Kirmess cook book

By Mrs. M. DeM. Vreeland. To the picked meat of six good heavy crabs, allow one-half pint of cream or rich milk, one tablespoon of flour, the yolks of two hard boiled eggs, a teaspoonful of salt, the juice of half a lemon, one tablespoon of butter, one tablespoon of chopped parsley, a seasoning of onion juice and a dash of cayenne pepper. Rub the butter and flour together and add to the cream, over the fire, stirring till smooth and thick. Remove from the fire and add the egg yolks, finely mashed, then the seasoning and crab-meat, mixing thoroughly. Fill the well washed crab shells with this mixture and cover with a coating of bread crumbs and bits of butter. Bake to a nice brown and serve with Tartare sauce. CRAB RAVIOATE. Mrs. Chas. A. Greer, Rye, N. Y. Boil some large hard shell crabs, after which put them aside to become cold. Then turn them over on the hard shell side and with a sharp knife cut the Breast away. Pick the meat off, clean it nicely, being careful not to leave any pieces of shell in it, and season lightly with salt and pepper. Mix with thick remoulade sauce and fill up one of the shells, which has previously been washed clean, with the mixture. The meat of two good sized crabs so treated- will be sufficient to fill the inside of one shell. Cover the meat with mayonnaise and decorate with fillet of anchovy and sliced pickles. Serve on a folded napkin with branches of parsley and quartered lemon. CANAPE LORENZO. Filippini, (Delmonico's.) Cut out from an American bread six slices, the width of the bread, one-quarter of an inch in thickness ; neatly pare off the crust, fry them in a pan with half an ounce of butter, so as to have them of a light brown color. Boil eighteen hard-shelled crabs in salted water for twelve minutes, remove them, and let cool until they can be handled with bare hands; then remove the upper shell, and with the aid of a pointed knife pick out all the meat; crack both claws^ pick the meat out also; place the meat on a plate^ season with a tablespoonful of salt and a saltspoonful of red pepper. Place one ounce of butter in a saucepan with half a medium-sized, sound, peeled, and very finely chopped-up onion. Cook on a moderate fire for two minutes, being very careful not to let get brown. Add two tablespoonfuls of flour, stirring constantly for two minutes; then add one gill of broth, stir well again for five minutes while slowly cooking. Add now the crab meat, and cook for fifteen minutes more, slightly stirring with a wooden spoon once in a while. Transfer it into a vessel, and let cool for fifteen minutes. Place a tablespoonful of good butter in a sautoire on a hot stove, mix in well together one tablespoonful of flour, and cook very slowly for three minutes. Add two ounces of grated Parmesan cheese, and the same quantity of grated Swiss cheese; stir all well together. Then place in a vessel and let cool. Place a lay of crab forcemeat on each toast a quarter of an inch thick. Divide the prepared cheese, etc., into six equal parts, giving them a ball-shaped form two inches in diameter. Arrange them over the layer of crab forcemeat right in the centre. Place them on a silver dish, and bake in a brisk oven for five minutes. Then take out from the oven, and send to the table in the same dish.