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Terrapin Salad

Boil them until the shells will come off easily and the nails pull out; then cut into small pieces and carefully remove the sand-bag and gall. To three good sized terrapins, take six hard-boiled eggs; remove the yolks and rub into a powder with half a pound sweet butter. When creamy and light, add one teaspoonful flour. Put this with the meat into a saucepan; season with cayenne pepper and salt, and let it boil for one or two minutes. Just before taking from the fire, add wine to taste and if desired a little mace. Be careful to remove the skin from the legs.--Mrs. A. M. D.