The Topeka state journal., 1903-06-06

per to taste Mix without stirring much or
the meet VIII be stringy. Fill the shells
and sprinkle well with crumbs Put bits
Of butter over the crumbs and place the
shells in a baking pan. bake in hot oven
until crumbs are nicely Drowned. Use
parsley and the crab claws to garnish the
DISH
DEvILED AB&SOUTHERN STYLE
The picked meat from a dozen boiled
hard shelled crabs. Mix with it an equal
quantity Of fine bread crumbs; season to
taste with salt pepper and cayenne. Stir
t"O oNtlSes vi OuttSt 10 d HSaN cream anu
mix with small teaspoonful OF cream
and then. a little at time, stir in The
crab meat and crumbs. Fill the crab
shells; sprinkle with bread crumbs; add
bits Of butter and bake in an oven until
Ordinarily a crab shell win hold the meat
of two crabs.
A NORTHERN WAY.
FOR a dozen shells sixteen crabs or n
s-'- sAifiA,- NN liz meat
from the boiled crabs without mincing-
Put half a pint of cream or rich milk in
double boiler to scald. Rub three level
tablespoontuls of butter with one of flour
and mix with the hot milk and stir until
thick and smooth, then add the hard
boiled yolks of four eggs rubbed to q
smooth paste with a little cream a table.
spoonful of minced parsley, salt, paprica
and lemon Juice to taste. a little mustard
may be added if desired. The mixture
should be quite creamy, not dry. have
shells carefully washed and dried: fill with
the mixture, rounding up we'll and leav-
ing no place for the fat to enter in fry
ing. Smooth over and brush with beaten
egg then cover well with bread crumbs.
brush an egg and crumbs from the shells
and rub them with little butter or oil
in which they are fried. Have sufficient
hot fat in frying kettle to cover the
crabs, put two at a time in a frying bas-
ket and immerse in the fat for a few
minutes to color them delicate brown
parsley with garnish of cut lemon and
crab claws
BUTTERED CRABS.
Remove the meat from large hard shell
crabs. cut II UP small and mix with bread
S1.llos , ~ S'1ustl qisille1tS, ltttie InlACet
parsley, and season to taste with salt and
cayenne Pack into the shells that have
been well cleaned; squeeze a little lemon
and bits of butter and bake in moderate
oven until nicely Drowned.
CRABS, RAVIGOTE.
Take twelve good sized era bs to fill a
half dozen shells Boil, drain and let them
get cold. Then laying on them on a board
with hard shell side down, cut the breast
away using a sharp pointed knife. Re
move the meat, picking out any pieces of
shell in it, season with very little salt
and pepper. Mix with enough thick re-
moulade sauce to bind nicely. Fill up the
shells. cover with mayonnaise and decor
ate with fllet of anchovy and sliced CHER
tion of parsley and quartered lemon.
CRABS TO QUEENS TASTE
Boil twelve large, hard shelled era bs
and take the meat out in as large pieces
as possible; place in a salad bowl with
half a cup of sliced celery or shredded
lettuce; toss over It a dressing Of table
spoonful of olive oil. one and one-haIf ta-
blespoonfuls of vinegar. a pinch Of pepper
and quarter Of a TABLESPOONFUL of salt
Put the mixture in half a dozen Of the
cleaned shells; cover each with 4 table
spoonful of mayonnaise dressing and
sprinkle with hard boiled egg, the white
chopped and the ok rllI through sieve,
some lobster coral and minced parsley,
using each one sepaiatefy either in rings
of color or in triangular sections.
BROILED SOFT SHELL CRABS.
Wash the crabs carefully. lay them fiat
and remove the stomach, gills and intes-
tine, wipe them dry. dip in melted butter,
season with salt and pepper. put them fiat
in a broiler and broil until the shells are a
delicate brown. As soon as they are c0n
serve on a hot dish with hot dry toast
under them. Melted butter or sliced lemon
may be served with them.
STEWED SOFT SHELL CRABS,
SOUTHERN STYLE.
Put a tablespoonful Of butter in a sauce
pan and when hot add chopped cst5on,
two tablespoOnfuls of ham cut in dice. half
sweet green pepper cut in dice. Season
with salt and pepper. MOistcn with a
scant quart Of ccnsomme or good broth.
add a tablespoonful of washed uncOoked
rice sliced Tipe tomato and six slices of