Melt butter in pan, stir in flour and milk, pepper, salt, and mustard. You must stir until it gets quite sticky and forms a lump in middle of pan. Put in cheese, macaroni (which must be cooked), and yolk of egg, and mix well. Lay out on a plate to cool. When cool cut into four, then into quarters, shape into cutlets, egg and breadcrumb them, and fry in deep fat. When ready stick a little piece of uncooked macaroni into the end of each and a tiny sprig of parsley. Serve hot, standing endways on dish. Miss Macrae. RAMAKIN TOAST (Indian). 2 OZS. grated cheese. ^ oz. of butter. Salt and pepper. A little made mustard✪ Ramekin Toast (Indian). Put all into a saucepan and stir over a slow fire till the cheese is melted, then sjjread on 2 pieces of toast, and finish by putting them into a Dutch oven to brown. It ought to be a rich golden colour and served hot. Mrs Stewart Wrkjht. 117 SAVOURY BALLS. i 11). flour. I leaspoonful baking powder 4 ozs. suet, finely chopped. Pepper and salt. ^ small onion. 3 sprigs of parsley, finely chopped✪ Savoury Balls. Mix all these together, make a stiff dough with cold water, divide into 12 balls, roll each lightly in flour, and drop them into the stew. They will take f of an hour to cook, and form an excellent addition to any stew. Mrs J. F. Lambie, Langside, Glasgow. SAVOURY OMELETTE. I teaspoonful flour mixed with a little milk, add 2 eggs. Switch up well and add a little minced onion and parsley, ham if desired✪ Savoury Omelette, and teacup of milk. Butter a dish or pan and bake for 5 minutes in quick oven, or fry. . Osborne. TOMATO SAVOURY. Tomatoes. Some brown breadcrumbs✪ Tomato Savoury. .A large onion. A little chopped parsley. Cut tomatoes in two (through the centre not down), chop onion very very small. Grease a tin or dish and set tomatoes on it, cut side up. Now lay on each some onion, then bread- crumbs, .sprinkle a little parsley, and lastly lay a piece of butter on top. Bake 20 to 30 minutes and serve with cold meat. Miss Hart, Cartbank, Pollokshaws. WELSH RAREBIT. I cupful of cheese. I egg- I teasprjonful of mu-stard. I teaspoonful of butter. I cup of scalded milk or cream. Pepper and salt✪ Welsh Rarebit. .Melt butter, cheese, and mustard together and mix well, then add hot milk. Stir all the time until it begins to thicken, then add egg well beaten. .Mrs Young, Barre, Vermont, U.S. America. 118 CAKES AND BAKING. A RICH CURRANT CAKE. I lb. of flour, 2:|cl. i lb. of butter, 8d. I pint of milk, id. 1 lb. of sugar, 2d 2 eggs, 2d. ^ lb of currants, 3d. 4 lb. of peel✪ A Rich Currant Cake, 3d. Take a basin and put i pound of flour into it ; rub | a pound of butter into the flour ; well wash, pick, and dry the currants ; mix | a pound of pounded sugar with them, and a of a pound of mixed candied lemon and orange peel, also a teaspoonful of grated nutmeg ; beat 2 eggs well in | a pint of milk ; mix all the ingredients thoroughly together ; bake in a buttered tin in a moderate oven for i hour. Mrs Crawford, Melro.se. A GOOD CHEAP CAKE. lbs. of flour, i It), of butter. I lb. of currants. J lb. sugar. I egg. I teaspoonful of carbonate of soda, i pint of milk. Mix all the diy ingredients thoroughly, then add the warm milk with the soda dissolved in it. Bake in a moderate oven about I hour. Mrs W. Graham-Yooll, 45 Stirling Road, Trinity, Leith. BAKING POWDER. 2 ozs. carbonate of soda. | 2 ozs. tartaric acid. 2 ozs. rice flour.

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Melt butter in pan, stir in flour and milk, pepper, salt, and mustard. You must stir until it gets quite sticky and forms a lump in middle of pan. Put in cheese, macaroni (which must be cooked), and yolk of egg, and mix well. Lay out on a plate to cool. When cool cut into four, then into quarters, shape into cutlets, egg and breadcrumb them, and fry in deep fat. When ready stick a little piece of uncooked macaroni into the end of each and a tiny sprig of parsley. Serve hot, standing endways on dish. Miss Macrae. RAMAKIN TOAST (Indian). 2 OZS. grated cheese. ^ oz. of butter. Salt and pepper. A little made mustard. Put all into a saucepan and stir over a slow fire till the cheese is melted, then sjjread on 2 pieces of toast, and finish by putting them into a Dutch oven to brown. It ought to be a rich golden colour and served hot. Mrs Stewart Wrkjht. 117 SAVOURY BALLS. i 11). flour. I leaspoonful baking powder 4 ozs. suet, finely chopped. Pepper and salt. ^ small onion. 3 sprigs of parsley, finely chopped. Mix all these together, make a stiff dough with cold water, divide into 12 balls, roll each lightly in flour, and drop them into the stew. They will take f of an hour to cook, and form an excellent addition to any stew. Mrs J. F. Lambie, Langside, Glasgow. SAVOURY OMELETTE. I teaspoonful flour mixed with a little milk, add 2 eggs. Switch up well and add a little minced onion and parsley, ham if desired, and teacup of milk. Butter a dish or pan and bake for 5 minutes in quick oven, or fry. . Osborne. TOMATO SAVOURY. Tomatoes. Some brown breadcrumbs. .A large onion. A little chopped parsley. Cut tomatoes in two (through the centre not down), chop onion very very small. Grease a tin or dish and set tomatoes on it, cut side up. Now lay on each some onion, then bread- crumbs, .sprinkle a little parsley, and lastly lay a piece of butter on top. Bake 20 to 30 minutes and serve with cold meat. Miss Hart, Cartbank, Pollokshaws. WELSH RAREBIT. I cupful of cheese. I egg- I teasprjonful of mu-stard. I teaspoonful of butter. I cup of scalded milk or cream. Pepper and salt. .Melt butter, cheese, and mustard together and mix well, then add hot milk. Stir all the time until it begins to thicken, then add egg well beaten. .Mrs Young, Barre, Vermont, U.S. America. 118 CAKES AND BAKING. A RICH CURRANT CAKE. I lb. of flour, 2:|cl. i lb. of butter, 8d. I pint of milk, id. 1 lb. of sugar, 2d 2 eggs, 2d. ^ lb of currants, 3d. 4 lb. of peel, 3d. Take a basin and put i pound of flour into it ; rub | a pound of butter into the flour ; well wash, pick, and dry the currants ; mix | a pound of pounded sugar with them, and a of a pound of mixed candied lemon and orange peel, also a teaspoonful of grated nutmeg ; beat 2 eggs well in | a pint of milk ; mix all the ingredients thoroughly together ; bake in a buttered tin in a moderate oven for i hour. Mrs Crawford, Melro.se. A GOOD CHEAP CAKE. lbs. of flour, i It), of butter. I lb. of currants. J lb. sugar. I egg. I teaspoonful of carbonate of soda, i pint of milk. Mix all the diy ingredients thoroughly, then add the warm milk with the soda dissolved in it. Bake in a moderate oven about I hour. Mrs W. Graham-Yooll, 45 Stirling Road, Trinity, Leith. BAKING POWDER. 2 ozs. carbonate of soda. | 2 ozs. tartaric acid. 2 ozs. rice flour.

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