Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

Clean the upper shell, fill with this mixture, dot with butter, and bake 10 or 15 minutes. Devilled Crabs. 2 C. crab meat (8 to 10 14T. paprika crabs) 1 T. lemon juice 1 C. milk 1 Tb. minced parsley 2 Tb. butter 1/2 C. chopped mushrooms 2 Tb. flour 2 yolks of eggs 1 T. salt Make white sauce, add seasoning, crab meat and yolks of eggs. Cook to thicken. Cool slightly, put into crab shells, cover with buttered crumbs and brown in oven. Broiled Soft Shell Crabs. 8 soft shell crabs 1/2 T. salt 8 thin slices toast II/2 T. olive oil 1/2 C. butter % T. cayenne 1 T. parsley i/^ lemon, sliced thin Clean crabs by removing sand bag between eyes and "dead men's fingers" from under each shell. Mop crabs with oil, salt and pepper. Have broiler hot. Cook 10 minutes. Serve with drawn butter, parsley, and lemon. Soft shell crabs are often fried in deep fat. Appetizer a la Princesse. 5 crabs 1 C. cream Crab meat or chicken 3 Tb. lemon juice breast pounded in a 6 drops Worcestershire mortar or minced % T. salt 5 Tb. mashed cress % T. cayenne % C. nuts, finely Garnish of lemon slices ground and water cress Mix, and set aside for an hour to ripen. Fish. The fish most common in New Orleans markets are red snapper, sheepshead, croaker, redfish, Spanish mackerel, trout and pompano. The finest flavored is the pompano and it is usually broiled. It is cheapest in the late months of winter and bears cold storage better than most fish. Costs from 20c to 50c per pound, according to the season. The red snapper is a fine, handsome fish, excellent for baking. It is a dry* or white fish and frequents the deep, sandy pools of the ocean. It is found in the markets all the year and the cost runs from 10c to 12%c per pound. The redfish is also a dry (not oily) fish, but as it is found in shallow waters near the shore, it should be examined carefully before using. It is excellent for courtbouillon and in any stew. The redfish is about 10c a pound. *Dry or white fish means that most of the fat is not distributed throus'h the flesh, but is found in the liver. [illustration: Florida Red Snapper] Baked Red Snapper. 1 large red snapper. Dressings — Sauce — 2 C. fine, stale bread 1 qt. tomatoes crumbs 1 C. stock 14 C. butter 3 Tb. butter 1 Tb. onion, grated or 2 Tb. browned flour juice 1 T. minced onion 1 T. salt 2 T. salt 1/3 T. pepper 1 pod pepper 2 doz. oysters (or none) 2 Tb. Worcestershire sauce Stutf fish, add tomato sauce . Baste frequently and bake thoroughly, from I/2 to % hour. Sheepshead is a white fish good for broiling and baking, found all the year round in markets. Price 12^/2 to 15c per pound. Croakers are a universal breakfast fish ; usually small, best fried in deep fat . Fish and Tomato Soup (Cheap). 1 gal. water 1 T. minced onion 1 head and 4 slices of 1 clove garlic, or less red fish 1 Tb. salt 1 bay leaf 1 pod pepper 1 sprig thyme 2 tomatoes 1 sprig marjoram 1 Tb. Worcestershire sauce Boil head in water with herbs, onion, garlic. Cut up slices of fish, remove bone, and fry in butter, then add flour, tomatoes, salt and broth from head. Cook 3 hours, add Worcestershire. Tunny, Tuna, Horse Mackerel. lior^se wmdcberelorTiiiiny^