An excellent fish sauce is to beat some cream, and drop into it a little anchovy sauce from a quite recently opened bottle. It is served cold, in a little deep dish, not in a sauce-boat.

Here is an Italian receipt for Eisotto:-Take a saucepan that holds about a quart, cut up a fair-sized onion into very small pieces, let it brown to a good golden colour in some fresh butter. Add the rice, raw and well washed, and let it cook slowly, stirring well for about five minutes. Add the saffron (half a thimbleful, well pounded), pour in the stock by degrees as needed by the quantity of rice. When the rice is done, draw it to one side, and add some grated Parmesan cheese. Stir it gently and serve sprinkling some Parmesan on the top.

A good breakfast or lunch dish is called 'Convent Eggs':-Boil four eggs for ten minutes. Put them in cold water. Peel, and slice thin, one onion. Put into a frying-pan 1 oz. of butter; when melted, add the onion and fry white. Then add a teaspoonful of flour; mix it well. Add about half a pint of milk, till it forms a nice white sauce, half a teaspoonful of salt, and a quarter ditto of pepper. When nicely done, add the eggs-cut into six pieces each, crossways. Toss them up; when hot, serve on toast.