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OYSTER
CRAB
SANDWICHES.
Wash
well
and
dry
one
quart
of
oyster
crabs.
Take
a
pint
of
olive
oil
and
when
boiling
hot,
throw
in
the
crabs,
leaving
them
for
about
t
two
minutes.
Remove
and
drain
off
every
atom
of
oil.
While
still
hot,
season
to
taste
with
salt,
pepper
and
a
litttle
chopped
parsley.
When
cold
arrange
neatly
on
the
thin
buttered
slices
of
Graham
bread,
cutting
as
per
directions.
Schloss
Johannisberger
or
Moselle
cup
may
be
served
with
these.
SALMON
SANDWICHES.
Take
a large
or
small
can
(
according
to
the
number
of
sandwiches
you
require)
of
best
Columbia
river
salmon.
Drain
from
the
oil
and
shred
fine.
Three-quarters
of
an
hour
before
needed,
prepare
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