Spread with anchovy paste and serve at once.
=Anchovy Toast with Eggs.= Prepare the anchovy toast in one chafing-dish, and, at the same time, the eggs in another.

Beat five eggs slightly, add half a teaspoonful of salt, a dash of pepper and half a cup of cream or milk.

Put a large tablespoonful of butter in the blazer; when melted, add the egg mixture.
Stir until the egg is creamy, and serve on the anchovy toast.
=Anchovy Toast with Spinach.= Press cooked spinach, chopped fine, through a puree sieve; reheat with a little butter, salt and two or three drops of tobasco sauce.

Saute rounds of bread to a golden brown in a little hot butter, spread with anchovy paste, and over this spread the puree of spinach.

Press into the spinach on each round of bread a quarter of a hard-boiled egg cut lengthwise, having the yolk uppermost.
=Anchovies with Olives.= All the preparations for this dish, with the exception of sauteing the bread, may be made some hours before serving.
Thoroughly wash the anchovies, cut off the fillets, and chop very fine with a sprig of parsley and a few chives, or a slice or two of Bermuda onion; put the whole into a mortar and pound well, adding, meanwhile, a little paprica.