_Bisque of Crab._—Wash well in several waters half a pound of the best rice, put it into a saucepan with a quart of the best clear white stock, and add a little milk. Add also an onion, a small piece of cinnamon, a little salt and pepper and a good bit of butter. Let the rice simmer a long while, then add to it the pith from the body of a freshly-boiled crab, and another pint of milk or stock. Rub all carefully through a sieve, then pour it into a stewpan with the flesh from the claws torn into flakes, add a teaspoonful of the essence of anchovies, a teaspoonful of arrowroot dissolved in a little milk, and a few drops of cochineal to deepen the colour. At the last moment, before serving, after the soup has boiled up once, add a small cupful of hot cream. _Devilled Whitebait._—To fry whitebait a good depth of clear frying fat is needed, and a frying basket in which the fish can all be plunged into the fat at once. They should be carefully wiped, then lightly shaken in a well-floured cloth, just so as to coat them sufficiently. Plunge into boiling fat for about three minutes, then withdraw them from the fat, sprinkle them with black and red pepper, return to the pan for another minute, then drain and serve on a napkin with fried parsley as a garnish. Send quarters of lemon and brown bread and butter to table with them. _Grenadines of Veal, Jardinière Sauce._—A slice of the best lean fillet of veal, about two-thirds of an inch thick, should be shaped into small pieces, and then dipped into beaten egg and into a mixture of breadcrumbs, minced ham and seasoning. Fry these carefully on both sides to a light brown, then put between two plates and stand in a hot oven. For the sauce take a pint of stock, and one onion, a large carrot, a turnip, a few French beans, a few peas, and any other available vegetable. Mince these finely and evenly, fry them in dripping, drain and add to the stock. Thicken this with a spoonful of potato flour, and season highly. Boil gently for a while, then pour in the centre of a hot dish and set the grenadines around the edge. Let boiled potatoes (small ones) accompany this dish. The saddle of lamb should be simply roasted and served with its own gravy; the French beans boiled first, then sautéd, in butter with chopped parsley, and potatoes, if liked, treated the same way. Pass mint sauce around as well. Cream should accompany the gooseberry tart, and strawberries with cream might appear at the same time, or in lieu of the tart as preferred. A roast duck and green peas might take the place of the saddle of lamb, according as means and circumstances permit. OLD ENGLISH COTTAGE HOMES; OR, VILLAGE ARCHITECTURE OF BYGONE TIMES. PART IX.