Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

season with paprika, salt and a dash of onion juice; turn into the smoking roux; cook three minutes; remove from the fire; add quickly three tablespoonfuls of cream, heated, with a pinch of soda; set over the fire for one minute, add a glass of sherry, and serve _hot_. Lobsters cooked in this way, substituting the fresh mushrooms for the canned, are delicious. Crabs en coquille (No. 1) Two cupfuls of crab meat, cut into neat dice, and set on ice until needed. One heaping tablespoonful of flour and an even tablespoonful of butter. Four tablespoonfuls of cream. Salt, cayenne, ten drops of Tabasco sauce or twice as much Worcestershire. A little boiling water. Pinch of soda in the cream. Make a roux of butter and flour. Season the crab meat and stir into the roux, thinning with just enough boiling water to make the mixture manageable. When smoking-hot, take from the fire, beat in the hot cream and fill crab shells with the paste, rounding to suit the shape of the shell. Sift fine crumbs, salted and peppered, over each, put bits of butter on top, and brown on the upper grating of the oven. Crabs en coquille (No. 2) (A Cuban dish.) Prepare as directed in foregoing recipe, but mix with the crab meat the pulp of three tomatoes, cut into bits and drained dry, a green pepper, seeded and minced, and four tablespoonfuls of the inside of an eggplant (boiled and cold), cut small; also half a cup of fine bread (not cracker) crumbs. Season with paprika, salt, and a teaspoonful of onion juice. Stir into the roux over the fire, adding a little boiling water if too thick, until very hot, when remove to a table and beat in the whipped yolks of two eggs. Fill your crab shells, sift fine crumbs on top, dot with butter and cook, covered, ten minutes before browning upon the upper grating. [Illustration: SWEETBREAD CUTLETS AND SARATOGA POTATOES, GARNISH OF CELERY TOPS CRAB SCALLOPED IN SHELL GARNISHED WITH LETTUCE AND LEMON LOBSTER CUTLETS AND WHIPPED POTATO] SHRIMPS The wee shell-fish