One tablespoon butter; when hot add one tablespoon flour, four tablespoons cream stirred together; yolks of two eggs, add salt, red pepper and mace; bring to a scalding point, add shrimps and four tablespoons of sherry; serve at once.
CHICKEN WITH CURRIE.
From MRS. I. L. REQUA, of California, Alternate Lady Manager.
Mix half a teacupful of butter and two tablespoonfuls of currie powder thoroughly together and put into the chafing dish with one small onion cut fine; stew together four minutes and then add half a teacupful of stock or broth, half teacupful milk, salt and pepper to taste; when this has become smooth add the chicken and stir constantly in the sauce, stewing nine minutes; serve with rice croquettes.
FRESH MUSHROOMS À LA CRÈME.
From MRS. FRANCIS B. CLARKE, of Minnesota, Lady Manager.
Take a pound of fresh mushrooms, the larger the more tender; peel carefully the thin skin from the tops and wash thoroughly; then cut into broad strips or halves, if small, and place in a sauce pan with a pint of cream; let them boil slowly for a half to three-quarters of an hour, until tender; then take a little flour and a tablespoonful of butter, rub thoroughly together and mix into the cream; do not get it too thick; add salt and pepper and serve on hot toast. This also is very nice served in a chafing dish. Be sure to have the water in the under pan. Serve on toast. This makes a delicious luncheon dish.
MOCK TERRAPIN.
From MRS. MARGARET BLAINE SALISBURY, of Utah, Eighth Vice-President
Board of Lady Managers.
Put in the chafing dish the dark meat of cold chicken, turkey or grouse, cut in small dice, with half a pint of cream or stock, and when it comes to a boil stir in the following mixture: two tablespoons of butter rubbed into a smooth paste with a tablespoonful of flour and the yolks of three eggs, a teaspoonful dry mustard, a little cayenne pepper and salt, all mixed with a little cream or stock; let simmer a few minutes (not boil) and when ready to serve stir in a large wine- glass of Madeira.