CORN AND CLAM ENTREE

1 can Pioneer clams 2 tablespoonfuls butter

1 can best corn 1 teaspoonful salt

1 cupful milk 14 teaspoonful pepper

1 egg well beaten 14 teaspoonful paprika

1 cupful dried bread crumbs 1 teaspoonful lemon juice

Place in ramekins with butter and crumbs on top and brown
in the oven.
—Mrs. J. S. Patterson

CRAB, LOBSTER OR SHRIMP SUPREME

2 soupspoonfuls mayonnaise 1 soupspoonful chopped green
1 soupspoonful strained chili olives

sauce 1 soupspoonful chopped red
1 soupspoonful French dressing pimento

Above is enough for 3 people, the shell fish to be cut in good
sized pieces and served in glasses with cracked ice to chill
thoroughly.

—Mrs. D. P. Marpole

CRAB MEAT ST. LAURENT

One tablespoonful butter, 1 tablespoonful flour (both rounded),
blended over fire. Add ™% cupful each of white stock and cream,
and cook smooth. Season with salt, cayenne and a little nutmeg.
Add a cupful of crab meat (or 1 can), 2 tablespoonfuls parmesan
cheese grated, 1 tablespoonful lemon juice. Cook together |
minute and fill shells or ramekins, sprinkle with crumbs, cheese
and paprika and brown in oven.

—Mrs. Austin Taylor

CRAB UNDER GLASS

Rub a shirred egg dish with butter and just a flavour of garlic
Take fresh picked crab meat, simmer in saucepan; add seasoning,
fine herbs and a few green peppers; pour in enough cream to
cover, add a little sherry and fresh butter. Let it simmer 5 min-
‘utes. Put in buttered dish, cover with glass and let it cook 10
minutes slowly.

—Mrs. H. S. Tobin

CRAB ON TOAST

Two crabs and 15 Olympia oysters. Shred crabs. Make
oyster cocktail from all the liquor of the oysters. Cream 2 table-
spoonfuls butter, add to oyster cocktail and boil, add crab and
boil, add oysters and 1 tablespoonful Indian soy, mixed with a
wine glass of Madeira wine. Serve very hot on toast.

—Mrs. Philip Rogers
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