Recipes: Yesterday & Today

One pound crab meat (fresh or canned)

1/2 cup bread crumbs

1/2 cup green onion, diced

1 egg, beaten

1 Tablespoon mustard

1 Tablespoon mayonnaise

1 clove garlic, minced

1 Tablespoon Old Bay seasoning

oil for frying or browning

Drain crabmeat, press to remove any liquid. Place in a large bowl. Add bread crumbs, onion, mustard, mayonnaise, garlic and spice. Add beaten egg and stir to mix well. Shape into 6 patties. Fry in hot oil for 3 minutes on each side. Place on plate with paper towels or paper napkins to drain oil. If destired, place in warm oven until ready to serve. Take care when turning cakes over in the pan, so that they won't come apart.

1 pie shell           

1 cup sugar

2 Tablespoons flour (heaping)

2 eggs

1 and 1/2 cups boiling water

Juice of 1 large lemon (about 1/3 cup)

1 Tablespoon butter

In a saucepan combine the sugar and flour. Slowly pour in the boiling water, and cook until mixture is thickened. In bowl, beat the eggs slightly and pour half of hot mixture into eggs, return to pan and cook to a gentle boil. Stir in lemon juice. Pour into pie shell.Bake in 350 degree oven for 15 minutes. Chill at least 3 hours. Top with whipped cream. A great picnic dessert.

                               -- Recipes by Allyene H. Furnier (1897-1981)