e sending to
table.

_Cake Fritters._--Cut some thin slices from a stale cake, cut them in
shapes, dip them in milk, then fry them in butter; spread jam or
marmalade on the top of each, and serve them.

_Brown Onion Soup._--Skin three onions, cut them in small dice; make an
ounce of butter hot in a stewpan, and throw in the onions, shaking them
about over the fire until they are golden brown (they must be coloured
very slowly, or some pieces will get too dark); when they are brown,
stir in a teaspoonful of flour, and add a pint and a half of liquor in
which meat or poultry has been boiled, or the same quantity of water.
Simmer for an hour, then rub through a sieve; put back in the saucepan;
add pepper and salt to taste, and, if too thin, mix a little butter and
flour together, add to the soup, and boil for three minutes before
serving.

_Spanish Rice._--Boil four ounces of rice, wash it in cold water, then
dry it before the fire. Put half an ounce of butter in a frying-pan;
when quite hot throw in the rice, fry it a light colour, add a
dessertspoonful of grated cheese and a little cayenne and salt. A
dessertspoonful of plain tomato sauce may be added or not. The rice must
be served very hot.

_Toad in the Hole._--Trim some neck of mutton cutlets nicely, or take
some cold meat or fowl and place in the bottom of a pie-dish that you
have first buttered. Then make a batter thus: take four ounces of flour,
mix one egg with it, add half a pint of milk and a little salt, put
pepper and salt over the meat in the dish, pour the batter in, and put
in a tolerably quick oven; it will take about three-quarters of an hour
to bake. Batter is best mixed some hours before it is wanted, but it
must not be put in the dish with the meat until you are going to bake
it.

_Melbourne Pudding._--Boil half a pint of red currants with half a pound
of loaf sugar for half an hour, add half a pound of raspberries and boil
ten minutes. Butter a plain mould or pudding basin and line it with
slices from a tin loaf or French roll, cut a quarter of an inch thick;
the top pieces must be cut into triangles to make them fit neatly, while
the side pieces are half an inch wide; pour the fruit into the bread
while hot, cover the top with more bread, put in a cool place until the
next day, then turn out and serve with custard or cream.

_Curried Eggs._--Make a sauce with a quarter of a pint of milk, a
teaspoonful of curry powder, a teaspoonful of flour,