Put in a hot oven till
browned on top. Serve hot.
SOFT SHELL CRABS.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
Plunge the crabs into boiling water and leave for about ten minutes.
Wash them carefully and remove the sand bags. Dry them thoroughly and
for one dozen crabs have six raw eggs, well beaten. Dip each crab into
the eggs and roll them in cracker dust seasoned with salt and black
pepper. Fry a light brown, in boiling butter or lard.
FROG LEGS.
From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.
Frog legs must be first salted and then dipped in a batter made of
cracker dust and beaten eggs. Fry them in sweet table butter until
they are a golden brown color. The batter retains their sweet juices
and they need no other condiments.
PANN?E OYSTERS.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Drain two dozen or more oysters in a colander. Pour over them draining
from them, one quart of ice water. Put an iron skillet or frying pan
on the fire; let it get almost red hot. Then put in the oysters,
shaking and stirring them until they boil; add a little salt and
pepper, one large tablespoonful butter. The dish must be hot and the
oysters must be served _very_ hot; must not stand a minute.
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