The Swedish, French, American cook book

How to Make It. Glaze waldorf moulds with aspic; decorate with a daisy of truffle at the bottom and thread a line of Spanish pepper all around the mould; glaze again with aspic and fill. Mix cream, gelatine, lemon juice, pepper, and salt; add the crab meat that has been picked and freed from shells. Fill the moulds; leave on ice till ready to serve; dip in lukewarm water; turn out on buttered bread the size of the mould. Put a paper frill in each chop; garnish with parsley, lemon, and crab claws. Crab Flakes a la Octavious, for Eight Persons Flocons de Crabe a la Octavious One dozen crabs, a half pound mushrooms, one green pepper, yolks of three eggs, one cup cream, juice of a half lemon, cayenne pepper, salt, one piece of buttered toast for each person, one tablespoon butter. How to Make It. Cook crabs for eighteen minutes, leaving them in the water until cold. Clean and pick all the meat free from shells. Cook the mushrooms for twelve minutes; shred very fine. Cut the green pepper in narrow rings, one for each toast; the part that is left, chop very fine, cook for four to five minutes in water containing a little pinch of baking soda and salt. Mix cream and yolks of the raw eggs together; add pepper and salt. Put one tablespoon butter in a saucepan; add the egg mixture, then the crab meat, green pepper, ana shredded mushrooms. Shake the pan carefully not to let it curl; add the lemon juice. When cooked serve on round pieces of buttered toast and let stand until cold. When cold, garnish each toast with a ring of the green pepper and inside of the rings of green pepper put a very thin slice of hard-boiled egg. Garnish with lemon, crab claws, and parsley around. Serve before the soup. Glazed Crab with Tomatoes a la Prince Wilhelm Crabe glace aux Tomates a la Prince Wilhelm One cup crab meat, one small teaspoon anchovy paste, a squeeze of lemon, three tablespoons dissolved Cox’s gelatine, three tablespoons whipped cream, pepper, salt. Chop the crab meat fine, add the anchovy paste, gelatine, pepper, salt, and, last, the whipped cream; roll in small round balls; leave on a platter; when cold, put on a broiler; glaze with a tomato glaze; put a small green leaf in one end to make it look exactly like a tomato; serve on round slices of buttered bread, decorate all around the bread with stirred butter colored with fine-chopped parsely. Serve as appetizer for luncheon or dinner. Tomato Glaze. One cup tomato juice; color a trifle with the orange and red coloring; addthree tablespoons dissolved Cox's gelatine thicken with one tablespoon cornstarch; stir carefully on the ice until it begins to get cold; then glaze. Crab in Glasses ( Crabe en Verres ) a la Russe Pick the crab meat free from shells and mix with some Russian dressing. To two cups crab meat take two tablespoons of the dressing. Fill the cocktail glasses; put one tablespoon of the dressing on top and garnish with a thin slice of hard-boiled egg in the centre and a strip of cream around the edge through a paper tube. Decorate with small diamonds of truffle between the egg and the strip of cream; leave on ice until ready to serve. Serve very cold with three angles of buttered toast around the platter. Garnish with parsley and crab claws. Crab with Mayonnaise ( Mayonnaise au Crabe) a la Bregitta