Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

and mix gradually with cream; add this mixture, with the wine, and the lemon cut in thin slices, to the terrapin stew. Cut up the whites of eggs in thin rings and, stirring, mix thoroughly, but do not let it boil. To be served at once. WHITE STEW OF TERRAPIN. From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager. Cut off the heads and throw into cold water for about an hour to draw the blood. Scald them to loosen the skin and nails; open and clean them. Cover with water and boil, with part of an onion chopped fine, and a sprig of parsley and thyme. When thoroughly done, remove all the meat from the shells and bones, chop fine and return to the pot. Rub to a cream one-quarter pound of butter and one tablespoonful of flour, with a little of the stock, and stir in gradually, adding salt and red pepper to taste. Just before serving put in one-half pint of cream and one wineglass of wine to each terrapin. Slice one lemon and four hard- boiled eggs into a tureen, pour the stew over them and serve in terrapin dishes. TERRAPIN CROQUETTES. From MRS. W. W. KIMBALL, of Chicago, Lady Manager. Take the meat of one terrapin. Chop in small pieces, add a pint of sherry and boil ten minutes; then add a quart of cream and boil again ten minutes; add salt, cayenne pepper, a little Worcestershire sauce and two tablespoons of cream sauce. Beat up yolks of four eggs in some cream butter and mix with the other. Put in tin moulds and place on ice for six or eight hours until hard. Dip moulds in hot water to loosen. Take out of moulds, bread as you would oysters, and fry. DEVILED LOBSTER. From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager. Two lobsters, each weighing about two and a half lbs.; one pint of cream; two tablespoonfuls of butter; two of flour; one of mustard; a speck of cayenne; salt; pepper; a scant pint of bread crumbs. Open the lobster and with