ishes or beets. The eggs and tongue
can be dispensed with if a plain dish is desired.

=Beef Loaf.=

3-1/2 pounds fine chopped beef; 1/2 pound pork; 3 eggs; 1 large spoonful
of salt; 1 teaspoon pepper; 1/2 teaspoon nutmeg; 4 large spoonfuls milk;
10 soda crackers rolled fine, saving out 1 to rub on the top. Put bits
of butter over the top. Press the meat several times with your hand to
make into a thin loaf. Bake in a quick oven one hour, putting water in
pan. It requires no basting.

=Beef Roll.=

Lean beef chopped fine; 1/2 cup bread crumbs; a slice of onion chopped;
chopped parsley; the yolk of 1 egg; a little butter and lemon juice. Mix
all thoroughly. Form in an oblong loaf, put in pan and bake half hour in
a hot oven, basting two or three times with melted butter. Served with a
brown sauce.

=To Fry. Soft-shelled Crabs.=

Use them only when very fresh, as the shells harden after twenty-four
hours. Cut the ends of the small legs off; take off the gills and tucks;
wash and drain well upon a cloth. A few minutes before serving dip them
one after another in 2 eggs beaten as for an omelet; then in crumbs of
rolled cracker made very fine and fry them in very hot lard; not too
many at a time. Serve hot, with a garnish of parsley and pieces of
lemon.

=Deviled Crab.=

Pick the meat from one large crab and chop a little. Add 2 green
peppers, chopped fine, and mix with cracker crumbs. Add sufficient soup
stock to moisten and season to taste. Clean the shell and put in 1 layer
of the ingredients. Add pieces of butter, then another layer, and so on,
till shell is full. Then bake fifteen minutes, and serve.

=Crab Creole (for four persons).=

1 crab; 1 good-sized onion; 1/2 can of tomatoes; 1 Chili pepper or pinch
of cayenne; butter the size of a walnut; 2 tablespoonfuls of water; 1/2
cup of cream; salt and pepper, and 1 tablespoonful of corn starch. Shred
up crab, not too fine, cut up onion and chili pepper and put in a pan
with the 2 tablespoonfuls of water. Boil briskly fifteen minutes; then
add 1/2 can of tomatoes. Boil ten minutes, or until soft. Strain, put
juice back on fire. Add the butter, pepper and salt, and thicken with 1
tablespoonful of corn starch. Add crab and cream. When all is hot, serve
with toast.

=Canapie Lorenzo.=

One-third New York cheese, one-third dessicated soft-shell crab,
one-sixth green peppers chopped very fine. Make in pates about the size
of a hand and bake brown.