ENTREES
CORN FRITTERS
- 2 eggs,
- 1 pint cooked or canned corn,
- ¼ teaspoon salt,
- 2 heaping tablespoons flour,
- ½ teaspoon baking powder,
- Milk.
Mix eggs, corn, salt, sifted flour and baking powder. Add enough milk to make them pour easily on a hot griddle. Fry in plenty of butter or fat.
CRABS A LA NEWBURG
- 3 hard boiled eggs,
- Salt, pepper,
- ½ pint sweet cream,
- 3 cups crab meat,
- 4 tablespoons melted butter,
- 2 tablespoons sherry wine,
- Juice of one lemon.
Cream yolks of eggs with salt, pepper, add cream and butter. Cook slowly, stirring till thick. Take from fire, add wine, lemon juice and crab meat.
FRICASSEE CRAB FLAKES
- 4 large hard shelled crabs,
- Pepper, salt,
- 1 small lump butter,
- ¼ cup milk,
- ½ pint cream,
- 1 green pepper cut up,
- 3 eggs.
Pick flakes of crabs after boiling; put into pan with butter, pepper salt, cream and pepper. Let come to a boil and take from fire. Add beaten yolks with milk, stir well and return to fire until it thickens. Be careful not to boil.
LOBSTER A LA NEWBURG
- 3 live lobsters,
- ½ cup sherry,
- 1 tablespoon butter,
- 1 cup cream,
- Salt, pepper,
- Yolks of three eggs.
Boil lobsters twenty minutes in salt water. When cool, pick, put in sherry, butter and cook three minutes, always stirring. Then add cream, salt, pepper and eggs.
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