Two cups of boiling water,
  One carrot, cut in quarters,
  Four small onions.

Cover closely and cook for one hour and then add

  Two teaspoons of salt,
  One-half teaspoon of pepper,
  Juice of one-half lemon,
  One cup of peas.

Heat to the boiling point and then cook for ten minutes.  Now lay a slice of toast for each fillet on a hot platter and lift the fillet.  Remove the strings, then lift the carrot and onions and lay on a platter.  Strain over the gravy and then place the peas in a border around the platter, and garnish with thin slices of tomato.

SCOTCH RABBIT

Place one-half pound of grated cheese in a saucepan or chafing dish and add

  One onion, grated,
  Three-quarters cup of well-drained canned tomatoes,
  One tablespoon of Worcestershire sauce,
  One well-beaten egg,
  One teaspoon of salt,
  One teaspoon of paprika.

Mix and heat until the cheese melts.  Serve on the toast.

DRY OYSTER PAN

Allow one-half dozen oysters for each person.  Look over the oysters carefully and wash to remove bits of shell.  Place well-drained oysters in a saucepan and place on stove.  Shake continually until cooked, usually about four or five minutes.  Season with salt, pepper and one tablespoon of Worcestershire sauce.  Lift on a thick slice of toast and pour one tablespoon of melted butter over the oysters and then divide the liquid in the pan and pour over the toast.  Sprinkle with finely chopped parsley and serve.

RICE MUFFINS

Rub one cup of cold boiled rice through a fine sieve into a mixing bowl and add

  One egg,
  One cup of milk,
  One teaspoon of salt,
  Four tablespoons of syrup,
  Three tablespoons of shortening,
  One and three-quarters cups of flour,
  Four teaspoons of baking powder.

Beat hard to mix and then pour into well-greased and floured muffin pans, and bake in a hot oven for twenty minutes.

SPANISH BUN

  One and one-half cups of sugar,
  Three-quarters cup of shortening,
  Yolks of five eggs.

Cream until light lemon color and then add

  Three teaspoons of baking powder,
  Five cups of flour,
  One cup of milk,
  One package of small seedless raisins or currants,
  One-half teaspoon of salt.

Beat just enough to mix and then cut and fold in the stiffly beaten whites of five eggs.  Pour into square pan which has been lined with paper and then greased and floured.  Bake in a moderate oven for one hour.  Ice with water-icing and mark off into slices with a knife while the icing is soft.

VEGETABLES A LA JARDINIERE