San Rafael cook book, 1906

HOW TO PREPARE TERRAPIN— Mrs. A. W. Foster. Throw live terrapin into boiling water; after boiling fifteen minutes remove and take off black outside skin from the shell, the skin and nails from the claws; replace them in water a little salted, and cook until under shell cracks or feels soft to the touch. Remove the under shell carefully over a bowl, take out the sand-bag, remove head, gall-bag from the liver, and meat from upper shell. TERRAPIN A LA BALTIMORE— Mrs. A. W. Foster. Place the meat, cloves, and eggs if any, of two terrapin in a saucepan; add a dash of cayenne, white pepper, a grating of nutmeg, small saltspoon of ground cloves, a wine glass of Madeira or sherry. Cook five minutes and put away to cool for future use. Place in a saucepan a cup of good stock, add a glass of Madeira. Blend % cup butter with 2 tablespoons of flour; add this to the gravy, with a piece of lemon. Put In the terrapin, and heat. Have ready the yolks of 6 hard boiled eggs mashed fine; beat and mix gradually with the terrapin. The whites of the eggs can be chopped fine and added. Terrapin a la Maryland differs only in substituting cream for stock. The cream is warmed and added gradually to the eggs at the last minute, and not allowed to boil. Epicures prefer stock to cream. TERRAPIN STEW— Mrsi. W. B. Bradford. Boil according to size 30 or 40 minutes, so that the upper shell will separate from the lower easily. Take gall-bag from liver, which is always found on the right lobe ; avoid breaking, as it would give a bitter taste and spoil the dish. Strip the skin from the claws, cut off the nails and skin the head. Throw nothing away but the gall-bag. Cut all in small pieces and stew all slowly in sherry wine, with a good supply of butter and red pepper, for 1% hours, keeping closely covered all the time. Salt to taste. If they have no e^gs in them, add two hard boiled hens' eggs to each terrapin just before the stew is done. Add a little flour rubbed in butter, just before taking from the fire. Place crispy toast on platter. Serve with baked potatoes and: celery. CUCUMBER SAUCE — Mrs. Carter P. Poimeroy. Pare and grate over a sieve 4 large crisp cucumbers, when drained turn pulp into a bowl, add a teaspoon of pepper, 1 medium sized onion grated, a level teaspoon salt; 2 of tarrapon vinegar. Set on ice and just 'before serving add six tablespoons cream well whipped. Serve with cold boiled fish of 'any kind. Must be served very cold. SARDINES AND ANCHOVY SAUCE— Mrs. Geo. Boyd. Put piece of butter size of an egg into saucepan; when melted, stir in the yolks of 2 eggs, a saltspoon cayenne, and 2 tablespoons anchovy sauce. Add a tablespoon of weak sherry (don't cook on a hot fire). Pour this sauce over the sardines which have been laid on toast with sardine oil poured over them, and, thoroughly heated In oven. 34 FISH AND SHELL, FISH ANCHOVY FINGERS — Mrs. Thos. Menzies. Prepare some croutons (fried bread) in finger lengths, and lay on each an anchovy fillet (after washing and boning it). Garnish with thick mayonnaise sauce and chopped capers. DEVILED CLAMS, NO. 1— Mrs. A. A. Smith. Chop fine 25 clams; cook for 20 minutes in a double boiler; drain and save the liquor. Rub Z tablespoons of flour and 1 of butter together, and add to the liquor ; when boiling, add the beaten yolks of two eggs, a dash of red pepper, a tablespoon each of chopped onions and parsley, and the clanis. Mix and fill into shells ; dust with crumbs, . and brown in a quick oven. DEVILED CLAMS, NO. 2— Mrs. A. A Smith. Chop 50 clams very fine; take 2 tomatoes and 1 onion chopped equally fine, a little parsley, thyme and sweet marjoram, a little salt and pepper, and % cup of bread crumbs; add the juice of the clams till it is of the consistency of sausage; put in shells with lump of butter on each; cover with bread crumbs and bake % hour. ESCALOPED CLAMS— Mrs. W. F. C. Hasson.