Mrs. Ericsson Hammond's salad appetizer cook book...

How to Make It. Beat all these ingredients together. This filling can be used for any fish. Stuffed Smelts in Aspic a la Gimo Eperlans farcis en Aspic a la Gimo Secure eight large smelts all even size; cut the heads off from the smelts and open them in the front, bone them, wash them well, and spread them on a buttered pan; sprinkle them with pepper and salt; roll; put a little broth in the pan with butter, cook them in the oven, covered, from six to eight minutes. Leave in the pan until cold; glaze a large timbale cup with aspic and decorate according to taste with a large rose of carrot or truffles in the center, half-moons of truffles all around, etc. Drip some cold aspic on the top and when it is settled raise the rolls of smelts in the mould with the nicest part to the edge of the mould and the closed part in; fill with aspic the height of the smelts. Leave on ice until ready to serve, dip in warm water, turn out on a chartreuse of lobster. Garnish with lobster claws all around, also with parsley and chopped aspic. This dish is served as a cold fish dish and also served with a salad. The Chartreuse of Lobster. Put in a saucepan two cups of lobster that has gone through the meat chopper once; add four tablespoons of dissolved Cox’s gelatine, cayenne pepper, salt, and a half cup of milk; stir until it commences to thicken then add one cup of whipped cream. Color with some orange or fruit coloring to make it the shade of the lobster. Lobster with Oyster Crab a la Fanchonette Homard aux Crabes d’huitre a la Fanchonette One pint of oyster crabs, a small lobster, a cup of milk, one tablespoonful of butter, one spoon of flour, two tablespoonfuls of sherry if at hand, pepper and salt to taste. How to Make It. Cook the lobster and leave it in the juice until cold; open it, break the shell, take out the meat, and cut it into small dices; save the small claws for decoration. Put the butter in a saucepan; when melted add the flour, then the milk that first has been heated. Beat the sauce until nice and creamy; flavor it with the sherry, pepper, and salt. Put the yolks of two eggs in a cup; mix it with three tablespoons of cream; pour it into the pan, shake the pan quickly to prevent it from curdling; let it come to a boil. Fill small individual Fanchonette baskets — [see my book, “The Swedish, French, American Cook Book” How to Make Them]. When the baskets are filled put the handles in. Arrange them on a paper doily on a platter in the form of a ring and decorate between each basket with one of the small lobster claws and fill the center with fried oyster crab. Serve as a fish entree for lunch or dinner. How to Fry Oyster Crabs. Wash and clean the crabs, put them in a basket and dip them in smoking-hot Mazola oil three times a minute; each time sprinkle with pepper and salt. Crab Cutlet with Rice a la Arthur Cdtelette de Crabe au Riz a V Arthur A small cup of rice, one dozen of large crabs, salt, a pinch of mustard, a teaspoonful of grated onion, cayenne pepper, two eggs, grated bread crumbs, one cup of milk, and one quart of Mazola oil.