The Swedish, French, American cook book

very even around the edges. Put a little piece of paper in each basket; fill with beans and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in corkscrew style and put it in a narrow horse¬ shoe shape on a baking pan and bake until golden brown. When baked, scoop out the beans and fill with the crab, one cup of crab meat mixed with half cup of rich hollandaise sauce; put a small teaspoon of hollandaise sauce on each and then stick the handles in. Arrange on a paper doily; garnish with crab claws, parsley, and lemon around; serve for luncheon as a fish entree. Crab in Pastry Baskets a la Bearnaise Crabe en Corbeilles de Patisserie, a la Bearnaise Line tins with pastry [see recipe: Fanchonette de Crabe a la Hollandaise], and fill with crab mixture; decorate with twisted pastry all around; put in oven and bake. When baked, put a teaspoon of bearnaise sauce on each. Serve on a paper doily with crab claws, parsley, and lemon all around. Crab Mixture. One cup crab, juice of half an onion, pepper and salt, one tablespoon cream sauce, one tablespoon melted butter to the cup of crab meat. Crab in Shell (Crabe en coquille ) a la Mayonnaise Cook the crab from fifteen to eighteen minutes; leave in the water until cold; clean and pick the meat out. Wash the shells well. To one cup of crab meat take two tablespoons mayonnaise dressing, some pepper and salt; fill the crab shells. Spread with mayonnaise dressing on top. Decorate with truffles and Spanish pepper. Arrange on a paper doily; garnish with crab claws and parsley around. Serve for luncheon, dinner, or supper as a cold dish. Crab in Tomatoes ( Crabe en Tomates ) a la Hollandaise Take even-sized tomatoes; put in hot water; peel; remove a slice from the top; scoop out, leaving a thin shell. Shred the crab flakes, add little onion juice, lemon juice, Worcestershire sauce, pepper, salt; heat between two plates. Fill the tomatoes; put some hollandaise sauce on top; sprinkle with parsley; put in a handle of green pepper with a little bow of white ribbon tied on. Arrange on a green foundation with the hollandaise sauce in the centre. [Can also be served with the salad for luncheon or dinner.] Crab in Tomatoes ( Crabe en Tomates) a la Parisienne Select nice even-sized tomatoes; put in hot water; remove skins; cut in halves; scoop out, leaving a thin shell; fill with crab meat that is flavored with lemon juice, onion juice, pepper and salt; turn up¬ side down; put on a buttered pan; cook in the oven about eight minutes — covered. Glaze with a tomato glaze; sprinkle with chopped parsley; put in each a handle of green pepper or lemon; arrange on a foundation of fish mousse with a hollandaise sauce in the centre; garnish with crab claws around and parsley. Crab Mousse in Shell a la Gimo Mousse de Crabe en Coquille, a la Gimo