One stalk of celery,
One bunch of potherbs,
One bunch of parsley,
Three cloves,
Four allspice,
Four large onions,
Two bay leaves,
One medium-sized carrot,
Rind of one-half lemon,
Three tablespoons of Worcestershire sauce.

Tie the spices and vegetables in a piece of cheese-cloth and bring to
a boil. Cook slowly until the meat is tender and then remove the white
meat. Cook the green meat, most of which is in the shell, until it is
tender. Place the meat, when tender, in cold water to blanch. Use the
liquid for soup. Strain and add part of the turtle meat, hard-boiled
egg, grated lemon rind and juice of lemon. Prepare the snapper same as
green turtle. Only bleed snapper ten minutes.

SHRIMP SALAD

Open two tall cans of shrimp and then drain and wash under cold
water. Now shred the coarse green outside leaves of lettuce very fine.
Measure two cups and place in a bowl and add

One green pepper,
One onion, chopped very fine,
One-half cup of mayonnaise dressing.

Mix well and then fill into a nest of crisp lettuce leaves. Lay the
shrimp on top and mask with mayonnaise. Garnish with two hard-boiled
eggs into quarters.

SHRIMP

Shrimp come, as a rule, cooked, but to cook shrimp: Plunge the shrimp
into boiler prepared as for crabs. Boil for ten minutes, then drain
and cool. Remove the shells and then they may be used for salads,
croquettes and fried shrimps.

TERRAPIN

Diamond back or salt water terrapin are best. Fresh water terrapin
may be used for croquettes and puree. Clean the terrapin by placing
in fresh water for six hours. Wash in warm water and then place them
alive in boiling water. Cook for five minutes. Remove and then rub
with a coarse cloth the neck, legs and tail to remove the skin. Wash
again. Return to the pot. Cook until the legs leave the body easily.
Usually about thirty-five minutes for small terrapin and seventy-five
minutes for large ones. The age and condition determine the time of
cooking. Cool. Now, before it is entirely cold, separate the terrapin
from the shell, discard the small intestines, shell, gall, etc. Cut
the meat into pieces.

Cook in cream sauce for a la Maryland; in brown sauce for a la mode or
stewed terrapin.

STEWED SNAPPER

Open a can of snapper into a china bowl and let stand for one hour;
place in a saucepan.

Two cups of water,
Four tablespoons of cornstarch, dissolved in water,
Faggot of soup herbs,
Two cloves,