Favorite Dishes | Page 9

and cook
about ten minutes.
_To Make Maître d'Hotel Butter_--Work one tablespoonful of butter to
a cream; squeeze in the juice of one-half a lemon; one-quarter
saltspoonful cayenne; one tablespoonful finely chopped parsley. Put
butter on ice to cool before using.
_Sauce for this Dish_--Two tablespoonfuls of butter, melted; two
tablespoonfuls of flour, stirred into the butter and cook for ten minutes.
Then put in a small pinch of cayenne pepper and a cupful of fish stock
and cook for ten minutes. Then put in juice of one-half lemon, a
tablespoonful of finely chopped parsley, and just before serving put in
two tablespoonfuls of cream.
BAKED SHAD.
From MRS. MARY R. KINDER, of Delaware, Lady Manager.
Make a stuffing of bread crumbs, butter, salt, pepper, and an egg well
beaten. Stuff the shad, sew it up and bake in a quick oven. Serve with
_brown gravy_, mushroom, or tomato ketchup.
CUBION.
From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.
Cut a red-fish or red-snapper in pieces and fry brown. While frying the

fish, in a separate vessel, cut very fine and fry, one onion and two
cloves of garlic. When brown, add two tablespoonfuls of flour, one pint
of prepared tomatoes, pepper and salt to taste, a tablespoonful of
Worcestershire sauce, and half a dozen whole cloves. Let this simmer
for one-half hour, then add one-half pint of wine. Pour over the fried
fish, and serve immediately.
COD FISH BALLS.
From MRS. A. M. PALMER, of New York, Alternate Lady Manager.
One pound codfish; one and a half pound potatoes; one quarter pound
butter; two eggs. Boil the fish slowly, then pound with a potato masher
until very fine; add the potatoes mashed and hot; next add butter and
one-half cup milk and the two eggs. Mix thoroughly, form into balls,
and fry in hot fat.
SALMON CROQUETTES.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady
Manager.
One can of salmon, minced very fine; two large Irish potatoes, boiled
and mashed; half of a small onion, chopped fine; two raw eggs; salt and
black pepper; two tablespoonfuls of Worcestershire sauce. Rub these
together until very light. Make into balls, roll in cracker dust and fry in
boiling lard.

SHELL FISH
MARYLAND TERRAPINS.
From MRS. WILLIAM REED, of Maryland, Lady Manager.
After bleeding them an hour, put them into warm water. A young one
will boil tender in half an hour. They are done when the shell is easily
removed. Be careful not to cut off the heads before boiling, as it will
make them watery. In picking them, be careful not to break the gall or
waste the liquor. The small bones are often left in the terrapin--if they
are Diamondbacks. Be careful not to break the eggs. When picked, add
the liquor, and to three medium sized terrapins, three-fourths pound of
butter, salt and pepper (cayenne) to taste. Let them stew for a short time,
but be careful not to stir them more than is absolutely necessary. If you
wish, one-half pint of good wine can be added just before serving.
Another way to dress terrapin is to add to the liquor of three terrapins,
three-fourths pound of butter thickened with browned flour, cayenne

pepper and salt. Spices or onions are never used in Maryland to dress
terrapins.
TERRAPIN WHITE STEW.
From MRS. JAMBS R. DEANE, of California, Lady Manager.
Two large terrapin; three tablespoonfuls butter; one pint cream; one-
half pint sherry or Madeira; one gill water; six hard-boiled eggs;
one-half a lemon; two level teaspoonfuls salt; cayenne, white pepper,
mace and allspice to taste. Cut up the terrapin fine; put in a stew pan
with terrapin juice, water, butter, salt, pepper and spices. Simmer for
fifteen minutes. Mash yolks of eggs well and mix gradually with cream;
add this mixture, with the wine, and the lemon cut in thin slices, to the
terrapin stew. Cut up the whites of eggs in thin rings and, stirring, mix
thoroughly, but do not let it boil. To be served at once.
WHITE STEW OF TERRAPIN.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady
Manager.
Cut off the heads and throw into cold water for about an hour to draw
the blood. Scald them to loosen the skin and nails; open and clean them.
Cover with water and boil, with part of an onion chopped fine, and a
sprig of parsley and thyme. When thoroughly done, remove all the
meat from the shells and bones, chop fine and return to the pot. Rub to
a cream one-quarter pound of butter and one tablespoonful of flour,
with a little of the stock, and stir in gradually, adding salt and red
pepper to taste. Just before serving put in one-half pint of cream and
one wineglass of wine to each terrapin.