_Toad in the Hole._--Trim some neck of mutton cutlets nicely, or take
some cold meat or fowl and place in the bottom of a pie-dish that you
have first buttered. Then make a batter thus: take four ounces of flour,
mix one egg with it, add half a pint of milk and a little salt, put
pepper and salt over the meat in the dish, pour the batter in, and put
in a tolerably quick oven; it will take about three-quarters of an hour
to bake. Batter is best mixed some hours before it is wanted, but it
must not be put in the dish with the meat until you are going to bake
it.

_Melbourne Pudding._--Boil half a pint of red currants with half a pound
of loaf sugar for half an hour, add half a pound of raspberries and boil
ten minutes. Butter a plain mould or pudding basin and line it with
slices from a tin loaf or French roll, cut a quarter of an inch thick;
the top pieces must be cut into triangles to make them fit neatly, while
the side pieces are half an inch wide; pour the fruit into the bread
while hot, cover the top with more bread, put in a cool place until the
next day, then turn out and serve with custard or cream.

_Curried Eggs._--Make a sauce with a quarter of a pint of milk, a
teaspoonful of curry powder, a teaspoonful of flour, and a little salt;
mix these ingredients together and boil them three minutes. Boil three
eggs hard, remove the shells, put the sauce in a dish, put the eggs in
it, then cut each egg in two and serve.

_Rice Meringue._--Boil half a small teacupful of rice in milk; when done
put it in a pie-dish, spread a layer of jam over the top of it, beat the
white of an egg to a stiff froth, put it over the jam, sift about a
tablespoonful of pounded sugar over it; put it in the oven to set, and