shrimps, the powdered yolks of two hard-boiled eggs, a saltspoonful of made mustard, a few drops of onioa juice, and salt and cayenne pepper to taste. Mix thor- oughly and stir over the fire until smoking hot. Then fill your shells with this mixture, sprinkle fine crumbs on top and dot with bits of butter. Brown in a quick oven. Serve with slices of lemon. CREAM SHRIMPS. One-half a pint of fresh shrimps picked fine — the canned shrimps are also good — one-half teacup of but-, ter, one-half teacup of cream, one-half teacup of dried bread crumbs, one small teaspoonful of dried mustard, salt well, and use freely of white pepper and a little paprika, then the yolks of two eggs✪ Cream Shrimps. Mix the mustard with a little of the cream. Heat the butter and cream together in a chafing dish, add very gradually the beaten yolks of the eggs, then the bread crumbs and seasoning, then the shrimps. Cook two minutes; serve at once on toasted wafers. This is a fine after-theater luncheon. The Complete Cook Book. 63 POULTRY AND GAME. ERASTUS' TUEKEY. "Erastus, your young master will be coining home to- night; We'll have a gay Thanksgiving and will make the old home bright. 'Tis true that times have changed with Os; our fowls, they are but few ; I hope you will do your best, since I depend on you. Remember that big gobbler we were looking at to-day? I want you now to catch him, and to dress him, right away; To-morrow you must stuff him, and then roast him juicy brown ; My son will bring a friend of his along with him from town." '"Deed, sab, yo' ken depen* dat I will go widouten fail. An' shoo dat lazy goblah off de roos' upon de rail; He plump es enny 'possum am; I'll pluck him in a wink; He make a scrumshus dinnah, sah; 'bout dat I dassent tink." Next day, when Major Tompkins led his son and guest, with pride, To dinner, where the turkey lay in state upon its side, The host was smiling, satisfied that things were look- ing fine; He turned his plate, well pleased, and said: "We will proceed to dine." 64 The Complete Cook Book. But when he forked the gobbler, flat upon its back, to carve, The soldier's face went white with rage; he'd "see that darky starve." For lo ! the left leg all was gone, a clean cut from the hip! The major swore a wicked oath and bit his nether lip. "ErastusI" he exclaimed; "you scamp, where is that other leg? When I get through with dinner, sir, you will for mercy beg." '"Deed, Major, fo' de Lord! I tells de truff afo' yo's froo. Dat goblah, he was sleepin', sah, an' didnf* hear me shoo." Erastus had observed before how turkeys, in the night, When on the roost, put up one leg completely out of sight. He argued, from this point of view, that he could saf 3ly steal A plump leg off the gobbler, and thus feast himself a meal. "De turkeys on'y hab one leg!" he solemnly declared. To prove which false assertion 'Eastus thought himself prepared. So, when the dinner ended, in the darkness of the night, He took the major out of doors to vindicate his right. "See dar!" he cried, and pointed with his finger to a row Of turkeys, roosting on one foot. ' ' I tole yo' it wah so !" The major whirled his cane above his head. "Shoo, shoo!" he cried And every turkey dropped his hidden leg down from its side. Erastus, for a moment, stood and scratched his woolly head, As if debating what to do. Then, suddenly, he said: The Complete Cook Book. 65 "'Deed, Major, at de dinnah time yo' didn't sho' dat one, Kaa' he'd a put he leg down jes' like all ob dem hab done." AS TO ROASTING. He had traveled miles from the British Isles To study our savage types, And he heaved a sigh ^s he cocked his eye At our glorious Stars and Stripes. And he shook his head as he slowly said, "The idea is downright low; At the very best your flag suggests, Well — gridirons, don't you know. "

AI-modernized reading of the original text

shrimps, the powdered yolks of two hard-boiled eggs, a saltspoonful of made mustard, a few drops of onion juice, and salt and cayenne pepper to taste. Mix thoroughly and stir over the fire until smoking hot. Then fill your shells with this mixture, sprinkle fine crumbs on top and dot with bits of butter. Brown in a quick oven. Serve with slices of lemon. CREAM SHRIMPS. One-half a pint of fresh shrimps picked fine — the canned shrimps are also good — one-half teacup of butter, one-half teacup of cream, one-half teacup of dried bread crumbs, one small teaspoonful of dried mustard, salt well, and use freely of white pepper and a little paprika, then the yolks of two eggs. Mix the mustard with a little of the cream. Heat the butter and cream together in a chafing dish, add very gradually the beaten yolks of the eggs, then the bread crumbs and seasoning, then the shrimps. Cook two minutes; serve at once on toasted wafers. This is a fine after-theater luncheon. The Complete Cook Book. 63 POULTRY AND GAME. ERASTUS' TUEKEY. "Erastus, your young master will be coining home tonight; We'll have a gay Thanksgiving and will make the old home bright. 'Tis true that times have changed with Os; our fowls, they are but few ; I hope you will do your best, since I depend on you. Remember that big gobbler we were looking at to-day? I want you now to catch him, and to dress him, right away; To-morrow you must stuff him, and then roast him juicy brown ; My son will bring a friend of his along with him from town." '"Deed, sab, yo' ken depen* dat I will go widouten fail. An' shoo dat lazy goblah off de roos' upon de rail; He plump es enny 'possum am; I'll pluck him in a wink; He make a scrumshus dinnah, sah; 'bout dat I dassent tink." Next day, when Major Tompkins led his son and guest, with pride, To dinner, where the turkey lay in state upon its side, The host was smiling, satisfied that things were looking fine; He turned his plate, well pleased, and said: "We will proceed to dine." 64 The Complete Cook Book. But when he forked the gobbler, flat upon its back, to carve, The soldier's face went white with rage; he'd "see that darky starve." For lo ! the left leg all was gone, a clean cut from the hip! The major swore a wicked oath and bit his nether lip. "ErastusI" he exclaimed; "you scamp, where is that other leg? When I get through with dinner, sir, you will for mercy beg." '"Deed, Major, fo' de Lord! I tells de truff afo' yo's froo. Dat goblah, he was sleepin', sah, an' didnf* hear me shoo." Erastus had observed before how turkeys, in the night, When on the roost, put up one leg completely out of sight. He argued, from this point of view, that he could saf 3ly steal A plump leg off the gobbler, and thus feast himself a meal. "De turkeys on'y hab one leg!" he solemnly declared. To prove which false assertion 'Eastus thought himself prepared. So, when the dinner ended, in the darkness of the night, He took the major out of doors to vindicate his right. "See dar!" he cried, and pointed with his finger to a row Of turkeys, roosting on one foot. ' ' I tole yo' it wah so !" The major whirled his cane above his head. "Shoo, shoo!" he cried And every turkey dropped his hidden leg down from its side. Erastus, for a moment, stood and scratched his woolly head, As if debating what to do. Then, suddenly, he said: The Complete Cook Book. 65 "'Deed, Major, at de dinnah time yo' didn't sho' dat one, Kaa' he'd a put he leg down jes' like all ob dem hab done." AS TO ROASTING. He had traveled miles from the British Isles To study our savage types, And he heaved a sigh ^s he cocked his eye At our glorious Stars and Stripes. And he shook his head as he slowly said, "The idea is downright low; At the very best your flag suggests, Well — gridirons, don't you know. "

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