d toast, or fried bread, pastry or biscuit. The filling may be
varied indefinitely, and its arrangement depends upon available
materials.

Here are a few suggestions for the use of materials common to all
households.

He that eats well and drinks well, should do his
duty well.

Tomato Toast

Half an ounce of butter, two ounces of grated cheese, one tablespoon of
tomato; paprika. Melt the butter and add the tomato (either canned or
fresh stewed), then the grated cheese; sprinkle with paprika and heat on
the stove. Cut bread into rounds or small squares, fry and pour over
each slice the hot tomato mixture.

Ham Toast

Mince a little left-over boiled ham very finely. Warm it in a pan with a
piece of butter. Add a little pepper and paprika. When very hot pile on
hot buttered toast. Any left-over scraps of fish or meat may be used up
in a similar way, and make an excellent savory to serve with a green
salad.

Cheese Savories

Butter slices of bread and sprinkle over them a mixture of grated cheese
and paprika. Set them in a pan and place the pan in the oven, leaving it
there until the bread is colored, and the cheese set. Serve very hot.

Sardine Savories

Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread
into strips and butter them. Remove the skin and the bones from the
sardines and lay one fish on each finger of the bread. Chop the white of
the egg into fine pieces and rub the yolk through a strainer. Chop the
parsley very fine and decorate each sardine with layers of the white,
the yolk and the chopped parsley. Season with pepper and salt.

Oyster Savories

These make a more substantial dish, and are delicious when served with a
celery salad: Six oysters, six slices of bacon, fried bread, seasoning.
Cut very thin strips of bacon that can be purchased already shaved is
best for the purpose. Season the oysters with pepper and salt, and wrap
each in a slice of the bacon, pinning it together with a wooden splint
(a toothpick). Place each oyster on a round of toast or of fried bread,
and cook in the oven for about five minutes. Serve very hot, and
sprinkle with pepper.

Savory Rice and Tomato

Fry until crisp a quarter pound of salt pork. Put into the pan with it a
medium-sized onion, minced fine and brown. All this to three cupfuls of
boiled rice; mix in two green peppers seeded and chopped, and a cupful
of tomato sauce. Season all to taste with sal