A lady of good taste

1 pound crabmeat 1 cup champagne lemon juice 1/4 cup butter buttered crumbs 2 tablespoons flour fish shells for serving salt and cayenne pepper 1% teaspoon nutmeg Vf cup heavy cream Let the champagne come to a boil, turn off the flame and add the oysters until they curl, about 40 seconds. Strain the champagne through a cloth. Keep the oysters warm. Melt the butter in a saucepan and add the flour and stir until it is smooth, then slowly add the seasonings and the cream. The crabmeat has been boned and flaked rather fine. Mix it lightly with a little lemon juice, about 2 tablespoons. Moisten the crabmeat with [21] some of the cream sauce. Fill the warmed shells with the crab mixture, lay an oyster or two on top. Cover with a tablespoon of cream sauce and top with buttered crumbs. Run under the flame until lightly browned and hot. Serve immediately, with champagne. [ 22 ] be . ; EA saw TI * WT are si \ aN oe . iy A 7 Lae ’ Heyy i A) eee 7 uit Me vi 4 ; has, ieee iad FEY Ap A A { 4 ett i Ms Se ; 4 a 1} 7 14 " ,, ma) cy 133 hur fs a eh ron ae ui i Ht M . » neha uae ie ee . aN Weed ni @ wh rane hala Die BAe iS Brunswick Stew 1 chicken or 2 squirrels 6 ears corn 6 cups water 4 white potatoes 6 tomatoes, chopped fine butter 2 cups butter beans salt and pepper Cut the chicken or squirrels in pieces and simmer in the water until the bones can be removed. Skin the tomatoes by scalding them in boiling water, then chop them. Cut the corn from the ears, peel the potatoes and dice them. Season with butter, salt and pepper and cook all the vegetables with the meat until the stew may be eaten with a fork. Casserole of Chicken 1 can artichoke hearts ¥% cup sliced almonds 2 cups white meat of chicken bread crumbs 1 cup cream sauce butter lemon juice Cut the chicken in cubes. Put in a greased casserole a layer of artichokes and a layer of chicken. Sprinkle with the almonds. Season the cream sauce with a tablespoon of lemon juice. Pour the sauce over the almonds then cover with crumbs and bits of butter. Brown in a hot oven. 2 5a) Sauce for Broiled Chicken 1 green pepper, cut in small 1 small can of pimentos, cut in cubes small cubes 1 large onion, sliced 2 cans of mushrooms, sliced 3 tablespoons butter Sauté the pepper until it is tender. Cook the onions in the butter until tender. Combine the ingredients and cook gently for 10 minutes and if the sauce needs body, thicken a little with a little flour mixed smooth with water. (M. C.) Creamed Sweetbreads and Chicken Livers 2 pairs sweetbreads 2 tablespoons chopped 12 chicken livers parsley 1 cup cream salt and pepper 2 tablespoons grated onion 1 tablespoon flour 3 tablespoons sherry Simmer the sweetbreads for 20 minutes then remove the membrane and cut them into small pieces. Melt the butter, blend in the flour and then the cream. When smooth add the onion, parsley, livers and sweetbreads. Let this cook for 10 minutes in the top of the double boiler. Just before serving add the sherry and serve in ramekins or timbale cases. Veal Birds veal from the loin or round 1 egg, beaten pork fat hot water bread crumbs flour salt and pepper milk or cream lemon juice toast ground onions The veal must be sliced very thin. ‘Trim the edges of each slice and grind the trimmings with some pork fat. Add the same quantity of bread crumbs as ground meat. Grind a small onion for every cup of meat mixture and mix all together with the seasonings, egg and a little hot water [26]