Stewed Terrapin

1 terrapin

1/4 pound butter

1 1/2 tablespoons flour

1/4 cup cream

Yolk of 1 egg

Salt and cayenne

Pinch of mace

1 tablespoon currant jelly

Rub the butter in the flour and add it to the terrapin; add the cream in which the egg has been beaten, salt, cayenne, mace and jelly. Simmer for ten minutes and serve.

Lobster

Select a live lobster of medium size but heavy in proportion to its size. If the tail springs back quickly when straightened, the lobster is fresh.

To kill a lobster grasp it by the back and put its head under hot water; then its body, and quickly cover the kettle. The lobster will die immediately, but should remain in the water about twenty minutes, boiling all the time.

The meat should not be eaten until cold and should never be kept more than eighteen hours after cooking. It should not be removed from the shell until it is to be used.

Remove the meat from the shell, discarding the gills, stomach and intestines. Garnish with small clams and lettuce leaves.

How To Split And Dress Lobster.

Planked Lobster

To plank a lobster heat the plank very hot. Kill the lobster by splitting it into halves, lay it on the plank shell side down; put it under the gas for twenty minutes; baste with butter; dust with salt and pepper, and cook ten minutes longer. Garnish with small fried French potato balls and grated cucumber in tiny lettuce leaves.

Deviled Crabs

6 crabs

1 hard-boiled egg

2 tablespoons butter Grated nutmeg

1/3 cup cream

Salt and cayenne

1/4 teaspoon sweet marjoram

Cracker dust

1 raw egg

Put the crabs into hot water; add salt and boil for thirty minutes. Or, buy crab meat already picked and ask the dealer for six shells. Cut the meat into small pieces; add the hard-boiled egg, cream, butter and seasoning and cook for a few minutes over a hot fire, thickening the mixture with cracker dust. Fill the shells; dip them in the raw egg, beaten; then in cracker crumbs; place in a hot oven or drop into boiling fat and fry until brown.

Frogs

Only the hind quarters of frogs are cooked. Wash and dry them; skin and dip them in milk; sprinkle with salt, pepper and flour and fry in boiling hot fat. Or put them in a saucepan with butter, a sprinkling of flour and pepper and salt. Shake over the fire for a moment; add a little water; simmer until tender and almost dry; then add a cup of cream and a large lump of butter rubbed together with a little flour. Bring to a boil and serve.