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.
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