Tempting dishes for small incomes

Boil some rice in milk till tender and all the milk is soaked up, then mix in some grated cheese, pepper and salt ; put the mixture in a small pie dish, shake some grated cheese over the top, and bake in the oven till the top is nicely browned. It must be well moist before it is baked. Mustard should be served with it. Risotto a la Milanese. Cut up an onion and fry it a nice brown, but do not burn it. Put this into a saucepan with half a pound of rice and some nice stock to it, and let the rice cook gently till all the stock is soaked up. Season with a little pepper and salt, and serve with grated cheese. Sardine Sandwich Remove the skin and bones from six sardines ; mash them, add a teaspoonful of made mustard, one of lemon-juice, one of Worcestershire sauce ; pound, and add gradually one tablespoonful of olive oil ; when smooth spread thinly on small crisp water biscuits ; dust thickly with the yolks of hard-boiled eggs mashed fine ; serve with watercress or lettuce. Savoury Custard. Beat up two eggs, and stir into them a teacupful of cold beef-tea or some bovril ; add a little salt and pepper ; pour into a small buttered basin ; cover with a buttered paper and place in a saucepan of boiling water, which should come rather more than half-way up, and steam gently for half an hour. Savoury Croutons. Cut some slices of stale bread into fancy shapes — rounds, diamonds, heart-shapes, trefoils, etc. — and soak these thoroughly in milk ; then sprinkle them on both sides with a mixture of minced onion, herb powder, pepper, salt and chopped parsley ; press this well into the croutons, and fry them in boiling fat ; drain carefully ; pile up high on a hot napkin, garnish with fried parsley, and serve hot. The croutons may be soaked in white stock instead of milk. Savoury Pancakes. Put six tablespoonfuls of flour in a basin with a teaspoonful of salt ; make this into a batter of the proper consistence as thick as double cream, with three large eggs well beaten and a little milk ; beat the mixture briskly with a wooden spoon till every tiny knot is smooth ; then stir in a tablespoonful of minced onion ; a teaspoonful of herb powder ; and a good dust of pepper. Let the batter stand a few hours, then fry a small teacupful at a time in boiling fat or lard ; as each pancake is finished roll it up bolster fashion, sprinkle pepper and salt over, and serve as quickly after being cooked as possible. Spinach Souffle. Make a thick puree of spinach, using good stock to mix it with ; add half a tablespoonful of flour, a little salt, pepper, and an ounce of butter ; let all this boil till thick , then add the yolks of two eggs, a gill of milk, and mix well together. Just before sending to table, add the whipped whites of the eggs and put into the oven till cooked. Strew hard-boiled egg (yolk and white), passed through the sieve, over the top. Stuffed Cabbage. Choose a large cabbage ; remove the outside leaves ; throw into boiling water with salt and boil for ten minutes ; then throw it into cold water ; drain and press it with the hands to get all the moisture out ; take out the middle of the cabbage and fill it with a stuffing made of sausage meat,