Cheese Mixture

One lb. cheese grated, 1 egg well beaten, 1 can prepared tomato soup, butter size of walnut, 1/2 cup chopped olives, salt and pepper to taste. Melt butter in chafing dish and gradually add cheese. When all is melted add soup, stirring constantly. Then add the beaten egg before mixture is too hot. Lastly, add chopped olives. Serve on toast or wafers.

Mrs. W. C. Lawrence.

Welsh Rarebit

Put 1 lb. York State cheese through grinder; add 1 teaspoon mustard; paprika. Put in chafing dish or double boiler; add 1 tablespoon butter. Melt all together; add slowly 1/2 cup milk; beat 2 eggs and stir in. If too thick, thin with milk. Serve on crackers.

To make Mexican Rarebit, add 1 can tomatoes (strained) and 1 green pepper. Arline Chase.

For The Chafing Dish

One teaspoon butter, 1 small onion cut fine, 1 cup boiled rice, 1/2 pint milk (rich), 1 can shrimps, 1/2 cup catsup. Melt butter; add onion and when brown add rice, milk and shrimps cut in shreds. When heated add catsup and when piping hot serve on toast or crackers.

Mrs. Geo. A. Ransom. Mrs. James Kermath.

Shrimp Wiggle

One cup shrimps, 1 cup canned peas, 4 tablespoons butter, 2 tablespoons flour, 1 1/2 cups milk, 1/2 teaspoon salt. Melt butter and add flour with salt, stirring constantly; then pour on milk gradually. As soon as sauce thickens, add shrimps and peas drained from their liquor. Serve on Uneeda biscuit or buttered toast. Mrs. J. E. Warren.

Crab Meat, "A La King."

One lb. crab meat, 1/2 lb. French mushrooms, 1 green pepper diced finely, 1/2 teaspoon kitchen bouquet. Mix crab meat, mushrooms and peppers together and add a white sauce made of 1 quart milk, 2 tablespoons butter, 2 tablespoons flour and 2 eggs, well beaten. Melt butter first; add flour and when thoroughly mixed add milk, into which eggs have been beaten. Cook slowly until the sauce begins to thicken; then add dry ingredients and cook about 10 minutes.

Mrs. John Crossley.

Chicken, "A La King."

One 4 lb. chicken, 1/2 sweet green pepper, 1 can mushrooms, 1/2 can pimentoes, 1 tablespoon flour, 2 tablespoons butter.

Have chicken (which has been cooked until tender) cut into cubes; mix pimentoes, mushrooms and peppers finely cut, with the chicken. Cover with milk and thicken with flour mixed in melted butter. Season with salt and paprika and cook until thoroughly heated. Mrs. Harry M. Freed.

Lobster, A La Newbeg

One large lobster, 2 tablespoons butter, 1 cup cream, yolks of 3 eggs. Put butter in chafing dish and melt; add dash of cayenne pepper and lobster, which has been cut with a silver knife into chunks. Cook for 5 minutes covered. Mix beaten eggs with cream; pour on lobster. As soon as it boils, serve on buttered toast. Mrs. G. E. McKean.