Buy a very nice, fresh crab. A very delicious dish is made by mixing a cup of rich cream sauce with the crab meat, seasoning it well with salt and pepper, and putting in the crab-shells; cover with crumbs, dot with butter, and brown in the oven. This is a nice thing to have for luncheon when there are visitors. CREAMED CHICKEN OR TURKEY 2 cups of cold chicken. 1 large cup of white or creamed sauce. ½ teaspoonful of chopped parsley. Salt and pepper. Pick the chicken or turkey off the bones and cut into small bits before you measure it. Heat it in the sauce till very hot, but do not let it boil, and add the seasoning: about half a teaspoonful of salt, and a tiny bit of cayenne, or as much celery-salt in the place of the common kind. Put in a large buttered dish and serve, or in small dishes, either with crumbs on top or not. SCALLOPED EGGS 6 hard-boiled eggs. 1 cup cream or white sauce. 1 cup fine bread-crumbs. Salt and pepper. Cook the eggs twenty minutes, and while they are cooking make the white sauce, and butter one large or six small dishes. Peel the eggs and cut them into bits as large as the end of your finger. Put a layer of bread-crumbs on the bottom of the dish; then a layer of egg; then a sprinkling of salt, pepper, and bits of butter; then a layer of white sauce. Then more crumbs, egg, and seasoning, till the dish is full, with crumbs on top. Put bits of butter over all, and brown in the oven. EGGS IN DOUBLE CREAM This is a recipe Margaret’s Pretty Aunt got in Paris, and it is a very nice one. Have half a pint of very thick cream--the kind you use to whip; the French call this double cream. Cook six eggs hard and cut them into bits. Butter a baking-dish, or small dishes, and put in a layer of egg, then a layer of cream, then a sprinkling of salt, and one of paprika, which is sweet red pepper. Put one thin layer of fine, sifted crumbs on top with butter, and brown in the oven. Or you can put the eggs and cream together and heat them, and serve on thin pieces of buttered toast, with one extra egg put through the sieve over the whole. CREAMED EGGS ON TOAST Make small pieces of nice toast and dip each one in white sauce. Boil hard four eggs, and cut in even slices and cover the toast, and then spread the rest of the white sauce over all in a thin layer. EGGS IN BEDS Chop a cupful of nice cold meat, and season with a little salt, pepper, and chopped parsley. Add enough stock or hot water just to wet it, and cook till rather dry. Put this in buttered baking-dishes, filling each half-full, and on top of each gently slip from a cup one egg. Sprinkle over with salt and pepper, and put in the oven till firm. COTTAGE PIE This was a dish Margaret used to make on washing-day and house-cleaning-day, and such times when everybody was busy and no one wanted to stop and go to market to buy anything for luncheon.