HALIBUT ON TOAST.
PUT into boiling salted water one pound of fresh halibut; cook slowly for fifteen minutes, or until done ; remove from the water and chop it fine ; then add half a cup of melted butter and eight eggs well beaten. Season with salt and pepper.
Place over the fire a thick-bottomed frying pan containing a table- spoonful of cold butter; when it begins to melt, tip the pan so as to grease the sides ; then put in the fish and eggs and stir one way until the eggs are cooked, but not too hard. Turn over toast dipped in hot salted water.
CHICKEN HASH WITH RICE TOAST.
BOIL a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box. Next morning cut it in half inch slices, rub over each slice a little warm butter and toast them on a broiler to a delicate brown. Arrange the toast on a warm platter and turn over the whole a chicken hash made from the remains of cold fowl, the meat picked from the bones, chopped fine, put into the frying pan with butter and a little water to moisten it, adding pepper and salt. Heat hot all through. Serve immediately.
CUT six apples into quarters, take the core out, peel and cut them in slices ; put in the saucepan an ounce of butter, then throw over the apples about two ounces of white powdered sugar and two tablespoon- fuls of water; put the saucepan on the fire, let it stew quickly, toss them up, or stir with a spoon ; a few minutes will do them. When ten- der cut two or three slices of bread half an inch thick; put in a fry- ing pan two ounces of butter, put on the fire ; when the butter is melted put in your bread, which fry of a nice yellowish color ; when nice and crisp take them out, place them on a dish, a little white sugar over, the apples about an inch thick. Serve hot.