The Swedish, French, American cook book

Put the oysters on stove in their own liquid with some lemon juice, bay leaf, whole black peppers, and salt. Let stand in juice until cold. When cold, drain; add to the liquid one cup vinegar; boil the vinegar and the liquid together; drain through a fine cloth; put some bay leaves in the liquid and some whole peppers; put the oysters in and let stand until cold. [Can also be put in bottles and used on any occasion.] Serve as appetizers — two or three oysters on a piece of toast with mayonnaise dressing in the centre. OYSTER CRABS ( Crabs d’Huitre) Oyster crabs are in season simultaneously with oysters. Oyster Crab ( Crabes d’ Huitres) a la Walde Wash and clean one pint of oyster crabs well; put in a pan with one and a half cups milk and a little salt; let simmer from six to eight minutes.minutes. When done, put a tablespoon butter in a saucepan with one heaping tablespoon flour; stir until dissolved; then add the milk; beat to a cream sauce; add three to four tablespoons sherry, cayenne pepper, and salt; add the oyster crabs, then half cup cream that has been mixed with yolks of two eggs. Shake the pan until the sauce begins to thicken, then pour out on a hot platter; garnish around with half moons of pastry, with some fried oyster crabs betweentween each pastry. Fried Oyster Crabs ( Crabes d’Huitres frits) a la Tartare Wash and clean the oyster crabs, freeing them from sand and any extraneous matter; leave on a napkin for about one hour to dry well; when ready to serve put them in a frying basket. Have the fat very hot so that it smokes and put the basket on a long stick or spoon; dip it in the fat while you count one — two — three; sprinkle with salt and shake the basket two or three times so that no fat remains on them. When done they must look like a little red bubble. Arrange on a paper napkin and serve with the tartare or bearnaise sauce all around, filled-in lemons and tomatoes. Garnish with parsley. Serve as a luncheon or supper dish. Supreme of Oyster Crab a la Fanchonette Supreme aux Crabe d’Huitres, a la Fanchonette Make little pastry baskets from puff paste; roll paste out very thin; fill the little fluted cake tins with the pastry, cutting it very even around the edges. Put a little piece of paper in each and fill with beans and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in corkscrew style and put — in a narrow horseshoe shape — on a baking pan, and bake until golden brown. When baked, scoop out the beans and fill. Put a handle of pastry in each. Arrange on a paper doily or napkin in ring style with the fried oyster crabs in the centre. Garnish with parsley. Filling. Wash and clean oyster crabs well; take some out for frying; put the rest in a pan with one and a half cups milk and little salt; let simmer from six to eight minutes. When done put a table¬ spoon of butter in a saucepan; add one heaping tablespoon flour; stir until dissolved, then add the milk; beat well; add three to four tablespoons sherry, cayenne pepper, and salt; add the oyster crabs to the sauce, then half cup cream that has been mixed with yolks of two eggs. Shake pan until sauce begins to thicken, then fill in the baskets. Devilled Oyster Crabs with Butter a la Gimo Crabes d’Huitres diables au Beurre, a la Gimo