Stuffed Devilled Crabs

Bami, Hongkongoise

String Beans

Old-Fashioned Rice Pudding

137. Stuffed Devilled Crabs These Are Prepared Precisely The Same As In No. 10

138. Bami, Hongkongoise

Cut into half-inch-square pieces half pound lean raw rump of beef, half pound lean fresh pork cut same way, and keep separately. Hash very finely six medium-sized sound shallots, one clove garlic; mix shallots and garlic with a heaping tablespoon finely fresh-chopped parsley and keep on a plate.

Plunge into boiling water with a teaspoon salt in a saucepan and boil for fifteen minutes half pound noodles and quarter pound best macaroni, but in separate water; drain thoroughly and keep separate. Melt one tablespoon butter in a saucepan, add two light tablespoons flour; stir well, add two small finely chopped onions, two finely chopped shallots, one clove crushed chopped garlic, one clove, one sprig bay leaf and one sprig thyme. Stir all well together with a wooden spoon, while browning for four minutes. Moisten with half pint hot broth or hot water, mix well with a whisk; then add two good-sized, ripe, chopped tomatoes. Season with half tablespoon salt, half teaspoon white pepper, one salt-spoon grated nutmeg, half saltspoon cayenne pepper, adding one good teaspoon good curry powder. Stir all well together and let gently simmer for twenty-five minutes. Strain the sauce and keep it warm.

Lightly butter the bottom of a pie dish, then evenly arrange the macaroni at the bottom of the dish; spread a very little of the sauce over the macaroni. Spread over evenly one-third of the mixed shallots, garlic and parsley; arrange the beef nicely divided over the macaroni, etc., then another third of the shallot mixture. Season with a saltspoon salt and a light snuff of white pepper. Now spread half the remaining sauce over. Neatly lay half the noodles evenly over; arrange the pork as a layer over the noodles; sprinkle the remaining shallot mixture over the pork. Season with a saltspoon salt and half saltspoon white pepper. Evenly spread the balance of the noodles; sprinkle one tablespoon very finely minced cooked lean ham. Pour and neatly spread the remaining sauce over. Sprinkle half teaspoon grated Parmesan or Swiss cheese over all. Have one teaspoon butter divided into small bits and placed on the surface. Place it in a moderate oven to bake for fifty-five minutes, or until it has obtained a good golden colour. Remove it from the oven, place the dish into another cold one and send to the table.

N. B. Cut it pie-like, that is, from top to bottom.

139. String Beans

Open a pint can string beans, plunge them in a saucepan with boiling water two inches in depth; drain on a sieve; put them back in the saucepan with half ounce butter. Season with half teaspoon salt and a saltspoon white pepper. Mix well with with a fork while cooking for one and a half minutes. Dress on a hot vegetable dish and serve.

140. Old-Fashioned Rice Pudding

Wash in three different cold waters half pound Italian rice. Drain well, place it in a saucepan with one quart cold milk, a gill cold water and a saltspoon salt. As soon as it comes to a boiling point shift the pan on the corner of the range, being careful to mix well with a wooden spoon. Then let slowly simmer for one hour, mixing every five minutes to prevent burning at the bottom. Remove the pan from the range. Pour ten drops vanilla essence and the same of orange-water flavor. Mix well, then add half pound granulated sugar. Mix well again. Break in four whole raw eggs, pour in a gill sweet cream, thoroughly mix with the wooden spoon. Pour the preparation into a pastry pan two inches high, place in a slow oven and bake for thirty minutes. Remove, lay the pan on another cold one and serve either hot or cold.