Creamed Shrimps

(Chafing Dish Recipe).

Melt two tablesspoonfuls of butter, fry in it till brown two tablespoonfuls of onion cut fine; strain out the onion and add to the butter two tablespoonfuls of flour; cook till brown. Heat one pint of strained tomatoes, add one-fourth teaspoonful of soda; add this to the browned flour, bring to a boil, add one-half teaspoonful salt, one-half teaspoonful pepper, dash of cayenne, the beaten yolks of two eggs, one cupful cream, one small glass cooking sherry, and one can or one pint shrimps broken. When boiling hot pour over slices of toast. Will serve six persons.

Mrs. J. B. Bennett

Creamed Crabs Or Shrimps

One large picked crab, or one pint of shrimps, one cupful of cream, one-half cupful

Go to Krough's Drug Store for your fine Perfumes of milk, one heaping tablespoonful of flour, one teaspoonful of salt, one tablespoonful of butter, one cracker, one teaspoonful of Worcestershire sauce, and a dash of cayenne. Put crab or shrimps into cream and heat; mix milk and flour and add to hot cream with other ingredients. Put into six shells, dust rolled cracker over and put a little butter in each center. Bake brown. Instead of baking in shells serve on toast if preferred.

Mrs. J. F. Birlem, S. F.

Camapes Lorenzo

Fry colorless two ounces of onions, (about two heaping tablespoonfuls) cut in one-eighth inch squares, and when done add one table-spoonful of flour; let this cook about ten minutes without browning, then moisten with a pint of fresh cream; season with salt, cayenne pepper and a small amount of nutmeg and reduce to consistency of a well thickened sauce. Now throw in a pan one pound of crab meat that has been fried in butter over a brisk fire, letting the sauce and crab come to a boil; set away to cool. Cut slices of bread one-fourth inch thick; from it cut round pieces four inches in diameter, using a cutter for this purpose; divide them straight through center to make two even sized pieces; toast on one side only; cover this side with a tablespoonful of crab preparation, for each half round, and lay the following preparation on top. With the hands work in a tin basin one-half pound of butter, add to it one-half pound grated Eastern cheese, cayenne and white pepper, and one drop of Tobasco and knead together to form a thick paste. Cover the entire camapi with a layer of this butter and cheese and set on buttered baking tins in hot oven till well browned. Serve as quickly as possible.

Mrs. J. B. Bennett.

Turbot

Chop fine one large onion, put in a stew pan or double boiler and cook with a little water till soft. Measure a pint of milk, reserving a half cupful, add the remainder to the cooked onion. When this is scalding hot, add the following, well mixed with the half cup of milk: One egg, one large tablespoonful of butter, two tablespoonfnls of flour, salt and pepper; let this boil. Pick tine about one pint of fish, put this in the bottom of a baking dish, then a layer of dressing, another of fish and on the dressing, lastly, a thick layer of bread crumbs, and bits of butter. Bake twenty minutes. Some prefer a thin layer of crumbs over each dressing, and some like grated cheese with the crumbs.

Mrs. E. F. Hawkins.