One chicken boiled in as little water as will cook it. When cooked cut the meat into small pieces. Put scant 1/4 cup of butter in sauce pan with 2 tablespoons flour rubbed smoothly together. Then add 1/2 teaspoon mace or nutmeg, 3/4 of a pint of the liquor in which it was boiled, 1 dozen mushrooms cut in small pieces. Boil for a few minutes. Then add 4 hard boiled eggs cut fine, a sherry glass of sherry wine, a good pinch of red and white pepper. Let all boil 2 or 3 minutes and serve hot. This is excellent. - Mrs. J. D. D.
Put into a saucepan a large piece of butter and 4 young onions cut in rings, 2 green chilli peppers chopped fine, 1 small sliced tomato, salt, cayenne and black pepper. Stew gently 5 minutes; dredge in a little flour and 1 cup of cream; pick the meat from 2 crabs; put into the sauce; stew 2 minutes and serve on toast with sliced lime. - Mrs. F. D.
Thoroughly mix 1 even tablespoonful of butter, 1 full tablespoonful of flour; as soon as hot add 1 teacupful of cream or rich milk and cook until it thickens. Flavor with the grated rind of 1 lemon and the juice of 1/2 lemon, pinch of mace, 1/2 teaspoonful ginger extract, salt and cayenne pepper to taste; then add 1 cupful of strained potatoes. Into this throw 1 quart of shrimps. Cover for a few minutes and serve hot on toast. - Mrs. F. D.
One large picked crab or 1 pint of shrimps. 1 cupful of cream, 1/2 cupful of milk, 1 heaping tablespoonful of flour, 1 teaspoonful of salt, 1 tablespoonful of butter, 1 cracker, 1 teaspoonful of Worcestershire sauce, dash of cayenne. Put crab or shrimp into cream and heat. Mix milk and flour and add to hot cream with other ingredients. Put into 6 shells, dust rolled cracker over and just a little butter in each center. Bake brown. Instead of baking in shells serve on toast if preferred. - Mrs. J. F. B.
One cup Eastern cheese (grated), 1 cup cream, 1 cup bread crumbs, 1 tablespoon butter, 1 egg (beaten separately, then together), 1/2 teaspoon salt, 1/4 teaspoon paprika, dash cayenne. Melt butter and cheese, add bread crumbs soaked in cream, then salt, etc., lastly egg. Serve on toasted cracker. - Mrs. E. D. K.
One tablespoon butter, 2 cups finely cut American cheese, 1/2 cup milk or stale beer, 1/2 teaspoon prepared English mustard, 2 eggs, salt to taste. Melt butter and cheese, add liquid. Stir until smooth. Put in mustard and then the beaten eggs. Cook 1 minute longer. Serve on toast. - Mrs. C. E.
One and one-half pounds American cheese, 1 tablespoonful butter, 1 teaspoonful dry mustard, cayenne, 1/2 pint beer or ale and toast. Put butter into chafing dish, when nearly melted add cheese cut in small pieces or grated, add mustard and cayenne; stir all the time. Add beer or ale slowly to prevent burning. Pour hot on toast. Have plates very hot and do not cook too long. - B. B.