Crabs, Creole Style

6 crabs.

2 tablespoons butter.

2 tablespoons chopped onion.

2 tablespoons flour.

2 cups tomato ¼ teaspoon salt ⅛ teaspoon pepper few grains red pepper.

Boil the crabs, remove the meat. Melt butter, add onion and cook until yellow; add flour; when smooth add tomatoes. Cook ten minutes; add seasonings and crab meat. Serve on slices of hot buttered toast and garnish with strips of red pepper.

Alabama Salad

2 onions ¾ cup sour cream.

4 cucumbers ¼ cup vinegar.

Chop onions very fine. Pare and slice cucumbers, sprinkle with salt, cover with ice water and let stand one hour. Drain, add onions, sprinkle with cayenne, and dress with cream and vinegar mixed together. Serve on lettuce leaves.

Orange Salad

6 oranges.

8 tablespoons olive oil.

8 tablespoons tarragon vinegar.

¼ teaspoon salt ½ cup port wine 1 teaspoon sugar.

2 heads lettuce.

Peel the oranges, and remove as much of the white skin as possible. Slice in very thin slices. Mix olive oil, vinegar, and salt. Pour over oranges; let stand one half hour. Remove oranges, and pour over them wine and sugar. Let stand in refrigerator one hour. Serve on shredded lettuce. This salad is especially good to serve with game.

Southern Potato Salad

Cut six potatoes into uniform cubes. Cover cubes with boiling water; add two slices onion, one and one half teaspoons salt, and cook until potatoes are tender. Drain, cover with French Dressing when cool, chill and serve on shredded lettuce.

Southern Salad

1 cup cold ham 1 cup cold chicken 1 cup cold potatoes.

1 tablespoon onion.

1 cup celery.

½ cup red or green pepper.

½ cup French Dressing.

Mix all the ingredients and marinate with French Dressing. Drain, arrange on crisp lettuce leaves and garnish with Mayonnaise Dressing.

Louisiana Chow Chow

2 cauliflowers.

8 green tomatoes.

2 cups small cucumbers.

1 cup button onions.

4 red peppers.

1 teaspoon whole cloves.

1 teaspoon celery seeds.

1 teaspoon mustard seeds.

4 green peppers.

2 cups sliced cabbage.

4 large cucumbers.

4 quarts vinegar.

2 tablespoons horse-radish.

1 cup salt.

1 cup granulated sugar.

2 quarts boiling water.

Peel onions and cook in boiling water ten minutes. Drain. Boil salt and water five minutes; add the vegetables, and let stand twenty-four hours. Drain. Put in preserving kettle ; add remaining ingredients, and simmer two hours. Put into sterilized jars and seal.

Lady Baltimore Cake

1 cup butter.

2 cups sugar 8 egg yolks 1 whole egg.

⅛ teaspoon salt.

3¾ cups flour.

4 teaspoons bating powder.

¾ cup milk.

8 egg whites.

1 teaspoon vanilla or almond.

Cream butter; add sugar. Beat yolks and whole egg; add salt, and add to sugar mixture. Mix and sift flour and baking powder, and add to egg mixture alternately with milk. Beat whites until stiff; add flavoring; add to egg mixture. Bake in buttered layer cake pans twenty minutes. Fill with Baltimore Filling, and frost with Boiled Frosting.