Skin the breast of a plump turkey, and slice away the breast. Use a sharp knife, and hold it almost horizontal while you work. The slices should be nearly 1/2 an inch thick, and as nearly uniform in size as possible. Dip in beaten egg, then in salted and peppered cracker crumbs; again in the egg, and once more in the crumbs. Set on ice, while you cook the rice. Put 1 cup of clear chicken or turkey stock into a saucepan; add a cup of rice, 1/2 teaspoon of onion juice, and the same of salt, and simmer slowly until the liquid is absorbed. When the rice is tender, add 2 tablespoons of butter, 1 tablespoon of grated cheese, and season to taste. Cover, and let it stand at the side of the fire until the fillets are ready. Heat 5 or 6 spoons of pure salad oil slowly in a frying-pan, and when it boils, cook the fillets in it to a nice brown. Mound the savoury rice in the center of a hot dish, and lay the fillets about it. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. .