ten the toast in hot cream, as previously directed, and pack in a
tureen. Heat the prepared grapes and serve, pouring a small quantity
over each slice of toast. Canned grapes may be used instead of fresh
ones, if desired.

LENTIL TOAST.--Lentils stewed as directed for Lentil Gravy on page
226 served as a dressing on slices of zwieback moistened with hot cream
or water, makes a very palatable toast. Browned flour may be used to
thicken the dressing if preferred.

PRUNE TOAST.--Cook prunes as directed on page 191, allowing them to
simmer very slowly for a long time. When done, rub through a colander,
and if quite thin, they should be stewed again for a time, until they
are about the consistency of marmalade. Moisten slices of zwieback with
hot cream, and serve with a spoonful or two of the prune dressing on
each. One third dried apple may be used with the prune, if preferred.

PEACH TOAST.--Stew nice fresh peaches in a small quantity of water;
when tender, rub through a colander, and if quite juicy, place on the
back of the range where they will cook very slowly until nearly all the
water has evaporated, and the peach is of the consistency of marmalade.
Add sugar to sweeten, and serve the same as prunes, on slices of
zwieback previously moistened with hot cream. Canned peaches may be
drained from their juice and prepared in the same manner. Dried or
evaporated peaches may also be used. Toast with dried-peach dressing
will be more delicate in flavor if one third dried apples be used with
the peaches.

SNOWFLAKE TOAST.--Heat to boiling a quart of milk to which a half
cup of cream, and a little salt have been added. Thicken with a
tablespoonful of flour rubbed smooth in a little cold milk. Have ready
the whites of two eggs beaten to a stiff froth; and when the sauce is
well cooked, turn a cupful of it on the beaten egg, stirring well
meanwhile so that it will form a light, frothy mixture, to which add the
remainder of the sauce. If the sauce is not sufficiently hot to
coagulate the albumen, it may be heated again almost to the boiling
point, but should not be allowed to boil. The sauce should be of a
light, frothy consistency throughout. Serve as dressing on nicely
moistened slices of zwieback.

TOMATO TOAST.--Moisten slices of zwieback in hot cream, and serve
with a dressing prepared by heating a pint of strained stewed tomato to
boiling, and thickening with a tablespoonful of corn starch or flour
rubbed smooth in a l