The national course in home economics

Toast circular pieces of bread, pouring a little hot water over to keep them soft. Butter and grate over them some English dairy cheese. Put in the oven to brown and serve very hot. Mrs. L. Cribben. ARME RITTER. Cut one-half of a loaf of bread two days old into slices one-quarter of an inch thick, dip each slice into cold milk, lay them on top of one another, pour a little milk over the whole and let them lie ten minutes. Beat up two eggs with two tablespoonfuls of milk, dip each slice into the beaten egg and fry in half lard and half butter to a light brown on both sides. Serve, dusted thickly with white sugar. Lucy Caldwell. MILK TOAST. Toast six or eight slices of bread a nice brown. Put a quart of milk over the fire, and mix a tablespoonful of flour with a little salt, in a cupful of cold milk. When the milk commences to get pretty hot add the flour, a large piece of butter, and stir constantly until it boils. Do not let it scorch. Then dip the toast, a slice at a time, in the boiling milk after lifting it to the back of the stove. Lay the toast after dipping in a deep dish and then pour the contents of the saucepan over it, cover it to keep hot, and serve. Some prefer not to thicken the milk. Mrs. Mattie Hinton. TOAST WITH SARDINES. Scrape and bone sardines, lay them on a plate; sprinkle them with lemon juice and a little cayenne pepper. Stand them in the oven until thoroughly hot: have ready some neat slices of hot-buttered toast; lay the sardines on these and serve at once. Loraine M. FRUIT TOAST— AS A DESSERT. Slice the bread for toast exceedingly thin but use plenty of butter. Take a pint of cherries that are stemmed and put into a kettle with onehalf of a pound of sugar and a very little water. Stew the fruit tender and cover the toast with the fruit and syrup, and set away on ice till cold. Other fruit may be used in the same way. Nellie B. ZWIEBACH. This is a German name for a toast made from rusks which are split in slices one-half of an inch thick and dried in a very slow oven until dried through and turned yellow. They make good cream toast. Vienna bread may be dried in the same way. M. Hoover. BEEF TONGUE TOAST. The tongue of beef makes a fine toast. Grate a boiled tongue, mix parsley, salt and pepper with it and make a paste of it by adding the yolks of eggs. Keep it hot but not boiling; place it on toast as thin as can be made, sprinkle cracker crumbs over and set it in the oven till ready. Mrs. Kate Wrenc KIDNEY TOAST. Chop parsley and a little shallot and place them in a pan with two small kidneys after first chopping the kidneys very fine. Take off the outer skin and the sinews of the kidneys before mincing them. Fry the whole in butter. Then add a tablespoonful of Worcestershire sauce, sprinkle in a teaspoonful of flour and boil for three minutes, salt and pepper to taste. Butter thin slices of toast, cover them with this mince, and over that lay a thick covering of bread-crumbs mixed with a little grated Parmesan cheese. Let them stand in a quick oven for ten minutes and then they are done. Mrs. Pamelia Montfort. CREAM TOAST MADE OF BROWN BREAD.