Publisher's Synopsis
Excerpt from For the Bride
Crab gumbo - Hard or soft-shelled crabs may be used, though more fre quently the former, as they are always procurable and far cheaper than the latter. Crabs are always sold alive. Scald the hard-shell crabs and clean very carefully. Then cut off the claws, crack and cut the body of the crab in quar ters. Season with salt and pepper. Put butter into the pot and when hot throw in the bodies and claws. Cover closely, and after five or ten minutes add the skinned tomatoes, chopped onions, thyme and parsley, stirring occasionally to prevent scorching. After five minutes add okras sliced fine, and when well browned add the bay leaf chopped fine and the juice of the tomatoes. Pour over about two quarts of boiling water, set back of stove and let simmer well for almost an hour, having thrown in the pepper pod. When nearly ready to serve season according to taste with cayenne and added salt. Pour into a tureen and serve with boiled rice. This quantity will allow two soft-shell crabs or two bodies of hard-shelled crabs to each person.
Cream tomato soup - One pint water, one can tomatoes, one cup hot cream, two tablespoons sugar, one tablespoonful butter, three tablespoons Capi tola ?our, one small bay leaf, two teaspoons salt, two slices onion. Cook all the ingredients except ?our and butter for twenty minutes. Strain through a colander. Rub the ?our and butter together. Pour over them the hot liquid, stirring meanwhile. Let boil for five minutes. Add the hot cream and serve at once with star croutons, which are toasts cut in star shape. Two or three slices of lemon in this makes nice acid ?avor.
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