Kentucky receipt book

Select 1 dozen nice crabs and put in kettle to boil. Save enough water to cover them well. Cook more than half an hour, then pour off water. When they are cool, pick meat carefully from the shell. Take 1 pint of new milk, let it boil and stir in % teacup of butter and 1 heaping tablespoon flour well mixed, 1 saltspoon curry powder or Worcestershire sauce, salt and pepper. Boil about 10 minutes, stirring often. When cold add this dressing to the meat, also a little dash of onion. Fill the shells, strew the top with bread crumbs and small bits of butter. Bake 20 minutes. The shell is a bright red, if crabs are fresh. , Baked Halibut. Take fish and rub with a cloth, then stuff with bread crumbs and pieces of butter, add pepper and salt. Put into baking pan with a little water and baste it often. Let cook until thoroughly done. m Halibut Steak. Cut thick slices from halibut ; dip it into 2 well-beaten eggs, then in meal and put into skillet and let cook until brown. Fresh Crabs. Remove the fin part from crabs, wash carefully, dry them on a cloth, dip crabs in sweet milk, then flour with salt and pepper, cook in hot lard about 10 minutes. Place on a sieve to drain, serve on a hot dish with sauce. Sauce For Crabs. One-fourth pound of butter, 1/4 teacup of capers or green sour pickle. Work butter until creamed, then stir in 1 well-beaten yolk and the juice of 1 lemon, stir well and set away to cool. When serving crabs, put 1 teaspoon of this sauce on «ach one, place crabs on buttered toast, and put slice of lemon and sprigs of parsley on each plate. To Fry Salmon. Take salmon from can and separate carefully. Add a little salt, roll in cracker dust or bread crumbs, fry in hot lard. Salmon Croquettes. One can of salmon, 1 egg well-beaten, ^ cup of bread crumbs, salt and cayenne pepper, juice of % lemon. Drain liquor from salmon and mince fine, add 1 kitchen spoon of butter, the seasoning, and if not moist enough, a little of the liquid, with the crumbs, form in shape, roll in cracker dust, and set on ice for 1 hour. Fry in hot lard, drain in wire basket, and serve hot, with cheese sticks. Deviled Crabsi Boil 1 dozen hard shell crabs 15 minutes, when cold remove meat and chop fine ; add 3 tablespoons of stale bread crumbs, % wine glass of cream, yolks of 3 hard boiled eggs chopped, 1 tablespoon of butter, pepper and salt. Mix well and fill shells, sprinkle top of each with rolled bread crumbs and bits of butter, brown in a quick oven. Deviled Lobster. One can of lobster, 1 pint of rich cream, 1 tablespoon of flour, salt and cayenne pepper. Put cayenne pepper and salt on lobster, then put cream and lobster in saucepan, bring to boiling point, add butter and flour and cook a few minutes. Remove from fire and cover with cracker crumbs, set in oven to brown. Serve hot. Cod Fish Souffle. Take % pound of cod fish, put in cold water to soak 12 hours, then drain and pick to pieces. Add to it 1 pint of light mashed Irish potatoes, 4 tablespoons of hot cream or hot milk, and 2 well-beaten yolks. Mix and fold in the whites well frothed ; make into balls, dip in beaten egg and cracker crumbs; fry in boiling lard. Cod Fish Croquettes. One pint of cold boiled cod fish, 1/2 pint of sweet cream, 2 tablespoons of flour, yolks of 4 hard boiled eggs, 1 tablespoon of butter, 1 tablespoon chopped parsley, 1/4 nutmeg grated, salt and cayenne pepper. Put cream in double boiler, blend buttter and flour and add to cream, stir and cook 2 minutes ; remove from fire, add fish minced fine, yolks, salt, parsley and nutmeg, shape and din in beaten egg and cracker crumbs ; fry in hot lard ; drain on wire basket. Serve hot for lunch or tea. Deviled Crabs.