Deviled Crabs

2 tablespoons butter

2 tablespoons flour

3/4 cup white stock, add yolks

2 eggs 2 tablespoons sherry wine

1 cup chopped crab meat 1/4 cup mushrooms finely chopped Pepper and salt to taste

Cook the mixture 3 minutes, add 1 teaspoon finely chopped parsley and cool the mixture.

Wash and trim crab shells and fill with the above mixture. Sprinkle stale bread crumbs mixed with a little butter on the top and bake until the crumbs are brown.

Shad Roe Croquettes

Boil the roe for 15 minutes in salt water, then drain and wash. Mix 4 tablespoons each of butter and cornstarch and stir into 1 pint boiling milk. Add to this the roe and 1 teaspoon salt, the juice of 1 lemon, cayenne and a grating of nutmeg. Boil up once and let get cold.

Shape into croquettes and fry.

Savory Tomatoes

Take 3 large tomatoes and cut them in halves. Take out the insides and mix thoroughly with 2 tablespoons bread crumbs, 1 teaspoon grated cheese, 1 gill cream, 1/2 teaspoon sugar, salt and cayenne to taste. Fill the tomatoes with this and on top of each piece put a thin slice of bacon. Put into the oven to cook and when the bacon is done serve each one on a thin slice of toast.

Stuffed Mushrooms

Cut the stems off close to the gills and peel the caps of the mushrooms. Cut the stems fine. Saute all the parts together in butter. Remove the caps when they are tender and before they lose their shape. After the caps are removed add 6 drops onion juice and 1 teaspoon flour. Let the flour cook a few minutes, then add 1/4 cup stock and 1 tablespoon minced chicken, pepper and salt, and stir until the mixture is thickened. Place a little of this mixture on the gills of each mushroom.

This quantity is enough for 6 or 8 large cups. Serve on rounds of buttered toast.

Cheese Ramkin

4 tablespoons grated cheese

1/2 pint milk

Yolks 2 eggs

2 tablespoons butter

1 cup bread crumbs Whites 3 eggs Salt and pepper

Boil bread and milk until smooth, add cheese and butter, stir for 1 minute. Take off fire and add seasoning, and yolks of eggs; beat whites to stiff froth and stir in gently; turn into greased baking dish and bake 15 minutes.

Lobster Cutlets

1 5 lb. lobster

1 pair sweetbreads Juice 1 lemon

A little nutmeg 1/2 teaspoon mace

2 oz. butter

2 tablespoons flour, salt and cayenne 1/4 lb. butter 1 pint cream

2 tablespoons chopped parsley sauce 1/4 lb. butter 1 onion

Juice 1 small onion Salt and cayenne Large spoon flour 1/2 pint cream

Make a sauce as follows:

Put butter in double boiler, add flour and stir until melted and smooth, then add the cream, onion, pepper and salt. Boil about 1 minute. Cut lobster and sweetbreads fine and add to sauce. Pour in shallow dish to cool. When cool shape like chops and fry in hot fat.

Stick lobster claw in end of each cutlet and serve.