The Washington times., 1906-08-11
SEASONABLE RECIPES.


Brciicd soft-shen Crabs-Dip the crabs
into melted butter and roll in fine bread
crumbs BroI until done. Serve as soon
as done on slices Of dry toast; season
with melted butter and lemon Juice and
gamish with parsley OF cTess-
Fried Soft-sheu Crabs - Prepare the
c-- bs I'm the usual way and ron iu fine
broad crumbs, then alp IN beaten egg
and roll again in the crubs. Place them
lu the frying basket, plunge them into
deep. very hot far and fry a delicate
brown. Drain on brown paper and serve
h0J. garnished with parsley
Stewed rabs-THis dish rs sometimes
called "creamed crab fakes" Pick out
the meat from six large boiled crabs.
Place IN a saucepan with ore cupful Of
sweet cream or rich milk and simmer
slowly for twenty minutes. Season 90
taste with cayenne pepper and salt
Serve very hot on thin slices OF dry
toast.
Ruttered Crabs - Spread the meat OF
boiled crabs and mix with On equal
quantity Of fine bread crumbs. 10 which
has been added a little minced parsley,
season with salt and few dashes Of cay
enne pepper. Place this mixture in
shells. squeeze a little lemon juice over
each shell and sprinkle with bread
crumbs. dot with tiny pieces OF butter.
and bake In a moderate oven until a del
icate brown.
DevIIed Crabs.-Bake the meat Of six
VGJd-s.zed crabs add 20 these The same
amount OF nne bread crumbs. nalL
teaspoouiul OF made mustard, the Juice
of half a lemon, JwO table5p0Oufuls OF
butter one teaspo0ntul ot salt and
dash OF cayenne pepper Pack this mix
ture into shells ana sift with powdered
bread crumbs Pour over each she'll D.e
tablespoonful OF sweet cream. Place the
shells on hat tin and bake in hot
oven.
Creamed Potatoes-Cut cold, boiled
white potatoes into small cubes. To
pint aHd a half OF potatoes, well sea-
soEed with salt and peuDer add pint
OF white sauce, made Of TWO tablespoon
tuls of butter, one OF flour and three
fOurths or pint OF milk Cook butter
and -four together. add the potatoes and
stir. then add milk and cook until thor
Oughly heated
Crab CrOQuettes- Take the meat OF
TWO medium-slzed boiled crabs and
minCe rather fine Melt in saucepan
three tablespOOnfuls OF butter and add
10 this three tabIespOOnluls of -four.
Add 10 this slowly one cuDful Of sweet
milk and stir constantly until Il bOls;
allow this 20 cook for ten minutes. Re-
move the saucepan from the FIRE and
add the crab meat; one saltspoOnful or
dash Of cayenne. Mix thoroughly to-
gether turn the whole out on a plate
and let lt COOL when cold. form into
croquettes. dip in beaten egg and then
roll in bread crumbs. Fry in deep fat
10 a golden brown. Serve sarnlshed
Fish TimbaIes.-Put one-half pound
Of white fish through the meat
half pint soft breadcrUmbs and one
fourth pint Of milk When cold mix
with the fish and press through sieve.
add six tablespoonfuls Of cream. one
fourth teaspOonful OF white pepper, one
level teaspOOuful OF salt and the stifly-
beaten whites Of six eggs. Butter the
mOids, MI thFee-fOurths fun of the
mixture; stand In pan one-haf fun Of
boiling water; cover with paper, but
tered side down, and bake for 20 min
utes. Serve with tomato. celery, cream
or shrimp sauce.
Baked Potatoes.-A weII-baked pota- I
to is good to serve with crabs or other
fish. Select pOtG toes having a smooth
surface Wash perfectly clean and let
them drain. Put them in an old baking
pan kept for this purpose, and put in a
hot oven. II the oven is large and hot
and the potatoes Of medium size forty
minutes viii answer for the cooking /
Baked potatoes should be served as
soon as they are done. II they must bs
kept any time after the cooking is COM /
pleted, break them, in order that the
moisture may escape. Keep them in a
warm oven or covered with cheese /
cloth in a stewpan.
Fruit COmpote.-One pint each OF or
ange pulp and pitted white cherries, one
quart of strawberries cut in two, one
quart Of Malaga grapes. seeded Cover
with one quart Of pulverized sugar. and
add the juice of one large lemon. Stand
for three b0urs on ice; then i'll glasses
and sprinkle with finely shredded cocoa
nut. This VIII serve twenty people.
Orange BonborL-This is q new combi-
nation described In the June House
keeper. and Is composed of orange, pine
apple, hickory nut meats. ice crea m and
whipped cream. The orange is cut in
tiny bits, and part of the juice pressed
out; about one-half the quantity Of
chopped pineapple is added and the
fruit is sprinkled with hickory nut
meats, put through q coarse chopper. /
Vanilla ice cream is added, and a spoon
ful OF whipped cream. over which Is a
dust Of nuts. Serve IN glasses.