A guide to modern cookery

of the toast may suggest. The principal shapes given to the toast are as follows: round, square, rectangular, oval, triangular, crescented, star-like, crossed, &c. They should never exceed one and one-half inches in diameter, and a corresponding size in the other shapes. I shall only indicate here a few kinds of specially garnished toast, and leave the thousand and one other kinds for the operator himself to discover. 317—ANCHOVY TOAST Make the pieces of toast oval. Cover with anchovy butter, and place thereon, lattice-wise, some fillets of anchovy cut to the length of the toast. Garnish the pieces of toast all round with the separately chopped whites and yolks of hard-boiled eggs, alternating the colours. 318—CAVIARE TOAST Make the pieces of toast round; cover with caviare butter; garnish the edges with a thread of softened butter, laid on by means of a piping-bag fitted with a grooved pipe. Put fresh caviare in the centre. 319—SHRIMP TOAST Make the pieces of toast round; cover with shrimp butter, and garnish by means of a border composed of shelled shrimps’ tails with a caper in the centre. 320—CITY TOAST Make the pieces of toast round, and cover with a thick coating of the following preparation, viz.:—Four oz. of fresh butter, softened; two oz. of fresh Gruyère and two oz. of Parmesan, both grated; a dessertspoonful of cream, and a little salt and cayenne. Cover this preparation with two half-discs, which when juxtaposed are equal in circumference to the round of the toast. The half-discs should be cut respectively from a Lyons sausage and a Gruyère cheese; both should be thin, and equal in thickness. 321—DANISH TOAST Prepare some slices of brown bread, equal in thickness to the toast; but only heat, do not grill them. Spread some horse-radish butter over them, and cover with alternate strips of smoked salmon, caviare, and filleted herrings _marinaded_ in white wine. Now stamp the garnished slices with a sharp fancy-cutter, the shape of which is optional. 322—CRAYFISH TOAST Make the pieces of toast crescented; cover with crayfish butter, deck the edges with a string of softened butter,