Shrimps Creamed

Heat 2 tablespoons of butter and 1/2 grated onion. When hot, stir in 1/2 cup of cold boiled rice; add a cup of cream and 1/2 pt. of canned or fresh shrimps. Stir until it comes to the boiling point, let simmer about 5 minutes. Serve on toast. - Mrs. C. J. Jeffries, Winnetka, 111.

Fried Smelt

Wash, dress and dry with a cloth. Melt a teaspoon of butter and pour into it 2 well-beaten eggs, salt and flour the smelt, dip in egg, roll them in cracker crumbs, fry in hot lard and butter, mixed, till a rich brown. Frogs' legs and sweet-'breads are cooked in the above way, first scalding them for 5 minutes in boiling salt and water. - Mrs. D. E. Gentry, Glencoe, 111.