The herald. [microfilm reel] (Los Angeles [Calif.]) 1893-1900, 1895-12-01
Highest Of all in Leavening PoweT-Laes U. S. Govt Report
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ABSOLUTELY PURE
ABSOLUTELY PURE

crackers are added. A dash Of lemon juice
and plenty of pepper are added, and the
chowder is ready for the guests.
Creighton Webb performs upon the
chafing dish in the most delightful man
ner. 1t is pleasure to watch him, the
society maidens all declare. Oysters are
his speciality, and many are the delight.
full little suppers he gives in his charm
ing bachelor quarters after the opera.
The girls and the matrons make them
selves comfortable In the cushioned
chairs and cosy corners while the men
do the cooking and serving.
A great favorlte with Mr.. Webb guests
is Virginia PANIED oysters. Tho six sill
yer chafing dishes which this hospita pie
young man owns are filled with medium
sized oysters, which are allowed to COOK
until the edges cur in butter thickened
with dry flour. Just before serving on
the dainty china plates vine glass OF
of the chafinR-dish. The beauty of this
dish IS that it cooks quickly, for all of the
guests clamor for a second serving in q
manner impossible at any supper save
this very informal and thoroughly enjoy
albe chatting dish frolic.
Elisha Dyer, IT,, can lead a cotillion
and broil a live lobster with equal grace
and dispatch. His recipe for the lobster
IS given here Just as he told it 10 a group
of anxious inquirers
Select lobster of not over two pounds,
but heavy for its size. See that your
knife is sharp. Plunge 1t we'll into the
section between the back and the tail.
Then cut well through the shell and en-
tire BODY. beginning at the head, and lay
it open IN halves.
Place the lobster in the broiler and let
it COOK on the flesh side first, and very
slowly. Ii you use a gas range,it is quite
sim ple. Turn the lights low and let the
N ~ cyon nm fnr tat n a rt 9
of an hour. If you broil over Goals far
greater care will be required. SEE t
sheet of thick white paper and butter 1T
we'll; on it place tho lobster. anu both TO-
sether on the broiler, so that the paper
protects the flesh from direct con tact with
the heat. Slip the broiler into the hold
er as far as possible from the Goals, and
watch closely while the cooking is going
on. When the meat is cooked, turned and
broil the shell side for moment or two.
Season with plenty of butter, a little
salt and pepper and serve smoking hot,
either with melted butter or sauce mad g
as follows: Mix equal parts of melted
butter and olive oil and season with to-
mato catsup, tabasco sauce and Wooster
shire sauce, small quantity of each only
being used.
The terrapin has always been the dish
peculiar to man, and nearly every man
has his own idea as to how best to pre-
York, Senator Gibson of Maryland told a
number of young swells how terrapin
should be cooked. Here is his advice:
''Put a hot POKER for moment on the
back OF the te'rarin, making it poke out
Its head: then seize the head with a two
pronged fork and with knife cut off the
head Immediately between the fork. Put
the terrapiD in pot OF boiling water and
boil for ten minutes or twenty Then
pour off the hot water-Ghe first scald in g
having removed all extranaous matter
and put it in another pot of boiling
water. Boil until done. This is to be
ascertained by the scales on the back
slipping readily upon pressure of the lin
gers. The rerrapin thus cooked can bt
| placed aside and kept until required-in-
definitely on cold storage.
ITO prepare the terrapin for dressing
| place it on It's back and rsmove the bot
tom she'll. This exposes the meat of thu
tsrrapin to view. In the center OF tn,
mass will be observed a small. purplish
looking substance i'm oedded in the live