Stewed Mussels
Open the mussels, and to one quart of meat allow: two tablespoons of butter; one tablespoon of flour; six whole peppercorns; one-half cup of cream; two eggs (yolks only); salt and pepper to taste. Stew the mussels five minutes in their own liquor, and then add the flour rubbed well into the butter, and the peppercorns. Stew ten minutes, and pour in the heated cream. Set back on the range, and stir in the yolks of the eggs, which will have been thinned with a tablespoon of water or milk. Season with salt and pepper and serve.
T CRABS (Hard Shell) boil cràbs, put them head first into hot water. After five minutes add one tablespoon of salt and boil for thirty minutes. When cold, remove the shells, the stomach, which is just under the head, the gills, and the intestine. Take out the meat carefully. The common expression "crab flakes" simply means the meat from boiled hard shell crabs, which has been removed in flakes with a fork. It may also be found among the canned articles and comes in several good brands, accompanied by crab shells into which the prepared flakes are often placed for serving.