The white ribbon cook book

Half boil them, pick out the meat, cut it into small pieces, season with mace, white pepper, nutmeg and salt, press close into a pot, and cover with butter, bake 3^ hour; put the spawn in. When cold, take the lobster out, and put it into the pots with a little of the butter. Beat the other butter in a mortar with some of the spawn, then mix that colored butter with as much as will be sufficient to cover the pots, and strain it. Cayenne may be added if approved. Lobster Croquettes — Lobster, pepper, salt, powdered mace, bread crumbs, 2 tablespoonfuls of butter, egg, biscuit, parsley. To the meat of a well-boiled lobster, chopped fine, add pepper, salt, and powdered mace. Mix with this one quarter as much bread crumbs, well rubbed, as you have meat; make into pointed balls, with 2 tablespoonfuls of butter melted; roll these in beaten egg, then in biscuit powdered fine, and fry in butter or very nice sweet lard. Serve dry and hot, and garnish with crisped parsley. This is a delicious supper dish or entree. Crabs (Hot) — One good-sized crab, pepper, salt, bread crumbs, milk, cream, or oiled butter, parsley. For this, 1 good-sized crab or 3 or 4 small ones may be used. The meat must be picked' from the claws and the soft inside from the body; season with pepper and salt, add a small quantity of bread crumbs, and moisten with milk, or, better still, a few spoonfuls of cream or oiled butter. When well mixed, put it into the large shell, strewing fresh bread crumbs over the top, and sprinkling some oiled butter over these; let it remain in the oven just long enough to get hot Oysters, Shellfish, Etc. 41 through and to be a nice golden-brown color. It should be served very hot on a napkin garnished with parsley. Crabs (Boiled) — Crabs, salt water, sweet oil. Boil them in salt and water 20 minutes; take them out, break off the claws, wipe the crabs, throw away the small claws, and crack the large ones and send to table. Rub a little sweet oil on the shells. Oysters on Toast — Drain the liquor from a qt. of oysters; cut each into 4 pieces, and strain through coarse muslin back into the sauce. When it boils again, dip out a small cupful and keep it hot. Stir into that left on the range a liberal teaspoonful of butter rolled in a scant teaspoonful of cornstarch. In another vessel heat }4, cup of milk. Stir the oysters into the thickened liquor; season with pepper and salt, and cook, after they are scalding hot, 5 minutes before adding the milk. Line a hot platter with neat slices of crustless toast, buttered, wet with the reserved liquor, and cover with the oysters. Oysters (Stewed) — Oysters, a piece of mace, some lemon peel, a few white peppers, cream, butter, and flour. Open and separate the liquor from them, then wash them from the grit; strain the liquor, and put with the oysters a piece of mace and lemon peel, and a few white peppers. Simmer them very gently, and put some cream, and a little flour and butter. Serve with sippets. Oysters (Stewed) — Liquor from 2 qts. of oysters, one teacupful of hot water, salt, pepper, 2 tablespoonfuls of butter, 1 cupful of milk. Drain the liquor from 2 qts. of firm, plump oysters; mix with it a small teacupful of hot water, add a little salt and pepper, and set over the fire in a saucepan. Let it boil up once, put 42 White Ribbon Cook Book.