From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

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CREAMED CRAB OR SHRIMPS.—Mrs. W. F. Jones.

- 1 large picked crab or 1 pt. of picked shrimps,
- 1 cup of cream,
- 1/2 cup of milk,
- 1 heaping tablespoon flour,
- 1 teaspoon salt,
- dash of cayenne,
- dash of tabasco,
- 1 tablespoon butter, and
- a few drops of Worcestershire if desirable.

Put the cream on the stove with the crab or shrimps in it. Stir the flour into the milk and add when the cream is hot: then the other ingredients.

When well cooked put into seven individual shells; roll one cracker to dust over the top, and put some butter in center.

Bake until brown. The shells can be filled the day before they are baked, If kept in a cool place.

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DEVILED CRAB—Mrs. Oge.

- Clean and shred a crab; add to it:
- 3 tablespoons melted butter,
- 1/2 cup of clear soup stock,
- salt,
- a little red and black pepper;
- the crumbs from the inside of a milk loaf, using no crust, and
- 3 tablespoons of thick, sweet cream.

Put all In shells and take until a light brown, for about 20 minutes.

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DEVILED CRAB—Mrs. Thos. S. Bonneau.

- one crab shredded
- juice of 1/2 lemon,
- 1 teaspoon mustard,
- 3 teaspoons oil,
- 1 teaspoon curry,
- 1 teaspoon milk,
- salt to taste.

Rub piece of garlic on clam shells (large shells) bake ten minutes. Roll crackers on top and thin slice of lime laid over crackers.

Put red pepper over lime and crackers, then bake long enough to warm; If crabs are fat, not so much oil.

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CANAPE LORENZO (Will serve four).—Helen Walker.

1 large crab (cut in large pieces)
1 loaf of stale bread,
1 pt. of cream,
4 hard boiled eggs,
1 finely chopped onion,
1 large tablespoon butter,
1 tablespoon flour,
1/2 cup grated cheese (Parmesan),
2 tablespoons butter,
salt,
tabasco,
paprika,
chopped parsley.

Cut the loaf of bread into quarters, remove all crust and shape into little cups about half an inch thick by scooping out the center of each piece. Toast in a moderate oven until a light brown. These can be made at any time and then heated just before serving.

Let the finely chopped onions simmer in one tablespoon of butter until thoroughly cooked (but not brown). Stir in one tablespoon of flour then the cream, the eggs (yolks mashed and white cut fine) salt to taste and a few dashes of tabasco.

Last of all, add the crab: Put at once into the cups and pour over each, melted cheese and butter. Sprinkle with finely chopped parsley and paprika.

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CRAB CHOPS—Mrs. W. F. Jones.

Boil 2 crabs and pick in small pieces. Melt one tablespoon of butter and stir into it 1 tablespoon of flour; when well mixed, add 1 cup of hot water. This gravy must be good and thick.

Stir in the crab, add 1 beaten egg, 1/2 a lemon, a dash each of cayenne and tabasco, and salt to taste. Place it on a board in the form of a square and about 3/4 of an Inch thick.

Put in a cool place or leave until the next day; then divide your square into smaller squares and cut each small square into two pieces from corner to corner; each piece should be about the size of a small lamb chop.

Roll in egg and cracker crumbs, and fry in hot fat. Place around the edge of platter, and in the pointed end of each piece insert the sharp claw of the crab, leaving the large end showing to look like a chop bone.

Sauce for Same.—Cook 1 qt. of tomatoes until thick, season with butter, salt and a dash of cayenne. Pour In the center of platter.

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CRAB FRICASSEE—Mrs. Jas. Oliver.

- 1 crab,
- 1/4 pt. milk,
- 1/2 tablespoon mustard,
- piece butter

Season with salt and pepper; mix well, and let it come to a boil. Then stir in crab and beaten yolk of an egg. Put into a dish sprinkled with cracker crumbs and bits of butter.

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CRAB CREOLE (Chafing Dish.)—Mrs. Sidney Cushing.

Rub a stewpan with a piece of garlic; then put in:
- 2 ounces of butter,
- 3 green onions, and
- 2 green peppers chopped fine.

Add salt, pepper, and cayenne, and stew slowly 10 minutes. Then add 1 large tomato without the skin, cut in small pieces; stew this until the tomato is dissolved.

Add a teaspoon of flour and good cream enough to make thick as drawn butter; add a picked crab, and serve on buttered toast.

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CRAB STEW—Mrs. W. F. Jones.

Pick one crab to pieces, and add:
- 1 cup of milk,
- a dash of cayenne,
- a dash of tabasco,
- a dash of salt,
- a heaping teaspoon of flour stirred into a little cold milk,
- 1 tablespoon butter and
- 2 eggs.

Pour into the center of a platter, and make a border of 1 cup of boiled rice that has been cooked in milk to which a good spoonful of butter was added.

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LOBSTER CUTLETS—Mrs. W. B. Noble.

Boil 1 large lobster for 30 minutes; remove the meat, and chop it rather fine.

Put a half pt. of milk on to boll. Rub together 1 large tablespoon of butter, and 3 rounding tablespoons of flour, and stir into the milk when boiling.

Stir, and cook until this forms a thick paste, then add the slightly beaten yolks of two eggs.

Take from the fire, and add:
- 2 cups of the chopped lobster,
- a tablespoon of chopped parsley,
- 1/2 teaspoon of onions juice,
- 1/4 of a nutmeg grated,
- 1/4 teaspoon of white pepper, and
- a palatable seasoning of salt and cayenne;

Mix, and turn out to cool. When cold form into chops about the size and shape of a French mutton chop: dip first in beaten egg and then in bread crumbs, and fry in smoking hot fat.

When done, drain on brown paper; stick a claw of the lobster in the end of the chop to represent the mutton bone.

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LOBSTER A LA NEWBERG—Mrs. E. W. Newhall.

Cut the best part of a lobster into small pieces. Rub the creamy fat through a sieve, and stir into this 1 teaspoon of butter blended with 2 teaspoons of flour.

Put into a hot dish 1 tablespoon of butter; when it creams, season with salt, pepper and a speck of cayenne, and add 1/2 cup of sherry; pour this over the well-beaten yolks of 2 eggs.

Return to fire, and add gradually 1 cup of cream; pour this over the creamy fat, and cook a few minutes.

Add the pieces of lobster which must be seasoned with salt, pepper, and a squeeze of lemon juice; and cook 10 minutes.

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LOBSTER A LA MARYLAND—Dr. C. B. Brown, S. F.

To a pint of cream just at the boiling point add 4 lobsters (or crawfish) cut in small pieces and seasoned with salt, pepper, and a pinch of red pepper.

Add the well-beaten yolks of 4 eggs, 1 tablespoon of flour mixed with water to a paste, and a large wine glass of sherry. Serve very hot. This is a fine chafing dish recipe.

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CURRY OF LOBSTER—Mrs. Fronmuller.

- 1 lobster of medium size,
- 2 tablespoons butter,
- 1 cup of stock or water,
- 1 tablespoon flour,
- salt,
- cayenne,
- 2 small onions minced,
- 2 tablespoons curry powder,
- 2 tablespoons lemon juice,
- boiled rice.

Cut up boiled lobster into dice. Fry minced onion until pale brown in butter, stir in curry and flour and when well blended add stock slowly. Simmer 15 minutes, add lemon juice and seasoning and serve with wall of boiled rice around it.