MODERN HOUSEHOLD COOKERY BOOK. oT

Crayfish Cutlets.—Ingredients: 1 crayfish, 2 tablespoonfuls
butter, 1 tablespoonful cream, 4 tablespoonfuls flour, 1 egg, bread
crumbs, parsley, seasoning. Cut meat from crayfish previously
boiled, and chop in small pieces. Place in small stewpan the butter,
and allow it to melt; stir in the flour and one-half cupful of cold
water, and stir till the mixture boils and thickens. Add cream, salt
and pepper, a few grains of cayenne and a few drops of lemon
juice. Add chopped crayfish, stirring it in lightly; then take mix-

ture out of pan and spread it on a plate to cool. When it is cold,
make it into small, neatly-shaped cutlets, dip each in egg, roll in
bread crumbs, then place them in frying basket, and fry them in
deep fat for about four minutes. Place them on kitchen paper to
drain off grease. Have ready the small claws of the crayfish and
stick them in the end of the cutlet. Serve on a napkin; garnish
with parsley and cut lemon.

Dressed Crayfish.—Six lettuce leaves. Pick meat from shells
and dress with sauce as for salad, adding pepper and cayenne
(mayonnaise is best), placing a spoonful on each crisp lettuce leaf.

Mullet and Tomatoes.—Ingredients: 4 mullets, 1 teaspoonful
salt, 1 saltspoonful pepper, 1 teaspoonful chopped parsley, 1 teacup-
ful of tomato sauce (or spring onion), 4 large fresh tomatoes
chopped, 2 tablespoonfuls of water. Take a baking dish and well
butter it. Having cleaned and dried the fish, place them in it, and
sprinkle over them the parsley (chopped fine), pepper and salt. Dab
small pieces of butter over them and pour over the tomato sauce.
Cover with a piece of well-buttered kitchen paper. Bake half an
hour.

Cream Crabs in Peppers.—Ingredients: Crabs, egg yolk, lemon
juice, green peppers, 1 tablespoonful melted butter, 1 tablespoonful
flour, chopped parsley, salt and paprika. If you live near salt
water where crabs are obtainable, this is a most inexpensive dish.
If you are not in a crab country, substitute any good white fish with
a firm texture. Select large green peppers of uniform size, one for
each person. Cut off enough of the stem buds to make the vege-
table set firmly, but do not make an opening through which the
juice can come. Cut off the tops, scrape out the seeds, and throw
into ice water to soak for an hour. For six peppers, make the
following mixture: A coffeecupful of crab meat, flaked after the
crabs have been boiled. In a porcelain or enameled saucepan melt
the butter and cream into it the flour. Add slowly one cupful of
milk, stirring all the while. When this has come to a boil, remove
the pan from the gas; add a beaten yolk of one egg, a large tea-
spoonful of chopped parsley, a little lemon juice, salt and paprika.
Add the crab meat, return to the gas, and bring to the boiling point.
Remove immediately. Wipe out the pepper cases with a soft cloth
and fill with the fish mixture. Place in a brisk oven and bake ten
minutes.