Cooking for profit

Pick the meat out of the crabs, cut all that can be cut into pieces of even size and rub the rest smooth in salad dressing, adding a little mustard. Mix cabbage and dressing thoroughly, and the crab meat mix in lightly without breaking the pieces. Fill the crab shells with the salad and place them on a dish previously prepared with a bed of cress or other green. Cost of material — 6 crabs 25, salad cream 5, green 2; 32 cents for 6 shells of salad or 5 or 6c each. Boil the crabs in salted water 20 minutes, open and crack the claws and take out the me.it, measure it with a spoon into a bowl and add half as many spoonfuls of fine bread crumbs. For each crab add a teaspoonful of softened butter, same of vinegar mixed with a small teaspoonful of made mustard,a pinch of salt and cayenne. Pack the mixture in the crab shells and cover the surface with cracker meal, bake brown in a brisk oven and baste the tops once with butter to moisten the breading. Serve in the shells. Cost — about 5 cents each. 378— Canned Crabs Devilled^. 1 can of crab. ■J cup butter sauce. 4 hard-boiled yolks of eggs. Salt and cayenne. Crab shells or paper cases. Have the butter sauce made the same as if for boiled meat, mash the yolks and sauce together and stir into the crab. Season to taste. Oil the crab shells inside with salad oil, fill up, smooth over the top, bake about 6 minutes and serve hot Note. — Crab salads may be made in all the same ways as shrimp and lobster salads; particularly good with mayonaise dressing. 376— Dressed Crab, Pick the meat from the shell and claws, cut the solid part into small pieces, dry the soft part with the addition of a spoonful of fine bread crumbs, mix all with a little oil, vinegar and mustard. Wash and dry the shells and Cost — can of devilled crab 20, yolks 7, butter sauce 3; 30 cents for 6 or 8. Note. — The canned crab is called devilled crab as it is, simply meaning that it is minced and cooked. It is usually dryer than the meat taken out of the shells, being composed of selected meat — hence the difference between the two foregoing receipts, bread being needed in one case to dry it up. Crab shells may be saved over and used many times for the same purpose. When a number are to be served at once, dish them on a folded napkin and ornnment the dish. Paper cases may be purchased to answer the same purpose as shells. 379— Buttered Crabs. Devilled crab from the cans made hot in a frying pan with a little butter, pepper and salt and served on toast. QUAKER DAIRY LUNCH. Farinaceous and milk food ; such dishes as mush and milk, bread and butter and fruit and buttermilk are the specialties of some lunch houses. These are all cheap and healthful dishes and many customers avail themselves of the opportunity to avoid meat eating altogether. A large variety of pastry, puddings and cakes, however, gets into the bill of fare of most of the "dairies" eventually,such as have been enumerated already under the head of fine bakery lunch, and a few more will be found following these- simpler dishes. 380— Oatmeal Mush and Milk. 1 cup oatmeal. 4 cups water. 2 teaspoons salt.