Crab Chops

Two cups crab meat, 3 tablespoonfuls of flour, 1 tablespoon chopped parsley, 1 tablespoon butter, 1 cup of milk, yolks of 2 eggs. Make white sauce of flour and butter. Gradually stir in milk. Add crab meat, salt, pepper, a little nutmeg and egg. Turn on a platter, spread thin, let it cool, shape into chops, roll in crumbs, fry in deep hot fat. - Mrs. L. A. B.

Baked Creamed Crab

The meat from 2 large crabs, 2 soda crackers rolled fine, 2 cups of thin cream, teaspoon salt, pepper and paprika to taste. Bake in slow over until set. Boiled fish is also good prepared in this manner. - M. V. W.

Crab Creole (In Ramequins)

One crab, 1 large onion, 1/2 can tomatoes, 1 chilli pepper or pinch cayenne, 1 tablespoon water, 1 tablespoon cornstarch, 1/2 cup cream, piece butter size of walnut, salt. Cut up onion and chilli pepper. Put in pan with tablespoon water. Boil briskly for 15 minutes. Add tomatoes. Boil until soft. Strain mixture. Put liquid back on stove, adding butter, salt and pepper and thicken with cornstarch made smooth in water. When smooth add shredded crab and cream. Serve hot on toast. - B. B.

Deviled Crab

Shred the meat of 1 small crab, 1/2 cup bread crumbs, 1 hard boiled egg minced fine. Mix above ingredients and season with 1/2 tablespoon of melted butter, 1/4 teaspoon pepper, 1/2 teaspoon salt, 1/2 cup milk, a pinch of mustard. Mix all together and put into shells. Sprinkle dry bread crumbs on top and bake quickly 20 minutes. Serve hot on the shells with a slice of lemon. - Mrs. G. F.

Entree Of Giblets

Cook thoroughly hearts, livers and gizzards of several chickens. Chop rather fine. Thicken the liquor. Season highly, adding a few drops of Hayard's burnt onion juice, lemon juice, some chopped mushrooms and a little of the liquor, as well as sherry, the quantities depending on the quantity of giblets. Put all into buttered ramequins or individual baking dishes. Put bread crumbs and bits of butter on top and bake for 5 or 10 minutes. Chopped veal may be added to the giblets to increase the quantity. - E. L. U.

Herring A La Terrapin

Wash and clean 2 Holland milch herring. Soak over night in clear cold water. Then put the meat of the herring in a chopping bowl, a medium sized onion, an apple, a thick slice of soaked bread and a hard boiled egg. Chop all together until very fine. Then beat the milch until smooth. Add 2 tablespoonsful good vinegar and sprinkle with pepper. Throw this over the herring and mix well. Lay on a platter and put on top layers of round thin sliced hard boiled egg, with a few leaves of celery and red radishes. - Mrs. F. D.

Entree La Medley

Two pairs sweet breads, 1 pair brains, 1 cup mushrooms, 1 lemon, 1 teaspoon salt, 1 tablespoon truffle peeling, 1/2 tablespoon parsley, 2 tablespoons butter, 1/4 teaspoon cayenne, 1 1/2 cup milk and cream. Soak breads and brains in salt water, clean, boil with lemon juice salt and pepper, chop fine with mushrooms. Make sauce by boiling milk or cream, butter, parsley and flour, then stir in breads and brains and truffles. Fill patties. - Mrs. B.