Toast.
Cut a slice of stale bread about ⅓ inch thick. Dry each side ½ minute before the fire, then toast quickly before a clear fire. Put small pieces of butter all over the slice of toast, and when these are melted, smooth them over it. This will leave the toast deliciously crisp, as none of the surface will have been scraped off.
Fried Tomatoes. Time—15 minutes.
1 lb. tomatoes, 2 oz. butter.
Cut the tomatoes in halves. Heat the butter in the frying-pan, and fry the tomatoes till tender. Place them on a hot dish, and pour the liquor over them.
Welsh Rarebit. Time—10 minutes.
1 oz. grated cheese, 1 oz. butter, 1 teaspoonful made mustard, 2 slices buttered toast.
Melt the cheese, butter, and mustard together in a stew-pan, stirring well with a wooden spoon; pour over the hot buttered toast. Serve very hot.