The housewife's aid

Scald one can of Tuna Fish. Pour off water and mince the ‘meat. To this add 2 chopped hard-boiled eggs. Make a cream sauce of 1 cup of sweet milk, 1 tablespoon of flour and butter, salt and cayenne pepper to taste. Chop into this sauce 2 bellpeppers and a few stalks of celery or celery seed. When sauce is consistency of cream add the tuna fish and eggs. Can be served on toast, rosettes or in bellpeppers. If peppers are used boil them about 10 minutes, fill with above mixture, cover with cracker crumbs and small piece of butter. Place in pan with a little water .and let them brown over the top.—Mrs. Henry Tull, Jr. SALMON MOLD 1 envelope Knox gelatine 2 tablespoons cold water Yolks of 2 eggs 2 teaspoons salt 1 teaspoon dry mustard Few grains pepper 1% tablespoons melted butter %-cup milk 2 tablespoons vinegar 1 can salmon - Soak gelatine in cold water. Beat egg yolks and add salt, mustard and pepper. Then add butter, milk and vinegar. Cook in double boiler, stirring constantly until mixture thickens. Add soaked gelatine and salmon which has been separated into flakes: with a fork. Putin mold which has been dipped in cold water.— Mrs. F. EH. Wallace. BAKED SALMON One can of salmon, four eggs, one cup of milk. Mince salmon, add well beaten eggs and milk; season with butter, pepper and salt. Bake in hot oven about twenty minutes. Serve in the dish baked in, with sliced lemon.—Mrs. Dan Quinerly. SHRIMP WIGGLE 1 can of shrimps, 2 cups canned peas, % teaspoon each of salt, worcestershire sauce and catsup, 4 tablespoons butter, 1% cups of milk, 2 tablespoons flour and 4% teaspoon each paprika and tabasca sauce. Melt butter, add flour, then milk, the season, lastly the shrimps and the peas drained from liquor. This may be made in chafing dish and served either in ramekins, paste shells, or on squares of toasted bread.—Mrs. Henry Tull, Jr. CREAMED OYSTERS Scald oysters in liquor; put on one pint of cream to boil; one tablespoonful of butter. Put oysters in when cream has boiled, and thicken with flour.—Mrs. C. Felix Harvey. FRIED OYSTERS One quart of oysters drained from the liquor. Pour cold water over them. It makes them plump and firm. Take from the water carefully and place in a towel to absorb the water. Beat two eggs slightly, add two tablespoonfuls of water to egg and beat a little more. Prepare the cracker crumbs, season with pepper and salt, roll oysters in crumbs, then in the beaten egg, and again in the crumbs, drop into a pan of boiling lard deep enough to cover oysters entirely. Fry to light brown. Take out with a perforated spoon, allowing lard to drain off; lay on brown paper, it will absorb the grease. Serve quickly on a hot dish. SCALLOPED OYSTERS One quart oysters; use a shallow baking dish, butter it well, put in layer of oysters; sprinkle with salt and pepper, then add a layer of cracker crumbs, and bits of butter, then oysters again and so on till dish is filled, using crumbs and butter at the top. Pour over the whole one-half cup milk and one-half cup of water; cover the dish and cook about one-half hour, inside the stove; then remove cover, set on grate, and brown. OYSTERS A’ LA MARGUERITE One dozen large oysters, a teaspoonful of butter, a tablespoonful of chopped celery, salt and pepper to taste. Simmer for three minutes; add a wine-glass of sherry and simmer for two minutes longer. Serve on toast.—Mrs. W. D. Hood. OYSTER PUFFS Take one dozen oysters, chopped fine, two eggs beaten separately, two tablespoons sweet milk, one-half teaspoon baking powder, flour enough to make a thin batter and salt and pepper to taste. Mix all together and drop by spoonfuls into hot lard and fry a light brown. DEVILED CRABS