_Rice Bread._—Two cups milk, two cups boiled rice, one cup white corn-meal, three eggs well beaten, two tablespoonfuls butter, teaspoonful salt. Bake in a hot oven, in rather shallow pans.
Liver Toast. Rusk. Radishes. Stewed Pie-plant. Light Cakes.
_Liver Toast._—One cupful cold boiled or stewed liver, half cupful brown gravy of any sort, enough mustard, salt, pepper, and Worcestershire sauce to season the liver highly, several squares of buttered toast. Rub the liver smooth with the back of a spoon, add the seasoning, heat to boiling with the gravy, and heap or spread upon the toast. Set in the oven two minutes before sending to table.
_Rusk._—Two cups milk, two eggs, two and a half cups flour, half cup butter, one cup sugar, half a yeast-cake dissolved in warm water. Set a sponge made of the milk, the yeast, and part of the flour—enough to make a good batter. Let this rise all night. In the morning work in the beaten eggs, the sugar, butter, and the rest of the flour. Knead well, and make into balls with the hands. Set these together in the pan, let them rise until light, and bake in a steady oven. Just before taking them out brush the tops with molasses and water.
Panned Oysters. Lunch Biscuit. Stewed Prunes. Ginger Snaps.
_Panned Oysters._—Cut small rounds of toast to fit the bottom of deep, straight-sided patty-pans. Prettier than these are the little "nappies," or china fire-proof dishes, that come for this purpose. Moisten each piece of toast with a spoonful of oyster liquor, lay on it as many oysters as the pan will easily hold, sprinkle with pepper and salt, lay a small piece of butter on top, and set in the oven for a few minutes until the oysters begin to crimp. Serve in the pans.
_Lunch Biscuit._—Two cups flour, half cup milk, one egg, one tablespoonful butter, one tablespoonful baking-powder, saltspoonful salt. Chop the shortening into the salted flour, pour in the beaten egg and milk, making a soft dough, roll out, cut into rounds, and bake.
Deviled Mutton. Hashed Potatoes. Hot Loaf Bread. Orange Marmalade.
_Deviled Mutton._—Rub slices of rare mutton with a mixture made as follows: One teaspoonful Worcestershire sauce, one teaspoonful vinegar, one teaspoonful made mustard, tablespoonful melted butter. Let the meat lie in this for an hour. Then dip each slice in a frying batter made as directed in recipe for "ham fritters," and fry in deep fat. Or the deviled meat may simply be boiled over a clear fire. In either case serve very hot.