Fresh stewed apples, rubbed through a colander and sweetened, make a nice dressing. The apples may be flavored with lemon, or mixed with grape or cranberry sauce. When the apples are put in the colander, the liquid may be poured into a saucepan and boiled into a syrup, and the toast moistened with this. Serve a spoonful or two of the apple sauce over all.
APRICOT TOAST
In making apricot marmalade, save the juice by itself and boil it down into a syrup. Moisten the toast, pour over some of the syrup, and some of the marmalade over all.