Capital city recipes

Drain the liquor from the crabs. For a dressing mash the yolks of the 2 hard-boiled eggs with 2 tablespoonfuls of melted butter ; add the vinegar, pepper, mustard and salt, then stir in the raw egg, well beaten; now add the chopped whites of the 2 hard-boiled eggs, and mix dressing well through the meat ; wash the shells and fill them lightly ; put grated biscuit over the top and pour over each 2 tablespoonfuls of melted butter. Place in a pan and bake a light brown. Serve in an open dish dressed with parsley. Mrs. O. H. FOSTER. ed LOBSTER A LA NEWBURG, Lobster, : : ; , ‘ I can. Sherry, . , % : ; ¥% pint. Sweet Cream, ; ; . ; y pint. Corn Starch, ‘ ; : I tablespoonful. Salt and Cayenne to taste. Cut the lobster into small pieces. Put into a sauce-pan and add the cream and sherry before putting on the fire. When the mixture is heated through add the corn starch, then the sea- soning. Cook until sufficiently thick. Garnish with sliced lemon. MISs BEVERIDGE. FISH. 9 SCALLOPED OYSTERS One quartoysters. Takea shallow baking-dish, butter it well, put on a layer of oysters, sprinkle with a little salt and pepper ; then a layer of bread crumbs, dot with bits of butter; then oysters again, and so on until the di+h is full, having bread crumbs and butter at the top. Put over the whole % cupful of milk and ¥% cupful of oyster liquid. Cover the dish and cook about % hour inside the stove, then remove cover, set on grate and brown. SHRIMPS A LA NEWBURG. Mash the yolks of four hard boiled eggs; add one cupful of cream blending until smooth. Cream two tablespoonfuls of but- ter and work into it two level tablespoonfuls of flour. Add the yolks and cream and stir over hot water until thick and smooth. Add one can of shrimps which have been carefully washed and dried, cover and let stand five minutes, season with salt and pepper and when ready toserve, add four tablespoonfuls of sherry. Mrs. PAvL LEX. os PICKLED OYSTERS. Oysters, ‘ b : ‘ ; 1 gallon. Vinegar (good), . : : 5 I pint. Salt to taste. Cloves (whole), . : ‘ ; 1 teaspoonful. Pepper (whole), . Y : : 1 teaspoonful. A little Mace (optional). Mrain the liquor from the oysters and put on to boil; when it begins to boil add the oysters and boil them until they begin to turn or frizzle; take them out with a strainer, and to the liquor add the vinegar and spices. Set in a cool place and they will keep several days, and will be found nice and convenient for luncheon, afternoon teas, etc. MRS. JAMES WILLIAMSON (Graham). PLANKED SHAD. Split a roe shad dowr the back and take out the back bone, lay the fish open and pepper and salt it, fasten to a hickory lank or some other tasteless wood, and set in a good, hot oven, taste with drawn butter, mushroom or other catsup, a pinch of salt and red pepper. 10 FISH. FRIED OYSTERS. Oysters, ! : ; : 5 I quart. Eggs (yolks), an ve 3 Biscuit or Cracker Crumbs. Grate and sift the crumbs and season with pepper and salt. Drain the liquor from the oysters and pour cold water over them ; this will make them plump and firm. Take them out. with a fork and sprinkle with salt and pepper. If very large, dip one at a time into the egg (which has been slightly beaten) and then into the bread crumbs If small, press two together firmly and proceed as before. Have ready a frying-pan half full of boiling lard, deep enough to cover the oysters entirely; drop in the oysters and fry to a light brown. Take out with a perforated spoon and let every drop of lard drain off. Lay on brown paper folded ; it will absorb the grease. Have the paper on a dish by the stove, keeping hot. Serve quickly on a hot dish covered with a fringed napkin. Be sure to have the lard boiling. Mrs. JAMES McKIMMON. ad SHAD ROE.