San Rafael cook book, 1906

Boil 2 crabs and pick in small pieces. Melt one talDlespoon of butter and stir into it 1 tablespoon of flour; when well mixed, add 1 cup of "hot water. This gravy must be good and thick. Stir in the crab, add 1 beaten egg, % a lemon, a dash each of cayenne and tabasco, and salt to taste. Place it on a board in the form of a square and about % of an inch thick. Put in a cool place or leave until the next day; then divide your square into smaller squares and cut each small square into two pieces from corner to corner; each piece should be about the size of a small lamb chop. Roll in egg and cracker crumibs, and fry in bot fat. Place around the edge of platter, and in the pointed end of each piece insert the sharp claw of the crab, leaving the large end showing to look like a chop bone. Sauce for Salmon — Cook 1 qt. of tomatoes until thick,, season with ■butter, salt ana a dash of cayenne. Pour in the center of platter. CRAB FRICASSEE— Mrs. Jas. Oliver. 1 crab, % pt. milk, % tablespoon mustard, piece hutter, season with salt and pepper; mix well, and let it come to a boil. Then stir In crab and beaten yolk of an egg. Put into a dish sprinkled with cracker crumbs and bits of butter. CRAB CREOLE — Mrs. Sidney Cushing. (Chafing Dish.) Rub a stewpan with a piece of garlic; then put in 2 ounces of toutter, '3 green onions, and 2 green peppers chopped fine; add salt, pepper, and cayenne, and stew slowly 10 minutes. Then add 1 large tomato without the skin, cut in small pieces; stew this until the tomato is dissolved; also add a teaspoon of flour and good' cream enough to make thick as drawn butter; add a picked crab, and serve on buttered toast. CRAB STEW— Mrs. W. F. Jones. Pick one crab to pieces, and add 1 cup of milk, a dash each of cayenne and tabasco, salt, and a heaping teaspoon of flour stirred into a little cold milk; also 1 tablespoon butter and 2 eggs. Pour into the center of a platter, and make a border of 1 cup of boiled rice that has been cooked in milk to which a good spoonful of butter was added. 38 FISH AND SHELL FISH LOBSTER CUTLETS — Mrs. W. B. Noble. Boil 1 large lobster for 30 minutes; remove the meat, and chop it rather fine. Put a half pt. of milk on to boil; rub together 1 largetablespoon of butter, and 3 rounding tablespoons of flour, and stir intothe milk when boiling; stir, and cook until this forms a thick paste, then add the slightly beaten yolks of two eggs; take from the fire, and add 2 cups of the chopped lobster, a talblespoon of chopped parsley, % teaspoon of onion juice, % of a nutmeg grated, % teaspoon of white pepper, and a palatable seasoning of salt and cayenne; mix, and turn out to cool. "When cold form into chops about the size and shape of a French mutton chop; dip first in beaten egg, and then in bread crumbs, and fry in smoking hot fat. When done, drain on brown paper; stick a claw of the lobster in the end of the chop to represent themutton bone. LOBSTER A LA NEWBERG^Mrs. E. W. NewhaH. Cut the best part of a lobster into small pieces. Rub the creamy fat through a sieve, and stir into this 1 teaspoon of butter blended with 2 teaspoons of flour. Put into a hot dish 1 tablespoon of Gutter ; when it creams, season with salt, pepper and a speck of cayenne, and add % cup of sherry; pour this over the well-beaten yoljcs of 2 eggs; return to fire, and add gradually 1 cup of cream; pour this over the creamy fat, and cook a few minutes; add the pieces of lobster which must be seasoned with salt, pepper, and a squeeze of lemon juice; and cook 10 minutes. LOBSTER A LA MARYLAND^Dr. C. B. Brown, S. F.