Two ounces of bacon, Two green peppers, One-half cup of canned tomatoes, pressed very dry, Two tomatoes, Three onions.
Brown the bacon quickly and then add the finely chopped peppers, tomatoes and onions. Cook gently until soft and dry, then add
One and one-half cups of crab meat, One teaspoon of salt, One teaspoon of paprika, One tablespoon of Worcestershire sauce.
Mix well and then form into balls the size of a fishcake and roll in flour, dip in beaten egg and fry until golden brown in hot fat. Serve with tartare sauce.
CRAB RAVIGOTTE
Serve crab meat in nests of crisp lettuce with ravigotte sauce.
CRAB MEAT A LA KING
Place in saucepan or chafing dish
One and one-half cups of thick cream sauce.
Add
Three-quarters cup of mushrooms, peeled and cut into tiny pieces and parboiled, Two pimentos chopped fine, One well-beaten egg, One teaspoon salt, One teaspoon paprika, Juice of one-half lemon, Two cups or one-half pound of crab meat.
peeled and cut into tiny pieces and parboiled.
Toss with fork to mix; heat to boiling point and serve with toast.
TRIPE AND OYSTERS
Cut one-half pound of cooked tripe into small dice and place in a saucepan and cover with boiling water. Cook for ten minutes and then drain and add
One and one-half cups of thin cream sauce, One small onion, grated, Two tablespoons of finely minced parsley, Twenty-five stewing oysters.
Bring to a boil and cook for eight minutes, then season with
Two teaspoons of salt, One teaspoon of paprika.
GRILLED OYSTER ON HALF SHELL
Allow four large oysters for each service. Have the oysters opened on the deep shell and remove the oysters, wash free from bits of shell and then roll in grated cheese. Replace on shell and then spread each oyster with one-half teaspoon of minced bacon. Sprinkle with fine bread crumbs and then bake eight minutes in a hot oven or broiler.
OYSTERS ON THE HALF SHELL
Have the oysters opened on the deep shell and remove the oyster. Look over carefully for bits of shell, and then prepare a mixture of
One tablespoon of horse radish, grated, Three tablespoons of catsup, One-half teaspoon of salt, One teaspoon of paprika.
Mix and dip oyster into the sauce, then roll in finely grated cheese.
Serve ice cold.
OYSTER COCKTAIL
Sauce for the cocktail can be made from
One-half cup of finely chopped onions.
Place in a saucepan and cook until the onions are soft and then rub through a fine sieve and add
One tablespoon of horseradish, One tablespoon of Worcestershire sauce, One teaspoon of salt, One teaspoon of paprika.
Beat to thoroughly mix and add five small oysters for each service.
OYSTER PIE
Make a pastry of
One cup of flour, One-half teaspoon of salt, One teaspoon of baking powder.
Sift and then rub in four tablespoons of shortening, and then mix to a dough with five tablespoons of water. Roll out one-half of the pastry one-quarter inch thick and then line a deep pie tin with the pastry.
Then place in layers of the oysters and season with
Salt, Pepper, One-quarter teaspoon of grated onion, One teaspoon of finely minced parsley.
Now another layer of oysters and then the seasoning. Now pour over all one cup of very thick cream sauce. Roll out the balance of the pastry and cut in one-inch-wide strips. Place lattice fashion over the tops of the pie and wash with water and bake in a hot oven for forty-five minutes.
CRAB MEAT AU GRATIN
Place in a bowl
Two cups thick cream sauce, One and one-quarter cups crab meat, One onion grated, Three tablespoons finely minced parsley, One and one-half teaspoons salt, One-half teaspoon white pepper, One-half teaspoon paprika.
Mix with fork, turn into au gratin dish, sprinkle the top with fine bread crumbs, dot with bits of butter and then sprinkle two tablespoons grated cheese and bake in a moderate oven thirty-five minutes.
To prepare cream sauce for a la King and au gratin dishes, use four level tablespoons flour to each cup milk.
Dissolve flour in cold milk, bring to boil, cook two minutes; it is then ready for use.
SOFT SHELL CRABS
Soft-shell crabs are shedders, that is, the crab has shed his shell and the new one is not yet hard. To clean, insert the finger under the apron-shaped piece and the back part of the shell and remove the spongy fingers, the entrails, etc. Wash and drain well and then roll in flour, dip in beaten egg and then roll in fine crumbs and fry until golden brown in hot fat. Place in a hot oven for ten minutes to cook.
Serve with tartare sauce.