Cook 1
tablespoonful chopped onion and 1 tablespoonful butter five minutes. Mix
1 tablespoonful curry powder, 2 tablespoonsfuls flour and stir into
butter. Add 1 pint sweet milk gradually, stirring constantly in
saucepan. Mix oysters with the sauce. Pour over small slices of hot
buttered toast and serve immediately.

=Fancy Roast of Oysters.=

Remove oysters from liquor and have them free from grit or shell. Scald
1 pint of oyster liquor, and when boiling hot put in the oysters and let
them cook two or three minutes. Strain the liquor and put the oysters on
pieces of toast. Arrange on a dish and set over steam to keep hot. Blend
together 2 teaspoonfuls of flour and 1/2 cup of butter, moistening it
with oyster liquor. When well mixed, put into the hot liquor and let
boil a few minutes, stirring well. Strain over the oysters, and serve
hot with lemons.

=Sweet-breads.=

Clean and parboil the sweet breads; cut them in slices and dip in melted
butter. Roll them in grated cheese; dip in beaten egg; roll in bread
crumbs and fry in hot fat. Serve with tomato sauce.

=Veal Loaf.=

3 pounds of veal cutlets and a small piece of salt pork, all chopped
fine together; a tea-cup of rolled crackers moistened a very little with
water; salt, pepper and 1 egg. Add summer savory, if you like. Put in a
bread-pan and bake one and a-half hours. Serve in slices when cold.

=Meat Salad.=

Chop fine 2 pounds of cold corned beef, then take 2/3 of a cup of
vinegar, 1 tablespoonful of sugar and 1 egg. Beat all together, pour
into a pan and let boil; then pour into a dish to mould. Serve cold.

=Welsh Rare-bit--No. 1.=

1 pound of fresh cheese, cut in small pieces; in chafing-dish add 1 cup
of milk (or cup of Bass' ale), 4 teaspoonfuls butter, 4 small teaspoons
of mustard, 2 of salt and a little pepper. Stir it well, and cook until
it thickens (not curdle). Serve on toast.

=Welsh Rare-bit--No. 2.=

1 egg, 1/2 a cup of milk; 1 cup of grated cheese, salt, cayenne pepper
and mustard to taste. Heat the milk in a double boiler; melt the cheese.
Add the egg, and pour all over squares of toast.

=Cheese Sticks--No. 1.=

1 cup of grated cheese; 1 cup of flour; a little cayenne pepper; butter
same as for pastry. Roll thin; cut in narrow strips, and bake a light
brown in a quick oven. (Serve with salad.)

=Cheese Sticks--No. 2.=

3 ounces of butter; 3 ounces of flour; 3 ounces of moist, rich cheese.
Mix together and mo