Salmon Toast

Cut slices of bread, trim off the crusts, and toast. Butter and lay on each piece a thin slice of smoked salmon. Sprinkle with pepper, lay over a sheet of buttered paper, and place in hot oven for 5 minutes. - Mrs. C. J. Jeffries, Win-netka, 111.

Sausage Toast

Fry 6 links of sausage; remove the skins, mix with a grating of cheese, and a tablespoon of mixed mustard; spread the mixture on hot buttered toast. - Mrs. C. J. Jeffries, Winnetka, 111. .

Shad-Roe Toast

Throw the roe into boiling water, add a slice of onion and 1 teaspoon of salt; simmer gently for 20 minutes, and drain. With a fork remove the membrane. Spread the roe on toasted bread; over the whole sprinkle the yolks of 2 hard-boiled eggs, crumbled fine. Lay over the whites, cut in rings. Serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Egg Toast

Take eggs out of shell, keeping yolk whole. Beat the whites to a stiff froth, lay the beaten whites around on squares of toasts in a ring, drop the yolks in center of white ring, salt and pepper, and put in hot oven a few minutes. Take from the stove, pour over a little melted butter. - Eloise Jennings, Winnetka, 111.

Toast A La Duchesse

Beat 1 egg, a cup of milk and a little salt and sugar together. Soak stale bread into this mixture, and put on a grid-iron or toaster. Butter the slices, and serve with jelly. - Mrs. C. J. Jeffries, Winnetka, 111.

Toast Au Gratin

Toast circular pieces of bread, pouring a little hot water over to keep them soft. Butter and grate over some English dairy cheese. Put in the oven to brown, and serve very hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Toast For Game

Toast slices of bread 1/3 of an inch thick, till browned on both sides. Cut off the crust, hold the bread over a bowl of boiling water for a minute to imbibe the steam, butter well. Soak them in the dripping in a pan under the birds, and when these are ready, serve them upon it. - Mrs. C. J. Jeffries, Winnetka, 111.

Toast With Sardines

Scrape and bone sardines, lay them on a plate; sprinkle with lemon juice and a little cayenne pepper. Stand them in the stove until thoroughly hot. Lay the sardines on slices of toast. - Mrs. C. J. Jeffries, Winnetka, 111.

Tongue Toast

Mince fine cold, boiled tongue, mix it with cream; to every 1/2 pt. of the mixture allow the well-beaten yolks of 2 eggs; place over the fire and let it simmer a minute or two. Pour the mixture over buttered toast on a hot dish. Serve hot. - Eloise Jennings, Winnetka, 111.

Zwieback

Use good, whole wheat or graham fermented bread, cut in uniform slices, not more than a 1/2 inch thick, divide each slice in halves, place on perforated tins and bake or toast in a slow oven for a 1/2 hr. or longer, until evenly browned. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.