piece of butter the size of a nut in a stewpan, break into
it two eggs, with a spoonful of milk or gravy, and pepper and salt, stir
round quickly until the eggs begin to thicken, keep the yolks whole as
long as you can. When finished, pour on to a buttered toast, to which
has been added a little essence of anchovy or anchovy paste, and serve.

MUSHROOMS WITH CREAM SAUCE.

Dissolve two ounces of butter in a stewpan, mix in the yolks of two eggs
lightly beaten, the juice of a lemon, and a pinch of pepper and salt,
stir this over the fire until thickened. Have ready half-a-pint of plain
butter sauce, and mix all gradually together, with a small tin of
champignons, or about the same quantity of fresh mushrooms chopped and
stewed gently for ten minutes in a little broth or milk. Stir them with
the liquor in which they have stewed into the sauce, and let them stand
for a few minutes, then spread the mixture on to neat slices of toasted
bread. The sauce must be a good thickness, so that it will not run off
the toast, and care must be taken in the first process not to oil the
butter or make the sauce lumpy.

TO BOIL RICE (A BLACK MAN'S RECIPE).

As rice is so often badly cooked, we make no apology for giving the
black man's celebrated recipe. Although he does not recommend a little
salt in the water, we think that a small quantity should always be used,
even when the rice has to be served as a sweet dish. "Wash him well,
much wash in cold water, rice flour, make him stick. Water boil all
ready, very fast. Shove him in; rice can't burn, water shake him too
much. Boil quarter of an hour or little more. Rub one rice in thumb and
finger; if all rub away him quite done. Put rice in colander, hot water
run away. Pour cup of cold water on him, put back in saucepan, keep him
covered near the fire, then rice all ready. Eat him up."

TO MINCE VEGETABLES.

Peel the onion or turnip, put it on the board, cut it first one way in
slices, not quite through, lest it should fall to pieces, then cut it in
slices the other way, which will produce long cubes. Finally turn the
onion on its side and cut through, when it will fall into dice-like
pieces. The inconvenience and sometimes positive pain caused to the eyes
by mincing or chopping the onions on a board is thus obviated, and a
large quantity can be quickly prepared in the above way.

HINTS ON HOUSEKEEPING.

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How many people are crying, "How can we save? Where can we