b meat, lemon juice,
parsley, salt and pepper. Beat the yolk of the egg and add two or three
spoonfuls of the sauce to it; mix well, add to the ingredients in the
blazer, stir constantly, and serve as soon as heated.

=Crabs a la Creole.=

INGREDIENTS.

1 green pepper, chopped fine.
1 clove of garlic, chopped fine.
1 small onion, chopped fine.
1 tablespoonful of butter.
1 cup of tomatoes.
1 cup of crab meat.
Pepper and salt.

_Method._--Put the butter in the blazer; when melted, add the garlic,
onion, salt, pepper and tomatoes, and let cook ten minutes; add the crab
meat (fresh or canned). Serve when hot on sippets of toast.

=Shrimps a la Poulette.=

Make a sauce of one-fourth a cup, each, of butter and flour, half a
teaspoonful of salt, a dash of pepper and one cup and a half of white
stock; add one tablespoonful of anchovy essence and a quart of shelled
shrimps. When hot add the beaten yolks of two eggs, with half a cup of
cream. Lastly, add a tablespoonful of lemon juice and serve, _without_
boiling, on sippets of toast.

=Shrimps with Peas.=

A pint of shrimps and a cup of peas, heated in a cup and a half of cream
sauce, are particularly good.

=Anchovy Toast.=

Put about two tablespoonfuls of clarified butter into the blazer. When
hot add bread cut as for sandwiches. Brown the bread on one side, turn,
and brown the other side. Spread with anchovy paste and serve at once.

=Anchovy Toast with Eggs.=

Prepare the anchovy toast in one chafing-dish, and, at the same time,
the eggs in another. Beat five eggs slightly, add half a teaspoonful of
salt, a dash of pepper and half a cup of cream or milk. Put a large
tablespoonful of butter in the blazer; when melted, add the egg mixture.
Stir until the egg is creamy, and serve on the anchovy toast.

=Anchovy Toast with Spinach.=

Press cooked spinach, chopped fine, through a puree sieve; reheat with a
little butter, salt and two or three drops of tobasco sauce. Saute
rounds of bread to a golden brown in a little hot butter, spread with
anchovy paste, and over this spread the puree of spinach. Press into the
spinach on each round of bread a quarter of a hard-boiled egg cut
lengthwise, having the yolk uppermost.

=Anchovies with Olives.=

All the preparations for this dish, with the exception of sauteing the
bread, may be made some hours before serving.

Thoroughly was