LOBSTER À LA NEWBURG.
MRS. HARRY LAURIE.
Two tablespoons of butter, one tablespoon of flour, stir until smooth, add one cup of cream, let it heat through, then add one can of lobster. Pepper and salt to taste and one half cup of Sherry or Port wine, if desired; serve at once on squares of toast. Canned chicken or salmon can be done the same way.
OYSTER COCKTAIL.
MISS RITCHIE.
One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of horse radish, about half a dozen oysters, and the same on top. Serve in small tumblers on a plate with pounded ice around them and with oyster biscuits.
CRUSTINE.
MRS. A. COOK.
Boil the liver of two chickens, (or turkey will do), pound them to a paste with a piece of butter the size of a walnut, a teaspoon of anchovy and a little cayenne. Serve on hot toast. Small anchovies whole, laid on top are an improvement.