two tablespoonfuls of butter and one of Gold Medal Flour. Peel and
slice the tomatoes and put over the fire in a granite kettle, with one
quart of cold water. Let them heat gradually and then add an additional
quart of cold water. When this boils, put in the rice, pepper and salt
to taste, and continue the boiling until the rice is tender; then stir
in Gold Medal Flour and butter, half teaspoonful baking soda and one
pint of milk. Boil for a few minutes and serve.
* * * * *
MARRIED LIFE
START RIGHT
BUY A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
_Meacham’s_
[Illustration]
AMERICAN GROCERY CO.
Phone Your Orders to 41
_Our Specials_:
Meacham’s Spoon Brand
Coffee
A Silver Spoon in each package
M. J. B. COFFEE
TREE TEA—Full Weight
Folger’s Coffees, Spices, Extracts
Prompt Delivery
226 North Virginia St. [Illustration] RENO, NEVADA
* * * * *
For Quick Service Call Up
The Eagle Express
Phone 492
We do All Kinds of Hauling
Office 36 West Second Street RENO, NEVADA
* * * * *
SOMETHING NEW!
=Mrs. Newlywed=:
Why bake your own bread when you can save time, trouble and money in
buying the Prize Bread of the World and delivered at your door daily?
The most delicious bread you ever tasted, baked in a revolving oven.
Equal distribution of heat to every loaf. Its golden brown color,
texture and taste, always the same. Keeps practically fresh for three
days. Only pure sweet milk 4½ per cent butter fat used. Baker’s
Home-Made Bakery goods.
BARKER’S BAKERY No. 48
Phone 488
329 N. Sierra St. Reno, Nev.
* * * * *
SPORTING GOODS
CHAS. STEVER
Bicycles and Sundries, Fishing Tackle, Guns and Ammunition Baseball and
Tennis Goods, Pocket Cutlery, Skates Sleds, Snow Shoes, Skies, Etc.
233 Sierra Street Phone 644
RENO, NEVADA
* * * * *
PAIGE-DETROIT
MOTOR CAR COMPANY
Manufacturers
DETROIT, MICHIGAN
SERVICE STATION
112 North Center Street
RENO, NEVADA
[Illustration: PAIGE
The Standard of Value and Quality]
[Illustration]
Buy a Real Automobile
5 Passenger $1240 7 Passenger $1525
J. S. Malcolm & Son
State Distributors
112 North Center Street RENO, NEVADA
* * * * *
West 3d Street Telephone 869
_Crescent Creamery Co._
Manufacturers of
_Extra Creamery Butter_
[Illustration]
Crescent Creamery
BLUE EXTRA
RIBBON CREAMERY
BRAND BUTTER
NET WEIGHT 2 LBS.
RENO, NEV.
[Illustration]
_Made from the
Pure Pasteurized Cream_
[Illustration]
JOHN CHISM, Manager RENO, NEVADA
* * * * *
SALADS
IDEAS IN SALADS
Prepare celery stalks very carefully by removing the stringy fiber
until entirely free from shreds. Chop quite fine, and to two cupfuls
of celery add two cupfuls of chopped lettuce, the latter crisp and
fresh as possible. Season with salt, pepper and thyme, vinegar, olive
oil, bay leaf. If possible, add half a teaspoonful shoyu, or Japanese
sauce, which greatly improves the flavor. Mix all thoroughly and then
add crab, shrimp, sardine, spiced mackerel or halibut filling. Boiled
halibut, chilled in salt water, makes a good combination with crab, and
when broken into small portions and allowed to stand for an hour or so,
in the same salt water with crab, can with difficulty be distinguished
from the crab itself. For sardine, potato, and meat salads, a
tablespoonful of onion juice is desirable.
Make mayonnaise dressing by using the yolks of three or four eggs,
according to the quantity desired, and after beating add, drop by
drop, pure olive oil, stirring constantly until the mixture begins to
thicken. Then a larger quantity of oil may be stirred in until the
mixture becomes of proper consistency, about like heavy cream; do not
season until thickened for fear of curdling. Salt very sparingly, and
if desired sift in a little cayenne pepper, a few drops of lemon, two
teaspoonfuls of spiced mustard vinegar from mustard pickles.
CHICKEN SALAD
Cut cold roast or boiled chicken in small dice, add celery cut fine,
season with salt and pepper. Mix with French dressing and put aside for
an hour or more. Just before serving stir in some mayonnaise slightly
thinned with lemon juice or French dressing, arrange on lettuce leaves
and cover with thick mayonnaise.
CRAB SALAD
One pint of crab meat, two stalks of celery, cut fine; one hard-boiled
egg, chopped fine, and one tomato cut into small pieces; season with
salt, pepper and vinegar, mix in salad bowl, garnishing it with crisp
leaves of lettuce; dress with mayonnaise dressing.
LOBSTER SALAD
Cut the lobster into small squares and season with two tablespoonfuls
of vinegar, two of oil, one teaspoonful of salt and pepper and let it
stand in a cool place for an hour. When ready to serve line the salad
bowl with crisp lettuce leaves, and after mixing the lobster thoroughly
with mayonnaise place it on the lettuce. Serve with toasted crackers
and cheese.
SALMON SALAD
Remove bones and skin from salmon. Drain off liquid. Mix with French
dressing or thin mayonnaise; set away for awhile. Finish same as
lobster salad. Other fish salads may be prepared in same manner.
TOMATO SALAD
Pare with sharp knife. Slice and lay in salad bowl. Make dressing in
the following manner: Work up saltspoon of each of salt, pepper and
mustard, two tablespoonfuls of salad oil, adding a few drops at a
time, and, when thoroughly mixed, whip in with an egg, beaten, four
tablespoonfuls vinegar; toss up with fork.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
_Mr. and Mrs._ _______________________
The NEVADA TEA STORE sincerely congratulates you on this auspicious
occasion and wishes you all joy and happiness and trust that you will
find this useful cook book helpful to you in your housekeeping duties.
The NEVADA TEA STORE also can be very helpful to you, if you will do
your trading with us and on your first order of goods we will allow you
a special discount of 10 per cent, in order to induce you to try our
goods.
We roast all our Coffee fresh every day and we manufacture all our
Baking Powder and Extracts.
Make up your order for the following articles and phone to us and we
will allow you a 10 per cent discount and also give you premium coupons:
Teas, Coffees, Baking Powder, Extracts, Spices,
Chocolate and Cocoa, Salad Oil, Rice, Laundry and
Toilet Soaps.
We also have a full line of Bakery Goods.
We pay all parcel post charges on out of town orders.
Nevada Tea Store
PHONE 986-J
340 N. Virginia Street Reno, Nevada
* * * * *
Sierra Beer for Health Phone 581
* * * * *
COLD SLAW
Chop or shred a small white cabbage. Prepare a dressing in the
proportion of one tablespoonful of oil to four of vinegar, a
teaspoonful mustard, salt and sugar, and pepper. Pour over the salad,
adding, if you choose, three tablespoonfuls of minced celery; toss up
well and put in a glass bowl.
POTATO SALAD
Four large potatoes, one-half a small onion, a little celery, chopped
fine. If the potatoes have been boiled in their skin they are better.
The dressing consists of one cupful of cream, one tablespoonful of corn
starch, one egg, two tablespoonfuls of butter, three tablespoonfuls of
vinegar, one-half teaspoonful of mustard, one of sugar, salt and pepper
to taste.
CELERY SALAD
Two bunches celery, one tablespoonful salad oil, four tablespoonfuls
of vinegar, one teaspoonful of sugar, pepper and salt. Wash and scrape
celery; lay in ice-cold water until dinner time. Then cut into inch
lengths, add above seasoning. Stir well together with fork and serve in
salad bowl.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
APPLE SALAD WITH HERRINGS OR CARDELLEN
1 pound apples,
2 hard-boiled eggs,
½ gill vinegar,
½ teaspoonful chopped onion,
4 ounces chopped Sardellen or pickled herrings,
4 tablespoonfuls salad oil,
1 teaspoonful capers,
Sugar to taste.
Soak the herrings or Sardellen, then chop them finely and mix with the
oil, vinegar, hard-boiled eggs (chopped finely) and the capers. Add the
apples, cut into tiny dice, flavor with pepper and sugar, and mix all
thoroughly.
EGG SALAD
Cut hard-boiled eggs in half lengths, rub their yolks through a sieve,
mix with equal weight of Parmesan cheese, season with chopped chives,
pepper and salt, and enough butter to moisten. Fill the whites with
this mixture, serve on lettuce, and garnish with sliced tomatoes.
ENDIVE SALAD
1 head endive,
French salad dressing,
4 hard cooked eggs,
1 pint boiled potatoes, sliced.
Wash and dry endive picked off the green outer leaves and use only the
light-colored feathery leaves. Arrange on salad dish with white leaves
in center. Place eggs, cut into quarters lengthwise, around carefully,
and mix with potatoes and pour over all French dressing.
* * * * *
+——-+——————————————————————————————————+——-+
| K | | K |
| I | WESTERN MUSIC CO. | I |
| M | | M |
| B | | B |
| A | PIANOS and PLAYER PIANOS | A |
| L | | L |
| L | 12-14 EAST FOURTH ST. RENO, NEV. | L |
+——-+——————————————————————————————————+——-+
* * * * *
EGG SALAD
Boil six eggs until the yolks are very mealy. Boil also one dozen
medium-sized potatoes, with jackets on. Peel eggs and potatoes and cut
in dice. Add two slices onions. Put first a layer of one, then of the
other, until all is used. Pour over it some cream salad dressing.
A DELICIOUS SALAD FOR STUFFED PEPPERS
One can of sardines picked into fine pieces with a fork, two
tablespoonfuls of chopped olives, two tablespoonfuls of chopped
pickles, mayonnaise dressing and salt and pepper to taste. Remove
the seeds, membrane and stem end from the peppers and soak in salt
water. Mix the olives, pickles, etc., with the sardines and add enough
mayonnaise dressing to hold it together. Then drain the peppers dry and
fill with the salad. Garnish the plate with lettuce leaves and olives.
SARDINE SANDWICH
Take one can of sardines, remove the back-bone from the fish, add juice
of one lemon, one tablespoonful of Worcestershire sauce. Mix the above
thoroughly and spread on buttered bread. Before placing layers of bread
together, add a few slices of pickled onions.
SARDINE PASTE
Work required amount of sardines into a paste with a broad knife or
spatula. Add to this very tiny pickled onions, the quantity depending
upon the taste, about one-quarter as much onion as paste, is good.
Season with Worcestershire sauce, salt, pepper, paprika, celery salt
and a liberal amount of lemon juice.
This is delicious for sandwiches, to serve on small pieces of toast
with cocktails, or on crackers with salad.
SANDWICHES
Take each fish, lightly scrape off skin and remove the tail, and pick
the meat into convenient sized pieces with a fork. Put the pieces into
a bowl of lemon juice and let stand a few minutes. Then drain and
spread on thin slices of bread between fresh lettuce leaves. If the
“Soused” Sardines are used, substitute mayonnaise dressing for the
lemon juice.
SARDINE SANDWICHES
Very tasty sandwiches can be prepared by mincing fish with half the
quantity of hard-boiled eggs and moistening with mayonnaise dressing.
Place this mixture between thin slices of bread and cut into small
squares with a sharp knife.
CHICKEN AND LOBSTER SALAD
½ chicken,
½ pound tinned peas,
1 tablespoonful chopped parsley and olives,
1 pound tinned lobster,
Mayonnaise dressing,
¼ pint oil.
Remove the meat from bones and cut up into small pieces. Sprinkle over
with lemon juice and stand on one side for thirty minutes. Then mix
with peas, stir the chopped parsley and olives into a mayonnaise and
mix all well together. Garnish with gherkins and tiny onions. Asparagus
may be substituted for peas.
* * * * *
HARMONY IN THE HOME
THAT HAS A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts
* * * * *
CABBAGE SALAD a la CALAIS
First make a dressing in the following manner: Take two raw eggs, two
level teaspoonfuls of salt and two level teaspoonfuls of dry mustard
and a quarter teaspoonful of cayenne pepper or paprika and about five
teaspoonfuls of sugar and one tablespoonful of butter and add two
tablespoonfuls of milk, mix well and beat with a fork. Then take one
cup of vinegar and boil separately, pour slowly over the other mixture
and when this is done boil slowly until thick. Grind up a fair-sized
head of cabbage, one medium sized onion and two green peppers from
which the seeds and fibre have been removed. Then mix with the dressing
and serve.
HOT SLAW
Pick off the bad leaves from head of small cabbage, slice or cut the
cabbage very thin, scald it 5 minutes in 2 quarts of boiling water and
drain through a colander. Mix it well with a sauce made of ¼ cup of hot
vinegar, 1 cup of sour cream, yolks of 2 eggs, 3 tablespoonfuls of oil,
salt and pepper to taste.
JELLIED CHICKEN AND CELERY SALAD
Make the chicken jelly and set it in a border mould. Chop three bunches
of celery, and mix with one can of asparagus tips. When the jelly is
cold set on a platter, and heap the celery and asparagus in the center.
Slice four hard-boiled eggs and lay around the jelly in little piles,
alternating with mayonnaise dressing.
This is also nice made with fruit jelly with fruit in center, omitting
the egg and using French dressing made with lemon instead of the
mayonnaise.
ROMAINE SALAD
Take the heart of a Romaine, don’t wash, but wipe with a clean towel,
one-half pint of cream, mix in pepper and salt to taste. This is the
proper way to eat Romaine, and the only way it is served in Paris,
especially in private families. No dressing.
MAYONNAISE DRESSING
Put the yolk of an egg into a cup with salt-spoonful of salt, and beat
until light, one-half teaspoonful of mustard and beat again. Then add
olive oil, drop by drop, then a few drops of vinegar and the same of
lemon juice. Continue this process until the egg has absorbed a little
more than a half a teacup of oil; finish by adding a very little
cayenne pepper and sugar.
FRENCH DRESSING
Mix one-fourth of a teaspoonful of salt, dash of white pepper, 3
tablespoonfuls olive oil. Stir for few minutes, then gradually add
1 tablespoonful vinegar, stirring rapidly until mixture is slightly
thickened and vinegar cannot be noticed. Mixture will separate in about
twenty minutes.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
Peoples Fish Market
F. G. LISTON
_The Fish King_
[Illustration]
FRESH
Fish,
Oysters,
Crabs,
Shrimps,
Mussells
_and_ Clams
[Illustration]
PHONE 725
[Illustration]
28 W. Second Street Reno, Nevada
* * * * *
FISH
TO FRY FISH
After the fish is well cleansed, lay it on a folded towel and dry
out all the water; when well wiped and dry, roll it in wheat flour,
rolled crackers, grated stale bread or Indian meal, whichever
may be preferred; Gold Medal Flour will generally be liked. Have
a thick-bottomed frying-pan with plenty of sweet lard salted (a
tablespoonful of salt to each pound of lard) for fresh fish which have
not been previously salted; let it become boiling hot, then lay the
fish in and let it fry gently until one side is a fine, delicate brown,
then turn the other; when both are done take it up carefully and serve
quickly, or keep it covered with a tin cover, and set the dish where it
will keep hot.
TO BROIL FISH
Rub the bars of your gridiron with dripping or a piece of beef suet, to
prevent the fish from sticking. Put a good piece of butter into a dish,
enough salt and pepper to season the fish. Lay the fish on it when it
is broiled, and with a knife put the butter over every part. Serve very
hot.
TO BAKE FISH WHOLE
Cut off the head and split the fish down nearly to the tail; prepare
a dressing of bread, butter, pepper and salt, moisten with a little
water. Fill the dish with this dressing, and bind it together with a
piece of string; lay the fish on a bake-pan and pour round it a little
water and melted butter. Baste frequently. A good-sized fish will bake
in an hour. Serve with the gravy of the fish, drawn butter.
BROILED SALT MACKEREL
Freshen by soaking it over night in water, being careful that the
skin lies uppermost. In the morning dry it without breaking, cut off
the head and tip of the tail, place it between the bars of a buttered
fish-gridiron, and broil to a light brown; lay it on a hot dish, and
dress with a little butter, pepper, and lemon juice, vinegar.
CODFISH BALLS
Put fish in cold water, set on back of stove; when water gets hot, pour
off and put cold again until fish is sufficiently fresh; then pick it
up. Boil potatoes and mash them, mix fish and potatoes together, while
potatoes are hot, taking two-thirds potatoes and one-third fish. Put in
plenty of butter; make into balls and fry in plenty of lard. Have lard
hot before putting in balls. Variation may be had by rolling each ball
in beaten egg, then in dry bread crumbs before frying.
FISH STEAKS FRIED
Cut the slices of fresh fish three-quarters of an inch thick, sprinkle
with Gold Medal Flour, or cornmeal slightly salted or dip them in eggs
lightly salted and roll in crumbs; fry a light brown. Salmon or any
other large fish can be fried this way.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
SIERRA BEER Closer to a Temperance Drink
Than Any Other Beer. Phone 581
* * * * *
CREAMED FISH
Pick (not shred) one cupful of codfish; place in a spider and fill and
cover with cold water. Stir a moment over the fire and pour off the
water. Stand on the stove, cover the fish with one and one-half pints
of milk and a large tablespoonful of butter. Stir into a cup of cold
cream two tablespoonfuls of Gold Medal Flour and when the milk on the
stove is about to boil mix this with it. When the mixture has thickened
stand where it will boil no longer and stir into it one egg. Serve at
once.
FISH CHOWDER
Two pounds of fresh white fish, a quarter of a pound of bacon, five
small potatoes, one small onion, six tomatoes, one quart of milk,
butter the size of a small hen’s egg and a teaspoon Gold Medal Flour.
Pick the fish to pieces. Remove the bone and skin; cut potatoes into
small squares; the bacon in small pieces; rub the butter and flour to
a cream. Spread in a granite kettle half of the potatoes, then half of
the fish, then sprinkle in the minced onions, then the bacon, then half
of the tomatoes. Then a shake of salt and pepper; add the rest of the
fish, tomatoes, potatoes, and more salt and pepper, using in all one
teaspoon of salt and one-fourth teaspoon of pepper. Cover with water,
let simmer for half an hour. Scald the milk, put a pinch of soda into
the chowder and stir; add the hot milk to the butter and flour; stir
smooth; then add to the chowder. Serve very hot.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
FISH BALLS
The remnants of any cold fish can be used by breaking the fish to
pieces with a fork, removing all the bones and skin, and shredding
very fine. Add an equal quantity of mashed potatoes, make into a stiff
batter with a piece of butter and some milk, and a beaten egg. Flour
your hands and shape the mixture into balls. Fry in boiling lard or
drippings, to a light brown.
FISH CROQUETTES
Take remnants of boiled cod, salmon or halibut and pick the flesh out
carefully. Mince it moderately fine. Stir a piece of butter, a small
spoon Gold Medal Flour and some milk over fire until they thicken.
Then add pepper, salt and a little grated nutmeg, together with
finely-chopped parsley, and then the minced fish. When very hot remove
from the fire, turn on a dish to get cold, then shape and finish the
croquettes.
CLAMS AND RICE
Chop fine one onion and a small piece of ham or pork; add a bruised
clove of garlic, one cupful of tomatoes and a little saffron water;
stew all together for a few minutes, then add a pint of well scrubbed
small clams, still in the shell; steam a half hour in a tightly covered
dish; then add one cupful of well washed rice and about one pint of
water; season with salt and cook until the rice is done.
* * * * *
MARRIED LIFE
START RIGHT
BUY A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
CHAFING DISH RECIPE
Skin the fish and lay on brown paper for a few minutes. Then dip in
beaten egg and roll in finely powdered cracker crumbs.
Place butter in a chafing dish so that when melted it will cover bottom
of the dish to the depth of three-eighths of an inch. When hot place
the sardines in and cook until nicely browned, being careful not to let
them burn.
Serve on a lettuce leaf with mayonnaise dressing.
SARDINE BALLS
Pick required number of sardines into fine pieces, season to taste with
salt, pepper and onion juice. Make into small balls, handling as little
as possible. When the chafing dish (or saucepan) is hot, butter the
balls enough to prevent sticking, place in pan, and shake gently for a
few minutes until brown. Serve hot.
SHRIMP
Have a pint of shelled shrimps. Then make a thick sauce; a heaped
teaspoonful Gold Medal Flour, half an ounce butter and a quarter pint
of milk. Flavor it with a little mace, pepper and salt. Stir in the
shrimps. When well heated pour the whole out onto a hot dish, trim the
dish round with cold boiled rice, and serve.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
SARDINES a la CAMBRIDGE
Take a can of good sardines (“Mustard”), remove the backbone and
outside skin and rub the meat through a sieve; mix with it minced raw
oysters, the yolks of two hard-boiled eggs, a tiny dust of paprika,
three ounces of fresh bread crumbs, one and a half ounces of warm
butter, and the liquor from the oysters, and the yolks of two raw eggs.
Divide the mixture into portions about the size of walnuts, roll each
up in Gold Medal Flour and dip into beaten egg and then into freshly
made bread crumbs, and put into a frying basket and fry for three or
four minutes in clean boiling fat. Dish up in a pile on a hot dish on a
dish paper, and serve hot. Garnish with a little fresh parsley around
the dish.
Remove the skin from a can of sardines and place them in a pan, add a
piece of butter, a glass of white wine, a few shrimp, a dozen oysters,
a few mushrooms and a few crusts of bread fried in butter, and when all
is well cooked make the following sauce:
Place in a pan a piece of butter the size of an egg and melt, then add
a spoonful Gold Medal Flour and when brown, half a glass of the above
mixture except the fish; use a wooden spoon. When the sauce is made,
add the yolk of an egg and take from the fire. Place the fish in a
dish, spread on the sauce, and put in a warm oven for fifteen minutes
and serve.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
SIERRA BEER FOR HEALTH—Phone 581
* * * * *
SCALLOPED SARDINES
One can of sardines, one cupful of sauce (as below), five or six soda
crackers. Pick the fish over, removing back-bone and tail, and flake
with a fork. Place a layer of the sardines in an agate baking dish,
cover with the sauce, then a layer of the cracker crumbs, another layer
of sardines, and so on until the fish is all used. Cover the top layer
with cracker crumbs and bake in a hot oven until brown. Prepare the
fish sauce as follows:
SAUCE—Two tablespoonfuls each of Gold Medal Flour, butter, cup hot
milk, salt and pepper to taste. Melt the butter in sauce-pan until it
bubbles, then add the flour, salt and pepper until smooth, and pour the
hot milk in gradually, stirring each time. Cook until it thickens. This
is a good sauce to serve with any fish.
LOBSTER NEWBURG
Season one pint diced lobster with half teaspoon salt, dash cayenne,
pinch nutmeg. Put in sauce-pan with two tablespoons butter; heat
slowly. Add two tablespoons sherry; cook six minutes; add one-half cup
cream beaten with yolks two eggs, stir till thickened. Take quickly
from fire.
STEWED MUSSELS
Take about five dozen good-sized mussels, clean and then boil them
until shells open. Put very little water on when boiling them, for when
they are heated they let out plenty of juice themselves. When they are
cooked take from shell and pick over. Put in a saucepan a piece of
butter and some onions; fry until brown and add the mussels, a can of
tomatoes and two cupfuls of the juice and stew all together for about
fifteen minutes. Salt and pepper to taste, and lastly thicken the gravy
with some Gold Medal Flour dissolved in cold water.
DEVILED CRAB