Open two tall cans of shrimp and then drain and wash under cold water. Now shred the coarse green outside leaves of lettuce very fine.
Measure two cups and place in a bowl and add
One green pepper, One onion, chopped very fine, One-half cup of mayonnaise dressing.
Mix well and then fill into a nest of crisp lettuce leaves. Lay the shrimp on top and mask with mayonnaise. Garnish with two hard-boiled eggs into quarters.
SHRIMP
Shrimp come, as a rule, cooked, but to cook shrimp: Plunge the shrimp into boiler prepared as for crabs. Boil for ten minutes, then drain and cool. Remove the shells and then they may be used for salads, croquettes and fried shrimps.
TERRAPIN
Diamond back or salt water terrapin are best. Fresh water terrapin may be used for croquettes and puree. Clean the terrapin by placing in fresh water for six hours. Wash in warm water and then place them alive in boiling water. Cook for five minutes. Remove and then rub with a coarse cloth the neck, legs and tail to remove the skin. Wash again. Return to the pot. Cook until the legs leave the body easily.
Usually about thirty-five minutes for small terrapin and seventy-five minutes for large ones. The age and condition determine the time of cooking. Cool. Now, before it is entirely cold, separate the terrapin from the shell, discard the small intestines, shell, gall, etc. Cut the meat into pieces.
Cook in cream sauce for a la Maryland; in brown sauce for a la mode or stewed terrapin.
STEWED SNAPPER
Open a can of snapper into a china bowl and let stand for one hour; place in a saucepan.
Two cups of water, Four tablespoons of cornstarch, dissolved in water, Faggot of soup herbs, Two cloves, Two tablespoons of butter, One and one-half teaspoons of salt, One teaspoon of paprika, Juice of one lemon, Grated rind of one-fourth lemon.
Bring to a boil and cook slowly for fifteen minutes; then add the snapper meat, heat slowly 10 minutes, serve.
STEAKS
The selection of steak depends entirely upon the number of persons to be served. A steak cannot be classed as a cheap meat; the portions of bone and trimming makes this meat a rare luxury in these times of high prices.
Yet there come times when the men folk want steak--and steak it must be. There are three kinds of meats that are cut into steaks; namely, the loin, rump and round. All three will make delicious eating if properly prepared.
The round steak has the least waste, and if steaks are taken from the first three cuts they should be tender and juicy, providing they are cut sufficiently thick and are properly cooked.
The rump steak is fully as tender and palatable as loin and it contains about one-third less waste. The sirloin is the choicest cut in the whole carcass and it contains a proportionately large amount of waste.
Have the butcher cut the round steak one-half inch thick and then pound it with a meat ax to break the tough tissues. Place on a platter and brush with salad oil and let stand for one-half hour. Now broil in the usual manner, turning every four minutes. Lift to a hot platter and spread with choice meat butters given below.
Rump steak should be cut two inches thick and the bone and fat trimmed. Now nick and score the edge of the fat and brush with salad oil, and then broil the same as for round steak.
The sirloin steak should be cut two inches thick. Have the butcher remove the chine bone and then the flank end. Let him add a piece of suet to the flank end; then put it through the food chopper for hamburg steak. It is a mistake to cook the flank with the sirloin.
Brush the steak with salad oil and then broil. Lift to a hot platter.
Place one pint of water and one tablespoonful of salt in the bottom of the broiling pan to prevent the fat drippings from taking fire. Turn the meat every four minutes, so that it makes the cooking even. To test the meat when broiling press with a knife; if it is soft and spongy it is raw. Watch carefully and when just beginning to become firm it is rare. Allow four minutes for medium and six minutes for well done.
Do not turn the meat with a fork. The intense heat has sealed or seared the surface and caused the meat to retain its juices, and if you use a fork to turn it you will puncture or make an opening so that these juices will escape.
A two-pound steak will be cooked rare in twelve minutes, medium in fifteen minutes and well done in eighteen minutes. Always lift to a hot platter.
FRENCH BUTTER
Two tablespoons of finely chopped chives, One tablespoon of finely chopped leeks, One tablespoon of finely chopped tarragon, Juice of one-half lemon, Two tablespoons of melted butter, One-half teaspoon of salt, One-half teaspoon of paprika.
Work to a smooth paste.
French and Italian and Swiss cooks frequently serve a vegetable garnish with steaks. It is prepared as follows:
One green pepper, chopped fine, Two leeks, chopped fine, Eight branches of parsley, chopped fine, Two onions, chopped fine, Ten branches of tarragon, chopped fine, One-half cup of chives, chopped fine.
Place four tablespoonfuls of shortening or vegetable oil in a frying pan and add the herbs and cook very slowly until soft, taking care not to brown. Now season with salt, pepper and dress on a hot platter in a little mound at the bottom of the steak. Garnish with a slice of lemon.
ENGLISH BUTTER
One tablespoon of butter, One-quarter teaspoon of white pepper, One-quarter teaspoon of mustard, One-half teaspoon of salt.
Work to a paste and then spread on a steak as soon as you place it on the platter.
LONDON BUTTER
One tablespoon of melted butter, One tablespoon of Worcestershire sauce, One-half teaspoon of salt, One-half teaspoon of pepper, One tablespoon of lemon juice.
Mix and then pour over the steak.
SWISS BUTTER
One tablespoon of grated onion, One tablespoon of finely minced parsley, One-half teaspoon of salt, One-quarter teaspoon of paprika, One and one-half tablespoons of butter.
Work to a smooth paste.
ITALIAN BUTTER
One green pepper, chopped very fine, One teaspoon of paprika, One-half teaspoon of salt, Two tablespoons of butter.
Work to a smooth paste and then spread on the meat.
VEGETABLE GARNISH