Delicacies

When crabs are in season this is a delicious way to prepare them. Melt the butter and gently fry the minced green pepper and green onions cut fine. Peel and cut the tomato and fry with them, seasoning when vegetables are soft. Flake the crab fine and add to the vegetables, cover and set backwhere it will just simmer for 15 minutes. Have slices of buttered toast all ready, and just before serving blend a large teaspoon ful of flour with the cream and cook with the crab until the mixture is slightly thick. Pour over the toast and serve piping hot. — Mrs. Emerson Hoover. Luncheon Dishes Thursday Club Delicacies Shrimps a la Newburg 1 can shrimps 1 tsp flour 3 tblsp butter Vi cup cream Yi tsp salt yolks 2 eggs few grains cayenne 2 tblsp sherry 1 teaspoon lemon juice Cook shrimp and butter 3 minutes. Add salt and cayenne and lemon. Add flour and cream, then yolks of eggs. Serve on toast. — Mrs. Fred Jarboe. Baked Hash of Rice and Beef 1 cup of chopped cooked beef 1 egg 1 cup of cooked rice 2 tablespoons of butter 1 cup of milk 1 teaspoon of salt Pepper Put milk on the fire and when hot add all ingredients except the egg. Stir for one minute. Remove from fire and add the well beaten egg. Put in baking dish and bake 25 minutes. — Mrs. Kenneth Little. Spanish Chili Beans Soak 1 lb of red beans over night. In the morning cook in 2 quarts of water until tender. Put 4 tbsp of bacon grease in the frying pan, add 1 or 2 chopped onions (garlic if desired.) 1 tsp of chili powder and J/2 lb of ground round steak. 1 can tomatoes. Add this mixture to the beans and simmer slowly until beans are tender. — Mrs. Charles Curtis. Crab 2 cups crab meat 2 hard boiled eggs 4 tblsp butter 2 cups cream sauce 2 cups milk, salt, pepper 4 tblsp flour 1 can mushrooms (juice in 2 tblsp lemon juice over crab sauce) Cover with cracker crumbs and butter and brown in oven. Can be browned and served in crab shells. — Mrs. Hal Hotchkiss. Thursday Club Delicacies Luncheon Dishes Clam Souffle •;4 of quarter lb of butter Melt and add 3 tblsp chopped onion. Fry until nearly done, then add Ti of a green pepper cut fine. Fry. Blend in 2 tblps flour. In another pan. bring to boiling point 1 cup milk and the juice from can of minced clams. Mix with above. Take from fire and add beaten yolks of 3 eggs, a little salt, 2 pimentos, cut fine, a very little garlic. 1 teaspoon Worcestershire sauce and the minced clams. Put in baking dish and top with V> cup bread crumbs and a little grated cheese. Bake Y$ hour in moderately slow oven in pan of hot water. Serves six rather sparingly. — Mrs. Paul I'alle. Tamale Pie Cook yellow corn meal as thick as you would have for fried mush While warm, line bake dish Fry ground round steak and onions Add Spanish tomato sauce and whole ripe olives Pour into bake dish and crust over top with corn meal mush Bake in moderate oven until brown Serve with green salad, coffee and hot rolls. A light dessert if desired. For luncheon or Sunday night's supper. — Mrs. Kelso Macpherson. Cheese and Rice Fondu 1 cup hot cooked rice x/2 tsp paprika 1 V2 cups tomato puree 1 1/> cups grated cheese 3 tbsp butter 4 eggs beaten separately 1 j tsp salt