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DUTCH TOAST.

Take the remains of any cold poultry or meat, mince it and season highly; add to it any cold dressed vegetable, mix it up with one or more eggs, and let it simmer till hot in a little gravy; have ready a square of toast, and serve it on it; squeeze over a little lemon-juice, and sprinkle with white pepper.  Vegetables prepared in this way are excellent; cauliflower simmered in chicken broth, seasoned delicately and minced on toast, is a nutritive good luncheon for an invalid.

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TIMBALE DE MACCARONI.

This is a very pretty dish.  The maccaroni must be boiled in water till it slightly swells, and is soft enough to cut; it must be cut into short pieces about two inches in length.  Grease a mould, and stick the maccaroni closely together all over the mould; when this is done, and which will require some patience, fill up the space with friccassee of chicken, sweetbreads, or whatever may be liked; close the mould carefully, and boil.  Rich white sauce is usually served with it, but not poured over the timbale, as it would spoil the effect of the honeycomb appearance, which is very pretty.

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A SAVOURY PIE FOR PERSONS OF DELICATE DIGESTION.

Cut up fowl and sweetbread, lay in the dish in alternate layers with meat, jelly, and the yolks of hard-boiled eggs without the whites, and flavor with lemon-juice, white pepper, and salt; cover with rice prepared as follows:  boil half a pound of rice in sufficient water to permit it to swell; when tender beat it up to a thick paste with the yolk of one or two eggs, season with a little salt, and spread it over the dish thickly.  The fowl and sweetbread should have been previously simmered till half done in a little weak broth; the pie must be baked in a gentle oven, and if the rice will not brown sufficiently, finish with a salamander.

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DESCAIDES.

Take the livers of chickens or any other poultry; stew it gently in a little good gravy seasoned with a little onion, mushroom essence, pepper, and salt; when tender, remove the livers, place them on a paste board, and mince them; return them to the saucepan, and stir in the yolks of one or two eggs, according to the quantity of liver, until the gravy becomes thick; have a round of toast ready on a hot plate, and serve it on the toast; this is a very nice luncheon or supper dish.

CHAPTER V.

Vegetables and Sundries.

DIRECTIONS FOR CLEANING AND BOILING VEGETABLES.

Vegetables are extremely nutritious when sufficiently boiled, but are unwholesome and indigestible when not thoroughly dressed; still they should not be over boiled, or they will lose their flavor.

Vegetables should be shaken to get out any insects, and laid in water with a little salt.