Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1903-08-29
Valuable Suggestions for
the Kitchen and Dlu'
ing Room
WHAT TO EAT.

1 Ere and add the crab meat, one saltspoon-
| ful OF salt. a dash az cayenne. mix thor
Ourhly together turn the whole out on
I 60 plate and let Il cool, when cold form
| into croqucttes. DIP IN beaten eggs and
| then roll In bread crumbs, Fry Ia deep
fat Of golden brown. Serve garnlshed
With parsley
Broilcd Soft-Shell Crabs,
Dip the soft-shell crabs Int onolted
butter and roll In fine hrtat crumbs.
| Bro!l until brown Serve Us soon as done
on slices Of dry toast seasoned with melt
ed butter and lemon juice garnishod with
melted butter and lemon juice garnlshed
with parsley or crcss,
Fried Soft Shell Crabs.
Prepare the crabs IN the usual way and
roll In fine bread crumbs. then dip IN
beaten egg and roll again In tho crumbs.
Place them In the frying basket plunge
them int odecp very hot Fat and fry
delicate brown Drain on brown paper
and serve hot garnished with parsley.
Stewed Grabs.
Pick out the meat from six large boiled
crabs Place in a saucepan with one
cup Of sweet cream or rich milk and Sim
mer slowly for % minutes, Season 20
taste with cayenne pepper and salt
Serve very hot on thin slices OF dry
toast
Crabs Ia Guinne.
Remove the meat from ~ large hard.
shellod crabs place IN salad bowl with
half cup OF shredded lettuce or the
same amount Of sliced celery pour over
II a dressing OF tablespoonful Of olive
oil, one and a half tablesnoonfuls OF yinC-
gar, u pinch of pepper and galtgpoon-
ful Of SAT-. Place this mixture IN half
dozen OF the carefully cleaned shells.
tDA tflfA Nfalf laF
onnalse dressing and sprinkle with tho
yolk of hard boiled eggs which have been
put through the rlccr.
Garnlsh. with rings Of the whites OF
hard boiled eggs, placing a small olive
IN me center OF each ring
Buttercd Grabs.
Pick the meat from large hard-sheled
crabs, shred and mix with an equal
quantity Of fine bread crumbs. to which
has been added a little mllnccd parsley,
, season with salt and a few dashcs Of
cayenne pepper Place this mixture In
shells which have been thoroughly clean
cd scollOD shells may be used II the crab
shells are not obtainable. Squeeze 1T
Tie lemon juice over each shell OF the mix
turo and sprinkle with bread crumbs, dot
with tiny pieces Of butter and bake In
moderate oven until a delicate brown.
scalloped Frogs Legs,
Put thick layer OF minced mushrooms
and slfted brown bread crumbs In a bak-
Ing dish and place on these Y carefully
cleaned aad prepared frogs legs, sea-
son with salt and pepper and cover with
bread crumbs, sprinkle over very small
quantity OF grated lemon peel and
squeeze over the juice Of one lemon pour
over all one small cup OF brown gravy
Bake for half an hour In moderate oven
covered with a sheet OF butered paper
When done remove the paper and brown
lightly. Serve in same dish In which
cooked
Stcwed Frogs Legs.
Place one tablespoonful OF butter IN n
saucepan and add to It one chopped onion
and allow to brown lightly, to this add
one tablespoonful OF raw ham cut In dice
half green pepper out In small pieces,
one teaspoonful OF salt, and one SALT
spoonful Of pepper: molsten with one
quart Of white stock; add one tablespoon
ful Of washed rice, six medium sized
okras cut IN slices and one good sized
tomato cut In slices, cook slowly for 20
minutes Add one quart Of prepared
frogs legs Ave minutes before serving.
Turn out on chop platter and serve hot
garnished with cress.