Mock Crab

is made with somewhat similar filling, but is best with fresh tomatoes.
Remove skin and seeds from 1/2 lb. firm, ripe tomatoes, and cut small;
grate 4 ozs. rich, well-flavoured Cheddar cheese. Add to tomatoes in basin
with teaspoonful made mustard, yolks of 3 hard-boiled eggs, large spoonful
mushroom ketchup, a little extract, and a very little curry powder or paste.
Pound all together with back of a wooden spoon till quite smooth. Serve in
scallop shells, garnished with the white of egg.

These cheese tartlets, mock crab, patties, &c., can be most acceptably
varied by using


Shredded Wheat Biscuits

in place of pastry cases or scallop shells. Use any of the cheese mixtures
given for Scotch woodcock, mock crab, &c. With a sharp-pointed knife split
the biscuit open and place in buttered tin, with a bit of butter on the top
of each, in hot oven till crisp and brown. Remove to hot dish, fill in each
biscuit with the mixture made very hot, and pile up more on the top.


Dresden Patties.

Stamp out 6 or 8 rounds of bread, dip quickly in milk, gravy, or diluted
extract, and drain--on no account allow to soak. Brush over with egg, toss
in fine crumbs and fry. Drain and keep very hot. Prepare a cheese and