Ingredients:
2 slices dried bread, crusts removed
milk
1 Tbsp. mayonnaise
1 Tbsp. Worcestershire sauce
1 Tbsp. parsley flakes
1 Tbsp. baking powder
1 tsp. Old Bay Seasoning
1/4 tsp. salt
1 egg, beaten
1 lb. (1/2 kg) lump or backfin crabmeat

Preparation:
In a bowl, break bread into small pieces and moisten with milk. Add remaining ingredients except crabmeat and mix lightly. Add crabmeat and mix gently so you do not to break up the large pieces of crab. Shape into patties and broil or fry until golden brown on both sides. Makes 4-6 servings.

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Ingredients:
3 heaping table-spoonsful sugar
2 heaping table-spoonsful butter
1 egg
2 table-spooonsful of corn-starch or maizena
3 cups flour
1 small cup sweet milk
1 heaping tea-spoonful cream of tartar
1/2 tea-spoonful soda
a pinch of salt
a few Zante currants

Preparation:

1. Three heaping table-spoonsful of sugar, two heaping table-spoonsful of butter, one egg, two table-spooonsful of corn-starch or maizena, put into three cups of flour, a small cup of sweet miilk, a heaping tea-spoonful of cream of tartar, and half of soda, a pinch of salt, a few Zante currants.
2. Roll out in powdered sugar, cut in strips, and twist them round like champagne cakes. Sprinkle over them colored caraway comfits.
3. Bake quick, a light brown.

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Preparation:

1. Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to roll.

 

2. Toss on board, roll out one-fourth inch thick, spread with a thin layer of butter, fold the dough over, roll and spread again; repeat three or four times, using altogether three-fourths pound of brick butter. Then place dough in a bowl, cover, and let stand on ice to harden.

 

3. Then roll as thin as possible, strew with one cup of chopped almonds, sugar and cinnamon, and cut into seven-inch strips. Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon.

 

4. Bake in a hot oven.

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