TOAST.
Cut several slices of bread of even size, and spread some anchovy-butter on them; cut anchovies in small strips, lengthwise, lay them on the bread also, and then spread over some hard-boiled egg chopped fine, and on it some parsley also chopped fine, finish with capers here and there.
Place the toast or slices of bread on a dish, tastefully arranged all around, a few sprigs of parsley in the middle, and you have a fine hors-d'oeuvre.
Sardines, Dutch herrings, or red herrings may be used the same as anchovies.
WELSH RAREBIT.
This dish is not generally understood. It is thought by many to be Welsh rabbit, that is, a rabbit prepared Welsh fashion.
It is not a rabbit, but Welsh cheese (a certain kind only, and prepared for that purpose), melted to a certain degree, and then spread on toast of Welsh bread.
Grate some Gloucester or Gruyère cheese and pepper it with Cayenne pepper. Fry some slices of bread with a little butter, but on one side only, until perfectly yellow, then spread a thick coat of grated cheese on the fried side of the bread, place the slices in a baking-pan, put them in a pretty warm oven, take off when it begins to melt, and serve warm.
Then you have as good a Welsh rarebit as can be made here. The receipt was given to us by an English lady.