Welsh Rarebit

One cup grated cheese (must be dry), 1 cup milk, butter size walnut, cook until cheese melts; add heaping teaspoon cornstarch stirred in a little milk. When it thickens remove from fire. Add slowly 1 egg beaten very light, cayenne and salt to taste. Pour over toasted bread. - E. A. B.

Scotch Woodcock

Cut 4 hard boiled eggs into dice. Make a milk gravy and put a generous piece of butter into it and pour over the eggs. Take 1 or 2 tomatoes, peel and cook until soft, strain and pour into the milk gravy after it is removed from the fire. Season with salt and pepper and a dash of paprika. Serve on slices of toast. - Mrs. H. W. M.

Crab A La Newberg

One-fourth pound butter, 2 tablespoons flour, yolk 4 eggs boiled and mashed, 1/2 teaspoon salt, dash cayenne, pint boiling milk. Put all in dish and cook a few minutes; add meat of 1 crab (or white meat of a lobster), and chopped whites of eggs. When ready to serve add 1 glass sherry. - Mrs. J. W. P.


One crab, can tomatoes, 10 cents' worth of cream. Cook tomatoes with pepper, salt and lump of butter, pinch of baking soda. Add cream. Let it come to a boil. Add crab picked fine, and serve at once on hot buttered toast. - Mrs. W.

Midnight Oysters

Wash 1 pint of oysters and place upon coarse linen towel to drain for about 3 minutes; put lump sweet butter about the size of a walnut; when hot put in the oysters with a pinch of salt, cayenne pepper and celery salt. Let simmer for about 3 minutes, then add 1/2 teaspoonful Worcestershire sauce. Serve hot with buttered toast.

Cheese Fondu

One cup bread crumbs, 2 cups milk, 1/2 pound dry cheese grated, 3 eggs whipped light, 1 small tablespoonful melted butter, pepper and salt, a pinch of soda dissolved in hot water, and stirred into the milk. Soak the crumbs in the milk, beat into these the eggs, butter and cheese. Bake until delicately browned. Serve at once. - Mrs. H. A.

Deviled Crab

To the shredded meat of 1 good sized crab add the crumbs of 4 soda crackers, 1 saltspoon mustard, 1 saltspoon salt, 1 teaspoon chopped parsley, 1 teaspoon Worcestershire sauce, 1 tablespoon melted butter, 1 tablespoon vinegar, or lemon juice if preferred, shake of cayenne pepper. Blend together and add enough milk to make moist, but not sloppy. Bake in buttered shells until yellow-brown. Serve with quartered lemons. - Mrs. A. L. S.

Lobster Newberg

Season 1 pint of diced lobster with 1/2 teaspoonful of salt, dash of cayenne pepper, pinch of nutmeg. Put in saucepan with 2 tablespoonfuls of butter; heat slowly. Add 2 tablespoonfuls of sherry wine. Cook 5 minutes. Add 1/2 cupful of cream beaten with yolks of 2 eggs; stir until it thickens. Take quickly from the fire. - C. M. B.

Oyster Omelette

Twelve large oysters, 6 eggs, 1 cup milk, 1 tablespoon butter, parsley, salt and pepper. Chop oysters fine, beat yolks and whites separately. Heat 3 tablespoons butter in frying pan. Stir yolks, seasoning and milk together. Pour in melted butter, chopped oysters and beaten whites. Pour in the hot buttered pan. When it begins to stiffen slip a broad bladed knife under the omelette. When fairly set, place a moment in hot oven, then upset on platter. Good for chafing dish. - Mrs. H. G.

Pasadena Rarebit

Two onions, 4 green bell peppers, 3 medium sized tomatoes, 2 tablespoons minced parsley. Fry all in

2 tablespoons of butter 1/2 an hour, stirring constantly. To this add 11/2 cups thinly cut cheese (mild). Serve on slices of toast or crackers. - A. A. F.