Peel, slice and parboil several cucumbers. Then alternate in a casserole a layer of cracker crumbs with a layer of cucum- bers. Salt. Pour milk over whole thing✪ Escalloped Cucumbers and bake slowly for about 20 minutes. —Mrs. Bryon Gilchrist. Luncheon Dishes Chinese Chop Suey (Serves 6.) 6 cups diced celery 1 11) rice Yz lb can pork, beef or chicken 2 cups onions, cut in small 1 ib or 2 cans bean sprouts pieces 1 dessertspoon cornstarch 1 tomato 1 can Chmese vegetables may 3 tbsp Soy sauce ( Chop Suey be ad✪ Chinese Chop Sueyded sauce) Dice meat and sear over high flame. When slightly brown- ed add celery, onions and bean sprouts. (If fresh sprouts are used, cook first in very little water for 10 minutes.) Add enough water to keep moist ; cover and cook verv slowly for 30 minutes. Dissolve cornstarch in Soy sauce and add more water if necessary. Cook 15 minutes more. This part may he cooked in morning and heated in evening. Boil rice in plenty of boiling salted water and cook until done. Do not stir unless absolutely necessary and then with a fork. Put in colander and let cold water run over it well. Shake and put colander and rice in warm oven to dry out. Turn carefully. Takes 15 or 20 minutes to dry thoroughly. Serve Chop suev and rice in separate dishes with Soy sauce. — Mrs. George Prudden. American Chop Suey 1 package (Woodcock's) 1 lb hamburger spaghetti 1 minced onion 1 can tomato soup sail and pepper 2 thsp butter✪ American Chop Suey Break the spaghetti into convenient lengths, rinse in cold water, and boil 20 minutes in salty water. Drain and rinse in cold water. Let stand whde von fry the minced onion in the butter. Then put in the hamburger and cook until meat is nicely browned. Put all the ingredients in a shallow halving dish, cover with dry bread crumbs (or a little grated cheese) and hake for :j hour in moderate oven. — Mrs. Chas. \V . Curtis. —44— Thursday Club Delicacies Luncheon Dishes Chicken Chop Suey 1 boiled chicken, boned and cut in small pieces 2 packages noodles (Golden Age preferred) 1 can Mandarin chop suey 1 cup chopped celery, onion and hell pepper 1 small can mushrooms Mandarin sauce✪ Chicken Chop Suey Roil noodles not over 5 minutes, drain and fry in iron fry- ing pan in butter until golden brown. In the meantime heat 1 can Mandarin chop sue)', adding Mandarin sauce to suit taste. When noodles are well browned, place on platter, over this arrange chicken (pork or veal may be substituted). Pour over this the Mandarin chop suey, and sprinkle over this the celery, onion and bell pepper. Garnish with mushrooms and parsley. (If chicken is boiled save the broth to boil noodles in. ) Serve with boiled rice and Mandarin sauce. This dish served with a salad provides a whole meal for six persons. — Mrs. Leo Schachtmayer. Crab a la Creole Meat from 2 crabs, or 1 lb 1 tomato crab meat salt and pepper >4 lb butter cayenne to season 6 green onions % cup cream 1 large pepper flour to thicken✪ Crab a la Creole

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Peel, slice and parboil several cucumbers. Then alternate in a casserole a layer of cracker crumbs with a layer of cucumbers. Salt. Pour milk over whole thing and bake slowly for about 20 minutes. —Mrs. Bryon Gilchrist. Luncheon Dishes Chinese Chop Suey (Serves 6.) 6 cups diced celery 1 11) rice 1/2 lb can pork, beef or chicken 2 cups onions, cut in small 1 ib or 2 cans bean sprouts pieces 1 dessertspoon cornstarch 1 tomato 1 can Chmese vegetables may 3 tbsp Soy sauce ( Chop Suey be added sauce) Dice meat and sear over high flame. When slightly browned add celery, onions and bean sprouts. (If fresh sprouts are used, cook first in very little water for 10 minutes.) Add enough water to keep moist ; cover and cook very slowly for 30 minutes. Dissolve cornstarch in Soy sauce and add more water if necessary. Cook 15 minutes more. This part may he cooked in morning and heated in evening. Boil rice in plenty of boiling salted water and cook until done. Do not stir unless absolutely necessary and then with a fork. Put in colander and let cold water run over it well. Shake and put colander and rice in warm oven to dry out. Turn carefully. Takes 15 or 20 minutes to dry thoroughly. Serve Chop suev and rice in separate dishes with Soy sauce. — Mrs. George Prudden. American Chop Suey 1 package (Woodcock's) 1 lb hamburger spaghetti 1 minced onion 1 can tomato soup sail and pepper 2 thsp butter Break the spaghetti into convenient lengths, rinse in cold water, and boil 20 minutes in salty water. Drain and rinse in cold water. Let stand whde von fry the minced onion in the butter. Then put in the hamburger and cook until meat is nicely browned. Put all the ingredients in a shallow baking dish, cover with dry bread crumbs (or a little grated cheese) and hake for 3/4 hour in moderate oven. — Mrs. Chas. \V . Curtis. —44— Thursday Club Delicacies Luncheon Dishes Chicken Chop Suey 1 boiled chicken, boned and cut in small pieces 2 packages noodles (Golden Age preferred) 1 can Mandarin chop suey 1 cup chopped celery, onion and hell pepper 1 small can mushrooms Mandarin sauce Boil noodles not over 5 minutes, drain and fry in iron frying pan in butter until golden brown. In the meantime heat 1 can Mandarin chop sue)', adding Mandarin sauce to suit taste. When noodles are well browned, place on platter, over this arrange chicken (pork or veal may be substituted). Pour over this the Mandarin chop suey, and sprinkle over this the celery, onion and bell pepper. Garnish with mushrooms and parsley. (If chicken is boiled save the broth to boil noodles in. ) Serve with boiled rice and Mandarin sauce. This dish served with a salad provides a whole meal for six persons. — Mrs. Leo Schachtmayer. Crab a la Creole Meat from 2 crabs, or 1 lb 1 tomato crab meat salt and pepper >4 lb butter cayenne to season 6 green onions % cup cream 1 large pepper flour to thicken

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Escalloped CucumbersChinese Chop SueyAmerican Chop SueyChicken Chop SueyCrabCrab a la Creole