An excellent toast can be made with the tender leaves and stalks of the beetroot. After having been boiled and drained like spinach, they should be chopped up and heated in a sauce-pan with some butter, salt and pepper, and spread upon hot fried toast with as little delay as possible. Country greens, the leaves of the mollay-keeray especially, and (with slight modification according to their peculiarities) nearly all vegetables can be dressed in this manner.

Vegetable marrows and cucumbers should be trimmed in neat fillets, their seeds should be cut out, and the pieces thus prepared should be boiled in hot salted water. These may be warmed again in a good sauce blanche or a nice thick brown sauce, laid upon toasts, and sent up. Or they may be heated up in boiling cream, and similarly served. The points of asparagus, cauliflower flowers, artichoke bottoms, and similar dainty vegetables, form admirable materials for toasts : they deserve delicate treatment, and can well bear association with thickened cream, veloute au Parmesan, or creme d'anchois.