Bring the water to the boil in a large stew-pan, shower the rice in, replace the lid without stirring the rice and put it where it will keep boiling for ½ hour. Then mix the tomato purée and butter into it and 1 oz. of the cheese, season with pepper and salt, and serve very hot with cheese sprinkled over the top. Porridge. Time—45 minutes. 2 oz. coarse oatmeal, ¼ teaspoonful salt, 1 pint water, milk and sugar. When the water boils fast, add the salt, then sprinkle in the oatmeal. Boil gently 5 minutes, stirring constantly. Then let it simmer 30 minutes more, stirring often. Turn into hot soup-plates, and serve with milk and sugar, or with golden syrup. Salmagundy. Time—½ hour. 1 Dutch herring, 1 onion, ½ pint vinegar, a little allspice, ginger, and pepper. Wash the herring, remove the flesh from the bones, lay it in a dish, and put a few slices of onion on it. Boil the vinegar with the spice, and when cold, pour it over the herring. Savoury Omelet. Time—10 minutes. 2 eggs, 1 oz. butter, a pinch of salt and of pepper, ½ teaspoonful chopped parsley, ½ teaspoonful chopped herbs. Melt the butter in a small frying-pan, beat up the eggs in a basin with the parsley, herbs, pepper and salt. Pour the mixture into the pan, allow it to cook for 2 or 3 minutes; double it and shake it off on to a hot plate. While the omelet is cooking, pass a knife round the edges of it, and shake the pan to keep it from sticking. Tea. Scald the tea-pot. Allow 1 teaspoonful of tea to each person, and one extra. When the water boils, pour off the water with which the pot was scalded, put in the tea, and pour boiling water over it. Let it draw 3 minutes. Tea should never be allowed to remain on the leaves. If not drunk as soon as it is drawn, it should be poured off into another hot tea-pot, or into a hot jug, which should stand in hot water. Toast. Cut a slice of stale bread about ⅓ inch thick. Dry each side ½ minute before the fire, then toast quickly before a clear fire. Put small pieces of butter all over the slice of toast, and when these are melted, smooth them over it. This will leave the toast deliciously crisp, as none of the surface will have been scraped off. Fried Tomatoes. Time—15 minutes. 1 lb. tomatoes, 2 oz. butter. Cut the tomatoes in halves. Heat the butter in the frying-pan, and fry the tomatoes till tender. Place them on a hot dish, and pour the liquor over them. Welsh Rarebit. Time—10 minutes. 1 oz. grated cheese, 1 oz. butter, 1 teaspoonful made mustard, 2 slices buttered toast. Melt the cheese, butter, and mustard together in a stew-pan, stirring well with a wooden spoon; pour over the hot buttered toast. Serve very hot. ------------------------------------------------------------------------ BREAD AND BISCUITS.