Cream Toast

Use good graham or whole-wheat zwieback. Have a pint of thin sweet cream scalding hot; salt it a little if desired, and moisten the zwieback in it as previously directed, packing it immediately into a hot dish; cover tightly so that the toast may steam; and serve. The slices should be thoroughly moistened, but not soft and mushy nor swimming in cream; indeed, it is better if a little of the crispness still remains.

Cream Toast With Poached Egg

Prepare the cream toast as previously directed, and serve hot with a well-poached egg on each slice.

Cherry Toast

Take a quart of ripe cherries; stem, wash, and stew (if preferred, the stones may be removed) until tender but not broken; add sugar to sweeten, and pour over slices of well-browned dry toast or zwieback. Serve cold.

Gravy Toast

Heat a quart and a cupful of rich milk to boiling, add salt, and stir into it three scant tablespoonfuls of flour which has been rubbed to a smooth paste in a little cold milk. This quantity will be sufficient for about a dozen slices of toast. Moisten slices of zwieback with hot water, and pack in a heated dish. When serving, pour a quantity of the cream sauce over each slice.

Dry Toast With Hot Cream

Nicely prepared zwieback served in hot saucers with hot cream poured over each slice at the table, makes a most delicious breakfast dish.

Grape Toast

Stem well-ripened grapes, wash well, and scald without water in a double boiler until broken; rub through a colander to remove seeds and skins, and when cool, sweeten to taste. If the toast is desired for breakfast, the grapes should be prepared the day previous. Soften the toast in hot cream, as previously directed, and pack in a tureen. Heat the prepared grapes and serve, pouring a small quantity over each slice of toast. Canned grapes may be used instead of fresh ones, if desired.

Lentil Toast

Lentils stewed as directed for lentil gravy on page 76 served as a dressing on slices of zwieback moistened with hot cream or water makes a very palatable toast. Browned flour may be used to thicken the dressing, if preferred.

Prune Toast

Cook prunes as directed on page 62, allowing them to simmer very slowly for a long time. When done, rub through a colander, and if quite thin, stew again for a time, until they are about the consistency of marmalade. Moisten slices of zwieback with hot cream, and serve with a spoonful or two of the prune dressing on each. One-third dried apple may be used with the prunes, if preferred.

Peach Toast

Stew fresh peaches in a small quantity of water; when tender, rub through a colander, and if quite juicy, place on the back of the range where they will cook very slowly until nearly all the water has evaporated, and the peach is of the consistency of marmalade. Add sugar to sweeten, and serve the same as prunes, on slices of zwieback previously moistened with hot liquid. Canned peaches may be drained from their juice and prepared in the same manner. Dried or evaporated peaches may also be used. Toast with dried-peach dressing will be more delicate in flavor if one-third dried apples be used with the peaches.

Snowflake Toast

Heat to boiling a quart of milk to which a half cup of cream and a little salt have been added. Thicken with a tablespoonful of flour rubbed smooth in a little cold milk. Have ready the whites of two eggs beaten to a stiff froth; and when the sauce is well cooked, turn a cupful of it on the beaten egg, stirring well meanwhile, so that it will form a light, frothy mixture, to which add the remainder of the sauce. If the sauce is not sufficiently hot to coagulate the albumen, it may be heated again almost to the boiling point, but should not be allowed to boil. The sauce should be of a light, frothy consistency throughout. Serve as dressing on nicely moistened slices of zwieback.

Tomato Toast

Moisten slices of zwieback, and serve with a dressing prepared by heating a pint of strained stewed tomato to boiling, and thickening with a tablespoonful of corn-starch or flour rubbed smooth in a little cold water. Season with salt and a half cupful of hot cream. The cream may be omitted, if preferred.

Vegetable Oyster Toast

Cook a quart of cleaned, sliced vegetable oysters in a quart of water until very tender; add a pint and a half of rich milk, salt to taste, and thicken the whole with two tablespoonfuls of flour rubbed to a smooth paste with a little milk. Let it boil for a few minutes, and serve as a dressing on slices of well-browned toast previously moistened with hot water or cream.