Required: Six croutons of bread. One medium-sized crab.

Kind.

Required Degree.

Length of Time.

Cherries

195° F. or 90° C.

20 to 30 mins.

Gooseberries,

Green.

1950 F. or 900 C.

25 mins.

Plums ..

180° F. or 820 C.

25 mins.

Damsons..

Raspberries

Heat very slowly to 180° F. or 820 C.

25 mins.

Strawberries

Blackberries

Apricots ..

1950 F. or 900 C.

20 to 30 mins.

Peaches ..

Pears

1950 F. or 900 C.

30 to 50 mins., according to size.

Apples

1950 F. or 900 C.

30 to 50 mins., according to size.

Rhubarb

1950 F. or 900 C.

25 mins.

Tomatoes

160° F. or 710 C.

40 mins.

Green Peas

212° F. or 100° C.

1 3/4 hours.

One onion.

One and a half ounces of butter.

One and a half ounces of flour.

One gill of stock.

Two ounces of grated Parmesan cheese.

Two ounces of grated Gruyere cheese.

Salt and pepper.

Have ready six nicely fried small croutons of bread.

Take out all the meat from the shell of the crab - not forgetting the claws - and chop it fine, also the onion. Melt one ounce of butter in a pan; put in the onion, and cook it in the butter for a few minutes without browning it; then stir in one ounce of the flour, and, lastly, add the stock. Stir it over the fire for a few minutes, then put in the crab with a good seasoning of salt and pepper, and let this mixture cook slowly for fifteen minutes.

Meanwhile, melt the half-ounce of butter, mix the remaining half-ounce of flour smoothly with it, and stir it over the fire for three minutes; then add the grated cheese. Mix it well in, and leave it to cool.

Now divide the cheese mixture into six pieces, and work each into a small ball. Spread a layer of the crab mixture on each crouton, and place a ball of cheese in the centre. Place the croutes on a baking-tin, and bake for five minutes.

Arrange them on a lace paper, and serve at once.

Cost, Is. 6d.