The new Annie Dennis cook book

Boil and pick two plates of shrimps. Put into a saucepan one heaping tablespoonful of butter, into which mince half of a small onion, sprig each of thyme and parsley, and a pinch of pepper. Add shrimps, stir until brown, add one cup of milk, boil up and serve. Eat with boiled rice. To Pickle Shrimp Peel the shrimps; put them in a glass jar, first a layer of shrimps, then one of mixed spices, pepper and salt, until all the shrimps are in. Pour in a little water and boil (as directed for canning fruit). When done and cold, cover with good vinegar. They will be fit for use in twenty-four hours, and, if covered closely will keep for several weeks. Lobster Souffle 2 lb. lobster V2 cupful tomato sauce 3 tablespoonfuls mayonnaise V2 cupful Tarragon vinegar 1 cupful aspic jelly Cut the lobster into small pieces; put bands of writing paper, about two inches high, around as many ramekin cases as you wish to serve. Beat mayonnaise, aspic jelly, and tomato sauce together until they betgin to look white. Stir in the pieces of lobster, add the vinegar. Fill the ramekin cases and put away to stiffen in a very cold place. When set, take off the papers carefully, garnish with pounded coral or browned crumbs. Lobster Newburg Two cups of boiled lobsters cut in blocks, two tablespoonfuls of butter, one nutmeg, grated, one cup of rich cream, one^half cup of sherry wine, salt and paprika to taste, yolks of six eggs. Melt butter and stir in the eggs well beaten with the cream. Thicken by cooking, and serve hot with toast. Crab Newburg Same as Lobster Newburg, replacing lobster with crab meat. Oyster Newburg Same as Lobster Newberg, only using oysters in place of lobsters. Crawfish Crawfish are inhabitants of fresh water streams. They have a striking resemblance to lobster in every respect, and are largely used by caterers for garnishes, sauces, salads, etc. Crawfish Bordelaise 1 V2 lbs. crawfish meat 1 tablespoonful minced onion V2 pt. cream sauce V2 teaspoonful salt 1 tablespoonful butter Few grains cayenne 1 glass red wine Few grains nutmeg 1 tablespoonful minced carrot Cook the carrot and onion in butter, add the wine, the meat and cream sauce with seasonings, boil up once and serve hot. SHELL FISH Oysters en Bloc Have a block of ice weighing ten pounds. Heat four or five bricks in the oven. Lay one on the block of ice and let it remain until it is cold. Remove it, and tip the ice, so as to drain off the water left in the depression. Continue the process until you have a sufficiently large cavity to hold the quantity of oysters you wish to serve. Drain the oysters, season them with pepper, salt and vinegar, and set them in the refrigerator for an hour or two before serving. Lay the block of ice on a folded cloth on a large platter, surround it thickly with parsley and pour the oysters into the cavity. Serve brown bread and butter sandwiches with the oysters. Raw Oysters Serve on half shell, the shells being laid upon oyster plates filled with cracked ice ; six oysters and a thick slice of lemon being served upon each plate. Or, if preferred, discard the shells and serve with ice and lemon, eight oysters on each plate. Blue Points are given the preference for serving in this way.