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Collection: Directories and Documents > Pamphlets

The Native Daughter's Cook Book (PH 11-11)(1890s) (133 pages)

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SAUCE, Two tablespoonsful of lard; heat u ntil brown; adq one tablespoonsful Buckeye Flour. Stir until brown; add milk or water, pepper ang salt to taste, MRS. CHAS. STEFFENS. DEVILED CRAB, Se ie Mix bread crumbs with crab meat and to one crab allow set two or three hard boiled eggs cut in small pieces. highly with Worcestershire sauce, salt. Season / cayenne pepper and a little Miisten with milk and over the top put bits of butter and slices of lemon. Bake twenty or thirty minutes. CORA C. WADSWORTH. DEVILED CRAB. One crab, shredded; 2 eggs, 2 crackers rolled fine, juice of % lemon, % cup of melted butter, a teaspoonful of Worcestershire sauce, tomato catsup to color, salt and pepper to taste. ° Mix all together, put in individual baking shells, sprinkle cracker crumbs over top of each and a small piece of butter; Set in pan of water. Bake 20 minutes. MRS. M. ROSENBERG. SALMON CROQUENTES. cup One ang three-quarters cups cold flaked salmon, 1 n thick white Sauce, few grains cayenne, 1 teaspoon lemo Juice, Salt ana. 7 Shape, dip in crumbs, egg, 4m Pry in deep fat and drain. MRS. CHAS. CAIRNS. crumbs again, Pure Food Groceries fo 1S th . YLORD’'S, “Grocery Folks.” ier a recipes at GA ne, Main 551,.