Delicacies

run through meat grinder. Add pepper, salt, lemon juice and milk. Add cracker crumbs rolled very fine, then mix in the 2 eggs well beaten. Form into loaf, cover with bread crumbs and bake in moderate oven about 30 minutes, adding hot water and butter to baking dish, and baste. Serve with lemon or white sauce. — Mrs. Leo Schachtmaycr. Shrimp Wiggle Yi can pimentoes (small) 2 tbsp flour 1 can shrimp 2 tbsp grated cheese x/z can French peas salt and pepper 1 pint milk Make a white sauce of milk and flour, add shrimps, broken half, peas and chopped pimentoes. Bring to a boil, season and serve on toast or in patty shells with a teaspoon of cheese on each serving. This is good made with lobster or crab instead of shrimps. - — Mrs. Kenneth Lyons. Spanish Oysters 2 dozen oysters 2 tbsp cream 2 tbsp chopped onion 1 tsp salt 1-3 cup butter l/\ tsp pepper bread crumbs 1 egg 2 quarts spinach 1 egg yolk garlic Scald 12 oysters whole in their own liquid. Chop finely the other 12 oysters, raw. Cook spinach 3 minutes in boiling water, drain, chop finely, add chopped onions, garlic and cook well, but not brown, add chopped oysters, salt, pepper and cream and cook five minutes. Add egg and egg yolk. Put 2 whole oysters in ramekin, fill with the above mixture, sprinkle top with bread crumbs and a little butter, bake until set. — Mrs. Fred IV. Stcffgen. —56- Thursday Club Delicacies Luncheon Dishes Oyster Croquettes 1 cup raw oysters 3 tbsp cracker crumbs 1 cup cooked veal 2 egg yolks 2 tbsp butter 1 tbsp onion juice Drain and clean oysters, scald and strain liquor; chop the oysters very fine, soak the cracker crumbs in the liquor; then mix all the ingredients and shape ; clip in egg, roll in crumbs and fry as usual. Drain on brown paper. —Mrs. E. F. Hoover. Hasenpfefer 1 rabbit (disjointed) 2 or 3 bay leaves 1 onion vinegar 3 cloves salt and pepper 1 lemon 1 c. cream Salt and pepper rabbit, put in bowl with onion, cloves, lemon (cut in half) and bay leaves. Cover with vinegar or vinegar and water if vinegar is very strong. Let stand over night Brown rabbit in frying pan then remove to roaster, strain liquid over it. cover and cook slowly till tender. When done add cream to gravy. — Mrs. C. H. Perdue. Veal Cutlets with Cheese and Tomato Sauce Tr'm and wipe veal cutlets, season with a little salt and pepper, dip in egg, diluted with about a tablespoonful of salad oil; drain, clip in some Parmesan cheese, then butter, allowing about 5 minutes for each side and serve with tomato sauce —Mrs. Lester Hulva. Walnut (Meat) Loaf 1 cup ground toasted crumbs 2 egg yolks 1 cup milk salt, pepper, sage to sea- on 1 cup ground walnut meats Soak bread crumbs in milk until mushy. Add walnut meat: and beaten eggs. Season to taste. Form into loaf and bake about 40 minutes. Serve with green peas. Can be served with cream sauce. — Mrs. Ji'm. H. Perry. —57- Luncheon Dishes Thursday Club Delicacies Luncheon Dish 1 slice bam 2 onions 3 medium sized potatoes 3 cups milk Place slice of ham in bottom of baking dish. Lover generously with dry mustard and brown sugar. Slice onions and potatoes and in alternate layers fill the baking dish. Cover with milk and bake until done. — Mrs. Roscoe Porter. Chili Rellenos