The new practical housekeeping

Oyster Toast. — Prepare an oyster stew with plenty of milk, lightly seasoned with butter or cream if you have it, pepper, salt, etc., and pour over slices of toast previously dipped in hot water. Place oysters carefully on the slices and serve on hot platter. w Sausage Toast — Is made by scalding the sausages in boiling water, frying to light brown, chop fine, and spread on bits of toast. Tomato Toast — Run a quart of stewed ripe tomatoes through a colander, place in a porcelain stew-pan, season with butter, pepper and salt and sugar to taste ; cut slices of bread thin, brown on both sides, butter and lay on a platter, and just as the bell rings for tea add a pint of good sweet cream to the stewed tomatoes, and pour them over toast. Marrow-Bone Toast — Cover two beef shinbones, five to seven inches long, with dough and wrap in muslin ; cover with hot water and boil an hour and a half. Remove cloth and dough, shake or draw out the marrow with a fork upon slices of hot toast ; season with salt, a bit of cayenne and a little chopped celery. Oyster Toast — Take one and a half dozen nice oysters, chop fine, put in saucepan with some of their liquor, add pepper and a small pinch of nutmeg ; cook a minute or two, stir in the beaten yolks of two eggs and a gill of cream ; let boil up once, add salt and pour over slices of buttered bread ; serve hot Salmon Toast — Mince some canned salmon fine, put in saucepan with a little milk or cream, let heaL season and serve on toast, poaching egg and placing on center of each slice of toast, putting the salmon around the egg, is a more elaborate manner of serving, and is very delicious Tongue Toast — Put finely chopped cold tongue in saucepan with a little water ; when heated add a small lump butter, salt and pepper, then stir in two beaten eggs and pour mixture on each slice of toast; or add with the seasoning milK to make quite a gravy; stir in a little thickening of flour and water, let boil a few moments, and pour over the toast without adding eggs. The latter way is gooa for any bits of meat, fowl or game, and requires less than without the milk. Water Toast — Cut either white or Graham bread into slices a quarter of an inch thick, trim off crusts and brown in a moderate oven, as in Dry Toast recipe. This is the way to prepare all toasts, as all the moisture is thus evaporated, while holding before the fire onljr warms the moisture, making inside of bread doughy and indigestible. For dry toast, butter slightly and serve in a folcted napkin if wished hot, as racks allow heat to escape ; dip edges into hot water quickly, and butter at once. In making milk toast, wet the utensil to be used in cold water, as this will prevent burning. -0- • CAKE-MAKING. NeatnafjS in every department is a necessity for the comfort of the family; but lack of neatness in the kitchen is an abomination. In every process of cookery and, especially in bread and cake making, everything must be scrupulously clean from the cook to the smallest utensil used in mixing or baking.