Stew one quart tomatoes; season with one tablespoon sugar and half a teaspoon salt; pour over graham bread or gems toasted.
EGGS ON TOAST.
Soften brown bread toast with hot water, put on a platter and cover with poached or scrambled eggs.
ASPARAGUS ON TOAST.
Cut the green of one pound of asparagus in one pint hot water. Stew thirty minutes; add half a cup of cream, a little salt, turn over graham toast.
RHUBARB TOAST.
Take one pint water, half a cup of sugar; when boiling, put in two pounds rhubarb cut in small pieces. Stew until done; when cold, pour over a platter of hot toasted graham bread, having a little butter upon it. This is an excellent breakfast dish, and as the toast absorbs the peculiar rhubarb flavor, can be eaten by those who usually dislike it.
Gooseberries, tart apples, peaches and other acid fruits can be prepared in the same way.
Note.—Never use white bread for toast when bread of the unbolted or entire wheat flour can be had. The latter never becomes doughy, and is much better flavored, besides being more nutritious.