1 Mock Crabs

Cook a teaspoonful of finely chopped onion in 2-1/2 tablespoonfuls of

butter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls

of flour, and when blended with the butter, stir in 3/4 of a cup of

milk. When the mixture boils, add 1 cup of korulet, 1-1/4 teaspoonfuls

of Worcestershire sauce, 1/3 of a teaspoonful of mustard, 1/4 of a

teaspoonful of paprika, and a few grains of cayenne. When again boiling,

set over hot water and stir in 1 beaten egg. Serve on thin

crackers Janet M. Hill, in "Boston Cooking School Magazine."