The housewife's aid

To seven and one-half ounce can take 2 hard cooked eggs, 2 tablespoons melted butter, 1% tablespoons vinegar; red pepper, mustard and salt to taste, one egg, yolk and white beaten separately; % teacup boiling water. Rub yolks of hard cooked eggs into butter, add vinegar, seasonings, egg yolk and white, then chopped hard cooked whites and water. Mix this with crab meat, fill the shells lightly, sprinkle over a little melted butter, and bake a delicate brown. SAUCES CREAM (WHITE) SAUCE Two tablespoons butter, two tablespoons flour, one-half teaspoon salt, few grains black pepper, one cup milk. Melt the butter, stir in the flour and cook until bubbling, add the milk, stir constantly over the fire till it reaches boiling point, add salt and pepper and it is ready for use. MINT SAUCE Chop fresh mint very fine, and over it pour good cider vinegar. Sweeten to taste, cover and let stand one hour before using. MUSHROOM SAUCE One tablespoon each butter and flour, one-half cup cream, one-half cupful mushroom liquor, salt and pepper to taste. Cut the mushrooms in halves with a silver knife. Do not put them in until sauce begins to thicken, as they should cook only long enough to be heated through. The sauce should be served at once. CREOLE SAUCE (For Beef Loaf and Roast Beef) 3 slices of bacon 14%4 cup chopped onions 1 cup of tomatoes 1 green pepper A little chopped parsley Remove bacon from drippings in which fry onions until tender (not brown), add other ingredients and cook about 15 minutes, season with salt and pepper to taste.—Mrs. R. E. Copeland. CRANBERRY SAUCE Wash 1 quart cranberries, add a cup and half of cold water and cook slowly until the skin burst. Strain through a colander and return to the fire. When boiling again add a cup of sugar and simmer slowly until thick, stirring frequently. The longer they cook after the sugar is added the richer will be their color. Pour out into molds and serve cold.—Mrs. M. H. Canady. CRANBERRY JELLY Cook until soft the desired quantity of cranberries with 1% pints of water for each 2 quarts of berries. Strain the juice through a jelly bag. Measure the juice and heat it to the boiling point. Add one cup of sugar for every two cups of juice. Stir until the sugar is dissolved, boil briskly for five minutes, skim, and pour into glass tumblers or porcelain or crockery molds.— Elizabeth Foy. MEATS BAKED CHICKEN Cut the chicken in halves; boil till tender. Place on a baking pan, add milk, butter, pepper, salt and the essence of the chicken. Bake until a nice light brown. CREAMED CHICKEN 1% cups cold cooked chicken cut in dice, 1 cup white sauce, % teaspoon celery salt. One chopped pimento and half dozen chopped olives will be very good. Dresden Patties.— Toast bread, cut in two-inch squares, cut out center and fill with above mixture. CHICKEN WITH GREEN PEAS Take cold chicken and cut into pieces as for salad; sprinkle with pepper and a little salt. Cook green peas in the ordinary way, and just before removing from the fire add the chicken. CHICKEN A’ LA KING Meat of one chicken Two cups of mushrooms Two green bell peppers Two pimento peppers All ingredients to be chopped fine. Put peppers in two cups of stock in which the chicken has been cooked and heat; then add the chicken and mushrooms, one cup of sherry or old wine, two cups of whipped cream, and use salt and cayenne pepper to taste. Cook about half an hour. Serve hot in patties. ROAST GOOSE OR DUCK