INGREDIENTS

INSTRUCTIONS

HERBED TOASTS: Combine 1/2 c softened butter with 2 t each chopped chives
and parsley, 1/4 t chopped basil, tarragon and majoram. Chill butter
overnight but remove from refr. several hours before using. Cut 2" rounds
from 6 slices of white bread. Toast on one side at 450. Remove, spread
untoasted side with herb butter and toast another 5 minutes. MELBA TOASTS:
Trim crusts from day old bread (white, wheat, or rye). Cut bread into
strips or triangles and arrange on baking sheets. Bake at 275 until they
are thoroughly dry and delicately browned. Pieces will curl while they
roast. DEVILED BREAD STICKS: In large skillet combine 1/3 c butter, 2
crushed garlic cloves, 3 T Worcestershire sauce, 3/4 t salt. Heat over low
heat. Arrange a layer of bread sticks (see above recipes) in skillet, coat
them quickly on all sides. Remove to a baking sheet. Bake at 250 for about
40 min. or until dry and crisp. TINY TOASTED CHEESE SANDWICHES: Butter both
sides of thick sliced white bread. Make filling: combine 3 egg yolks, 3
heaping T grated swiss cheese, and prepared mustard, salt and pepper to
taste. Fold in 3 stiffly beaten egg whites. Spread mixture thickly on half
the bread, top with other half. Cut each sandwich into quarters and brown
each side in broiler. More toppings from July 1963 "Gourmet". Heather near
L.A. 'u'
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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