The complete cook book

der shell. Now wipe the crabs dry ; if they are at all sandy, wash them before removing anything. Do not blanch them, as it entirely destroys their fine flavor. Dip them, while alive, in beaten egg, and then in bread crumbs which have been well seasoned with salt and cayenne. Fry in smoking hot oil or lard for ten minutes; when done, drain a moment on soft brown paper. Put sauce tartare in the center of a cold, flat dish, arrange the crabs around this, garnish with parsley and lemon cut into quarters, and serve. DEVILED CRABS. Pick the meat from the shells of cold boiled crabs, cut it fine, mix with it a tablespoonful of bread crumbs for every five spoonfuls of meat, the juice and a pinch of the grated peel of a lemon, a quarter teaspoonful of made mustard, a pinch of cayenne pepper, a quarter teaspoonful of salt and a dash of curry powder. Melt two tablespoonfuls of butter in a saucepan, add the crab mixture and toss about with a fork until very hot. Fill individual china crab shells (or the back shells of the crabs) with this, stick tiny bits of butter on top, sift crumbs over all. and bake to a light brown in a quick oven. Serve with very thin slices of lemon. TO PREPARE FROGS' LEGS. The hind legs of large frogs are the only parts used ; the bodies are separated in the middle, and the legs are skinned. The flesh of the legs is white, very tender, and somewhat resembles that of poultry. After the frogs' legs are skinned, wash them well in cold water, put them over the fire in salted boiling water, and boil them for five minutes ; then throw them into cold water to cool. This process is called blanching, and must always be done if the flavor is to be considered. After the frogs' legs are blanched, they may be fried or broiled according to any of the recipes for frying or broiling fish, or stewed in a white broth. FRIED FROG LEGS. Use only the hind legs of the frogs. After washing in warm water soak well ; then place them in cold vine- 48 The Complete Cook iiook. gar and salt and let them remain two|hours; then throw into scalding water and remove the skin. Wipe them dry and mix with flour, and fry either in butter or olive oil. When brown sprinkle a little salt and pepper. Garnish with cress or parsley. TERRAPIN— UNIVERSITY CLUB STYLE. Take a live medium-sized diamond back terrapin; put him in boiling water for half a minute; take him out and skin the legs and neck ; wash off and put in a saucepan with a few bay leaves and water; cover and boil till real tender. When cooked open it on the side and take out the meat. Trim it and take it apart at the joints and cut the gall out of the liver and slice the latter; then put two ounces of butter in a saucepan; a wineglassful of sherry, a tablespoonful of brandy and a little chicken bouillon and the terrapin. Boil till half reduced; now mix together the yolks of three eggs, a little pepper and salt, one-fourth of a teaspoonful of Colman's English mustard, a dash of Tobasco, and a half-cupful of pure sweet cream. Mix up well and put the same in with your terrapin. Keep on stirring it on the side of the range till thick; add a spoonful of whipped cream and another tablespoonful of brandy : serve in china cups or croustade Bomaine. A CLAM BAKE.