Lobster Wiggle

1 cup lobster. 1 cup peas.

1 cup thin milk or cream.

2 tablespoons flour. 2 tablespoons butter.

1 teaspoon lemon juice.

1/2 teaspoon salt.

Dash of red pepper.

1/2 teaspoon chopped parsley.

Melt butter; add flour, mix until smooth, then cook until frothy and add milk; add the seasonings. Stir until creamy, then add the lobster and cooked peas and cook 1 minute. Serve hot on buttered toast.

Scotch-Woodcock

One cup well-seasoned medium white sauce, to this add 2 tablespoons of essence of anchovies or anchovy paste, and 4 hard cooked eggs cut into quarters. Pour over toast and serve.

Chicken A La King

1 cup chicken broth.

1 cup rich milk or thin cream.

2 level tablespoons butter. 2 level tablespoons flour. 1/2 teaspoon salt.

1/4 teaspoon pepper.

3 cups cooked chicken.

4 egg yolks or 2 whole eggs. 1/2 green pepper, shredded. 1/2 pimento, shredded.

1 cup mushroom caps. 1 teaspoon lemon juice.

Melt butter, add mushrooms and shredded green pepper and cook about 5 minutes over a slow fire so the butter will not burn; add flour and seasonings, mix well, then add cold chicken stock and milk, stir constantly until creamy. Set dish over hot water, add chicken sliced or cut in cubes, and pimento; let cook until hot, then add well-beaten eggs and seasonings. Serve on toast or in ramekins or Swedish timbale cases.

Toasted Cheese Sandwiches

Cut rounds from white bread with a cooky cutter and spread with butter that has been creamed enough to soften it. Grate cheese over the slices and sprinkle with paprika. Put 2 rounds together and brown in the oven until crisp.

Oyster Scallop

2 cups cooked rice. 2 cups fresh oysters. 1 cup chopped celery. 1 cup milk.

1 tablespoon corn starch. 1 tablespoon butter. 1/2 teaspoon salt. 1/8 teaspoon pepper.

Make a white sauce of the butter, corn starch, milk, salt, and pepper. In a baking dish, arrange alternate layers of rice, oysters, celery and white sauce until dish is nearly full, having a layer of rice cover the top. Bake for 20 minutes in a moderate oven.

Enchiladas

(A Recipe from Mexico City)

The Sauce:

Wash and remove seeds from 6 large red chili peppers. Cover with 4 cups of soup stock or water and simmer until tender (about 1 hour). Strain; rubbing the chili peppers through a coarse sieve. Melt 2 tablespoons of shortening, add 2 cloves of garlic (which is to be removed when sauce is cooked), add 2 tablespoons of flour; mix until smooth and add chili mixture. Simmer until creamy.

The Filling:

Mince 2 onions and 1/4 pound of Edam or Parmesan cheese. Sprinkle with Spanish sage and a few drops of tabasco sauce. Take the tortillas and dip each in the hot sauce until heated through, sprinkle with the filling and roll up like jelly roll. Place on a hot platter and cover with the rest of the mixture, then pour over them the chili sauce and garnish with olives. The tortillas can be bought in the Latin quarter.