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

How to Make It. Scald the rice in three different hot waters, put it over a very low fire with two and a half cups of hot water, a teaspoon of salt, and with a tight cover let it simmer very slowly [do not stir during the time of cooking]. When the rice has swelled and absorbed all the water, pour on top of it one cup of boiling hot Copyright, 1924, by Mrs. Ericsson Hammond CRAB IN SHELL WITH GREEN PEPPER A LA BLANCHE Copyright, 1924, by Mrs. Ericsson Hammond STEWED OYSTERS A LA LIVOURNAISE MRS. ERICSSON HAMMOND’S COOK BOOK 109 milk [but do not stir]. Leave stand until the rice is well cooked and all the milk absorbed in the rice. In the meantime, pick all the meat carefully from the crabs [that have been cooked for eight¬ een minutes and left in the water until cold] and be sure to have no shell in the meat; shred the meat and measure it, which should amount to about two cups; mix it with the hot rice, also the onion juice, mustard, and pepper. Put tablespoonfuls of it on a large platter, and when it commences to get cold form them in the shape of a cutlet; leave until cold; mix the eggs; dip the cutlets in the eggs and then in the bread crumbs. Cook one at a time in the Mazola oil that has been put in a kettle over the fire and is smoking hot; take up and put on a roasting pan. Just before serving put them in the oven from about three to four minutes to be thoroughly hot through. Arrange them on a platter in the form of a ring and serve with the tartar sauce around, filled in lemon or tomato. Garnish with parsley in the center. Crab in Aspic a la Erick Gustaf Crabe en Aspic a la Erick Gustaf One dozen of hard-shell crabs, four cups of tomato aspic, one cup of whipped cream, four spoons of mayonnaise dressing, cayenne pepper and salt. How to Make It. Put the crabs in hot water with salt and let them cook for about eighteen minutes; leave in the water to get cold; break the crabs and remove all the meat free from shells; measure three cups of the crab meat, divide it in two. Put a mould in the shape of a crab on ice; glaze with aspic and decorate with the roe from the crabs; chop the roes and fill the body and tail with it; drip some aspic on the roe, then fill the claws and also the head part. Make eyes from lemon and truffles; drip aspic again on the decoration; fill in with chopped truffles and chopped parsley according to taste to show up the red part of the decoration; glaze again; put half of the crab meat in the mould and drip with aspic that is well seasoned the height of the meat and fill with the second filling. Put some aspic all around the filling; leave on ice until it is ready to serve, then dip in warm water and turn out on a platter on top of a paper doily. Garnish with chopped aspic, lemons, parsley, and some crab claws around. Serve with Auro- rian sauce as a cold dish. It can also be served as a salad by garnishing with lettuce. Filling. Put the other half of the crab meat in a saucepan on ice; add to it a half cup of tomato juice, pepper, salt, six spoons of gelatine, and four spoons of mayonnaise dressing; stir 110 MRS. ERICSSON HAMMOND’S COOK BOOK until it commences to thicken, then add four spoons of whipped cream. Crab Souffle a la New York Souffle aux Crabes a la New -York