WELSH RAREBIT.
Toast the bread; butter it, and spread with mustard; then melt the cheese and spread over, and put together the same as sandwiches.
RICE CROQUETTES.
One cup boiled rice, one egg, well beaten; thicken with bread and cracker crumbs; then roll in cracker crumbs, and fry in lard.
YORKSHIRE PUDDING.
Six large spoons flour, three eggs, saltspoon salt, milk enough to make like soft custard; pour into shallow pan, in which there is a little beef dripping.
STUFFING FOR TURKEY OR ROAST MEATS.
Mix stale bread crumbs or pounded cracker with butter, salt, pepper and an egg; add summer savory or sage. If wished, oysters chopped may be added. Mix thoroughly together, adding a little warm water for wetting, if necessary.