The New century cook book

Open can three hours before using, rub yolks three eggs smooth with one cup cream through a sieve. Put two teaspoonfuls butter into a spider and when melted add one tablespoonful flour. Stirring fast, add cream mixture, and when hot New Century Cook Book. add lobster. Serve in baking dish or individual fish cup. [illustration: New Century Cook Book.] Cover the top with fine bread crumbs soaked in butter. Brown in oven. Mrs. C. E. Morris. Deviled Crabs. Pick the meat from the shells of cold boiled crabs, cut it fine, mix with it a tablespoonful of cracker crumbs for every five spoonfuls of the meat, the juice and a pinch of the grated peel of a lemon, a quarter teaspoonful of made mustard, a pinch of cayenne pepper and a quarter teaspoonful of salt. Melt two tablespoonfuls of butter in a saucepan, add the crab mixture and toss about with a silver fork until very hot. Fill the back shells of the crabs with this, stick tiny bits of butter on top, sift fine crumbs over all and cook to a light brown in a quick oven. Pretty and inexpensive dishes of colored china, imitating the shells and claws of crabs, in which deviled and escalloped crabs may be baked, are for sale by crockery dealers. Serve hot. Pass lemons and crackers with this dish. Soft Shell Crabs. Pull off the spongy parts on the back, under the sides of the shell and from the lower side of the body. Wash and wipe the crabs, dip in raw beaten egg, then in fine crumbs, and fry in hot salted lard about ten minutes. Drain off the fat, lay on a heated platter, garnish with parsley and send around lemons cut into eighths with them, also cayenne pepper. Maryland Deviled Crabs. Take one dozen crabs that have been well boiled, take the meat from the shell, shred fine, then take one pint bread crumbs rubbed fine, one-fourth pound good butter, pepper, salt and dry mustard, about one teaspoonful of mustard will be enough, pepper and salt to taste, rub everything together, place back in the shell and pack it in very hard, place a small lump of butter on top of the crab, put in the oven and bake until they are a nice brown. Serve in shell hot. Mrs. L. W. Murphy. Baked Crabs. Crab meat of twelve crabs, three small onions, chopped, put into pan (frying pan) with two slices of moistened bread (add a little butter), two tomatoes chopped fine; let brown, then [illustration: New Century Cook Book.] add two hard-boiled eggs, chopped; pepper, salt, oil, vinegar, celery, to taste; sprinkle bread crumbs, squeeze lemon juice over top and bake in the shell of crab for one-half hour. Serve with sliced lemon and crackers. Miss Lora Eidson. [illustration: New Century Cook Book.] Deviled Crabs. Boil ten or twelve crabs, take off the under shell, take out spongy parts and sandbag, pick all meat out of back shell carefully (so as not to break it) and out of claws; to this, chopped well, put three or four hard-boiled eggs, small cup bread crumbs, pepper (also little cayenne, or peprika), a good tablespoonful butter; mix all together with one raw egg, two tablespoonfuls vinegar to spoonful Worcestershire sauce; fill shells, sprinkle some crumbs over and bake light brown; serve hot; if any left, may be re-heated for another meal. Mrs. George M. Dugan. Soft Shell Crabs.