Favorite Dishes Part 5

Sh.e.l.l FISH

MARYLAND TERRAPINS.

From MRS. WILLIAM REED, of Maryland, Lady Manager.

After bleeding them an hour, put them into warm water. A young one will boil tender in half an hour. They are done when the sh.e.l.l is easily removed. Be careful not to cut off the heads before boiling, as it will make them watery. In picking them, be careful not to break the gall or waste the liquor. The small bones are often left in the terrapin--if they are Diamondbacks. Be careful not to break the eggs.

When picked, add the liquor, and to three medium sized terrapins, three-fourths pound of b.u.t.ter, salt and pepper (cayenne) to taste. Let them stew for a short time, but be careful not to stir them more than is absolutely necessary. If you wish, one-half pint of good wine can be added just before serving.

Another way to dress terrapin is to add to the liquor of three terrapins, three-fourths pound of b.u.t.ter thickened with browned flour, cayenne pepper and salt. Spices or onions are never used in Maryland to dress terrapins.

TERRAPIN WHITE STEW.

From MRS. JAMBS R. DEANE, of California, Lady Manager.

Two large terrapin; three tablespoonfuls b.u.t.ter; one pint cream; one- half pint sherry or Madeira; one gill water; six hard-boiled eggs; one-half a lemon; two level teaspoonfuls salt; cayenne, white pepper, mace and allspice to taste. Cut up the terrapin fine; put in a stew pan with terrapin juice, water, b.u.t.ter, salt, pepper and spices.

Simmer for fifteen minutes. Mash yolks of eggs well and mix gradually with cream; add this mixture, with the wine, and the lemon cut in thin slices, to the terrapin stew. Cut up the whites of eggs in thin rings and, stirring, mix thoroughly, but do not let it boil. To be served at once.

WHITE STEW OF TERRAPIN.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

Cut off the heads and throw into cold water for about an hour to draw the blood. Scald them to loosen the skin and nails; open and clean them. Cover with water and boil, with part of an onion chopped fine, and a sprig of parsley and thyme. When thoroughly done, remove all the meat from the sh.e.l.ls and bones, chop fine and return to the pot. Rub to a cream one-quarter pound of b.u.t.ter and one tablespoonful of flour, with a little of the stock, and stir in gradually, adding salt and red pepper to taste. Just before serving put in one-half pint of cream and one winegla.s.s of wine to each terrapin. Slice one lemon and four hard- boiled eggs into a tureen, pour the stew over them and serve in terrapin dishes.

TERRAPIN CROQUETTES.

From MRS. W. W. KIMBALL, of Chicago, Lady Manager.

Take the meat of one terrapin. Chop in small pieces, add a pint of sherry and boil ten minutes; then add a quart of cream and boil again ten minutes; add salt, cayenne pepper, a little Worcestershire sauce and two tablespoons of cream sauce. Beat up yolks of four eggs in some cream b.u.t.ter and mix with the other. Put in tin moulds and place on ice for six or eight hours until hard. Dip moulds in hot water to loosen. Take out of moulds, bread as you would oysters, and fry.

DEVILED LOBSTER.

From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.

Two lobsters, each weighing about two and a half lbs.; one pint of cream; two tablespoonfuls of b.u.t.ter; two of flour; one of mustard; a speck of cayenne; salt; pepper; a scant pint of bread crumbs. Open the lobster and with a sharp knife cut the meat rather fine. Be careful in opening not to break the body or tail sh.e.l.ls. Wash these sh.e.l.ls and wipe dry. Join them in the form of a boat, that they may hold the prepared meat. Put the cream on to boil. Mix the b.u.t.ter, flour, mustard, and pepper together and add three spoonfuls of the boiling cream. Stir all into the remaining cream and cook two minutes. Add the lobster, salt and pepper, and boil one minute. Fill the sh.e.l.ls with the mixture and place in pan. Cover with the bread crumbs and brown for twenty minutes in a hot oven. Serve on a long narrow dish, the body in the centre, the tails at either end. Garnish with parsley.

LOBSTER CROQUETTES.

From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.

One pint chopped lobsters; good half pint rolled crackers; one tablespoonful b.u.t.ter; ten of milk; salt and pepper to taste. This quant.i.ty is enough for twelve persons.

DEVILED CRABS.

From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.

Take b.u.t.ter the size of an egg; melt slowly in sauce-pan; into b.u.t.ter slice fine a piece of onion size of a filbert; brown slowly. Sift into above, tablespoonful of flour and cream carefully; heat a generous half pint of milk and stir into b.u.t.ter and flour. Take No. 2 can of deviled crabs; strain off all the liquor; season with a scant teaspoon of mustard, scant teaspoon cayenne pepper, half teaspoon salt, good half teaspoon of liquor from Crosse & Blackwell's chow-chow, one teaspoon Worcestershire sauce, tablespoonful vinegar and a half teaspoon lemon juice; parsley to taste. Mix _thoroughly_, and stir into b.u.t.ter and milk. When cooking well, stir into it rapidly two eggs that have been well beaten. Remove from stove and put in crab sh.e.l.ls with b.u.t.ter the size of filbert and rolled crackers on top.

Heat in quick oven and serve at once, garnished with parsley.

This recipe makes an amount sufficient for eight persons. If desired, cracker crumbs very fine may be added to increase the quant.i.ty, just before stirring in the eggs. The crabs may be kept three or four days if in a cool place.

DEVILED CRABS.

From MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager.

Boil them, take the meat out of the bodies, and large claws; put it into stew pan with half a pint of claret, spoonful of eschalot vinegar, a little cayenne, some salt, piece of b.u.t.ter. Stew for an hour over a gentle fire until they are almost dry. Then add small quant.i.ty of fish stock, or gravy, a tablespoonful of essence of anchovy, and small piece of b.u.t.ter rolled in flour. Serve with sippets of fried bread around the dish.

DEVILED CRABS.

From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.

Have one large crab picked from the sh.e.l.l, and shred fine, and the sh.e.l.l well cleansed. Heat one egg well, add one _tea_-cup sweet cream; b.u.t.ter, size of an egg, melted; one sherry gla.s.s of sherry; one large spoonful of Worcestershire sauce; mace, allspice and cloves to taste; a good deal of cayenne and a little black pepper and salt. Stir this all together over the fire till it boils; then pour over the crab and mix well; fill the sh.e.l.l and sprinkle over the top a thick layer of fine cracker crumbs and bits of b.u.t.ter. Put in a hot oven till browned on top. Serve hot.

SOFT Sh.e.l.l CRABS.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

Plunge the crabs into boiling water and leave for about ten minutes.

Wash them carefully and remove the sand bags. Dry them thoroughly and for one dozen crabs have six raw eggs, well beaten. Dip each crab into the eggs and roll them in cracker dust seasoned with salt and black pepper. Fry a light brown, in boiling b.u.t.ter or lard.

FROG LEGS.

From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.

Frog legs must be first salted and then dipped in a batter made of cracker dust and beaten eggs. Fry them in sweet table b.u.t.ter until they are a golden brown color. The batter retains their sweet juices and they need no other condiments.

PANNeE OYSTERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Drain two dozen or more oysters in a colander. Pour over them draining from them, one quart of ice water. Put an iron skillet or frying pan on the fire; let it get almost red hot. Then put in the oysters, shaking and stirring them until they boil; add a little salt and pepper, one large tablespoonful b.u.t.ter. The dish must be hot and the oysters must be served _very_ hot; must not stand a minute. Soda crackers put in the stove to get hot and brown, and the oysters poured over them, are very nice.

CREAMED OYSTERS.

From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.

Parboil one pint of oysters in their own liquor until they are plump.