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Indian Puffs

(England.) Pick and chop finely 1 pint of freshly boiled shrimps, add a tablespoonful of butter and a teaspoonful of curry powder, and as much cream or white stock as will make it a smooth paste. Roll sufficient pie-crust very thin, cut into 4-inch squares, fill with this, fold in triangles, and fry them in boiling fat. Serve on a napkin garnished with parsley.

CRABS (as cooked in Marseilles.) Boil, pick, and chop into dice 6 large crabs, fry in 2 ounces of butter with 1 tablespoonful of minced onion, 1 ounce flour, 1 green pepper, free from seed, and 4 pods of ochra, all cut into dice, add some parsley, 1 cup of white stock, and 2 tablespoonfuls of white wine. Cook 20 minutes, season to taste, and serve with a border of boiled rice.