nt) of salt and a
dash of paprica. Stir constantly until the mixture thickens slightly,
then serve at once with toast or crackers.

=Scrambled Ham and Eggs.=

Put a tablespoonful of butter in the blazer. Break six eggs into a bowl,
add six tablespoonfuls of water, and beat until you can take up a
spoonful. Add about a cup of fine-chopped ham and mix well. Pour into
the blazer, and cook until creamy, stirring constantly.

=Chicken Klopps with Bechamel Sauce.=

INGREDIENTS.

2 cups of cold chicken, chopped.
1/4 a teaspoonful of celery pepper.
1 teaspoonful of chopped parsley.
The unbeaten whites of 4 eggs.
1 teaspoonful of salt.

_Method._--When ready to cook, mix the ingredients together thoroughly
and form into round balls. Place the balls carefully in water _just off
the boil_, and, in about five minutes, or as soon as the egg seems
poached, remove the klopps with a skimmer. Serve with

=BECHAMEL SAUCE.=

INGREDIENTS.

1/3 a cup of butter.
1/3 a cup of flour.
1 cup of cream.
1 cup of chicken stock.
1/2 a teaspoonful of salt.
A dash of paprica.
The beaten yolks of 1 or 2 eggs.

_Method._--Make the sauce in the usual manner, but _do not let it boil
after the yolks of the eggs are added_.

=Minced Ham a la Poulette.=

To each cup of fine-chopped ham add one tablespoonful of fine bread
crumbs, softened with cream or milk. Season with salt and pepper. Heat
thoroughly and spread on rounds of moist buttered toast. Place a poached
_egg_ on each slice. Use two dishes.

=Epicurean Canapes.=

Heat a little butter in the blazer; saute in it some narrow strips of
bread and spread them thickly with the mixture used for epicurean
sandwiches. Press a pitted olive in the centre of each and serve at
once.

=Aberdeen Sandwiches.=

Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of
chopped veal or chicken, with half a cup of good sauce and two
tablespoonfuls of curry paste (curry powder mixed with just enough
water to form a paste). Let the mixture simmer five minutes, stirring
constantly; then set aside to become cool. Have some bits of bread
prepared as for sandwiches. Heat some clarified butter in the blazer,
and in it saute the bread a delicate brown, and drain on soft paper.
Spread with the cold mixture, press two pieces together, and heat over
hot water fi