Beat to thoroughly mix; then add

  One cup of cooked peas,
  One tablespoon of grated onion,
  The prepared sweetbreads, cut into three-quarter inch pieces.

Mix thoroughly and then fill into the patty shells.  Sprinkle the top with fine bread crumbs; place and bake in a moderate oven for twenty-five minutes.  Now while the patties are heating, peel and wash one-quarter pound of mushrooms, using the stem and button.  Parboil and then drain.  Pan for four minutes in a little butter and then serve as a garnish with the patties.

CREOLE BEEF

Have the butcher cut two pounds of shin beef, leaving the bone in.  Wipe it with a damp cloth and then pat into the meat one-half cupful of flour.  Melt five tablespoons of shortening in a deep saucepan, and when hot put in the meat.  Brown quickly and then turn on the other side.  When both sides are browned add

  Two cups of boiling water,
  One cup of chopped onions,
  Two carrots cut in dice,
  One cup of canned tomatoes.

Bring quickly to a boil and cover closely and cook very slowly until tender, usually about two hours.  Season and then it is ready to serve; or the pot may be placed in a slow oven for three hours.

SHELL FISH

Shellfish includes crabs, both hard and soft shell, lobsters, shrimp, terrapin, green turtle, snapper, etc.

All shellfish must be actively alive before cooking.  This is the essential point and will prevent ptomaine poisoning.  Never cook shellfish if they are dead.  Remember, they are deadly.

Place a boiler of water on the stove and bring to a boil.  Add one tablespoon of red pepper and one cup of vinegar.  To cook lobster, shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes for the medium size, fifteen minutes for the small and thirty minutes for the large ones.

When cooked, remove from the water and place under cold water.  Let cool.  Place on the ice until needed.

To clean crabs break off the claws and then save the two large ones.  Then remove the apron pieces of the shell, like a plate under the eyes.  Break the shell apart and remove the spongy fingers, sandbag and eggs, if any.  Wash well.  You now have white oval-shaped pieces of crab meat, that must be picked from its cells.  Split with a silver knife and use an oyster fork to pick out the meat.  This can be used for au gratin, a la King, ravigotte, deviled crabs, salads, croquettes and crab cakes.

CRAB MEAT

The crab must be actively alive before cooking.  To cook place a large boiler of water on the fire and bring to a boil; add to it

  One-half cup of vinegar,
  One teaspoon of cayenne pepper.

Then add the crabs and cover closely and boil for twenty minutes.  Count time when water boils after adding crabs.