Atlanta woman'a club cook book by Atlanta woman's club

Author:Atlanta woman's club. [from old catalog]
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: [Atlanta, Printed by Johnson Dallis co.
Published: 1921-03-25T05:00:00+00:00

LOBSTER.

Lobster to be edible should be perfectly fresh. One of the tests of freshness is to draw back the tail; if it springs into position again, it is safe to think the fish good.

The time of boiling varies with the size of the lobster and in different localities. In Boston and other places on the Massachusetts coast, the time is fifteen or twenty minutes for large lobsters and ten for small.

The usual way is to plunge them into a pot with enough boiling water in the bottom to create a steam without boiling dry. Cover tightly. There are few ways of cooking lobster in which it should be more than thoroughly heated, as much cooking toughens it and destroys the fine delicate flavor.

Mrs. R. T. Cresse,

Boston, Mass. STEWED LOBSTER.

1 tbls. butter. 14 lemon. Pinch cayenne. 1 tbls. flour.

2 medium sized lobsters. 1/2 cup water.

Boil or steam lobster till done. Pick out and dice, season with salt to taste cayenne and lemon juice. Make a sauce of 1 tbls. of flour 1/2 cup of water and 1 tbls. of butter. Add the seasoned lobster and simmer five minutes—serve.

Emily B. Thompson.

LOBSTER CROQUETTES.

Chop the lobster very fine and mix with it pepper, salt and bread crumbs, season well with celery sauce and moisten with melted butter, mold into shape; dip in beaten egg, then in cracker crumbs and fry brown.

Mrs. S. H. Moore.

DEVILED CRABS. 1 qt. crab meat. 1 cup bread crumbs.

lA lb. butter. Yolks of three hard boiled eggs.

1 t-spoon mixed mustard.

Mix crab meat, bread crumbs, egg yolks, and mustard. Melt butter and pour over. Salt and pepper to taste. Pack in well cleaned crab shells, sprinkle with bread crumbs and brown in quick oven.

Mrs. E. H. Hughes.

SALMON MOUSSE. 1 cup milk. 2 eggs.

1/2 t-spoon salt. 1 envelope gelatine.

1/2 cup cold water. 1 cup salmon.

1/4 cup whipped cream.

Heat milk in double boiler; when scalded add it slowly to well beaten eggs, add salt. Soak gelatine in cold water and

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