San Rafael cook book, 1906

FANCY ROAST OYSTERS— Mrs. Sidney Cushing. Put 1 tablespoon of butter in saucepan, add % saltspoon white pepper, 1 teaspoon salt, a little cayenne, 2 tablespoons tomato catsup. When hot, add 1 pt. of oysters, and cook until plump and the edges curl; serve on toast. Can be cooked in chafing dish. SHRIMPS ON TOAST— Mrs. W. F. Jones. 1 cup of rich cream to 1 lb. of picked shrimps; salt, and a 4ash of cayenne. Cook all together and serve on buttered toast. A few drops of Worcestershire is an improvement, also a dash of tabasco. -36 FISH AND SHELI, FISH SHRIMPS AND TOMATOES^Mrs. McMahon. 1 large tablespoon butter and 1 tablespoon flour, browned together. 'Scrape In a little onion, 3 or 4 cloves, and a few drops of Worcestershire sauce. To this add a can of tomatoes strained, or an equal amount of fresh cooked ones, 1 lb. of picked shrimps, a small wine glass of white wine, add a teacup of sweet cream with a pinch of soda in it. Cook all together 20 minutes. CREAM SHRIMPS — Mrs. Thos. S. Bonneau. 1% cups rich milk, % cup of tomatoes (strained) ; season with "cayenne pepper and butter; thicken with flour. 35c shrimps will answer for six persons. Serve on toast. CREAMED CRAB OR SHRIMPS— Mrs. W. F. Jones. 1 large picked crab or 1 pt. of picked shrimps, 1 cup of cream, % cup of milk, 1 heaping tablespoon flour, 1 teaspoon salt, dash each of cayenne and tabasco, 1 tablespoon butter, and a few drops of Worcestershire if desirable. Put the cream on the stove with the crab or shrimps in it. Stir the flour into the milk and add when the cream is hot; then the other ingredients, and when well cooked put into seven individual shells; roll one cracker to dust over the top, and put some butter in center. Bake until brown. The shells can be filled the day before they are haked, if kept in a cool place. DEVILED CRAB — Mrs. Oge. Clean and shred a crab; add to it 3 tablespoons melted .butter, % cup of clear soup stock, salt, a little redi and black pepper; the crumbs from the inside of a milk loaf, using no crust, and 3 tablespoons of thick, sweet cream. Put all in shells and bake until a light brown, for about 20 minutes. DEVILED CRAB — Mrs. Thos. S. Bonneau. One crab shredded (% lemon, juice) 1 teaspoon mustard, 3 teaspoons oil, 1 teaspoon curry, 1 teaspoon milk, salt to taste. Rub piece of garlic on clam shells (large shells) bake ten minutes. Roll crackers on top and thin slice of lime laid over crackers; put red pepper over lime and crackers, then bake long enough to warm; if crabs are fat, not so much oil. CANAPE LORENZO— Helen Walker. ' (Will serve four). 1 large crab (cut in large pieces) 1 loaf of stale bread, 1 pt. of cream, 4 hard boiled eggs, 1 finely chopped onion, 1 large tablespoon butter, I tablespoon flour %' cup grated cheese (Parmesan) 2 tablespoons but> ter, salt, tabasco, paprika, chopped parsley. Cut the loaf of bread into quarters, remove all crust and shape into little cups about half an inch thick by scooping out the center of each piece. Toast in a moderate oven until a light brown. These can ibe made FISH AND SHELL FISH at any time and then heated just before serving. Let the ^finely chopped onions simmer in one tablespoon of butter until thor- thoroughly cooked (but not brown). Stir in one tablespoon of flour then the «ream, the eggs (yolks mashed and white cut fine) salt to taste and a tew dashes of tabasco. Last of all, Add the crab: Put at once Into the cups and pour over each melted cheese and butter , Sprinkle "With finely chopped parsley and paprika. CRAB CHO'PS^Mrs. W. F. Jones.