Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Chop a medium-sized shallot and fry it lightly without coloring in two ounces of butter. Add a tablespoonful of flour and Btir in a pint of cream. Then add one pound of crab meat, salt and pepper, and leave on the fire until it has just begun to bubble. Cut slices of bread one-quarter of an inch thick, trim in any desired shape, either round, oval, or square, and toast on one side only. Put your ingredients on the toasted side of the bread after buttering it with a butter prepared as follows : Mix well together one-quarter of a pound of butter and one-half pound grated Parmesan cheese, and season with red and white pepper. Put the canapés on a buttered dish and slightly brown in the oven. Creamed Shrimps baked with Green Peppers Select twelve even-sized green peppers, remove the stems and seeds, and soak in cold water for three-quarters of an hour. Drain them and stuff with the following mixture : Cream two tablespoons of butter and thoroughly mix it with a quarter of a teaspoonf ul of pepper, one teaspoonful of mixed mustard, one-eighth of a teaspoonful of celery seed, and one beaten egg. When mixed, stir in one cupful of fine bread crumbs. Then add one quart of shrimps. Should the shrimps be fresh, — not canned ones, — you will need to season the sauce with salt. Fill each pepper with the mixture, sprinkle with fine bread crumbs and a piece of butter, and bake in quick oven for fifteen minutes. 184 MRS. SEELY'S COOK BOOK Creamed Shrimps The jolks of two eggs, one teaspoonful of anchovy sauce, half a cup of cream, one bottle of shrimps, some slices of toast. Mix in the chafing dish the yolks of the eggs with the anchovy sauce and cream. Put in the shrimps and let them get thoroughly heated, not allowing the eggs to curdle. Serve on strips of toast. Scallops Wash and dry the necessary amount of scallops. Season them with salt and white pepper. Roll them in fine bread crumbs, then in beaten egg, and again in bread crumbs. Arrange in frying basket so they do not touch each other and plunge in a kettle of boiling fat. Cook until a delicate brown and serve with Tartare sauce. Scallop Fritters Wash and drain one quart of scallops, season them with salt and white pepper, and mix them with the following batter : One pint of sifted flour, a scant half-pint of milk, one tablespoonful of melted butter or oil, one teaspoonful of salt, and two eggs. Beat the eggs briskly, then add the milk. Beat again and pour the mixture on the flour. Then add the butter and salt. Stir in the scallops. Drop a spoonful at a time of the mixture into boiling fat. Cook until a nice brown. Drain on brown paper and serve very hot. Devilled Scallops Put one quart of scallops in a saucepan and beat in their own liquor just to the boiling-point. Drain, save the liquor, and chop them rather fine. From one-half of a cup of butter remove one tablespoonful. Beat the contents of the cup to a cream, and add one teaspoonful of salt, one-eighth of a teaspoonful of cayenne, and one teaspoonful of made mustard. Beat thoroughly and mix with one cupful of white stock — have it FISH, OYSTERS, LOBSTERS, TERRAPIN 185