Mrs. L. S. Firetag
LOBSTER À LA NEWBURG
Three lobsters, one-half cup sherry, one cup of cream, one tablespoonful butter, yolks of three eggs. Boil live lobsters twenty minutes in salt water; when cool pick out the meat, put it in the wine and butter, and let cook three minutes, always stirring; then add cream, and let scald; add salt, pepper and yolks of the eggs.
Mrs. D. Tim
DEVILED CRABS (FOR TWELVE)
Pick twelve crabs or one can crab meat, one-half teaspoon salt, one-half pint cream, one and one-half tablespoon butter, one tablespoon flour, chopped parsley, a little cayenne. Put cream into double boiler; when it is scalded add butter and flour after it has been rubbed together till smooth; add parsley, then crab meat; fill shells, put bread crumbs on top, with small piece of butter. Bake until light brown.
Mrs. Shipley
BROWN FRICASSEE OF OYSTERS
Melt one-fourth cup of butter; in this cook two slices of onion, a sprig or two of parsley, three slices of carrot and one-fourth of a green pepper pod cut in strips until browned. In the meantime scald one quart of oysters and drain carefully; cook one-third cup flour in the butter with the vegetables until well browned; add one cup of oyster liquor and one-half cup of cream. Stir constantly until the sauce thickens, then strain over the drained oysters; let heat over boiling water. Serve hot in ramequins.
Mrs. H. J. S.