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Crab Rarebit

Melt one tablespoon of butter, add two tablespoons of flour and cook thoroughly. Add two cups of cream in which has been dissolved a pinch of soda and cook until thick, seasoning with salt, red pepper, and minced parsley. Then add one cup or more of chopped cooked crab meat. When the mixture is heated add two tablespoons of Parmesan cheese and the same quantity of sherry. Arrange squares of buttered toast on a hot platter. Pour the crab mixture over them, sprinkle with grated cheese and serve piping hot.

MEAT RÉCHAUFFÉ WITH CURRANT JELLY SAUCE-Cut cold mutton, lamb or beef into well-shaped pieces, and lay with a little butter in the hot pan. Add a half-pint of stock, a little pepper, a quarter of a teaspoon each of dry mustard and curry-powder, and three large tablespoons of currant jelly. When boiling, put in a glass of sherry. Take the pieces out, pour the boiling gravy over all, and serve instantly.