The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-06-01
A Great Variety of Dishes
Calculated TO TIE mpf the
Laneufd Appetite in Warm
Weather

Deviled Crabs.-for those who do not like
the bread crumbs mixed with the crab meat
we give the following recipe: Pick the
meat from twelve large crabs. Boil four
eggs very hard. Scald a cupful Of milk or
cream in double boiler; rub together two
tablespoonfuls of flour and one of butter
and stir into the milk and cook until it
thickens. Take from the fire and add the
yolks Of the eggs mashed to a fine powder,
salt and cayenne to taste. a tablespoonful
Of minced parsley and the crab meat; mix
carefully. for If stirred too much ii will be
stringy. Have crab shells nicely cleaned
and dried and fill with this mixture. Brush
over with beaten egg and cover with dry
bread crumbs. Then fry in deep fat, same
croquettes or bake in the oven until
nice brown. The whites of the eggs may
be rubbed through a sieve and mixed in
with the other materials or used to deco
rate a salad
Stuffed Potatoes.-Select potatoes of uni
form size and suitable for baking. Wash
well but do not pare; cut a slice from one
end they will stand upright and bake
them in the oven in usual manner. When
done cut slice from uncut end and scoop
out the contents; season to taste with
enough TO moisten same as mashed pota-
toes; beat the mixture light and then put it
back into the skins, stand the potatoes on a
baking dish and set back in the oven to
heat thoroughly and they are ready to
serve.
French Pancake.-Break six eggs into a
basin and whisk them until thoroughly
mixed. then add pinch of salt and a fla
I
flower water. Put four punches of fresh
butter in the stewpan and when hot stir it
gradually into the eggs, beating them rap
idly. Then add spoonful of thick sweet
cream. Put sufficient clarified fat of oil in
small frying pan and when it begins to
bubble pour in enough of the mixture to
cover the bottom of the pan. Cook same as
the ordinary pancake, coloring delicately
on both sides. Dust with powdered sugar
and roll out onto a hot plate Apple, april
! cot or orange marmalade may be used with
! these.
Rice Croquettes.-When served as a vege-
table make them in following manner: Put
a cup of well washed rice in a double boil
er, with a quart of good white broth or
water, cover and cook until the rice is soft
and has entirely absorbed the liquid, STIR
ring it frequently. This will take about an
hour. Then add two tablespoonful of but
| ter, yolks of two eggs, a tablespoonful Of
chopped parsley and salt and pepper TO
taste. Mix thoroughly and turn out to
cool. When cold enough to handle form
into cylinder-shaped croquettes, dip into
beaten egg and roll in fine bread crumbs
and fry delicate brown in deep hot fat.
Strawberry Floating Island.-Make a GUS
tard of one quart of milk, the yolks of four
eggs, a cup of sugar and tablespoonful of
| cornstarch, first scalding the milk in the
double boiler and then pouring it over the
eggs, sugar and cornstarch which have
been beaten together until light. Stir and
cook the custard until it will coat the spoon.
! Take from the fire and when cool flavor
with lemon juice or wine. Mash a pint of
! fine ripe strawberries with a half cup of
sugar and let hem stand for an hour, then
strain off the juice beat the whites of the
| eggs until dry, then add two tablespoonful
of powdered sugar and the juice of the ber-
ries. Heap this on top of the custard and
serve cold, but do not beat the eggs long
before serving.
Stuffed Tomatoes.-Select very firm,
smooth tomatoes of equal size, cut a piece
from the steam end and remove the seeds
| without breaking the partition walls. AL
low for six good-sized tomatoes one and a
half cups of bread crumbs, two tablespoon
fuls of melted butter and salt and pepper
to taste Moisten crumbs with tomato
juice strained with seeds. Fill the toma-
toes with this and set them in a baking
pan. place bit of butter on top of each
tomato and place them in the oven and
bake for thirty forty minutes, according
to the size; they must be tender but not
broken.
| Copyright 1902, by j. B. Pinkham.1
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