the cooked rice in pudding dish, put breakfastcupful tomatoes in saucepan
with a little butter, the cheese and seasoning, and just stir over the fire
till quite mixed. Put half over the rice, then the rest of the rice, and
the other half of the tomato mixture. Coat thickly with crumbs, put some
butter on top, and bake.


Cheese Souffle.

Two tablespoonfuls grated cheese, 2 eggs, 1-1/2 gills milk. Beat yolks of
eggs and mix in cheese, milk, pepper, salt, pinch cayenne, and, lastly, the
whites beaten quite stiff. Make souffle tin very hot, pour in mixture, and
bake in quick oven till set--15 to 20 minutes. Serve very hot.


Scotch Woodcock.

This is a favourite savoury in many non-vegetarian households. There are
numerous different recipes, which will doubtless be well known, but the
following is quite new and original. Prepare some slices of buttered toast
or fried bread, take about 1 lb. fresh tomatoes or a large cupful tinned
ones drained from the liquor, put in saucepan with a little butter and
grated onion, and stew gently till the tomatoes are pulped. If at all
stringy, put through a sieve. Add 2 ozs. grated cheese, seasoning to
taste, and stir over gentle heat till quite thick. Spread a layer of this
mixture on each slice of toast and pile on the top of each other. Reserve a
little of the mixture and to it add some tomato juice or milk, mushroom
ketchup, or diluted extract. Make very hot and pour right over, sprinkle
with chopped parsley, and garnish with slices of hard-boiled eggs--or these
might have the whites chopped up and the yolks grated over the top. Serve