Two hea|»ing tablespoons of hu.tter, 1 pt. of milk. 1 small teaspoon of salt. 1 (alilespoon of Jjousinan's iJest Patent flour, 1 ])t. of shrimps. 14 ^'^^'^ Freneh peas; add a dash of eayenne✪ Shrimp Wiggle. ^lelt hutter. add ficnu'. then milk: stir until smooth. When boiling hot. add shrimp. ])eas. salt and i»ep[)er. Mi;s. A. Smith, l^ansing. Lobster Force. Two eujis lobster. 1 tablespoon butter, 1 tal»l(>s])oo]i Dousman's Best Patent flonr, 1 cup cream, *1 tal)lespoon chopped parsley, 14 *j'' '^ nutmeg, 3/2 teaspoon salt, cayenne, yolks of 3 hard-boiled eggs mashed fine✪ Lobster Force. IMakc; a irliite mncc. add yolks of eggs, parsley, nutmeg, salt and eayenne, and lastly the lol)ster meat cut in small pieces. Edith M. Wkigiit. Grilled Sardines. One small Itottle of catsup and one box sardines✪ Grilled Sardines. Heat the catsup in chafing dish, then ])ut in the sardines, being careful to remove all the oil. Serve on salted wafers. Gekaldine Scott. Oyster Rarebit. Remove hard muscles from ^2 pt. of oysters, parl)oil them in their own liquor until edges curl and remove to hot bowl, 1 tablespoon butter, 1 saltspoon mustard, 1 saltspoon salt, cayenne, % lb- cheese (chopped). jMelt butter, add clieese and sea- soning. Beat 3 eggs✪ Oyster Rarebit slightly, add to oyster !ir[Uor and gradually stir into melted cheese. Add oysters and serve on toast. IOditm M. \VRiG;irj\ Welsh Rarebit. One 11). of American cream che(>se, % pt. of ndlk, 1 tablespoon of butter, 2 eggs (beat ver}- light), 1 teaspoon of salt, a dash of cayenne pepper✪ Welsh Rarebit. When milk and butter are almost at boiling point, add cheese, salt, pepper, and eggs when cheese is thoroughly dissolved. Stir constantly. Mrs. Miner. Golden Buck. This is a welsh rarebit, with a poached egg on top of it. j\[rs. p. H. Raiskey. Gypsy Pot-Pourri. One and one-half cups of veal (ground). 1 cup of cream, 2 tablespoons of SUPIOKIOR COOK liOOK 83 flioose (,ur;it{'(l ) . '.^ t;ilil('s|)<)()iis (if walmits (^tihiihI), I tal)lcs|)()()ii of l)(ni.siiiairs Bcsl Patent flour (dissolved in a little milk), 'A teasjiooii of salt, i/i tcasjjoon of pepper, 1 tablespoon of butter. Put butter in pan. then veal, cream, ehoese, walnuts, salt, P'TI"''" •""' <'i'in'- -^Fiis. Smith, Lansing. Eggs and Cheese. Six egu's. ;> tablespoons of urated cheese. ] bii-iir lablcsiioou of butter. I lea- spoon of onion juice. 1 saltspoon of pajjrika and a liltle salt. .Mix the cheese, but- ter, onion, paprika and salt in hot jjan and stii- until the cheese is nieltod. Break the eggs into a bow I and whip, pour them into cheese, i-rduce the flanu- of lamp anri stir until done. Ser\c on toa.-t. l''i.oi;i;x(:i-; IiAXDall. Smothered Ham. Put a little butter in chating dish ( i-enu)\c! hot water pan), then ham✪ Smothered Ham. Cover tightly and cook '.] minutes, turn and cook ?> minutes. Serve at once. ^li;s. Al.ma Smi'i'ii. Lansing. Pigs in Blankets. One pt. of oystei's, \._, lb. bacon, toast✪ Pigs in Blankets. J)i'ain and wi[)e nice large ovsters. Cut l)acon ii! thin slices and pin 1 oyster in each slice of bacon: fasten together with tooth picks. Cook in hot Idazel' until bacon is cris]) and serve on round pieces of toast. Fi.oiiEXci:: IJanual].. Lobster a la Newburg.

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Two hea|»ing tablespoons of hu.tter, 1 pt. of milk. 1 small teaspoon of salt. 1 (alilespoon of Jjousinan's iJest Patent flour, 1 ])t. of shrimps. 14 ^'^^'^ Freneh peas; add a dash of eayenne. ^lelt hutter. add ficnu'. then milk: stir until smooth. When boiling hot. add shrimp. ])eas. salt and i»ep[)er. Mi;s. A. Smith, l^ansing. Lobster Force. Two eujis lobster. 1 tablespoon butter, 1 tal»l(>s])oo]i Dousman's Best Patent flonr, 1 cup cream, *1 tal)lespoon chopped parsley, 14 *j'' '^ nutmeg, 3/2 teaspoon salt, cayenne, yolks of 3 hard-boiled eggs mashed fine. IMakc; a irliite mncc. add yolks of eggs, parsley, nutmeg, salt and eayenne, and lastly the lol)ster meat cut in small pieces. Edith M. Wkigiit. Grilled Sardines. One small Itottle of catsup and one box sardines. Heat the catsup in chafing dish, then ])ut in the sardines, being careful to remove all the oil. Serve on salted wafers. Gekaldine Scott. Oyster Rarebit. Remove hard muscles from ^2 pt. of oysters, parl)oil them in their own liquor until edges curl and remove to hot bowl, 1 tablespoon butter, 1 saltspoon mustard, 1 saltspoon salt, cayenne, % lb- cheese (chopped). jMelt butter, add clieese and sea- soning. Beat 3 eggs slightly, add to oyster !ir[Uor and gradually stir into melted cheese. Add oysters and serve on toast. IOditm M. \VRiG;irj\ Welsh Rarebit. One 11). of American cream che(>se, % pt. of ndlk, 1 tablespoon of butter, 2 eggs (beat ver}- light), 1 teaspoon of salt, a dash of cayenne pepper. When milk and butter are almost at boiling point, add cheese, salt, pepper, and eggs when cheese is thoroughly dissolved. Stir constantly. Mrs. Miner. Golden Buck. This is a welsh rarebit, with a poached egg on top of it. j\[rs. p. H. Raiskey. Gypsy Pot-Pourri. One and one-half cups of veal (ground). 1 cup of cream, 2 tablespoons of SUPIOKIOR COOK liOOK 83 flioose (,ur;it{'(l ) . '.^ t;ilil('s|)<)()iis (if walmits (^tihiihI), I tal)lcs|)()()ii of l)(ni.siiiairs Bcsl Patent flour (dissolved in a little milk), 'A teasjiooii of salt, i/i tcasjjoon of pepper, 1 tablespoon of butter. Put butter in pan. then veal, cream, ehoese, walnuts, salt, P'TI"''" •""' <'i'in'- -^Fiis. Smith, Lansing. Eggs and Cheese. Six egu's. ;> tablespoons of urated cheese. ] bii-iir lablcsiioou of butter. I lea- spoon of onion juice. 1 saltspoon of pajjrika and a liltle salt. .Mix the cheese, but- ter, onion, paprika and salt in hot jjan and stii- until the cheese is nieltod. Break the eggs into a bow I and whip, pour them into cheese, i-rduce the flanu- of lamp anri stir until done. Ser\c on toa.-t. l''i.oi;i;x(:i-; IiAXDall. Smothered Ham. Put a little butter in chating dish ( i-enu)\c! hot water pan), then ham. Cover tightly and cook '.] minutes, turn and cook ?> minutes. Serve at once. ^li;s. Al.ma Smi'i'ii. Lansing. Pigs in Blankets. One pt. of oystei's, \._, lb. bacon, toast. J)i'ain and wi[)e nice large ovsters. Cut l)acon ii! thin slices and pin 1 oyster in each slice of bacon: fasten together with tooth picks. Cook in hot Idazel' until bacon is cris]) and serve on round pieces of toast. Fi.oiiEXci:: IJanual].. Lobster a la Newburg.

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