SOUFFLÉ BREAD.—Two eggs, two table-spoonfuls of flour, in which half a tea-spoonful of baking-powder is sifted; beat yolks and a table-spoonful of butter, melted, together, then add flour and _just_ milk enough to make a _very thick_ batter; add a pinch of salt and a tea-spoonful of sugar; whip whites of eggs to a firm froth, and stir gently in. Have ready a small iron spider (or earthen pan is still better), made hot, with a dessert-spoonful of butter also hot, but not so hot as for frying; pour the mixture, which should be like sponge-cake batter, into the pan, cover with a lid or tin plate, and set it back of the stove if the fire is good—if slow, it may be quite forward. When well risen, almost like omelet soufflé, set it in the oven five minutes to brown the top; if the oven is cool, you may very carefully turn it, so as not to deaden it; serve when done, under side uppermost. It should be a fine golden brown. Soufflé bread may be _baked_ in a thick tin, with rather more butter than enough to grease it, but the oven must be very hot indeed, and it should be covered till thoroughly puffed up, then allowed to brown. TOMATO CREAM SOUP.—Put six ripe tomatoes on to stew; when done, boil one pint of milk in a double boiler, mix two tea-spoonfuls (large) of flour with very little milk till smooth, then stir it into the boiling milk; cook ten minutes. To the tomato put a salt-spoonful, _scant_, of soda, stir well, then rub through a strainer fine enough to keep back seeds; add a dessert-spoonful of butter to the milk, stirring well, then the tomato, and serve immediately. BREAST OF LAMB ROASTED.—Take out the bones with a small, sharp knife; put them on to boil with a piece of carrot and a slice of onion, a pint of water and a bay leaf; boil for two hours till reduced to less than half. Roll the breast (it may be seasoned with pepper, salt and chopped parsley before rolling) and skewer it, then brush it over with egg and roll in cracker crumbs; bake in a good oven an hour and a half, basting often. It should be very well browned, but not burnt. When done take it up, put a dessert-spoonful of butter in the pan, which set on the stove, then add a scant one of flour; let them brown together, stirring the while; strain to it the gravy from the bones, stirring quickly to prevent lumps, season to taste, add a tea-spoonful of lemon juice or vinegar, and pour round the meat.