspoon each of dry mustard and paprika, and 8 drops of onion juice. Spread over the toast, sprinkle with a little grated cheese, and set in a hot oven for 3 minutes. - Mrs. C. J. Jeffries, Winnetka, 111.

Dipped Toast

Beat 2 eggs lightly, add 2 tablespoons of cream, 1 tablespoon of melted butter, a little pepper and salt. Slice bread thin and toast slightly. When this is done place all in a good sized dripping pan, and pour over the eggs, etc. Place on the top of stove to rebrown slightly, and serve. - Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.

Egg Toast

Make a batter with 2 eggs, 1/2 cup milk, and flour enough to make a stiff batter. Cut stale bread into thin slices, dip them into the batter and fry them brown in butter. This toast may be served with eggs prepared in any form. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

French Toast

Beat 2 eggs, salt, a cup of milk, and then dip thin slices of bread into this, plunge into hot butter, and fry. - Mrs. C. J. Jeffries, Winnetka, 111.

Fruit Toast

Put a pt. of stemmed cherries into a kettle with 1/2 lb. of sugar and very little water. Stew the fruit tender and cover thin slices of buttered toast with the fruit and syrup, and set away on the ice until cold. - Mrs. C. J. Jeffries, Winnetka, 111.

German Toast

Beat 1 egg well, mix with 1 cup milk; put butter in a frying-pan, dip bread in mixture, then fry in butter a light brown; serve warm. - Mrs. Conklin, 914 N. 5th Ave., May-wood, 111.

Variation I

Cut slices of stale toast, dip in enough milk to soften, then dip in beaten egg; put in a pan with sufficient butter to brown. Serve. - Mrs. C. J. Jeffries, Winnetka, 111.

Grape Toast

Take grapes and squeeze each, putting pulp and skin together in saucepan, place on stove, add 2 tablespoons of sugar to a cup of fruit, and scald. Cut toast into thin slices and butter; strain the hot grapes over the buttered toast and serve. - Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.

Ham Toast

Toast and butter slices of bread, lay chopped boiled ham on, place in the oven for a few minutes. Beat up 6 eggs with milk, 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 on the toast on a platter, pour the eggs over and serve. - Mrs. C. J. Jeffries, Winnetka, 111.