sweet cream and a little flour. Let it scald, but not boil; remove at once. Pour over slices of dipped toast, well buttered.
EGGS ON TOAST.
VARIOUS preparations of eggs can be served on toast, first dipping slices of well-toasted bread quickly in hot salted water, then turning over them scrambled, poached or creamed eggs, all found in the recipes
BAKED EGGS ON TOAST.
TOAST six slices of stale bread, dip them in hot salted water and but- ter them lightly. After arranging them on a platter or deep plate, break enough eggs to cover them, breaking one at a time and slip over the toast so that they do not break ; sprinkle over them salt and pep- per and turn over all some kind of thickened gravy either chicken or lamb, cream or a cream sauce made the same as "White Sauce;" turn this over the toast and eggs and bake in a hot oven until the eggs are set, or about five minutes. Serve at once.
TAKE a quarter of a pound of either boiled or fried ham, chop it fine, mix it with the yolks of two eggs, well beaten, a tablespoonful of butter, and enough cream or rich milk to make it soft, a dash of pepper. Stir it over the fire until it thickens. Dip the toast for an instant in hot salted water ; spread over some melted butter, then turn over the ham mixture. Serve hot.
REED BIRDS ON TOAST.
EEMOVE the feathers and legs of a dozen reed birds, split them down the back, remove the entrails, and place them on a double broiler ; brush a little melted butter over them and broil the inner side thoroughly first ; then lightly broil the other side. Melt one quarter of a pound of butter, season it nicely with salt and pepper, dip the birds in it, and arrange them nicely on slices of toast.
MINCED FOWLS ON TOAST.
REMOVE from the bones all the meat of either cold roast or boiled fowls. Clean it from the skin, and keep covered from the air until ready for use. Boil the bones and skin with three-fourths of a pint of