Toasted Cheese

This preparation is popularly known as Welsh Babbit or Rarebit. Cut some cheese into thin shavings, and put it with a bit of butter into a pan. Place it over a gentle fire, and stir it till the cheese dissolves. Serve it with toasted bread, in the bottom of the dish.

Queens Toast

Fry some slices of stale bread a fine brown; then dip each slice quickly in some boiling water to remove the grease. Place them in layers on a dish. They may be put in the form of a pyramid. Serve with any kind of sweet sauce; or they may be eaten with butter and sugar.

Sandwiches

Cut the bread moderately thin, butter it very slightly indeed; lay the meat cut thin, season with salt, pepper, and mustard, as may be required; cover with a second slice of bread, trim the edges, put them one on the other, and cover with a damp cloth until required. Where tongue is used, it should be boiled the day before, and when thoroughly done pressed in a mould. Chicken boned and forced with a small quantity of forced veal and ham, and treated in the same way, will make excellent sandwiches. All kinds of meat used for sandwiches should be thoroughly done.

Ham Sandwiches

Slice some cold boiled ham very thin, and spread over them a little French mustard. Place a slice of the ham between two thin slices of bread and butter. Or the ham may be laid on a very thin slice of buttered bread; roll it up, taking care not to break the crust.

Samp

This dish is made of new Indian corn crushed, but not ground. It should be boiled very slowly until quite soft, and seasoned with a little salt. It may be eaten with sugar and good milk or cream, or with molasses. When cold it may be cut into slices and fried a nice brown. This latter dish is very appropriate for breakfast.

Mock Oysters

Boil some salsify, in water, with a little salt. When soft, mash it, and season it with pepper, salt, and a lump of butter.

Have ready some bread crumbs or grated cracker, and a couple of eggs, well beaten.

With a spoon, take out some of the salsify, dip it in the egg, and then in the cracker, and fry a light brown on both sides.

How To Preserve Milk

Take any quantity of really fresh milk, put it into a bottle well corked, and plunge into boiling water for a quarter of an hour.

Our attention has latety been directed to an invention for obtaining milk in a solidified form, for sea-voyages. A funny friend of ours, says it must be a capital invention, for solidified milk must obviously be "quite the cheese."

Cold Meat, Game Or Poultry, Dressed As Fritters

Weigh the meat, and put an equal weight of bread crumbs to soak in cold water; let there be a little fat with the meat, and cut it into small dice. Squeeze the water from the bread; put in the pan two ounces of butter or lard, and two table-spoonfuls of onion, chopped fine; fry two minutes, then add the bread, stir with a wooden spoon until rather dry; then add the meat; season with salt and pepper to taste, add a little nutmeg, if approved; stir till quite hot; then add gradually two eggs well beaten; mix quickly, and pour on a dish to cool. Roll into the shape of small eggs, egg and bread crumb them, and fry. Serve plain with any appropriate sauce.