Brown a couple of onions in a little oil, about two table-spoonsful or more, according to the number of tomatos; when hot, add about six tomatos cut and peeled, season with cayenne pepper and salt, and let the whole simmer for a short time, then cut thin slices of bread, and put as much with the tomatos as will bring them to the consistency of a pudding; it must be well beaten up, stir in the yolks of two or three eggs, and two ounces of butter warmed; turn the whole into a deep dish and bake it very brown. Crumbs of bread should be strewed over the top, and a little warmed butter poured over. * * * * * DEVILLED BISCUITS. Butter some biscuits on both sides, and pepper them well, make a paste of either chopped anchovies, or fine cheese, and spread it on the biscuit, with mustard and cayenne pepper, and grill them. * * * * * SAVOURY EGGS. Boil some eggs hard, put them into cold water, cut them into halves, take out the yolks, beat them up in a mortar with grated hung beef, fill the halves with this mixture, fry lightly, and serve with brown gravy. * * * * * SAVOURY CHEESE CAKES. Grate finely an equal quantity of stale bread and good cheese, season with a little pepper and salt, mix into a batter with eggs, form into thin cakes and fry. * * * * * SCALLOPED EGGS. Poach lightly three or four eggs, place them in a dish, pour upon them a little warm butter; sprinkle with pepper, salt, and nutmeg, strew over with crumbs of bread, and brown before the fire. * * * * * MACCARONI AND CHEESE. Boil some maccaroni in milk or water until tender, then drain them and place on a dish with bits of butter and grated Parmesan cheese; when the dish is filled grate more cheese over it and brown before the fire. * * * * * A FINE RECEIPT FOR A SAVOURY OMELETTE. Break four eggs, beat them up till thin enough to pass through a hair sieve, then beat them up till perfectly smooth and thin; a small omelette frying-pan is necessary for cooking it well. Dissolve in it a piece of butter, about an ounce and a half, pour in the egg, and as soon as it rises and is firm, slide it on to a warm plate and fold it over; it should only be fried on one side, and finely minced herbs should be sprinkled over the unfried side with pepper and salt. A salamander is frequently held over the unfried side of the omelette to take off the rawness it may otherwise have. * * * * * CHORISA OMELETTE. Add to the eggs, after they are well beaten as directed in the last receipt, half a tea-cup full of finely minced _chorisa_; this omelette must be lightly fried on both sides, or the salamander held over long enough to dress the _chorisa_. * * * * * RAMAKINS.