1 tbsp. butter
1 qt. sweet milk
1/4 pt. cream, whipped
Few drops onion juice
1/8 tsp. mace
4 tbsp. dry sherry
1/2 tsp. Worcestershire sauce
1 tsp. flour
2 c. white crab met and crab eggs
1/2 tsp. salt
1/8 tsp. pepper

Melt the butter in top of a double boiler and blend with flour until smooth. Add the milk gradually, stirring constantly. To this, add crab meat and eggs and all seasonings except sherry. Cook slowly over hot water for 20 minutes.

To serve, place a tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream. Sprinkle with paprika or finely chopped parsley.

SECRET: If unable to obtain "She-crabs, " crumble yolk of hard-boiled eggs in bottom of soup plates.