SPAWN AND MILK—­Have the water boiling fast.  Salt to taste, then holding a handful of meal high in the left hand, let it sift slowly between the fingers into the bubbling water, stirring all the time with the right hand.  Stir until a thin, smooth consistency obtains, then push back on the fire where it will cook slowly for several hours, stirring occasionally with a “pudding stick” or wooden spoon.  It will thicken as it cooks.  Serve in bowls with plenty of good rich milk.

BOILED SAMP—­Soak two cupfuls over night in cold water.  In the morning wash thoroughly, cover with boiling water, and simmer gently all day.  Do not stir, as that tends to make it mushy, but shake the pot frequently.  As the water boils away add more, but not enough to make much liquid.  About a half hour before serving add a cupful rich milk, tablespoon butter, and salt to season.  Let this boil up once, and serve hot.

MOLDED CEREAL WITH BANANA SURPRISE—­Turn any left-over breakfast cereal, while still hot, into cups rinsed in cold water, half filling the cups.  When cold, scoop out the centers and fill the open spaces with sliced bananas, turn from the cups onto a buttered agate pan, fruit downward, and set into a hot oven to become very hot.  Remove with a broad-bladed knife to cereal dishes.  Serve at once with sugar and cream or milk.

THICKENED BUTTER—­Place in a saucepan the yolks of a couple of eggs.  Break them gently with a spoon, adding four ounces of butter, melted but not browned.  Set the pan over a slow fire, stirring until of the required consistency.

SHRIMP BUTTER—­Pick and shell one pound of shrimps, place them in a mortar and pound, add one-half pound of butter when well mixed; pass the whole through a fine sieve.  The butter is then ready for use.

SARDINE BUTTER—­Remove the skins and bones from seven or eight sardines; put them in a mortar and pound until smooth.  Boil two large handfuls of parsley until tender, squeeze it as dry as possible, remove all stalks and stems and chop it.  Put the parsley in the mortar with the fish and four ounces of butter, then pound again.  When well incorporated mold the butter into shapes.  Keep on ice until ready for serving.  Excellent for hot toast.

MAITRE D’HOTEL BUTTER—­Quarter of a pound of butter, two tablespoonfuls of chopped parsley, salt and pepper and juice of two lemons.  Mix thoroughly and keep in cool place.

CAULIFLOWER IN MAYONNAISE—­Select some large, cold boiled cauliflowers and break into small branches, adding a little salt, pepper and vinegar to properly season.  Heap them on a dish to form a point.  Surround with a garnish of cooked carrots, turnips and green vegetables, pour some white mayonnaise sauce over all, and serve.

SARDINE COCKTAIL—­Drain and skin one-half box boneless sardines and separate into small pieces.  Add one-half cup tomato catsup, mixed with two teaspoons Worcestershire sauce, one-half teaspoon tabasco sauce, the juice of one lemon, and salt to taste.  Chill thoroughly and serve in scallop shells, placing each shell on a plate of crushed ice.