Atlanta women's club cook book

Boil or steam lobster till done. Pick out and dice, season with salt to taste cayenne and lemon juice. Make a sauce of 1 tbls. of flour 1/2 cup of water and 1 tbls. of butter. Add the seasoned lobster and simmer five minutes — serve. Emily B. Thompson. LOBSTER CROQUETTES. Chop the lobster very fine and mix with it pepper, salt and bread crumbs, season well with celery sauce and moisten with melted butter, mold into shape ; dip in beaten egg, then in cracker crumbs and fry brown. Mrs. S. H. Moore. DEVILED CRABS. 1 qt. crab meat. 1 cup bread crumbs. lA lb. butter. Yolks of three hard boiled eggs. 1 t-spoon mixed mustard. Mix crab meat, bread crumbs, egg yolks, and mustard. Melt butter and pour over. Salt and pepper to taste. Pack in well cleaned crab shells, sprinkle with bread crumbs and brown in quick oven. Mrs. E. H. Hughes. SALMON MOUSSE. 1 cup milk. 2 eggs. 1/2 t-spoon salt. 1 envelope gelatine. 1/2 cup cold water. 1 cup salmon. 1/4 cup whipped cream. Heat milk in double boiler; when scalded add it slowly to well beaten eggs, add salt. Soak gelatine in cold water and add to hot custard mixture and stir until dissolved. Add salmon and set in a cool place. When the mixture is just beginning to stiffen, beat in whipped cream. Serve the salmon, mold with a cucumber sauce, made by adding to half cup of whipped cream, salt, cayenne and very gradually two tbls. of vinegar, and one cucumber chopped fine and drained. A little onion juice is also a good flavor. Mrs. R. T. Aderhold, President, Woman's Club, College Park, Ga. POULTRY. Mrs. C. E. Cresse, Chairman. To dress poultry. After the bird is picked, singe hairs over a flame. Cut off head, draw out pin feathers. Then cut thru skin around joint of leg and draw out tendons, by holding upper leg in left hand and slipping a skewer under each tendon and pulling it from the flesh. Break joint and leg can be removed with the tough tendons. Cut through skin carefully below breastbone and with the hand loosen and remove organs. The crop may be removed from the other end of bird, with wir.dpipe. Wash bird out with water, or soda and water, being careful to remove all bits of lung. ROAST TURKEY. (Chestnut Dressing) . 1 turkey (10 to 14 lb.) Sage. 1 loaf dry bread. 1 lb. of chestnuts, 2 tbls. butter. 1 cup celery. 1 small onion. 1 egg. 1 apple. Parsley. Select a plump turkey, draw and wash thoroughly. Make stuffing of bread, season with salt, pepper, butter, sage. Add onion and celery chopped fine, and the chestnuts hulled and scalded, to take off the inner coating, add the well beaten egg, and enough hot water to moisten. Place apple in the crop — the juice tends to keep the turkey moist and the blending of the different savors, gives a delicious flavor. It must not be pasty, therefore use chopping knife or large mixing knife to work ingredients together. Do not allow to brown much the first hour. Time required 3 hours. Oysters may be substituted for chestnuts. Mrs. Norman Pool. CRANBERRY SNOW. ' 4 cups cranberries. 2 cups sugar. 1 cup water. 2 egg whites. Cook berries in water until soft, strain through sieve, add sugar and cook from 5 to 10 minutes. When mixture jellies, fold in stiffly beaten egg whites. Pour in mold and set in cool place