Crab With Red Peppers

From Philippine Education.

4 eggs

2 tablespoons bread crumbs, 1 1/2 tablespoons pimientos, 4 tablespoons butter or lard.

1 cup milk, 1 cup crab meat, 1/2 teaspoon salt, 1 teaspoon lemon juice a bit of nutmeg.

Boil the crabs and take the meat from the shells. Boil 4 eggs hard. Chop the whites and mash the yolks. Mix with fine soft white bread crumbs and chopped red peppers (the canned pimientos). Melt but do not brown butter or lard; stir in the eggs, add slowly milk, and lastly crab meat. When hot, put in salt, nutmeg, and lemon juice. Serve at once on toast or with rice.

Deviled Crabs

6 crabs

bread crumbs 3 hard boiled eggs

juice of 1 lemon butter, size of walnut salt and pepper to taste

Pick the meat from boiled crabs and cut into fine bits. Add one-third as much bread crumbs, chopped eggs, the juice of one small lemon, salt and pepper, and butter the size of a walnut.

Clean the shells well and fill with the mixture; place bits of butter over the top and brown in the oven.

Snow potatoes made by pressing hot boiled potatoes through a potato strainer, are nice to serve with the above for either luncheon or dinner.

Oyster Cocktail

Mrs. E. P. Kincaid.

1 pint raw oysters

1 cup tomato ketchup

1 teaspoon Worcestershire sauce

1 teaspoon grated horse-radish juice of 1 lemon tobasco sauce to taste

Take oysters, ketchup, Worcestershire sauce and grated horseradish, the juice of a lemon and enough tobasco sauce to make very hot. Put in glasses and place on ice to cool.

Oyster Cocktails In Peppers

as many peppers as needed oysters 1 tablespoon tomato catsup

1 teaspoon horseradish

1 teaspoon prepared mustard

6 drops Worcestershire sauce

dash paprika shredded cabbage French dressing

Selected bullnosed peppers, one for each guest, slice off stem end and remove all seeds and white membrane. Fill with oysters and a sauce made of catsup, horseradish, mustard, Worcestershire sauce, and a dash of paprika. Set each pepper in a wreath of shredded cabbage with French dressing.

Deviled Oysters

50 oysters 1 pint liquor and milk 1 tablespoon flour

1 tablespoon butter

2 egg yolks

1 tablespoon celery

salt and cayenne pepper

Wash and drain oysters. Shake them over the fire until the gills cur!. Drain, saving the liquor. Chop the oysters fine. Rub together flour and butter. Add enough oyster liquor and milk to make a pint. Stir until boiling. Add the oysters, the yolks of eggs slightly beaten, salt, a dash of cayenne, and chopped celery. Turn into a baking dish, cover thickly with soft bread crumbs, and bake in a quick oven about ten minutes.

Fricassee Of Oysters

50 oysters.

1 pint liquor and milk.

2 tablespoons butter 2 tablespoons flour.

1 teaspoon salt cayenne pepper.

2 egg yolks.

4 tablespoons cream parsley.

Drain and wash oysters. Cook until the gills curl. Drain, saving the liquor. Add to it sufficient milk to make a pint. Put butter and flour in a saucepan. Mix. Add liquor and milk, and stir until boiling. Add salt, cayenne pepper and the oysters. Heat over hot water. Beat the yolks of eggs with cream. Stir them quickly into the oysters. Take from the fire, and serve on toast, or in a dish, garnished with triangular pieces of toast. Sprinkle finely chopped parsley over the top.

Oyster Gumbo

1 chicken.

1 sliced onion.

1 1/2 pints water 1 quart young okra 50 oysters.

1 quart chicken stock ,1 teaspoon salt, 1 teaspoon paprika dash cayenne.

Prepare a chicken as for fricassee. Put in baking pan. Add onion, half pint of water and bake until tender. Wash and cut okra into thin slices; put in a saucepan, add pint of water and cook slowly for half hour. Lift the chicken to a soup kettle. Add chicken stock or boiling water. Simmer gently for twenty minutes. Add salt, cayenne, paprika. Add okra and oysters, Cover the saucepan, cook for five minutes, and send to the table.

Oyster Stew

50 oysters 1 quart milk.

salt and pepper 2 tablespoons butter.

Drain, wash, and drain again, good, fat oysters. Shake over the fire until the gills curl. Heat milk in double boiler. Add hastily to the oysters. Take from the fire. Add salt, pepper and butter. Serve with oyster crackers. If thickening is liked, rub one tablespoon of butter and one of flour together and add to the milk.

New Orleans Jambalay

36 fresh shrimps 1 onion

1 tablespoon lard 1 cup rice

thyme bay leaf parsley pepper and salt

Boil shrimps. When cold peel. Cut onion fine. Fry in lard. Add rice well washed to the onion. Let it fry brown, stirring constantly. Flavor with thyme, bay leaf, parsley, pepper and salt. When brown, add enough water to cover. Let boil until the rice is well cooked. Mix with the shrimps and serve.