The Swedish, French, American cook book

Wash hard-shell crabs and put in boiling water with some salt and onion and let cook for eighteen minutes; leave on the juice until cold; remove the tail, large claws and small, also top shell; wash the part of the crab that has meat and put it on a platter until ready to pick; then remove the meat carefully — free from shells. This meat can be used in many different ways. Part of the large claws are saved to decorate the dishes with. Wash and polish shells and claws before use. Devilled Crabs ( Crabes a la Diahle ) One cup crab meat, one spoon melted butter (measured after it is melted), two even spoons cream sauce, a pinch of mustard, cayenne pepper, salt, and a teaspoon onion juice. Mix all together. How to Make It. Fill crab shells with the mixture. Put fresh bread crumbs on top, and a little butter; put in a quick oven till brown on top. Arrange on a napkin with the crab claws and lemon all around; garnish with parsley in the centre of the dish. Crab ( Crabe ) a la Bearnaise Wash and clean shells and put on stove to get hot. To one cup of the crab meat take two spoons of bearnaise sauce. Fill the hot crab shells. Cover shells with the bearnaise sauce. Decorate with a strip of Spanish pepper all around the crab meat. Garnish with crab claws and parsley. Serve for luncheon or dinner. Crab (Crabe) a la Hollandaise Wash and clean shells and put in water on stove to get hot. To one cup of the crab meat take two spoons of hollandaise sauce. Fill the hot crab shells. Cover with the hollandaise sauce. Decorate with a strip of Spanish pepper all around the crab meat. Gar¬ nish with crab claws and parsley. Serve for luncheon or dinner. Crab Mousse ( Mousse de Crabe) a la Hammond Cook small cup of rice in three cups water with a little pinch of salt about twenty-five minutes; let it simmer very slowly — well covered; stir the rice while cooking. Then add one cup milk and a piece of butter and let it simmer from ten to fifteen minutes. When well done the rice should be cooked quite dry, but soft; add to that two cups shredded crab meat; mix well with two spoons of cream and some butter. Fill a ring mould that has been well buttered, decorated with Spanish pepper and some chopped parsley; let stand until cold. When cold, and ready to use, put in hot water (do not cover); leave in oven from eight to ten minutes; turn out and serve with a rich hollandaise sauce in the centre. Garnish all around with the large crab claws that have been washed and polished. Fish entree for lunch or dinner. Crab Cutlet ( Cotelette de Crabe ) a la Bearnaise To one and a half cups crab meat take three tablespoons very thick cream sauce, pepper and salt, one tablespoon sherry, bread crumbs and one egg. First cook crab eighteen minutes; leave in water until cold; then carefully remove the meat, free from shells. Measure a cup and a half of the crab; add the cream sauce flavored with sherry; add it to the crab while hot; put tablespoonfuls on a platter and, when it begins to get cold, shape in cutlets. Leave until cold; then roll in egg and bread crumbs; fry in boiling hot fat. Arrange on a platter. Serve with a bearnaise sauce in baskets made of lemon or half tomatoes. Garnish with crab claws and parsley. Serve for luncheon or dinner. Crab Mousse ( Mousse de Crabe) a la James Gilliland