SAVOURY TOASTS

Cut some slices of bread free from crust, about half an inch thick and two inches and a half square; butter the tops thickly, spread a little mustard on them, and then cover them with a deep layer of grated cheese and of ham seasoned rather highly with cayenne; fry them in good butter, but do not turn them in the pan; lift them out, and place them in a Dutch oven for three or [TN: missing word.] minutes to dissolve the cheese: serve them very hot.

To 4 tablespoonsful of grated English cheese, an equal portion of very finely minced, or grated ham; but of Parmesan, or Gruyère, 6 tablespoonsful. Seasoning of mustard and cayenne.

_Obs._—These toasts, for which we give the original receipt unaltered, may be served in the cheese-course of a dinner. Such mere “_relishes_” as they are called, do not seem to us to demand much of our space, or many of them which are very easy of preparation might be inserted here: a good cook, however, will easily supply them at slight expense. Truffles minced, seasoned, and stewed tender in butter with an eschalot or two, may be served on fried toasts or _croûtons_ and will generally be liked.