NATIONAL GROCERY CO

SHELL FISH 39

Canape Lorenzo.

Chop a medium sized shallot, fry lightly without coloring in 2 ounces of butter. Add a tablespoonful of flour and wet with a pint of cream. Add 1 pound of crab meat, salt and pepper, and leave on the fire until it has just begun to bubble. Cut slices of bread y2 of an inch thick, trim in any desired shape, either round, oval or square, and toast on one side only. Put your ingredients on the toasted side and cover them with a layer one-eighth of an inch thick of butter prepared as follows: % of a pound of butter and y2 pound grated Parmesan cheese. Mix well together and season with red and white pepper. Put your canapes on a buttered dish and color in the oven.

Deviled Crab.

Chop considerable celery and green pepper very fine. Add the picked meats of 2 crabs and y2 cup bread crumbs, a little milk, melted butter, lemon, salt and pepper, Worcestershire sauce and 4 tablespoonfuls tomato catsup. Bake in ramekins until brown on top.

MRS. MONHEIMER. Crab Canapes.

One tablespoonful butter, 2 tablespoonfuls chopped onion, 2 table- spoonful chopped mushrooms, 1 cup stock or liquor from canned mushrooms, 2 yolks of egg, 1 teaspoonful salt, cayenne, iy2 or 2 cups crab meat. Heat the butter, saute in it the onion and mushroom about ten minutes, add stock and crab. Cook ten minutes, then thicken with the egg, season, spread on small slices of toast, sprinkle with grated cheese and brown delicately in a hot oven.

MRS. L. NATHAN. Crab Creole.

For 2 crabs take 1 can tomatoes, boil with green peppers, salt, pepper, paprika, onion cut fine, tablespoonful Worcestershire sauce and a pinch of baking soda for about half an hour. Then thicken with a cream sauce, made of % cup of cream or milk. Beat and stir in slowly about 1 tablespoonful each of butter and flour rubbed to a cream. Then add shredded crab, few olives cut small; also mush- rooms if desired. MRS. ABRAMS.

Crab Chops.

Shred one crab. Boil in double boiler with the following till quite thick; % cup cream or milk, 1 tablespoonful flour, yolks of 2 eggs, 1 tablespoonful Worcestershire sauce, salt, pepper, cayenne, parsley, etc. Let it cool, and then form into little chops, roll in cracker or bread crumbs and fry in butter. Serve each chop with a tiny claw, which set aside when you are dissecting the crab.

MRS. WILLIAM GOTTSTEIN.

Crab Julienne. Brown 1 large onion in a big spoon of butter. When brown add y2 can tomatoes. Then add crabs and water enough to cook 1 cup rice. Season with salt and pepper to taste. Cook all together. MRS. A. KOCH.

How can you cook or bake on a poor Rang-e? A Star Estate Range never fails.

ONE THOUSAND FAVORITE RECIPES

Deviled Crab.

Two tablespoonfuls flour, 1 tablespoonful butter; melt the butter, add the flour and then let cool. Add to this 1 well beaten egg, 2 table- spoonfuls cream and then 2 crabs shredded; also 2 tablespoonfuls cat- sup, 1 tablespoonful Worchestershire sauce, salt, pepper, celery and juice of y2 lemon. Sprinkle cracker crumbs and little of the beaten egg on top and a bit of butter. Then bake.

MRS. PAUL BERKMAN.

Spanish Oyster Stew. One slice of butter, 1 tablespoonful flour, a small bunch of celery, 2 carrots, 2 green onions, 1 leek, a medium sized green pepper (the long kind), 1 pint tomato catsup, a speck of garlic, a little salt, the oyster juice and as many oysters as required. The very smallest oysters must be used. Melt butter and add the flour, then the tomato catsup and the oyster juice. Then add all the vegetables, which must be chopped up very fine. Let this cook for 1% hours, and when ready to serve, add oysters. MISS ROSE CAHEN, S. F.

Scalloped Oysters. Butter a baking dish. Put a layer of oysters, season, sprinkle cracker meal and dots of butter on top. Then another layer of oysters, cracker meal and butter, until dish is full. Pour over the oyster liquor and a cup of milk which has been seasoned with salt and pepper. Bake about ten minutes, and serve in baking dish.

MRS. S. BROWN. Oysters on Toast. A quick way to serve oysters on toast is to rinse and drain a pint of oysters and cook them until they ruffle in a tablespoonful of bub- bling butter. Season with salt and paprika, and turn over hot but- tered toast. A very little lemon juice added to the butter in which they are cooked improves the flavor.

Oyster Mixture.

One cup oysters, 1 cup white sauce, yolks of two eggs, salt, pepper,

and lemon juice. Cover each timbale with more of the force meat. Set

timbales in a pan of water and bake 15 or 20 minutes. Turn from the

forms and serve with mock Hollandaise sauce. MRS. I. BROWN

Oyster Fricassee.

Put into saucepan 1 ounce butter, juice of half a lemon, cayenne pepper, grated nutmeg, and a quart of oysters. Simmer gently a few minutes. Do not cook them too much, or they will shrivel up. Beat yolks of 3 eggs together with 3 tablespoonfuls of sherry, and pour in with the oysters. Toss the whole over the fire for a minute.

MRS. GUSTAVE BROWN.

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