For the preparation of toasts, the zwieback must be first softened with some hot liquid, preferably thin cream. Heat the cream (two thirds of a pint of cream will be sufficient for six half slices) nearly to boiling in some rather shallow dish. Put the slices, two or three at a time, in it, dipping the cream over them and turning so that both sides will become equally softened. Keep the cream hot, and let the slices remain until softened just enough so that the center can be pierced with a fork, but not until at all mushy or broken. With two forks or a fork and a spoon, remove each slice from the hot cream, draining as thoroughly as possible, and pack in a heated dish, and repeat the process until as much zwieback has been softened as desired. Cover the dish, and keep hot until ready to serve. Special care should be taken to drain the slices as thoroughly as possible, that none of them be wet and mushy. It is better to remove them from the cream when a little hard than to allow them to become too soft, as they will soften somewhat by standing after being packed in the dish. Prepare the sauce for the toast at the same time or before softening the slices, and pour into a pitcher for serving. Serve the slices in individual dishes, turning a small quantity of the hot sauce over each as served. _RECIPES._ APPLE TOAST.--Fresh, nicely flavored apples stewed in a small quantity of water, rubbed through, a colander, sweetened, then cooked in a granite-ware dish in a slow oven until quite dry, make a nice dressing for toast. Baked sweet or sour apples rubbed through a colander to remove cores and skins, are also excellent. Soften slices of zwieback in hot cream, and serve with a spoonful or two on each slice. If desired, the apple may be flavored with a little pineapple or lemon, or mixed with grape, cranberry, or apricot, thus making a number of different toasts. APRICOT TOAST.--Stew some nice dried apricots as directed on page 191. When done, rub through a fine colander to remove all skins and to render them homogeneous. Add sugar to sweeten, and serve as a dressing on slices of zwieback which have been previously softened in hot cream. One half or two thirds fresh or dried apples may be used with the apricots, if preferred. ASPARAGUS TOAST.--Prepare asparagus as directed on page 255. When tender, drain off the liquor and season it with a little cream, and salt if desired. Moisten nicely browned zwieback in the liquor and lay in a hot dish; unbind the asparagus, heap it upon the toast, and serve. BANANA TOAST.--Peel and press some nice bananas through a colander. This may be very easily done with a potato masher, or if preferred a vegetable press may be used for the purpose. Moisten slices of zwieback with hot cream and serve with a large spoonful of the banana pulp on each slice. Fresh peaches may be prepared and used on the toast in the same way.