Creamed Beef.—­

1 cup shredded dried beef.       1 cup medium cream sauce.
4 hard cooked eggs,              Seasonings as desired.

Prepare the cream sauce, add the beef and hard cooked eggs, cut into slices.  When heated through pour over toast diamonds.  Garnish with parsley and serve hot.

Cheese Fondue.—­
    2 cups grated cheese. 2 tablespoons butter.
    1 cup soft bread crumbs. 1/2 teaspoon salt.
    1 cup cream or milk. 1 teaspoon dry mustard.
    3 eggs. 1/2 teaspoon paprika.
    6 slices buttered toast.

Melt the butter and add the seasonings.  When hot add the cheese and the bread crumbs which have been soaked in the milk.  When very hot add the egg yolks which have been well beaten.  Mix thoroughly, then fold in the whites of eggs beaten stiff.  Let cook several minutes over the hot water, then pour over the buttered toast.

Curried Toast.—­

1 cup cream sauce.        1 teaspoon curry powder.
4 hard cooked eggs.       6 slices buttered toast.

Make a cream sauce using the curry as seasoning.  Chop the eggs fine, add to the cream sauce and when hot pour over the toast.  Garnish with parsley.

Eggs and Cream.—­

6 eggs. 1 cup cream. 1/4 teaspoon salt. 1/8 teaspoon cayenne. 2 teaspoons Worcestershire Sauce. 1 tablespoon butter. 6 slices toast.

Put the cream and seasonings in a dish.  When almost boiling drop in the eggs and put in the butter cut in bits.  When the eggs are poached serve on the toast which has been dipped in melted butter.  Garnish with parsley.

Creamed Oysters.—­

1 qt. oysters.                    4 tablespoons butter.
1 cup cream.                    1/4 teaspoon salt.
1 teaspoon parsley, minced.       6 slices toast.

Remove the hard muscles from the oysters, scald and drain.  Melt the butter, add the cream and seasonings.  Cayenne, celery salt, Worcestershire sauce and onion juice are good seasonings.  When this is hot add the oysters, cook two minutes and serve on the toast.  The bread should be toasted on one side only.  Sprinkle with the minced parsley.

[830 Mothers’ remedies]

Welsh Rarebit.—­

1 tablespoon butter. 1/4 teaspoon mustard. 1 cup soft mild cheese. 1/4 teaspoon salt. 1 egg.  Few grains cayenne. 1/2 cup ale or beer.

Cut the cheese into small pieces and beat the eggs slightly.  Put the butter in the chafing dish, and when it is melted add the cheese and seasonings, stirring constantly.  Add the ale slowly and when smooth the slightly beaten egg.  Much of the success of a rarebit depends upon the cheese.  It should be smooth and creamy, and never stringy.  Cook over hot water.  The rarebit may be served on toast or wafers.