March 2, 1956 Deviled Crab in Shells, Chocolate Layer Cake, Chocolate Icing Deluxe

Deviled Crab in Shells (A request)

1 1/2 c. crab meat
1 T. lemon juice
1/2 c. bread crumbs
1/4 c. light cream
1/2 c. butter
1/4 t. dry mustard
Salt and pepper
2 T. Worcestershire sauce
Bread crumbs
Butter

Pick over crab meat and remove all particles of membrane. Sprinkle with lemon juice, add bread crumbs moistened with cream, melted butter, mustard and Worcestershire sauce. Mix well, add a little salt and pepper to taste. This mixture should be well spiced yet not so sharp as to overpower the delicate flavor of the crab meat. Divide between crab shells, real or imitation, or in individual baking dishes. Sprinkle with bread crumbs, dot with butter, bake at 350 degrees for 15 to 20 minutes -- until tops are browned. Serves 6.

Chocolate Layer Cake

"A week-end special cake"

1 c. shortening
2 c. sugar
1 t. canilla
1 t. almond
3 c. cake flour
4 t. baking powder
1/2 t. salt
1c. milk
6 egg whites, stiffly beaten

Cream shortening, add sugar gradually and continue to cream until light and fluffy. Add flavorings. Sift flour, resift with baking powder and salt three times. Add alternately with creamed mixture with 1 c. milk. Beat until smooth. Last fold in stiffly beaten egg whites. Pour into 2 greased and floured 9" cake pans. Bake at 375 degrees for 30 to 35 minutes. Frost when cool with chocolate icing.

Chocolate Icing Deluxe

6 squares unsweetened chocolate
3 egg yolks
1 1/4 c. sugar
3/4 c. milk
1 1/2 T. butter
2 t. vanilla
Pinch of salt

Melt chocolate, cool. Beat egg yolks until very thick, add sugar, milk and butter. Cook in a heavy saucepan over low direct heat until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat, stir in chocolate, vanilla and salt. Beat until of spreading consistency. Note: This chocolate frosting has a nice gloss, stays soft. Delicious.