Ethel Irene Casebolt Sullivan

1 lb crabmeat
1 & 1/2 cups cracker crumbs
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup chopped parsley
1 tbsp chopped green pepper
1 tsp dry mustard
1/2 tsp salt
2/3 cup butter
1/4 cup heavy cream
Cayenne

Mix all, top with a little butter, bake 30 to 40 minutes at 350 degrees.

3 cups granulated sugar
1 cup corn syrup
1/2 cup water
2 egg whites
1/4 tsp salt
1 tsp vanilla
3/4 cup chopped nuts, figs, dates or raisins

Combine sugar, syrup, water and salt. Boil until a little dropped in cold water is brittle. Beat egg whites stiff and gradually beat into boiling sugar syrup. Whip until stiff. Add nuts, fruit.

Pour into greased pan and cut into squares.

4 cups sugar
2 cups water
Small pinch cream of tartar

Cook to soft ball stage slowly. Do not stir. See Mame's Fondant.

Let cool. Beat very stiff. Pour out on board and roll and work until pliable. Flour or powdered sugar may be put on board to prevent sticking. Shape and cut into 1 and 1/2 inch long ovals. Let stand overnight. Top with fruit or nuts. Or drizzle with unsweetened chocolate.

Boil 2 cups water, 1 cup sugar, 4 broken sticks cinnamon and 4 whole cloves for 5 minutes. Add 2 lemons, sliced thin. Cover and let stand 10 minutes. Add 6 glasses red wine. Heat just to boiling. Serve, putting silver spoon in glasses to prevent cracking.

2 dozen ripe tomatoes -- peeled
4 green peppers
4 large onions
2 tbsp salt
3 cups good Heinz cider vinegar
2 cups sugar
1 tsp cloves
1 tsp cinnamon

Grind or chop onions and peppers. Cut tomatoes up. Mix everything in large pot and cook slowly until thickness desired. Seal while hot.

3/4 cup tomato catsup
1 tbsp horseradish
juice from 1/2 lemon
1-2 drops Worcestershire

Mix all together.

2 eggs, well beaten
½ cup oyster liquor
1 cup flour
1 tsp salt
½ tsp baking powder
1 tbsp butter, melted
1 cup oysters

Mix all. Drop by large spoonful into hot fat.

OR

1 can oysters, 1 cup mashed potatoes, 2 cups bread crumbs, 2 beaten eggs. If batter is too thick, thin with cream. Shape and fry or bake.

2 eggs, whites beaten separately
1 cup sweet milk
1 cup sour milk
1 tsp salt
1 tsp baking powder
½tsp baking soda
2¼ cups sifted flour

Mix all together.

2 cups whole milk
1/2 cup corn meal
1 scant tsp baking powder
1 tsp salt
3 eggs, separated

Scald milk. Gradually sift in cornmeal. Cook until consistency of mush. Cool to room temperature. Add baking powder, salt and egg yolks, beaten until light. Fold in egg whites, beaten until stiff. Pour into greased baking dish. Bake 30 minutes in moderate oven. Serve hot with butter. See Edlee's Spoon Bread.