Prepare six rounds of toast of white bread. Place in a saucepan two large tablespoonfuls of caviar and one tablespoonful of cream, heat for a minute or two at one side of the fire, stirring carefully meanwhile. Pour this mixture over the toast and serve on a dish with a folded napkin.

Caviar With Eggs

Cut off from stale French rolls some slices about a third of an inch thick; spread on them anchovy butter or fry them lightly in butter. Spread over each slice a thick layer of caviar, then squeeze over a little lemon juice and add a seasoning of salt and pepper. Have prepared some hard boiled eggs, peel them and cut them into slices, using a very sharp knife; lay the slices of egg, one on each side of the bread, and serve on a dish on which has been laid an ornamental paper. A bit of chopped mustard and cress salad spread over the caviar is an improvement.

Curling Celery

Slit the stalks with a penknife closely should the fringe be too fine, taking care that the slits all end at an even line. If a large amount of celery is used every day set on the tables in celery glasses, a sort of rake is used in place of the penknife, and this rake is made by driving a number of the three-edged sacking needles of the very smallest size through a soft piece of cigar boxwood. The celery ends are combed with this and then put in glasses of ice-water to cool at leisure.

Frizzled Celery

Take one large head of good celery, pare off the green stalks and cut off the root, which may be used for salad. Cut the stalk lengthwise into four equal parts, wash them well in cold water and cut each one into pieces about three inches long, and by doing this all the branches will be separated. With the aid of a small sharp knife pare the thin sides a little, making five or six slits in each piece, starting from the top downward, leaving from one-half to three-quarters of an inch uncut, and put them in cold water with plenty of ice, allowing them to remain for about two hours. Then remove them from the ice water, arrange them tastefully on a round glass dish and serve. Celery arranged and served in this way makes a beautiful effect on the table, though it requires time and patience to prepare it.

Serving Celery In A Glass

Thoroughly wash two or three heads of fine white celery, pare off the green stalks and trim the roots, being careful to save the clear white hearts. Cut every head lengthwise into quarters, rinse them again in cold water, and let them remain in a dish of clean ice water until required. Arrange them in a celery stand, or glass or dress on a china dish, with a few pieces of ice in the center, and serve.