s there is nothing better than grated lemon-peel,
and for those who like it, powdered cinnamon or grated nutmeg. Stir over
the fire until all the milk is absorbed; a little cream is, of course,
an improvement. For those who do not like milk, the juice of a lemon, or
a little sherry, may be substituted, and for a superior dish vanilla can
be used for flavouring.

BOILED CHEESE.

Put four tablespoonfuls of beer into a small saucepan, shred into it a
quarter of a pound of good new cheese, and stir briskly over the fire
until all is dissolved and is on the point of boiling, then take it off
instantly, for, if the cheese is allowed to boil, it will become tough.
Have ready slices of toasted bread, spread the cheese on it, and serve
as quickly as possible.

LES CANAPES AU PARMESAN.

Take the crumb of a French roll, cut it into rounds a quarter of an inch
thick, put them into a wire frying-basket, immerse in hot fat, and crisp
the bread instantly. Throw it on to paper, dry, and sprinkle over each
piece a thick layer of grated Parmesan cheese, pepper, and salt. Put the
canapes in a Dutch oven before a clear fire, just to melt the cheese,
and serve immediately they are done.

RICE WITH PARMESAN CHEESE.

Boil a quarter of a pound of Patna rice in water with salt; drain it,
toss it up in a stewpan with two ounces of fresh butter, and a pinch of
cayenne pepper. Put a quarter of the rice on a hot dish, strew over it
equally an ounce of grated Parmesan cheese, then put another portion of
rice and cheese until all is used. Serve immediately.

SCALLOPED EGGS.

Take a cupful of finely-sifted bread-crumbs, moisten them with a little
cold milk, cream, or gravy, and season nicely with pepper and salt. Put
a thin layer of the moistened crumbs on a lightly-buttered dish, cut two
hard eggs into slices, and dip each piece in very thick well-seasoned
white sauce, or Nelson's Extract of Meat dissolved in a little water, so
as to glaze the eggs. Having arranged the slices of egg neatly on the
layer of moistened bread-crumbs, cover them with another layer of it,
and on the top strew thickly some pale gold-coloured raspings. Bake in a
moderate oven for ten minutes. If potatoes are liked, they make a nice
substitute for bread-crumbs. Take some mashed potatoes, add to them a
spoonful of cream or gravy, and proceed as with bread-crumbs. Serve
gravy made of Nelson's Extract of Meat with this dish.

SCOTCH WOODCOCK.

Melt a small