, saffron, and seasoning; mix all well, and serve.

SAVOURY RICE CROQUETTES.

1/2 lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1
oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson's oil for
frying. Boil the rice in the milk until soft, and turn it out to get
quite cold. Meanwhile chop the onions up fine and fry them brown in
the butter. Form the cold rice into balls, and with the thumb of the
right hand hollow them sufficiently to admit of their receiving a
stuffing of fried onions, close them again carefully, dip them in the
eggs beaten up and then in the raspings, and fry them in boiling oil a
light brown. Serve with gravy. There are various stuffings which can
be used instead of the onions--fried mushrooms chopped up, some olives
chopped fine and mixed with hard-boiled yolks of eggs, &c.

SPANISH RICE.

6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and
seasoning, 1-1/2 cupfuls of rice, butter. Fry the onions and tomatoes
in butter until well browned, then place them with the seasoning into
the cold stock, and add the rice. When all have boiled slowly for 20
minutes, the rice should have absorbed the stock. Serve with cheese
grated over.

OMELETS

CHEESE OMELET.

4 slices of Allinson bread toasted, or Allinson rusks, 3 eggs, 1/4 lb.
of grated cheese, 1 saltspoonful of nutmeg, 1 pint of milk, 2 oz. of
butter, pepper and salt to taste. Beat up the eggs, and mix them with
the milk; crush the toast or rusks with your hands, and soak them in
the egg and milk. Add the cheese, nutmeg, and seasoning. Dissolve half
of the butter and mix it with the other ingredients. Butter a
pie-dish, pour in the mixture, cut the rest of the butter in little
pieces, and scatter them over the top. Bake the savoury for 1 hour or
a little longer until well set. Serve hot or cold.

FRENCH BEAN OMELET.

3 tablespoonfuls of cut boiled French beans, 4 eggs, 1 dessertspoonful
of Allinson fine wheatmeal, 1/2 a teacupful of milk, 2 tablespoonfuls
of grated cheese (Gruyere or Parmesan), pepper and salt to taste, some
vege-butter or oil for frying. Smooth the meal with the milk, beat up
the eggs and add them, the cheese and seasoning to the meal and milk;
mix thoroughly with the beans, and fry the omelet in boiling butter or
Allinson frying oil.

FRENCH OMELET WITH CHEESE.

3 eggs, 1 oz. of grated cheese, 3 dessertspoonfuls of water, pepper
and salt to taste, and 1 oz. of butter. Beat