Put one ounce of butter into a saucepan, and when melted add a tablespoonful of flour, and when mixed add half a pint of stock and colour it with gravy browning. Have ready any cold meat which has been minced. Flavour it with salt, pepper, a teaspoonful of Worcester sauce, and a little chopped parsley and onion if liked. Put it all into the sauce and stir it well round. If too thick, add a little more stock. Turn it out into a pie-dish and cover it over with very soft-mashed potatoes, and put in the oven to brown. MINCED CHICKEN 1 cup of cold chicken, cut in small, even pieces. ½ cup of chicken stock. 1 teaspoonful of chopped parsley. ½ teaspoonful of salt. A pinch of pepper. 1 oz. of butter. Put the chicken stock--which is the water the chicken was cooked in--or good stock into the saucepan, and mix in the chicken and seasoning, and cook and stir till it is rather dry. Serve as it is, or on squares of buttered toast. You can make any cold meat into hash in this way, having it different every time. Sometimes you can put in the chopped onion, or a cup of hot peas. SARDINES ON TOAST Split the sardines, take out back-bone, and remove all skin; put on each a little butter and pepper. Dish on squares of buttered toast, and serve very hot. CHEESE FONDU This was a recipe her Aunt put in Margaret’s book out of the one she had made at the cookery-school. 1 cup of fresh bread-crumbs. 2 cups of grated cheese. 1 cup of milk. 1 bit of soda as large as a pea. ½ teaspoonful of salt. 1 pinch of red pepper. 1 teaspoonful of butter. 2 eggs. Put the butter in a saucepan to heat while you beat the eggs light, without separating them; let these stand while you stir everything else into the pan, beginning with the milk. Cook this five minutes, stirring all the time, and then put in the eggs and cook three minutes more. Put six pieces of toast on a hot plate, and pour the whole over them, and send at once to the table to be eaten very hot. WELSH RAREBIT Cut one or two slices of bread half-inch thick, and toast it on both sides and well butter it. Take half-pound of good Cheddar cheese, cut it up in very thin slices, and put in a stewpan, with two tablespoonfuls of thick cream, a teaspoonful of mixed mustard, and a little pepper. Stir all these over the fire till the mixture is like cream; cut the toast in square pieces and place on a hot dish, and pour the cheese mixture all over them, and brown quickly with a red-hot salamander. PLAIN DRESSED LOBSTER Lay the lobster out flat, with the back up. Get a knife into the middle of the head and cut right down the middle of the lobster. Break the claws from the body and crack the shell, also cut the body away from the head. Stick the head up in the middle of the dish; place the two halves of the body round it, and the claws each side. Decorate with parsley. Vinegar must be handed with it. VEAL LOAF