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CRABS, RAVIGOTE

1 lb. crab meat 1 tablespoonful olive oil

1 teaspoonful salt 14 teaspoonful chopped parsley
14 teaspoonful Cayenne 1 chopped hard-boiled egg

1 teaspoonful made mustard 3 tablespoonfuls vinegar

Season crab with above ingredients, mix well and arrange in

6 crab or scallop shells. Spread evenly with ravigote mayonnaise,
garnish with filets of anchovy and serve.

—Mrs. Angus Stewart

SUPREME SAUCE FOR CRAB OR LOBSTER COCKTAIL

To 1 cupful mayonnaise add ™% cupful whipped cream, 2
tablespoonfuls anchovy essence, 1 tablespoonful paprika, 2 table-
spoonfuls tarragon vinegar, 2 tablespoonfuls light cream. Before
adding the paprika to the mayonnaise dissolve it in the tarragon
vinegar. Mix all thoroughly, let stand about 2 or 3 hours in ice

box. The color should be pink and of medium consistency ; if too _

thick’ add a little more light cream.
—Mrs. M. A. Macdonald

HUNGARIAN HAM TARTLETS

Pound in the mortar 8 ounces of ham (lean-cooked), add to
it gradually 2 ounces of butter and 2 gills of cold bechamel sauce.
Rub through a fine sieve, season liberally with paprika, and in-
corporate with the puree, the yolks and whipped whites of 4 eggs.
Have ready some baked paste crusts, and fill with the above mix-
ture. Bake in a slow oven for 10 to 12 minutes and serve hot.

—Mrs. William Murphy

RUSSIAN CANAPES OF SMOKED FISH

One teacupful of smoked fish that has been passed through a
chopper, 2 ounces of butter, 4 teaspoonfuls cream, ripe olives.
Heat the butter until hot; mix with the fish. Add the cream, mix
well, and spread on toast cut in fancy shapes.

—Mrs. C. R. Dunsford

DEVILED CRAB

Meat of 1 crab Salt

114 cupfuls fine bread crumbs Pepper

2 hard-boiled eggs well chopped Cayenne pepper
1 small onion Paprika to taste.

A sprig of parsley chopped fine
Mix well % cupful olive oil, % cupful vinegar, add 1 cupful
of mayonnaise. Bake in crab shell for 20 minutes. Serve hot with
lemon.

—Mrs. A. B. Fleming
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