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Show No. 36 Shell Fish (Continued) In continuation of my last installment install-ment I will give you to-day recipes , for the most tasty shell-fish offerings I have ever presented to my guests, .commencing with: Deviled Crabs. One cup crab meat, picked iroiri ohclls of well-boiled crabs, two tablespoons fine bread crumbs or rolled cracker, yolks of two hard-boiled hard-boiled eggs chopped, juice of a lemon, one-half teaspoon mustard, a little cayenne pepper and salt, one cup good drawn butter. Mix one spoon crumbs with chopped crab meat, yolks, seasoning, drawn butter. but-ter. Fill scallop shells large clam shells will do or small patii-pans -with mixture; sift crumbs over top, heat to a slight browning in quick oven. . Scalloped Lobster Butter a deep dish and cover the bottom with fine bread crumbs; put on this a layer of chopped lobster, with pepper and salt; so on, 'alternately, 'alter-nately, until the dish is filled, hav- ing crumbs on top. Put on bits of butter, moisten with milk and bake about twenty minutes. Lobster Newburg Season one pint diced lobster with one-half teaspoon salt, dash cayenne, pjnch nutmeg. Put in saucepan with two tablespoons but- tcr, heat slowly. Add two tablespoons table-spoons sherry; cook five minutes; add one-half cup cream beaten with 3'olks of two eggs, stir till thickened. thick-ened. Take quickly from fire. Oyster Fritters Use plump, good-sized oysters; drain off juice, and to a cup of this juice add a cup of milk, a little salt, four well-beaten eggs, and flour enough to make batter like griddle-cakes. griddle-cakes. Envelope an oyster in a spoonful of this batter, then fry in butter and lard, mixed in a frying pan the same as when frying eggs, turning to fry brown on both sides. Serve very hot. Oyster Pie One quart oysters, drained; pepper, pep-per, salt, and butter to taste. One quart flour, two tablespoons lard, one tablespoon salt, mix with water for pic crust. Butter plate, then line pic plate with crust; fill with oysters, seasoned; put over a crust and bake. Scalloped Oysters Pick, wash, and drain one quart oysters. Put in layers in baking-dish, baking-dish, alternating with dry bread or cracker crumbs and seasoring. When dish is filled add strained oyster liquor and sufficient milk to moisten. Cover with crumbs, add one tablespoon butter in bits, and bake one-half hour in hot oven. |
