Anchovy toast
Cut stale bread into strips an inch and a half wide and three inches long; toast, butter and spread with anchovy paste, as a foundation for scrambled or poached eggs.
Sardine toast
(Contributed)
Butter rounds of toast and set in the oven to brown. Drain the oil from a box of sardines and flake with a silver fork. Put into a saucepan one tablespoonful of butter, one teaspoonful of lemon juice and one-half teaspoonful of onion juice. Stir until hot and then add the flaked sardines. Stir until the fish is hot. Spread on the hot rounds of bread and serve at once.
Cheese custard toast
(Contributed)
Sprinkle hot toasted bread with grated cheese. Set in the oven until the cheese melts. Take out and arrange in layers in a pudding dish and pour over it an unsweetened custard. Put in a moderate oven until the custard is done. Serve at once.
Oyster toast
(Contributed)
Put twelve oysters into a saucepan with their own liquor and one-quarter teaspoonful of white pepper, one glass of milk and two cloves. Boil for three minutes. Mix one ounce of butter with one-half ounce of flour; put this in a pan and stir well. Add one teaspoonful of lemon juice and, when boiling, pour the mixture over the toast and serve.
Mushroom toast
(Contributed)
Cut the stems of mushrooms fine and stew in a little milk. Slice, in quarters, the tops. Cook five minutes in plenty of butter. Then add cream enough to make a sauce; sprinkle with salt and pepper. Let the stems simmer until tender, adding some cream, if needed. There should be sauce enough to moisten the toast. Pour on toast and serve.
Ham toast
(Contributed)
Mince the lean of two slices of cooked ham very finely. Beat the yolks of two eggs, mix with the ham, adding enough cream or stock to make it soft. Keep it on the fire long enough to warm through, stirring all the time. Have ready some buttered toast cut in rounds. Lay the ham mixture neatly on each piece.