=Crab Cutlets.=

Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch of
mustard and a good tablespoon of Worcestershire sauce. Put in a saucepan
a piece of butter twice the size of an egg; when melted stir in 2
tablespoons of flour, and add a cup of rich cream, stirring constantly.
Mix in the prepared crab and set aside to cool. Then mould into cutlets,
which you roll in egg and bread crumbs. Stick the claws you have saved
into the cutlets, and fry. Serve with or without parsley and slices of
lime.

=Shrimp Stew.=

Slice 3 onions and 3 tomatoes, and fry till well done. Rub together 1
tablespoonful flour and a piece of butter, egg-size. Add red pepper,
salt and 1 cup of cream. Put this in saucepan, with onions and 1 pint of
shrimps. Cook ten minutes, and serve on toast.

=Terrapin Stew.=

Boil according to size thirty or forty minutes, so that the upper shell
will separate from the lower easily. Take "gall-bag" from liver, which
is always found on the right lobe. Avoid breaking, as it will give a
bitter taste and spoil the dish. Strip the skin from the claws, cut off
the nails and skin the head. Throw nothing away but the "gall-bag." Cut
all into small pieces; stew slowly in sherry wine closely covered, with
a goodly supply of butter and red pepper, for one hour and a half. Salt
to taste. If they have no eggs in them, add 2 or 3 eggs, hard-boiled,
for each terrapin and the juice of 1 lemon, skinning another to lay on
top. When about to take from the fire, thicken with a little flour.
Serve on hot toast, well-buttered, over which sprinkle a finely chopped
egg.

=Baked Oysters in the Shells.=

Take 50 small Eastern oysters with their liquor and a piece of butter.
Drain the oysters very carefully and strain the liquor. Thicken with an
ounce of butter mixed with an ounce of flour. Stir, and boil five
minutes. Finish with the yolks of 3 eggs. Add a little salt, some white
and red pepper and grated nutmeg. Boil a few minutes longer, stirring
constantly. Then remove from the fire. Add the oysters and juice of a
lemon, and mix well with the sauce. Have ready some large, deep,
well-shaped oyster-shells slightly buttered; fill these with the
prepared oysters, sprinkle rolled cracker crumbs over; put a piece of
butter on top of each; arrange in a pan; brown slightly in a pretty hot
oven (about ten minutes), and serve.

=Curried Oysters.=

Strain juice of oysters and cook alone till edges curl.