1 large finnan haddie 1 tablespoon cornstarch 1 tablespoon (1/2 oz.) butter substitute 1 1/2 cups (3/4 pt.) milk, hot

1 egg yolk

1 hard-cooked egg, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon grated cheese

Buttered toast

Cut finnan haddie in small pieces, free from skin and bones. Blend cornstarch and butter in a saucepan over the fire, add milk and stir to boiling point, add yolk of egg, hard-cooked egg, and seasonings. Cook fish for a few minutes in a little hot dripping and add to sauce. Now add cheese and serve hot on toast.

We toast bread, not merely to brown it, but to take out all the moisture possible, that it may be more easily moistened with the saliva and thus easily digested; then we brown it to give it a better flavor. If the slice be thick and carelessly exposed to a blazing fire, the outside is blackened before the heat can reach the inside. The moisture is not evaporated and makes the inside doughy; and butter, when spread upon the bread, cannot penetrate it, but floats on the surface in the form of oil; the result is one of the most indigestible compounds. The correct way is to have the bread stale and cut into thin uniform slices and dried thoroughly before browning. Such toast moistened with milk or water may be easily and thoroughly acted upon by digestive fluids.