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 a sharp knife cut the meat rather fine. Be careful in opening not to break the body or tail shells. Wash these shells and wipe dry. Join them in the form of a boat, that they may hold the prepared meat. Put the cream on to boil. Mix the butter, flour, mustard, and pepper together and add three spoonfuls of the boiling cream. Stir all into the remaining cream and cook two minutes. Add the lobster, salt and pepper, and boil one minute. Fill the shells with the mixture and place in pan. Cover with the bread crumbs and brown for twenty minutes in a hot oven. Serve on a long narrow dish, the body in the centre, the tails at either end. Garnish with parsley.
LOBSTER CROQUETTES.
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
One pint chopped lobsters; good half pint rolled crackers; one tablespoonful butter; ten of milk; salt and pepper to taste. This quantity is enough for twelve persons.
DEVILED CRABS.
From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.