toast.

CRAB A LA CREOLE

One can Japanese crab meat; four tablespoonfuls shortening; two green
peppers; one large onion; three tomatoes; one cupful milk; two
tablespoonfuls flour; one teaspoonful Kitchen Bouquet, one teaspoonful
salt, one-fourth teaspoonful pepper. Make a white sauce by melting half
the shortening, add flour and when well mixed slowly add milk; stir
until creamy, add salt and pepper. In another saucepan melt the other
half of shortening, when hot, fry onion and pepper, minced, for ten
minutes. Then add tomatoes, cut up, and when tender add Kitchen Bouquet
and crab meat and stir slowly into the white sauce. When well mixed,
pour over buttered toast and serve.

LOBSTER A LA BOUQUET

One good sized lobster; two ounces butter; one small onion; one can
mushrooms; one pint boiling water; one teaspoonful Kitchen Bouquet; one
teaspoonful salt; one saltspoonful pepper. Put the butter and chopped
onion in saucepan, cook until onion is brown, then add two
tablespoonfuls flour and the water. When boiling add salt and pepper.
Strain and add mushrooms and Kitchen Bouquet. Simmer for ten minutes
then stand over hot water. Cut lobster in good sized pieces, put into
sauce, cover the pan closely, let stand ten minutes longer over hot
water and serve.

MEATS AND FOWL

"_Some hae meat and canna eat,
And some wad eat that want it.
But we hae meat and we can eat,
And, so the Lord be thank it._"

BEEFSTEAK ROLL

Mrs. J. E. Kelly

Use a large slice of round steak cut one-half inch thick. Make a
dressing by mixing together: One cupful grated breadcrumbs, two-thirds
teaspoonful salt, one well-beaten egg, one tablespoonful melted butter,
one small onion, grated, a few dashes of paprika and a half teaspoonful
powdered sweet herbs. Lay the steak on a board, sprinkle with salt and
pepper, spread thickly with the dressing and roll up. Wind with soft
cord to hold in place. Put three tablespoonfuls of pork fat in a frying
pan and when very hot, dredge the roll with flour and brown it quickly
on all sides. Place meat in kettle that has a tight fitting cover.
Meanwhile, add to the fat in the pan two slices of minced onion, and one
tablespoonful flour. Stir until very smooth, pour in a cupful of stock
(or hot water) and when the gravy boils, pour over the roll with a pint
of strained tomato. Season to taste with salt and pepper, cover the
kettle closely and as so