The national course in home economics

(Directions for Making, see rage ziS.) '.Directions for Decorating, see Page 216.) RAREBIT. One-half of a pound of rich cream cheese crumbles, one teaspoonful of butter put in chafing dish; when cheese begins to melt stir rapidly with fork, add salt-spoonful of mustard, few grains of red pepper, moisten this with ale, about one-fourth of a glass ; have all mixed and pour in when cheese is melted; do not let it cook after this mixture is in as it will be lumpy, serve at once on fresh crackers. Mrs, R. LaDow. CHICKEN WITH MUSHROOMS. Put in chafing dish two tablespoonfuls of butter, one tablespoonful of flour with one-half pint of milk, one gill of mushroom liquor, add one pint of cold chicken; cook three or four minutes, add one-half can of mushrooms, sliced ; cook three minutes longer ; then add very slowly the yolks of two eggs ; salt and pepper, stirring all the time. Serve on toast. Thressa Ryder. TOMATOES AND EGGS. Three eggs, butter the size of a walnut, one-half of a can of tomatoes, one-half of a small onion, cut in fine pieces, small tablespoonful of flour, salt and red pepper to taste. Stew the tomatoes and onion together in the chafing dish for five minutes, then stir in the butter and flour made into a paste. Add the eggs, which have been broken into a bowl and stirred lightly witli a fork. Add seasoning, then stir constantly until rather thick and take away from the boiling water at once. Serve on hot buttered toast. L. P. Miles. FROGS' LEGS. Frogs' legs, gill of cream, three tablespoonfuls of butter, pepper, salt, two tablespoonfuls of flour. Put the butter in the chafing dish and stir in the flour until smooth, then add the cream. Season the frogs' legs with salt and pepper, put them in the chafing dish; cover and cook about twenty minutes. If necessary, add a little more cream. G.. D. TOMATOES AND MUSHROOMS. One pint of cooked tomatoes, one-half pint of mushrooms, one tablespoonful of bread-crumbs, one tablespoonful of butter, pepper, salt and buttered toast. Put into the chafing dish; when mushrooms are cooked serve on the buttered toast. H. F. J. OYSTER PAN ROAST. One dozen large oysters, one tablespoonful of butter, one-half pint of oyster juice, two slices of toast, salt and pepper. Put butter in the chafing dish; as it creams add oysters and juice seasoned with salt and pepper. Cover and cook two minutes. Serve on hot toast moistened with juice. L. G. R. OYSTER SAUTES. One dozen of large oysters, butter, pepper and salt. Drain the juice from oysters thoroughly, butter the chafing dish, and when very hot place the oysters in single layers. When brown on one side turn and brown the other side; while cooking keep adding a little butter. This, with the juice of the oysters, forms a brown skin in the chafing dish; season with pepper and salt and when browned serve oysters and skin very hot. K. J. B. nUTTON, CLUB STYLE. Mutton can be cooked in the chafing dish, using the leg slices. Keep it turned constantly, until it is cooked to taste. Turn off the flames. Spread currant jelly over it. Season with pepper and salt. Do not forget to trim away all the fat. T. J. Goode. OYSTER STEW.