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Cheese with Red Peppers

Melt two tablespoons butter, add four tablespoons chopped pepper, one half tablespoon chopped onion, one fourth cup grated cheese, one fourth cup cream, four eggs slightly beaten. Cook until well blended and serve on buttered slices of toast.

Chicken à la Crême Make a white sauce; add one and one half cups chicken meat, cut in cubes, one half cup mushrooms, cut in slices, and one red pepper, finely chopped. Add more seasoning if required and serve on hot toast.

Turkey, veal, lamb, or game may be served in this way. Chicken and Mushrooms à la Crême Melt two tablespoons butter; add two tablespoons flour, one cup cream, one half teaspoon salt. Add one cup each of cold cooked chicken, cut in pieces, and cold cooked sweetbreads, also cut in pieces.

Serve very hot on buttered toast. A few drops of Tabasco may be added.