Kirmess cook book

Take the meat from a large lobster or two small ones, place it in a mortar with some of its coral and pound, mixing with it a little powdered mace, salt and pepper and cayenne. Beat yolks of two eggs and the white of one together with a teaspoonful of anchovy sauce, then mix with above ingredients, roll out, sprinkle a little flour over, and form into cutlets, brush in beaten egg (a paste brush is very satisfactory in putting egg on cutlets, etc.), then roll in cracker or bread crumbs and fry in boiling butter and lay on brown paper to drain. SAUCE FOR CUTLETS. Mrs. T. K. Egbert, New York. One-half pound of butter, melted in a sauce pan with the coral of lobster. One teaspoonful of anchovy sauce and make it hot. When cutlets are browned, arrange them in circle on hot dish; pour sauce in center and serve. . LOBSTER CHOPS. Miss Emma Lockwood. One-half pound of fresh boiled lobster cut into dice. Put two ounces of butter into stewpan and when it bubbles sprinkle in two ounces of flour. Cook it and then pour in a cupful of boiling cream and the lobster dice. Stir until scalding hot. Take from fire and when slight- ly cooled stir in beaten yolks of three eggs, and a grating of nutmeg, red pepper and salt to taste. Return to fire and stir long enough to well set the eggs. Butter platter on which to spread the mixture one-half inch deep. When cold press in the shape of chops. Bread crumb, egg and bread crumb again and fry in boiling lard. Stick a claw in each chop when cooked. LOBSTER PATTIES. Miss Rita Gray, New York. Pick meat from a boiled lobster and cut in dice, place it in saucepan with salt and pepper to taste and a small quantity of grated nutmeg, moisten with half tablespoonful of vinegar and one teaspoonful of sherry. Stir it over the fire until hot, then dredge lightly with flour to thicken, add two ounces of butter and a teacupful of cream. Cook ten minutes, stirring while mixture is boiling. Pill patty shells and serve. LOBSTER TIMBALE. Mrs. E. 0. Tindall. Place two pounds of cooked lobster, half a pound of chicken halibut, and the whites of two eggs in a mortar, pound to a pulp, and tand press through a puree sieve. Moisten with one-half cup of Bechamel sauce and half a cup of cream. Beat all together until very light. Season to taste with salt, white pepper, a dash of cayenne, and a little grated nutmeg. Stir thoroughly, then set the mixture away on ice for one hour or more until it cools and stiffens. Then take a small portion, place it in buttered timbale mould, and poach in the oven for about ten minutes. At the end of that time, if not firm to the touch, add the beaten white of one egg to the raw mixture. If too firm to the touch, add more cream to the raw mixture. Then place in buttered mould, cover with buttered paper, and poach in the oven until firm to the touch. Serve with Bechamel sauce, or any other desired. CRABS. FRIED SOFT-SHELL CRABS Mrs. T. K. Egbert. After cleaning the desired number of crabs, season with salt and pepper, dip in beaten egg, then in fine bread crumbs. Drop in hot fat and cook until crisp and colored a nice brown. Drain and place on hot dish, garnish with sliced lemon and parsley. Serve with Tartare sauce or any fried fish sauce desired. DEVILED CRABS.