Pare the crust from thin slices of bread, cut each slice in two and toast to a golden brown over a clear fire; butter lightly; pile together and throw a napkin over them. The sooner they are eaten the better. This toast is the accompaniment to scores of breakfast and luncheon dishes.
Is best when made of stale whole wheat or of graham bread. Toast as just directed and spread with a mixture made by creaming together a great spoonful of butter with a quarter-teaspoon-ful, each, of lemon juice, dry mustard and paprika. Sift, if you like, dry grated cheese over each round of toast thus deviled and set for one minute upon the upper grating of a hot oven. Eat at once.
Make a pint of well-seasoned tomato sauce. Toast crustless slices of bread; butter and dip each slice in hot, salted milk, then put the slices in layers in a pudding dish. Put a spoonful of to-mato sauce on each layer, and when the dish is full, pour the remaining sauce over all. Cover and set in the oven for ten minutes, then send to the table. It will be found very good.
Stew inch-lengths of celery until soft; run through a vegetable press; mix with a thin white sauce, seasoning with paprika, salt and a dash of onion juice; boil up once and put into a pudding dish with alternate layers of lightly toasted bread which have been dipped into the salted water poured off from the boiled eel-ery. Cover and set in the oven for ten minutes, then serve in the bake-dish. A pleasant accompaniment to chicken or veal croquettes.
Cut bread into very thin slices and remove all the crusts. Butter lightly, and between every two slices lay an extremely thin shaving of chicken or cold roast veal. Press the slices of bread firmly together, lay on a toaster and toast each to a delicate brown. Serve at once. These are especially nice with cucumber salad.
Butter seafoam or snowflake crackers and dust with celery salt and a little paprika. Set in the oven until very hot, then serve.
Spread crackers with anchovy paste and set in the oven until very hot before sending to the table.