Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

before stirring in the eggs. The crabs may be kept three or four days if in a cool place. DEVILED CRABS. From MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager. Boil them, take the meat out of the bodies, and large claws; put it into stew pan with half a pint of claret, spoonful of eschalot vinegar, a little cayenne, some salt, piece of butter. Stew for an hour over a gentle fire until they are almost dry. Then add small quantity of fish stock, or gravy, a tablespoonful of essence of anchovy, and small piece of butter rolled in flour. Serve with sippets of fried bread around the dish. DEVILED CRABS. From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager. Have one large crab picked from the shell, and shred fine, and the shell well cleansed. Heat one egg well, add one _tea_-cup sweet cream; butter, size of an egg, melted; one sherry glass of sherry; one large spoonful of Worcestershire sauce; mace, allspice and cloves to taste; a good deal of cayenne and a little black pepper and salt. Stir this all together over the fire till it boils; then pour over the crab and mix well; fill the shell and sprinkle over the top a thick layer of fine cracker crumbs and bits of butter. Put in a hot oven till browned on top. Serve hot. SOFT SHELL CRABS. From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager. Plunge the crabs into boiling water and leave for about ten minutes. Wash them carefully and remove the sand bags. Dry them thoroughly and for one dozen crabs have six raw eggs, well beaten. Dip each crab into the eggs and roll them in cracker dust seasoned with salt and black pepper. Fry a light brown, in boiling butter or lard. FROG LEGS. From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager. Frog legs must be first salted and then dipped in a batter made of cracker dust and beaten eggs. Fry them in sweet table butter until they are a golden brown color. The batter