Cut bread into very thin slices and remove all the crusts. Butter lightly, and between every two slices lay an extremely thin shaving of chicken or cold roast veal. Press the slices of bread firmly together, lay on a toaster and toast each to a delicate brown. Serve at once. These are especially nice with cucumber salad.
Toasted crackers
Butter seafoam or snowflake crackers and dust with celery salt and a little paprika. Set in the oven until very hot, then serve.
Toasted anchovy crackers
Spread crackers with anchovy paste and set in the oven until very hot before sending to the table.
Anchovy toast
Cut thin slices of bread into rounds; toast delicately on both sides, lay a coiled anchovy on each round and set in the oven for three minutes to heat.
LUNCHEON VEGETABLES
Hashed potatoes, browned
Pare, wash and cut eight fine potatoes into small cubes, not more than half an inch square. Put these over the fire with two tablespoonfuls of minced celery and half as much grated onion. Salt to taste, and cook until tender but not broken; drain off the water and turn the potatoes into a buttered dish. Have ready a cupful of hot milk, into which stir a large tablespoonful of butter rubbed into one of flour. Do not cook them together, but add a tablespoonful of finely-minced parsley, and pour over the potatoes. Cover and bake fifteen minutes, then brown upon the upper grating of your oven. Serve in the bake-dish.