Cream Cheese And Pineapple Salad

Arrange slices of pineapple on crisp lettuce leaves. Press cottage or cream cheese through a potato ricer. Place on top of pineapple and place a spoonful of thick mayonnaise on top of cheese.

Crab Meat Louis

For each cup of crab allow 1/2 cup of thick mayonnaise. To each cup of dressing add 1/3 cup of chili sauce, 1 tablespoon of shredded pimento, 1 teaspoon onion juice. Arrange crab on crisp lettuce leaves or place in cocktail glasses. Pour the Louis dressing over the crab and garnish with stuffed olives.

Casaba Melon Salad

Cut casaba melon into balls with a French potato cutter or cut into cubes. Peel and seed an equal quantity of white grapes; add to melon, arrange in crisp lettuce leaves, pour over all a French dressing, then sprinkle the top with cottage or white cream cheese which has been pressed through a potato ricer.

Oyster Poulette

1 cup oyster liquor.

1 cup thin cream.

4 egg yolks or 2 whole eggs.

1/2 teaspoon salt.

1/4 teaspoon pepper. 2 cups oysters. Grating of nutmeg.

Heat oysters to boiling point in the oyster liquor (chicken stock may be used). Beat the eggs, add the cream and stir into the hot mixture. Cook over hot water until the sauce thickens. Add seasonings and serve. A cup of mushroom caps may be added just before the eggs.

English Monkey

1 cup milk.

l egg.

1 cup soft bread crumbs.

1 tablespoon butter.

1 cup cheese cut in cubes or grated. 1/2 teaspoon salt. Paprika.

Heat milk and bread crumbs. When hot add beaten egg, seasoning and cheese, stirring until the cheese is melted. Serve on toast or crackers.

Curried Eggs

4 hard-cooked eggs. 1 cup well-seasoned, medium white sauce.

1 teaspoon curry powder. 1 teaspoon lemon juice. 1 tablespoon onion juice.

Add curry powder to flour when preparing white sauce. Cut eggs in quarters and pour sauce over them. Serve at once. White fish, oysters, lobster, crab or shrimp may be prepared in the same manner. Any well-seasoned stock or oyster liquor may replace milk in making the white sauce.

Eggs And Mushrooms

1 cup tomato sauce.

1 cup mushrooms (fresh or canned). 1/2 teaspoon salt.

Pepper.

1 teaspoon Worcestershire sauce. 4 eggs.

Simmer the mushrooms in the tomato sauce until tender; add seasonings and the eggs which have been broken in a bowl but not beaten. Stir gently with a fork until eggs are cooked. Serve on toast. Allow an egg for each person and additional sauce proportionately.

Welsh Rarebit

1 cup cheese, grated. 1/2 teaspoon salt. 1 teaspoon mustard. 1 teaspoon Worcestershire sauce.

Paprika

2 tablespoons butter. 2 tablespoons flour. 1 cup cold milk.

Melt butter; remove from fire; add flour, also mustard, salt, paprika. Stir until well blended, then return to fire and cook until frothy. Add cold milk and stir until somewhat thickened; add cheese and stir until melted. Do not allow this mixture to boil after cheese is added. Serve on slices of bread toasted on one side only, pouring the mixture over the untoasted side. Sprinkle generously with paprika and serve at once.