cookbooks

1 Mock Crabs Recipe

Cook a teaspoonful of finely chopped onion in 2-1/2 tablespoonfuls of

butter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls

of flour, and when blended with the butter, stir in 3/4 of a cup of

milk. When the mixture boils, add 1 cup of korulet, 1-1/4 teaspoonfuls

of Worcestershire sauce, 1/3 of a teaspoonful of mustard, 1/4 of a

teaspoonful of paprika, and a few grains of cayenne. When again boiling,

set over hot water and stir in 1 beaten egg. Serve on thin

crackers Janet M. Hill, in "Boston Cooking School Magazine."

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Other Recipes from August.

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1 Mock Crabs
2 Rice Waffles
3 Chicola
4 Buttered Shrimps
5 Lobster Sandwiches
6 Potato Border With Meat Filling
7 Cold Slaw
8 Cucumber Salad
9 Corn Pudding
10 Savory Trifles
11 Corn Chowder
12 Cauliflower Salad
13 Corn Omelet
14 Pea-pod Soup
15 Salade A La Russe
16 Shrewsbury Cakes
17 Potato Salad
18 Fricadelles
19 Eggs Stuffed With Sardines
20 Ham Sandwich
21 Laplander Cakes
22 Ham Canapes
23 Veal Rissoles
24 Savory Toast