TONGUE TOAST—­Mince boiled smoked tongue very fine, heat cream to the boiling point and make thick with the tongue.  Season to taste with pepper, nutmeg, parsley or chopped green peppers and when hot stir in a beaten egg and remove from the fire at once.  Have ready as many slices as are required, spread with the creamed tongue and serve at once.  If you have no cream make a cream sauce, using a tablespoonful each of butter and flour and a cup of milk.

LUNCHEON SURPRISE—­Line buttered muffin cups with hot boiled rice about half an inch thick.  Fill the centers with minced cooked chicken seasoned with salt and pepper and a little broth or gravy.  Cover the tops with rice and bake in a moderate oven for fifteen minutes.  Unmold on a warm platter and serve with a cream sauce seasoned with celery salt.  If liked, two or three oysters may be added to the filling in each cup.

SARDINE RAREBIT—­One level tablespoon butter, one-fourth level teaspoon salt, one-fourth level teaspoon paprika, one level teaspoon mustard, one cup thin cream or milk, one cup grated cheese, one-fourth pound can sardines, boned and minced, two eggs, toast or crackers.  Melt the butter, add the salt, paprika, mustard, cream and cheese and cook over hot water, stirring until the cheese is melted.  Then add the sardines and eggs slightly beaten.  When thick and smooth serve on toast or crackers.

BANANA CROQUETTES—­Remove skins and scrape bananas.  Sprinkle with powdered sugar and moisten with lemon juice.  Let stand twenty minutes; cut in halves crosswise.  Dip in egg, then in fine cracker crumbs and fry in deep fat.  When done drain on brown paper.  Serve with lemon sauce.

BACON AND GREEN PEPPERS—­Select firm green peppers, cut into rings, removing all the seeds.  Soak for twenty minutes in salted ice water.  Drain and dry and fry in the pan in which the bacon has cooked crisp.  Keep the bacon hot meanwhile.  When the peppers are tender heap them up in the center of a small platter and arrange the slices of bacon around them.

CHEESE RAMEKINS—­Use two rounding tablespoons of grated cheese, a rounding tablespoon of butter, one-quarter cup of fine breadcrumbs, the same of milk, and a saltspoon each of mustard and salt, the yolk of one egg.  Cook the crumbs in the milk until soft, add the stiffly beaten white of the egg.  Fill china ramekins two-thirds full and bake five minutes.  Serve immediately.

CHEESE TIMBALES—­Crumble into timbale cups, alternate layers of bread and American cheese.  Pour over them a mixture of eggs, milk, salt, pepper and mustard, allowing one egg and a tablespoonful of milk to each timbale.  Cook in the oven or on top of the stove in a shallow pan of hot water, kept covered.

FRIED BANANAS—­Peel some bananas and cut in halves crosswise, roll in flour and fry in deep hot fat.  Set on end and pour a hot lemon sauce around them.