A Creole Dish.

The meat of four boiled crabs " picked up" fine; nearly three cupfuls of rich milk ; two tablespoonfuls of butter rolled in one of flour, and two left plain; two small onions and one green sweet-pepper cut up, with the seeds left out; one large tomato, peeled and sliced thin; salt and pepper to taste.

A handful of bread-dice fried.

Melt the unfloured butter in the saucepan, but do not let it hiss. As soon as it is hot put in with it the minced onions, pepper, and tomato. Season, cover closely, and stew twenty minutes. Add the crab, with a very little boiling water to prevent the crab-meat from catching on the bottom, and stew ten minutes. Heat the milk (with a bit of soda) in a separate vessel, thicken with the floured butter, season with salt and cayenne; take the saucepan from the fire and stir in the thickened milk. Pour upon the croutons laid in the bottom of the tureen.