_Shrimp Toast._--Trim and fry three slices of bread in butter. Take two
tablespoonfuls of shelled shrimps, put them into a saucepan with a
dessertspoonful of milk, a lump of butter the size of a pigeon's egg,
half a teaspoonful of anchovy sauce, and a little cayenne pepper. Shake
in a dessertspoonful of flour, boil for two minutes, stirring all the
time; then put on the fried bread, and serve very hot.

_Roast Fillet of Mutton._--Procure the thick end of a leg of mutton.
Have it boned and tied round. It may be stuffed where the bone is taken
out, or skewered up and roasted plain.

_Strawberry Cream without cream._--Take a quarter of a pound of
strawberry jam; rub it through a sieve. Add two ounces of pounded sugar
to it, and beat it up with the whites of two fresh eggs until it is all
frothy (it will take some time to beat); put it in a glass dish and
serve soon after it is made.

_Turnip Soup_ can be made the same as potiron, but a teaspoonful of
flour should be added with the butter.

_Apple Charlotte._--Cut some strips of bread from a tin loaf or French
roll; dip them in oiled butter, line a mould or pudding basin with them.
Peel and cut up a pound and a half of apples; boil them with a little
sugar. When done, put them in the basin you have lined; cover the top
with bread dipped in butter; bake half an hour, turn on to a dish, and
serve.

_Cheese Toast._--Beat up an egg, add two ounces of grated cheese, one
dessertspoonful of milk, cayenne, and salt to it, make it hot in a
saucepan, and pour it on to a round of hot buttered toast; cut in pieces