_Dressed Crab._--Take all the meat from a crab, cut it up as for salad,
mix a tablespoonful of bread-crumbs with it, mix together a saltspoonful
each of pepper, mustard and salt, with a tablespoonful of vinegar and
two tablespoonfuls of salad oil, mix all with the crab, put it back in
the shell, cover it lightly with bread-crumbs, put a little piece of
butter on the top, bake half an hour, and serve hot.

_Bread and Butter Fritters._--Take some rounds of bread and butter that
you have shaped with a pastry cutter, spread half of them with jam,
cover the jam with the remaining pieces, dip them in batter and fry
them; serve with sifted sugar over them.

_Tomato Soup._--Boil a tin of tomatoes until well cooked, then press
them through a sieve; to a pint of tomatoes add half a teaspoonful of
carbonate of soda. Put a piece of butter the size of a pigeon's egg into
a saucepan; when it bubbles stir in a teaspoonful of flour, cook it a
few minutes; add half a pint of hot milk, a little salt and cayenne;
when it boils add the tomatoes; make the soup quite hot (but do not let
it boil), and serve.

_Cocoanut Pudding._--Butter a small dish, cut a sponge cake in slices,
place it in the dish, mix the yolk of an egg with a teacupful of milk,
pour it over the cake, then strew two ounces of grated cocoanut over it;
next beat the white of the egg to a froth, add a teaspoonful of pounded
sugar, and put over the top of the pudding; bake in a moderate oven.

_Vegetable Soup without Meat._--Cut up a plateful of all kinds of
vegetables, viz., onions, carrots, potatoes, beans, parsnips, celery,
peas, parsley, leeks, turnip, cauliflower, spinach, cabbage, lettuce, or