No. 798. Chicken Terrapin

55 cts.

A : 21/2 cs. cooked chicken and livers, cut into small pieces ;

B : 2 tbsps. hot butter, 1 tbsp. arrowroot or flour, cooked until smooth, 2 boiled egg-yolks, mashed smooth, 1/4 tsp. each salt and paprica, 1 c. cream ;

C : 2 tbsps. sherrv, egg-whites, cut into dice, and Egg-Balls No. 72 (Rice or Egg Balls).

Cook B, when boiling, add A, cook 1 m., add C, and serve.

No. 799. Clams on Biscuit

20 cts.

A : 1 doz. clams, chopped fine ;

B : 2 tbsps. butter. 1 c. clam-juice, juice \ lemon, 1 tsp.

parsley, minced, 2 drops Tabasco sauce ;

C : 6 shredded wheat biscuits or Boston crackers, split open, dipped in hot water, and spread with butter.

Cook B until boiling, add A. cook 4 m., pour over C.

No. 800. Fricasseed Clams

26 cts.

A : 1 doz. clams, cut into small pieces ;

B : 1 tbsp. hot butter, 11/2 tbsps. flour, cooked until smooth, 1 c. clam-juice, 1/2 c. cream ; C : 2 egg-yolks, well beaten, 2 tbsps. Madeira, dash cayenne.

Cook B thoroughly, add A, cook 2 m. add C : when boiling, serve.

No. 801. Crabs a la Poulette or Newburg

65 cts.

A : Meat from 6 hard-shell, boiled crabs, cut into small pieces, 1/4 tsp. salt, dash cayenne ;

B : 2 tbsps. butter, 1 tsp. mustard, 1/2 c. soft bread-crumbs, 11/4 cs. cream or milk ; C 2 eggs, beaten. Cook B, add A ; when boiling, add C, or follow Recipe No. 797 (Chicken a la Newburg), using crab-meat instead of chicken.

No. 802. Curried Toast

16 cts.

A : White Sauce No. 229 (White Sauce), made with cream ;

B : 1 tsp. curry-powder, 3 hard-boiled eggs, chopped fine ; C : 6 slices bread, sauted in butter or use buttered toast. Make A in chafing-dish, add B, when hot, pour over C.

No. 803. Duck or Turkey Salmi

80 cts.

A : 21/2 cs. cold duck or turkey, cut into small pieces ;

B : 2 tbsps. hot butter, 2 tbsps. flour, cook until smooth, add 1 c. gravy or stock, 12 stoned olives, 1 tbsp. tomato catsup, 1/2 c. currant jelly, 1/4 tsp. salt, dash cayenne ; C : \ c. claret. Cook B 5 m., add A, when boiling, add C, and serve.

No. 804. Dried Beef, Frizzled

26 cts.

A : 1/2 lb. dried beef, trimmed first, then shaved very fine, cut into small pieces, 1 tbsp. hot butter, then 1 tbsp. flour ;

B : 1 c. cream, dash pepper, 2 eggs, well beaten. Cook A until slightly brown, add B, when boiling, serve.

No. 805. Eggs, with Anchovy

22 cts.

A : 6 eggs, slightly beaten, 1/8 tsp. salt, dash cayenne, \ c.

cream, 2 tbsps. hot butter ;

B : 6 slices toast, spread with anchovy paste; or

C : 1 tbsp. anchovy paste, and 1 tbsp. capers, minced.

Cook A until creamy, serve on B, or add C, and serve on plain buttered toast.

No. 806. Eggs au Bechamel

18 cts.

A : G hard-boiled egg-yolks, mashed smooth, with a few drops of oil or vinegar, 1 tbsp. capers, 1 tbsp. caviar or anchovy ;

B : Whites, chopped ; C : Bechamel Sauce No. 2 (Little Neck Clams) Roll A into tiny balls, make C in chafing-dish, add A and B, when boiling again, serve.