The Cook County cook book

flesh of boiled crabs, mix with Bechamel sauce, and fill the empty top shells with the mixture; sprinkle with bread crumbs, and small pieces of butter on the top. Put to brown in the oven, and serve. -—Mrs. K. Berry, 3600 S. Wabash Ave., Chicago, 111. CRAB CROQUETTES.— Chop 1 pt. of fresh crab meat very fine, add J/2 pt. of bread crumbs, season with salt and pepper, and mix thoroughly. Roll 1 doz. fresh oysters into this, dip them in light egg-batter, and also in the crumbs again. Place some fresh butter in a very hot pan, and fry slowly. — Mrs. C. J. Jeffries, Winnetka. III. DEVILED CRAB.— Pick the meat from boiled crabs, taking -care not to break the shells. Flake the meat, and mix with it a tablespoon of melted butter, cayenne and salt to taste, mustard, if desired, and 1 tablespoon of lemon juice or vinegar. Return to the shells, sprinkle with bread crumbs, and bits of butter, and bake.— Mrs. Roy Berry, 2600 S. State St., Chicago, 111. CREAMED CRABS.— Make a cream sauce; add the usual seasoning, and fold in carefully the meat from 1 doz. crabs. When hot, serve in patty shells, bread boxes, on toast, or on bouche cases. — Mrs. Arthur Blakey, 3217 S. Dearborn St., Chicago, 111. DEVILED CRAB.— Boil the extract of meat and the crab, season with cayenne pepper, mustard, salt, and any sauce preferred. Put into a covered saucepan, with hot water sufficient to keep from burning; add cracker dust, moistened with a tablespoon of cream, together with a quantity of butter. Serve in the black shell, putting a sprig of parsley with each.— Mrs. C. J. Jeffries, Winnetka, 111. CRAB FARCIE.— Pick the meat from the shells, and allow 1 lb. of meat to 1]^ lbs, of crumbs. Cover the crumbs with the meat, put pieces of butter over the whole and bake. in the oven 10 minutes. Serve with chopped parsley and lemon. — Mrs. C. J. Jeffries, Winnetka, 111. FRIED SOFT-SHELL CRABS.— Roll the crabs in rolled cracker crumbs and dip in a beaten egg, then roll again in the crumbs and drop into the smoking fat. When done take out with a skimmer, lay on brown paper to free from grease, and serve hot. — Mrs. C. J. Jeffries, Winnetka, III. MINCED CRAB.— Place 1 pt. of crab, 1 hard-boiled egg, chopped very fine, 1 tablespoon of butter, and }/2 pt. of pure cream in a pan, season, and cook for 8 or 9 minutes. Thicken with a cream sauce; when cooked add a glass of sherry. Serve in chafingdish. — Mrs. C. J. Jeffries, Winnetka, 111. POTTED CRAB.— Pound the meat from the shell and claws of a freshly-boiled crab in a mortar with salt, cayenne and pounded mace. Press into small jars, cover it with butter, and bake in a moderate oven for 5^ an hr. When cold, pour freshly clarified butter over it. Set aside until the butter becomes cold. — Mrs. C. J. Jeffries, Winnetka, 111. CRAWFISH. — These small fresh water lobsters are extremely delicate. Pull off the center fin in the tail; with it will come out a small black vessel, which would make the fish bitter if left in. Wash them carefully and put them to cook in a very strong courtbouillon. Strain them, and serve arranged prettily on a platter decorated with parsley. — Mrs. J. R. Bogen, 2722 S. Dearborn St., Chicago, 111.