Cream the butter, add sugar; when creamy add remaining ingredients, beat well, pour into a buttered pan, and bake one hour in a moderate oven.
Maryland Artichokes
- 4 tablespoons butter
¼ cup bread crumbs
2 cups cooked artichokes
few drops onion juice
1 teaspoon chopped parsley
¼ teaspoon salt
1 cup milk
few grains cayenne
Melt butter, add remaining ingredients, cook ten minutes, and serve on hot buttered toast.
Crabs, Creole Style
- 6 crabs
2 tablespoons butter
2 tablespoons chopped onion
2 tablespoons flour
2 cups tomato
¼ teaspoon salt
⅛ teaspoon pepper
few grains red pepper
Boil the crabs, remove the meat. Melt butter, add onion and cook until yellow; add flour; when smooth add tomatoes. Cook ten minutes; add seasonings and crab meat. Serve on slices of hot buttered toast and garnish with strips of red pepper.
Alabama Salad
- 2 onions
4 cucumbers
¾ cup sour cream
¼ cup vinegar
Chop onions very fine. Pare and slice cucumbers, sprinkle with salt, cover with ice water and let stand one hour. Drain, add onions, sprinkle with cayenne, and dress with cream and vinegar mixed together. Serve on lettuce leaves.