a quarter of an inch thick, trim off all crust, put the
slices in a pan or plate, place them in the oven--which must not be too
hot--take them out when a delicate brown, and butter at once.

For my own use I dry all home-made bread in this manner.

=Dry Toast= should be served within the folds of a napkin if you wish to
keep it hot; toast-racks allow the heat to escape, and they are not
recommended.

=Dip Toast.=--Prepare the toast as above directed; dip the edges into hot
water quickly, and butter at once. This is also called water toast.

=Milk Toast.=--Wet the pan to be used with cold water, which prevents
burning. Melt an ounce of floured butter; whisk into it a pint of hot
milk; add a little salt; simmer. Prepare four slices of toast; put them
in a deep dish one at a time; pour a little of the milk over each, and
over the last one pour the remainder of the milk.

=Anchovy Toast.=--The best way to prepare this appetizing dish is as
follows: Toast the bread and trim it neatly, and place it near the range
to keep warm; next prepare a "dip," as for ordinary cream toast; spread
a thin layer of anchovy paste on each slice of bread; place in a hot,
deep dish; pour the prepared cream over them, and serve.

=Clam Toast.=--Chop up two dozen small clams into fine pieces; simmer for
thirty minutes in hot water enough to cover them. Beat up the yolks of
two eggs; add a little cayenne and a gill of warmed milk; dissolve half
a teaspoonful of flour in a little cold milk; simmer all together; pour
over buttered toast, and serve.

=Marrow-bone Toast.=--Procure two beef shin-bones about six to eight
inches long; cover them with dough, and wrap them in muslin; pour hot
water enough to cover them, and boil for an hour and a half. Remove
cloth and dough; shake or draw out the marrow with a long-handled fork
upon slices of hot toast. Add salt, cayenne, and, if convenient, a
little chopped celery, and serve.

=Oyster Toast.=--Select fifteen plump oysters; chop them fine, and add
salt, pepper, and a suspicion of nutmeg. Beat up the yolks of two eggs
with a gill of cream; whisk this into the simmering oysters. When set,
pour the whole over slices of buttered toast.

=Salmon Toast.=--It very often occurs that a can of salmon is not all used
at a meal, and yet there is not quite enough for another meal without
other dishes or ingredients added to it. Should this occur, mince the
salmon, heat, and season it and serve it on toast. A p