The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1895-04-10

spoonful OF parsley. COOk CnToo ulnutoo't
Hard shelled crabs are low five cents each
and are not to be found every day in the
markets. Lobster may be used in place OF
crabs in the same way as described by the
recipe.
A crab is much like lobster; discard the
same parts, using the green liver If you like.
The greater part of the meat lies in the
claws. 1t requires about eight average sized
crabs to make one cup of meat.
To one cup of chopped crab meat add one
quarter cup of canned mushrooms chopped
rather fine. Add sauce made of one ia
and then cooked together, add three quar-
ters cup of white or chicken stock with a lit
tie meat extract. Add the yolks of two eggs
beaten. look five minutes. Add tea
spoonful of chopped parsley. salt. pepper
and cayenne. Cool the mixture then fill the
crab shells and cover with buttered crumbs.
Mark in lines with knife and set on the
middle CRATE of the oven to heat again.
The mutton chops are cooked in de-
cidedly novel way. They are first prepared
like French chop by scraping the bone
clean like handle, then in the thick part of
of each chop cash was cut and piece of
truff1e inserted; this may be omitted. Sea-
son the chop with salt and pepper and then
wrap in piece of the thin fat which lies un
der calf's stomach which is called the caul.
Now roll each chop in -four, in egg and
then in fresh bread crumbs which have
been rubbed through colander. Saute in
butter for ten minutes. Serve in clear
gravy. The thin membrane and fat will!
be cooked crisp and be almost invisible.
Macaroni is cooked with cheese. Cook
half pound in boiling sailed water with
teaspoonful of butter and half an onion
stuck with two cloves until tender. Drain
and set back to keep warm. Brown two
tablespoonfuls of butter with a slice of
carrot cut in dice and slice of onion, a
bit OF bay leaf and sprig of parsley anu
thyme. Remove the seasonings, add two
tablespoonful of -four and brown, also a
cup of stewed and strained tomatoes and
cup of brown stock. Add a quarter of a
pound of grated Parmesan cheese.
For the fruit salad remove the skin from
four bananas carefully, throwing away a.
section leaving the remainder like little
boat. Now cut the fruit into half inch
cubes and marinates with French dres-
sing. Refill the skins and lay slices of ba-
mana along the top of each boat which
should rest on lettuce leaf.
For the dessert soak one quarter box of
gelatine Or one and one quarter tablespoon.
fuls of powdered gelatine in one quarter
cup of cold water until soft, then dissolve
in one cup of hot water. Add thirds
cup of sugar mixed with the juice of one
orange and one-half lemon. Add one-half
cup of sauterine. Strain and when cool
beat until frothy and firm enough to mould.
little of the jelly, without beating, may
be poured into small glasses, then after it is
nearly cool put over it little of the beaten
gelatine and when cold it is pretty jelly to
serve. The fruit served with this jelly was
the pulp of oranges freed from white skin
cut in cubes and sprinkled with sugar. Serve
it in half oranges.
Before straining jelly through cheese
cloth wet it little in the centre. this will
allow the liquid to pass through readily.
Be cautious in measuring celery salt.
Bread raspings are composed of the centre
of very stale loaf. Rub it through coarse
cOlapder to give an even size.
A French chef often uses bread instead of
pastry -four for sauces.
When fl ,ur is Drowned it must be
measured little more generously as brown.