CRAB MEAT a la DEWEY

1 pint of crab flake 2 tablespoonfuls of b.u.t.ter 2 tablespoonfuls of flour 1 teaspoonful of salt 1 red and one green pepper 1/2 pint of chicken stock, or milk 2 tablespoonfuls of sherry Yolks of two eggs

Drop the peppers into hot fat just a moment and rub off the skin, remove the seeds and chop the flesh fine. Put this, with the b.u.t.ter, in a saucepan, and shake over the fire until the peppers are soft. Add the flour, mix, and add the stock or milk; stir until boiling, add the salt and pepper and the crab flakes. Do not stir, but heat slowly over hot water.

When hot, add the yolks of the eggs, beaten with two tablespoonfuls of cream. Heat again, just a moment, being careful not to curdle the eggs, and serve on toast.

This dish is very nice when made in a chafing dish, and will serve six people.

LOBSTER CUTLETS

1 pint of lobster meat 2 level tablespoonfuls of b.u.t.ter 4 level tablespoonfuls of flour 1/2 pint of milk 1 teaspoonful of salt 1 teaspoonful of onion juice 1 saltspoonful of white pepper 1/2 saltspoonful of grated nutmeg Yolk of one egg A dash of cayenne

Chop the boiled lobster rather fine with a silver knife, and add to it all the seasoning. Rub the b.u.t.ter and flour together in a saucepan, add the milk, stir until you have a smooth, thick paste, add the yolk of the egg, cook a moment longer, add the lobster, and turn out to cool. When cold, form into cutlet shaped croquettes, dip in egg, roll in bread crumbs, and fry in deep hot fat. Put a small claw in the end of each cutlet to represent the bone. Serve with these either cream sauce or sauce tartar.

This quant.i.ty should make eight cutlets.

LOBSTER NEWBURG

Make this precisely the same as crabs Newburg, using one pint of boiled lobster meat. Cut the lobster in cubes of about one inch. Purchase one large or two small lobsters.

OYSTER CROQUETTES

50 fat oysters 4 level tablespoonfuls of flour 2 level tablespoonfuls of b.u.t.ter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 teaspoonful of onion juice 1/2 saltspoonful of nutmeg 1 saltspoonful of white pepper Yolks of two eggs

Drain and wash the oysters, throw them into a hot kettle, shake until the gills curl and the liquid boils. Boil five minutes and drain, saving the liquor. There should be a half cupful of liquor. Chop the oysters and add them to the liquor. Rub the b.u.t.ter and flour together, add the oysters and liquor, stir until the mixture reaches boiling point, and push to the back of the stove where it will cook for ten minutes. Add all the seasoning and the yolks of the eggs, cook just a minute, and turn out to cool. This must stand either over night, or must be placed directly on the ice for at least four hours. When cold, form into small cylinder shaped croquettes, dip in egg and bread crumbs, and fry in deep hot fat.

This quant.i.ty will make one dozen good sized cylinders.

POULTRY AND GAME DISHES

CHICKEN CROQUETTES

1 four pound chicken 1/2 pint of milk 2 level tablespoonfuls of b.u.t.ter 4 level tablespoonfuls of flour 2 teaspoonfuls of salt 2 teaspoonfuls of onion juice 2 tablespoonfuls of chopped parsley 1 saltspoonful of grated nutmeg 1 saltspoonful of white pepper A dash of cayenne

Draw, truss the chicken, put it into boiling water, boil it rapidly for ten minutes, and let it simmer until tender. When cold, remove the meat, rejecting the bones and skin. Chop the meat with a chopping knife; do not put it through the meat grinder. When fine, add all the seasoning and mix thoroughly. Put the milk in a saucepan over the fire, and add the b.u.t.ter and flour, rubbed together. Stir and cook until you have a smooth paste, add the chicken, mix thoroughly, and turn out to cool. When cold, form into croquettes, dip in an egg, beaten with a tablespoonful of water, roll in dry bread crumbs, and fry in deep hot fat. Serve plain, or with French peas.

This will make thirteen large croquettes.

One pair of thoroughly cooked sweetbreads may be chopped with the chicken, or you may add a pair of parboiled calf's brains; this increases quant.i.ty, and makes the croquettes more creamy.

This should make sixteen large cylinders or pyramids, serving sixteen persons.

The meat from the chicken after it is chopped should measure one quart.

Any other meat may be subst.i.tuted for chicken, but could not be used, of course, for an elegant affair.

CHICKEN a la CREME

The white meat of one cooked chicken 1 pair of calves' sweetbreads 1 can of mushrooms 4 level tablespoonfuls of b.u.t.ter 4 level tablespoonfuls of flour 1 pint of milk 1 teaspoonful of salt 1 saltspoonful of white pepper 10 drops of onion juice Yolks of two eggs

Cut the chicken into cubes of a half inch. Boil the sweetbreads and pick them apart, rejecting the membrane. Drain and wash the mushrooms, cut them into halves and mix them with the sweetbread and chicken. Rub the b.u.t.ter and flour together, and add the milk; when boiling, add salt, pepper, onion juice and meat. Stand this over hot water in a covered saucepan for twenty minutes, add the yolks of the eggs, slightly beaten, and bring just to boiling point.

Served in ramekins or paper cases this is sufficient for fifteen persons.

Served as a supper or luncheon dish alone, twelve persons.

CHICKEN a la KING

The white meat of one chicken 1/2 can of mushrooms 1 green pepper 1/3 pint of milk 1/2 teaspoonful of salt 2 level tablespoonfuls of b.u.t.ter 2 level tablespoonfuls of flour 1 saltspoonful of white pepper 2 tablespoonfuls of sherry

Drop the pepper into hot fat for a moment to remove the skin, then chop it very fine. Put the b.u.t.ter in a saucepan or chafing dish, add the pepper, stir until the pepper is soft, add the flour, mix and add the milk, stir until boiling, and add the salt. Cut the meat into pieces an inch square, add them to the hot sauce, add the mushrooms, sliced, and, when hot, add the wine and serve.

This will serve four or five persons.

BOUDINS a la REINE

1 pint of chopped cooked chicken 1/2 can of mushrooms 1 can of peas 2 eggs 1/2 cupful of bread crumbs 1/2 cupful of chicken stock 1 teaspoonful of salt 1 saltspoonful of pepper

Brush ordinary timbale cups lightly with b.u.t.ter, put a mushroom in the centre of the bottom, and around the edge a ring of peas. Put the stock and bread over the fire, and, when boiling, add the chicken and seasonings, stir until it reaches the boiling point, take from the fire, and add the eggs, well beaten. Put this carefully in the cups, cover the top with oiled paper, stand the cups in a shallow pan partly filled with hot water, and cook in the oven about twenty minutes, until the contents are "set" in the centre. Heat the remaining quant.i.ty of peas, and season them with salt and pepper. Turn the boudins on a platter, surround them with the hot peas, and send them at once to the table.

This will serve eight persons.

These may also be served with plain sauce, or with Sauce Bechamel.

SAUCE BECHAMEL

2 level tablespoonfuls of b.u.t.ter 2 level tablespoonfuls of flour 1/2 cupful of chicken stock 1/2 cupful of milk 1/2 teaspoonful of salt 1 saltspoonful of pepper Yolk of one egg

Rub the b.u.t.ter and flour together, add the liquids, stir until boiling, add the salt and pepper, stir, add the yolk of an egg, well beaten, pa.s.s through a fine sieve, and use at once.

CHICKEN TIMBALE

The white meat of one chicken 1/2 pint of soft white bread crumbs 1/2 cupful of milk 1 teaspoonful of salt 1 saltspoonful of white pepper The whites of five eggs

Put the raw meat of the chicken twice through the meat chopper, then put it in a mortar and pound it to a paste, or work it in a bowl with a wooden spoon. Boil the bread and milk, stirring constantly; when this is cold, add the salt, pepper and four tablespoonfuls of cream; work it gradually into the chicken meat. This must be a perfectly smooth paste. Add the unbeaten whites of two eggs; when they are thoroughly incorporated, fold in the well beaten whites of the three eggs. Put at once into an oiled Charlotte mold or into small timbale molds.

The molds may be garnished with mushrooms, or chopped truffles, or peas.