Oyster Welsh

Butter, 2 tablespoons.

Flour, 1 tablespoon.

Made mustard, 1/2 saltspoon.

Salt and pepper. Cheese, 1/2 pound. Oysters, 1 cup.

Melt the butter and stir in flour until smooth, add the season-ing and cheese and melt. Meanwhile cook oysters in their own liquor until plump (about 2 minutes). Strain liquor through fine strainer into other mixture, add oysters, heat all and serve.

Bay State.

Oysters A La Newburg

Oysters, 1 pint. Oyster liquor, 3/4 cup. Butter, 2 tablespoons. Chopped mushrooms, 2 tablespoons. Flour, 2 tablespoons.

Salt, 1/2 teaspoon. Lemon juice, 1/2 teaspoon. Cayenne, a few grains. Egg yolk, 1.

Sherry, 1 tablespoon.

Pick over oysters, heat to boiling point and drain. Strain liquor through cheese cloth and measure. Cook mushrooms in butter for 5 minutes, stir in flour till well blended and add oyster liquor slowly, stirring constantly. Cook for 3 minutes. Add seasoning and lemon juice, then oysters, yolk of egg and sherry. Cook all together for a few minutes and serve on crackers or toast.

Dotty Dimple.

Lobster A La Newburg

Boiled lobster, 1. Hardboiled egg yolks, 2. Cream, 1 tablespoon. Butter, 1 tablespoon.

Flour, 2 tablespoons.

Cream, 1 cup.

Soda, a pinch.

Salt, cayenne and mace.

Sherry, 1 wineglass.

Cut the meat of the lobster into 2-inch pieces. Rub the egg yolk to a paste with the tablespoon of cream. In the chafing dish pan melt the butter, stir in flour and when well blended add egg paste and little by little the cup of cream. Add a tiny pinch of soda and seasoning to taste. When creamy and very hot stir in lobster meat and heat through. Just before serving add sherry.

Welsh Rabbit

Butter, 2 tablespoons. Salt, !/4 teaspoon. Cayenne, a few grains.

American cheese, 1/2 pound. Milk, 1/2 cup. Egg yolks, 2.

Melt the butter in chafing dish, stir in seasoning and cheese ground or grated fine. When cheese is almost melted stir in slowly the milk and egg yolks, well beaten. Serve immediately on crackers or toast. For extra flavor 1/2 teaspoon of Worcestershire sauce and a dash of dry mustard may be added, or a pinch of paprika and a few drops of onion juice.

Tomato Rabbit

Cheese, 1 pound. Tomato, 1/2 pint. Salt, 1 saltspoon.

Pepper, a dash. Bread crumbs, 1 cup. Garlic.

Rub the chafing dish pan with a bit of garlic, melt the cheese, add tomato strained, salt, pepper and bread crumbs. Cook until smooth and serve at once on large crackers.

Rice And Nut Rabbit

Butter, 1 tablespoon. Flour, 1 tablespoon. Milk, 1 cup.

Cheese, 1/2 cup. Cooked rice, 1/2 cup. Pecan nuts, 1-3 cup.

Salt and paprika.

Melt butter, stir in flour and when blended pour in gradually the milk, stirring all the time. When smooth and creamy add cheese cut fine and stir till well blended then add rice and chopped nut meats. Season and serve immediately on toast. Enough for 5 people.