Cream Crab
One tablespoon of butter, three tablespoons of flour, one teaspoon of minced onion, one blade of mace, salt and pepper; meat of one crab in rather large pieces; one pint of cream; one egg beaten. Cook onion and mace in the butter. Take spoon and remove onion and mace. Add the flour and cook a minute. Then add cream and cook until it thickens. Season. Add beaten egg and then the crab. When crab is hot, serve on toast.-Mrs D. A. Lindley, Sacramento, Cal.
Shrimps, Newburg Style These are prepared in the chafing-dish.
Use the shrimps which come in glass.
Melt a tablespoon of butter, add the contents of two jars of shrimps, which have been drained and wiped dry, season with a teaspoon of salt and a dash of cayenne, one tablespoon of brandy and two of sherry; cover and cook slowly five minutes. In the meantime, beat the yolks of four eggs thoroughly and add one cup of cream to them. Pour over the shrimps, stir a few moments till creamy and serve immediately, with the celery and homemade finger rolls.