The Portland Woman's Exchange Cook Book

1 tablespoon butter and 2 of flour; mixed till frothy. Add cream and seasonsing. Cook for half an hour; add eggs, boil up once. Before serving, add glass of sherry. Mrs. J. ]. Morrow, Grab a la Creole. Take a large piece of butter and an onion cut very fine and brown. Add a tablespoon of flour, a large spoonful of Worcestershire sauce, half a can of tomatoes (strained), salt, red pepper and paprika. Cut the crab in small pieces and let boil in the mixture for 15 minutes. Serve on toast. Mrs, Thanhauser, Grab Creole. Chop fine: 4 bell peppers. 6 small onions. Butter size of 2 eggs ; a little salt. Boil peppers, butter, onions, eggs and salt 10 minutes; add Yi can tomatoes with teaspoon of soda; add Yi P^"* of cream, 1 tablespoon flour; add 2 chopped crabs. Serve on toast. Mrs. C. Wellman. Grab and Cheese. Shred the meat of one crab, but do not mash. Mix with a rich cream sauce and place upon pieces of bread J4"ittch thick. Spread with grated cheese, put on very thick, and bake until brown. Mrs. /. /C. Kollock. Cheese Fondue. 3 slices buttered bread (crusts cut off) . 1 pint milk. 2 beaten eggs. 1 mustardspoon mustard; same of salt; all in milk. Cover the bread with thick slices of rich Oregon cheese; pour over it the mixture of milk, eggs and seasoning, and bake 20 minutes. Mrs, Scadding, Cheese Souffle. 2 teaspoons butter. 1 1/2 teaspoons flour. 5/2 cup heated milk. 1 cup grated cheese. 3 eggs. 1/2 teaspoon salt, cayenne. Make white sauce with butter, flour and milk; add the cheese and beaten yolks; stand on back of stove until cheese is melted, then set aside to cool. When cold, add the egg whites, which have been beaten to a stiff froth. Turn into a buttered baking dish, and bake 30 minutes or more. Stand baking dish in pan of hot water while in the oven. Mrs. Daniel Andrew Shindler. Cheese Omelette. 2 tablespoons butter. 2 even tablespoons flour. Mix and add a cupful of hot milk. Stir until smooth, then add 2 tablespoons of grated cheese. While hot, put in yolks of 3 eggs, a pinch of salt and a pinch of cayenne. When cold, add whites of 3 eggs, beaten stiff. Bake about 8 to 10 minutes. Miss Failing. Eggs and Mushrooms. Put eggs in timbale forms. Put in oven in dish of hot water and cook until well set. Then turn out and pour sauce around. Sauce (fresh mushrooms only) : Chop up mushrooms very fine and put in double boiler with a little butter and salt. Cook until soft; then add cream and cook until hot. Must be thick. Mrs, Alvord. Eggs Baked in Cheese Sauce. 1 teaspoon butter. 1 teaspoon flour. Cook thoroughly, but do not brown. Add 1 cup cream slowly, then 4 tablespoons grated cheese. Season with Worcestershire sauce. Stir well and when thoroughly hot pour into a baking dish suitable to go to table. Drop in 4 eggs as if for poaching, being very careful not to break the yolks. Put at once into oven, and when eggs are set serve immediately. Mrs, Pomeroy, Egg Timbale. Allow 1 egg for each timbale. To 4 eggs, beaten with a fork, add J4 cup cream, J4 teaspoon salt and dash of paprika, a little onion juice and chopped parsley. Butter small timbale molds; turn mixture into them and cook in pan of hot water until firm. Serve with tomato or cream sauce. Also good with oyster, shrimp or mushroom sauce. Mrs. C. P. Pomeroy. Eggs a la Rector. Cut an onion very fine and fry in butter. Add a cup of good cream and boil 5 minutes. Cut 4 hard-boiled eggs in !/2-inch slices, season with salt and pepper; put them into cream and onion, and heat thoroughly. Serve quickly. Mrs, Wm. H. Crane, Deviled Eggs. 3 eggs. 1 teaspoon chopped parsley. 1 teaspoon butter. Pepper and salt; a little anchovy; a little cayenne. 1 small round of bread for each egg.