Kentucky receipt book

Take 15 crabs, 2 tablespoons of butter, 1 coffee cup of cream, IY2 tablespoons flour, 1 tablespoon chopped parsley. Boil the crabs, remove meat carefully, put the cream in double boiler and when it KENTUCKY RECEIPT BOOK. 39 ' . II-.. I ... I I , .1 III I I . II., scalds, add the flour and butter well blended. Stir mixture until smooth, then add yolks of 4 hard boiled eggs mashed fine, salt and cayenne pepper, % teaspoon lemon juice and the crab meat mix well and have it highly seasoned. Wash shells and wipe dry, fill with the mixture, leave them until cold. Beat 1 egg, put a little on each shell, then sprinkle with bread crumbs. Place in a wire basket, dip in hot lard until a light brown. Or if preferred omit the egg, use bits of butter on top of each crab, with the bread crumbs. Set in oven to brown. Brook Trout. Wash trout in salted water, score a little across the back, rub well with Lucca oil and broil slowly. Serve on a very hot dish with melted butter, or Maitre d'Hotel sauce. Spanish Mackerel. Draw by the gills, wash and rub with coarse salt, trim off fins closely. Split down the back, remove the bone, wipe dry and season with salt and pepper. Rub well with butter or oil. Broil slowly until done. Put on a hot dish. Serve with butter sauce. Deviled Crabs. Drain liquor from canned crabs. Make a dressing of 1 hard boiled egg, 1 raw egg, 1 tablespoon butter, 1% tablespoons of vinegar, 1 teaspoon of mustard, % teacup of boiling water, cayenne pepper to taste, a pinch of salt. Eub the cooked yolk in the butter, then the vinegar, pepper, mustard and salt. Stir in the raw yolk beaten light, and the white chopped fine, the uncooked white, then boiling water. Add this dressing to crabs, mix well. Fill shells carefully and sprinkle grated bread crumbs and bits of butter on top of each shell ; set in oven to brown. This quantity fills 12 shells. Serve hot in the shells. Creamed Shrimp. Set blazer over hot water in chafing dish, put in it 1 pint of cream, 1 can of shrimp drained of all liquor; l^ teaspoon paprika, % teaspoon of salt and a dash of nutmeg. When cream is hot, add 2 well-beaten yolks and a wine glass of Madeira wine. Serve on rounds of toast. Shrimp Newburg. One can of shrimp, 1 cup mushrooms, 1 pint rich milk, 1 tablespoon butter, 1 tablespoon flour, 1 wineglass sherry wine, cayenne pepper and salt. Put butter and flour in chafing dish and stir until smooth, then add milk, and when it boils, salt and pepper, shrimp and mushrooms. Stir until it boils, then add sherry. Serve with reception fiakes or squares of toast. Broiled Shrimp. Dip shrimp in flour and broil in butter until a chestnut brown. Serve hot with mayonnaise dressing, on toasted crackers. Clams. Take 2 dozen clams and chop fine, put in frying pan 1 heaping kitchen spoon of butter; when melted stir in 2 tablespoons of flour, then add clams with 1 coffee cup of their liquor. Season with salt and pepper, cook 10 minutes. When ready to serve add % coffee cup of cream. Let it come to a boil and serve. Boiled Fish. Wash fish carefully and rub with salt; wrap in a strong cloth and put in a kettle filled with lukewarm water. Allow 15 minutes to each pound of fish in cooking. When done remove carefully from cloth and place on a hot dish. Boil 9 eggs hard, then take 1 pint of water the fish was boiled in, ^ pound of butter and a little salt. Mash yolks of 6 eggs in the butter which must be rolled in a little flour; then add the broth gradually. Put mixture in saucepan and boil until it thickens. Slice 3 eggB into rings and put over the fish, then pour on this sauce. Serve immediately. Broiled Fish.