The Monmouth Baptist ladies' cook book

gether, trim off crusts, wrap in a damp napkin and place in a cool place for an hour or two. Spread with a rather soft paste and roll and tie with baby ribbon. "May you a better feast never behold." — Titus Andronicus. ANCHOVEY EGGS. Put one tablespoon butter in the chafing dish, add a saltspoon dry mustard, two tablespoons tomato sauce; one of Worcestershire sauce and one of mushroom catsup. Let it simmer, then drop in four hard boiled eggs cut into quarters and sprinkled very sparingly with salt and pepper. Have ready four rounds of hot toast, buttered and spread with anchovy paste ; place the eggs on the toast, pour over the sauce mixture and serve. DREAM CAKE OR CHEESE DREAMS. Rose Lynch. Cut bread into slices as for sandwiches, butter slightly, and spread thin slices of cheese between. Have butter hot in chafing pan, put sandwiches in and let cook until brown on one side, turn and brown other side. Do not have pan too hot or bread will burn before cheese is melted. FRIZZLED HAM OR DRIED BEEF. Toss together in the hot pan thin slices of lean ham or dried beef and a tablespoon of butter. When the slices begin to brown, dredge with flour, stirring about to keep from scorching; add a dash of cayenne pepper and thin with cream or milk. Allow it to boil up once, then serve. NEWBERGS. Cold chicken, veal, lamb or cold roast meat, one cup stock, salt and pepper, browned flour. Mince the meat fine and season highly. Put stock in chafing dish, and when hot stir in meat. Thicken with the browned flour. In place of the stock a cream sauce may be used. One or two hard boiled eggs may be added. CELERIED OYSTERS. For one dozen large oysters put in a chafing dish one tablespoon of butter, the same amount of chopped celery, half as much chopped parsley, salt, and a few drops of tobasco sauce. When hot add the oysters, cook until the edges curl, and serve at once. CREAMED OYSTERS. Mrs. W. J. Sanborn. Make a cream sauce, melting together two tablespoons each of flour and butter, adding a cup of cream and oyster liquor; season with pepper and salt, and a little lemon juice; heat the oysters in this until the edges curl and serve on soft biscuit or patty shells. If the butter is allowed to brown at first, the taste is improved. Salmon or lobster may be prepared in the same way. CREAMED CHICKEN WITH OYSTERS. Mrs. J. W. Sipher. Make a cream sauce in the usual way, using a tablespoon each of butter and flour and adding a cup of cream. When hot stir in a cup of minced chicken and a cup of oysters. Salt and cayenne pepper. Cook together and serve with hot biscuit. CURRIED OYSTERS. Miss Anna R. Glenn. One pint oysters to four persons. Heat in their own liquor and drain. Take one-half teaspoon minced onion, fry for ten minutes in one ounce of butter. Stir into this one-half teaspoon curry powder and a level tablespoon of flour; stir till smooth, then add a gill of the oyster liquor and one gill of cream, and then the oysters. UNIVERSITY GRILLS. Mrs. Bess Blackburn Grier.