The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-12-07
surf-beaten strand, seeks to understand
wherein the success or failure lies.
THE PREPARED MEAT

surf-beaten strand. seeks to understand
wherein the success or failure lies.
THE PREPARED MEAT.
The crab to be enjoyed and wholesome
must be cooked immediately after they
are taken from their briny bed. This
her s fhe and favor IN ths veil
digestibIity.. The unique and delicate
n sn tnss eas 6 6hf~ Be ais1
cooking them while fresh. When this is
agreeable and make the serving
der to destroy this unpleasant taste which
is entirely lacking in the fresh cooked
will destroy ali flavor of the meat. The
sweetness SO cnaraclerlS5itlc OF ireSin
the worldwide '.shell-bearer.'
For such reasons as we have stated, all
and so great has become the demand even
on his native shores for this prepared
ndust i' And the SsI food that was once
luxury for but a favored few may now
The en Miner in his Far off @ camp may
joy the deviled crab, crab on toast, crab
quite much pleasure and in all the
pristine freshness Of flavor as does the
chef the credit that is really due to the
enterprising men who have made It posi-,
BILE for every one to enjoy the crab in all
Now the housewife in her prairie home
the heretofore forbidden Ito herr mystery
that is the Transportation of this little sea
lied crab: the ambition but despair of
many who have tried to produce this gas
tronomic achievement from the uncooked
crab.
HOW THE MEAT IS PREPARED.
One need not fear to use foods so skill,
dg and ssns SaSa
kept too long out of water is obviated by
veePt era6a are for the
ming. These are in their best condition
most deliciousiy and packed in cans her
metically sealed; retaining the del1cate
Nutritious nut Qualities that are generally
lost when this shell fish is prepared by the
average cook no nm mater ta how fresh the
cleaned and sent with the cans so that
they may be served in !, Il, the + true deviled
This preparation gives the housewife
snotheF son aSdee to nane in as store
expected guests The meat will keep an
n engyh dainty of ti wsvs It for may
or Sunday night tea and become a house
hold necessity where once Il was an IN,
preparation Will dawn more fully upon
DEvILED CRABS
These are QUICKLY adYy prepared; red from Gr the
Brush with bssten 4, egg: dust with breed ED
brown: eat from the shell. If you desire
them particularly de feie do o,n not bake
vegetable oil to cover them; set them in
wire basket f5s and fly not dg Ii
when baked and the fax9r I'M more tc dsicate
Toast rather thin slices of bread a nice
brown butter slightly and cover with
half an inch Of crab meat; place in the
eggs nicely poached in rings. one for each
slice. Lift from the water onto the crab
meat and serve very hot.
CRAB TOAST A LA CREME.
Nice for luncheon or Sunday night tea.
Put into chatting dish or agate sauce
pan two level teaspoonfuls butter. When
melted add a of deviled crab meat.
a spoonful of chopped celery. level tea
s p9Goe Se neu to afe Stir gently With
wooden paddle and cook until the mois-
tire tire Is a54et G9 ttr
sherry sprinkled over the top improves it.
BAKED CRABS.
Take a can of the deviled crab meat
mix with one-third the quantity of moist
bread crumbs, pepper and salt to taste.
s liR Tou have have crab meat. Bitter baking
dish; put in a layer of the crab meat.
then ia fbyeT of nnt ali ater ahd Is sed
Cover the top with bread crumbs mois-
nice brown. Just long enough to heat
49, BARBECUE OF CRAB MEAT.
Put cup of vinegar in an agate sauce
pan; add a large tablespoonful of butter.
two of catsup, teaspoon of dry mus
tard, moistened with cold vinegar; salt
and pepper to taste. AS soon as it comes
to a boil turn in can of deviled crab
meat. Heat and serve
CRAB SALAD.
Shred two heads of lettuce and a bunch
of celery and put into bowl. Mash the
hard boiled yolks of six eggs to fine
paste with salad oil: rub in a large tea
spoon of dry mustard. Beat the yolks
and whites of two raw eggs separately
and stir into the hard boiled yolks: then
thin the mixture with vinegar or lemon
juice Beat up well; season to taste with
salt and cayenne. Add a can of deviled
the bed of lettuce and celery. Toss all
together before serving.
CRABS A LA CREOLE. fst
Take half q cup of tomatoes, a. green
pepper minced with a Glove or garlic or
large slice of onion; add an ounce of butt
ter and stew down for ten or fifteen min
utes; then turn in a can of deviled crab
meat and let simmer ten minutes. Serve
on hot dish. garnish with toast, tips and
curled celery.
inquiries Answered.
A; A. K. writes; VIII you please ac-
OLD-TIME APPLE BUTTER
One barrel of sweet cider boiled down
one-half; then add the apples, pared,
cored and sliced to the boiling cider. I'M
til the right thickness. When half done,
add cinnamon and alispice (eTound) to
the taste and sweeten with best oId-fash-
toned sugar house molasses. Have a
wooden paddle, bored full of augur holes
I<~~.r RI y E<<A