Terrapin Stew

Boil four large terrapins until they are done sufficiently to take off the shells easily: open and pick the meat, etc., from the shells with great care. In taking out the liver be very careful not to break the gall bladder; it must be separated and thrown away, as it embitters and spoils the dish. Stew the meat, etc., thus separated in a quarter of a pound of butter, half a pint of claret and half a pint of Madeira wine. Season with cayenne pepper) not black pepper), powdered mace, nutmeg, sweet marjoram and parsely chopped fine; then add some mushroom catsup to taste while the whole is very hot.

Mrs. H. W. Seale.

Mock Terrapin Stew

Take a calf's head, boil it, and pick into small pieces, using the brains and all the meat. Take

1 doz. hard boiled eggs,

1 1/2 lbs. butter,

1 qt. of sherry,

1 wine glass of brandy,

1 1/2 pts. of sweet cream,

1 tea spoonful of mace,

1 teaspoonful of summer savory,

Cayenne pepper and salt to taste.

Rub half the butter to a cream; mash yolks of nine eggs and add to the butter; add spices and put all on the stove to cook. When it boils pour in the cream, then add brandy and wine. As soon as this boils add remainder of butter well rubbed up with two table-spoonfuls of flour, and while it is boiling put in the calf's head, and the whites of the eggs and three yolks chopped fine. It improves by keeping a few days and warming over when wanted for use. Chicken can also be used to make the stew.

Mrs. H. W. Seale.

Deviled Crab

Boil, pick and chop two or three crabs, then mix the dressing well through the meat. Fill shells lightly; add two or three table-spoonfuls of melted butter to each, (also cream if possible). Bake a delicate brown, and serrve hot on garnished dish.

Dressing. - One hard boiled egg; rub the yolk in one tablespoonful of melted butter add to this one and one-half tablespoonfuls of vinegar, and cayenne, mustard, pepper and salt to taste. Then stir in the yolk of a well beaten egg, and add the white, having first beaten it separately: then add the chopped white of the first mentioned egg.

Mrs. G. B. Richmond.

Deviled Crab

Pick meat from one crab into shreds. Roll one cracker; beat one egg; mix all together with butter size of an egg. Salt and pepper and milk to make moist. Fill crab shells and bake a delicate brown.

Mrs. J. B. Porter.

Crab A La Newburg

1/4 lb. butter,

2 tablespoonfuls flour,

Yolks of 4 eggs boiled and mashed,

l/2 teaspoonful salt.

Dash cayenne,

1 pt. boiling milk. Put all in a dish and cook a few minutes; add a crab or white meat of a lobster, the whites of the eggs chopped. When ready to

Serve add a glass of sherry or Madeira wine.

Mrs. J. B. Bennett.

Creole Of Crab

Four green peppers, six small onions. (green). Chop fine; add a piece of butter size of an egg and salt and pepper to taste. Boil ten minutes then add one-half can of tomatoes and boil until all is well dissolved. Add .one-half pint of cream mixed with a tablespoonful of flour,and letcome to of boil Pour in two well picked crabs and serve on toast.

Mrs. G. B. Richmond.