Cut one or two slices of bread half an inch thick, toast it and butter it well. Spread over it some anchovy paste and cut into as many pieces as you require. Have a saucepan ready and one egg for each person; just break the yolks and half an ounce of butter to each egg. Put salt and pepper into it, put it on the fire and stir till it becomes thick, then add one tablespoonful of cream. Put the buttered eggs on the top of the anchovy toast and serve very hot. The buttered egg must not be too thick. SHRIMP TOAST Mix in a stewpan the yolks of two eggs, a tablespoonful cream, one teaspoonful anchovy sauce. Soak in this a thick round of buttered toast. Peel some shrimps and place on the toast and serve very hot. TO PICKLE BEEF OR TONGUE Put into a large saucepan four quarts of cold water, two pounds common salt, two ounces of saltpetre, half-pound brown pickling sugar, a few peppercorns, four bay-leaves, six cloves. Let it all boil up well; then skim. When cold pour into an earthenware pan; then put in the meat and turn it every day for ten or fourteen days. TONGUE TOAST Grate finely the remains of a tongue, and mix it with the yolk of an egg, a tablespoonful of cream, finely chopped parsley, pepper, and a little salt. Make it very hot, but not boiling, and pour it on to fingers of well-buttered toast. Grated ham can also be prepared exactly the same, with a little fine chopped onion if liked. CHEESE STRAWS One ounce grated cheese, one ounce butter, slightly over one ounce of flour, a little pepper and salt. Put all into a basin and work into a stiff paste; then roll out and cut them evenly with a knife in lengths. Place on a baking-sheet, a little distance apart, and bake in a warm oven about ten minutes, but they must be watched, so as not to get too brown. They should be a pale straw colour. POTATO SALAD 3 cold boiled potatoes. 3 hard-boiled eggs. ½ cup of English walnuts. 12 olives. Break up the walnuts, saving a dozen halves unbroken. Cut the potatoes and eggs into bits of even size, as large as the tip of your finger; stone the olives and cut them up, too; mix them together in a bowl, but do not stir them much, or you will break the potatoes; sprinkle well with French dressing, and put on the ice; when it is lunch or supper time, mix quickly, only once, with stiff mayonnaise, and put on lettuce. This is a delicious salad to have with cold meats. Margaret’s mother liked to have gingerbread for lunch often, so those things came next in the cookery-book. GINGERBREAD 1 cup of sugar. 1 egg. 1 teaspoonful of soda. 1 teaspoonful of ginger. 1 tablespoonful of melted butter. ½ cup of milk. 2 cups of flour.