he deviled crabs are easily prepared. Pick the meat from the
shells, mix with a cream sauce and season highly with mustard, cayenne
and lemon juice. Wash and trim the shells, fill rounding with the
mixture, cover with buttered crumbs and bake until brown. Parboil the
sweetbreads, split and cut in pieces about the size of a large oyster.
Egg and bread crumb them, fry, arrange on nests of boiled macaroni and
pour the tomato sauce over them. Serve the cheese ramakins, which is
cheese souffle baked in ramequin dishes, with this course.

The chocolate loaf is made of a sponge cake, hollowed out, covered
inside and out with a plain chocolate icing. Fill shortly before serving
with cream, whipped, sweetened and flavored, and serve very cold.

* * * * *

The first course in Menu II, is oyster cocktails, which are now in high
favor. Serve either in sherry glasses, lemon, orange or grapefruit
shells. Choose small, firm oysters of fine flavor and allow six to a
person. Cover with a sauce made of a tablespoon of lemon juice, a
teaspoon each of vinegar and catsup, a fourth of a teaspoon of
Worcestershire, an eighth of a teaspoon of grated horseradish, two drops
Tobasco sauce and a few grains of salt. The Potage a la Reine is easily
made and very excellent. Mash fine the yolks of three hard boiled eggs
and mix with them a half a cup of bread crumbs, soaked until soft, in
half a cup of rich milk. Stir into this gradually the cooked breast of a
chicken chopped fine as meal and a pint of hot cream. Boil two minutes,
then add a quart of clear chicken broth, salt, pepper and celery salt to
season. To prepare the following course mix some flaked fish with a rich
cream sauce, fill into scallop shells, cover with buttered crumbs and
bake. Serve with the fillet of beef as a single course the mushrooms,
rolls, potatoes and asparagus. The hot rolls given throughout the menus
are made with yeast according to any favorite rule, the different names
only indicating a difference in shape. Orange frappe is simply an orange
water ice frozen to a mush and served in frappe glasses. The rules for
croquettes and salad are too familiar to need special repetition. Add
some chopped almonds to the usual recipe for meringues and bake in a
slow oven. When done, press in the bottoms. Fill with the parfait before
serving. To make the parfait, beat the yolks of four eggs until light,
add three-quarters of a cup of maple syrup and co