Atlanta women's club cook book

2 cloves of garlic. 1 green pepper (minced). 1/2 cup olive oil or drippings. Brown the onions and garlic in hot fat, add three cups of hot water, the toast, which should have been soaked in water, then squeezed dry, the minced green pepper, the shrimp, bay-leaf, salt and pepper. Let the mixture cook down until thick, stirring from the bottom as it browns. Remove from the fire ,and fill the peppers, from which the seeds should have been removed. Fill a baking pan about one-third full of hot water, lay the stuffed peppers in this, and bake forty five minutes in a hot oven. CRAB SALAD. 1/2 doz, crabs. 1 bunch celery. Put crabs in boiling water, and boil 20 minutes with plenty of salt and red pepper, when cool, pick out meat. The crab meat is sweet and the flavor must not be destroyed by too much seasoning. Mix crab meat, celery and 1/2 pt. mayonnaise and you will have a delicious salad. TARTAR SAUCE FOR FISH AND CRABS. Make a tartar sauce of mayonnaise with a few sprigs of parsley and pickles chopped fine, a few capers and some onion juice to taste. Delicious when served with tenderloin trout, soft shelled crabs or any fish where tartar sauce is required. SHRIMP AND TOMATO SALAD. 1 lb. fresh shrimp or 1 small green pepper (minced). FAMOUS CREOLE DISHES 213 1 cup canned shrimp. Lettuce leaves. 6 large firm tomatoes. Mayonnaise. 1 stalk heart celery, (chopped) With a small spoon, scoop out the center of the tomatoes. The flesh may be set aside for soup or stews. Cut the shrimp in small pieces. A small onion is an addition. Bind together with a little mayonnaise, fill the tomatoes and set on ice. Serve on lettuce leaf and garnish with nasturtiums and top with a spoonful of mayonnaise. GUMBO A LA CREOLE. As one advertiser has it, this is the soup that made New Orleans famous. It is a great fast day soup, as it is so substantial that it constitutes a whole meal in itself, when served with the dry boiled rice that invariably accompanies it. The beef brisket is usually sliced and served with mustard or horseradish, as the meat course that follows when used other than a fast day meal. 6 crabs (boiled and cleaned). Large onion and garlic minced. 1 lb. lake shrimp (boiled and 2 t-spoons file. cleaned). 1 qt. okra (sliced). 1 lb. beef brisket (if desired). Salt, pepper, bay leaf. 1 lb. canned tomatoes. Brown the onions and garlic in beef drippings or butter. Then add okra and cook until that is brown, then add the shrimp and brown that. Put into a soup pot and cover with two quarts hot water. Salt and pepper the brisket, dredge with flour and brown on both sides in a little fat. Add this to the soup, also the tomatoes, crabs, the claws and bodies of which should be broken ; add seasoning last, cover pot and allow to simmer 2 hours. When ready to serve, place some of the crabs in each soup plate with a serving of gumbo ; a tbls. of boiled rice is served with each helping at the table. The crabs are eaten with the fingers. BOILED RICE A LA CREOLE. 2 cups head rice. 2 qts. salted boiling water. Wash rice, stir into boiling water little at a time so as not to