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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

FISH, OYSTERS AND GAME

DEVILED CRABS

To the meat of 12 hard-shelled crabs, add 3 tablespoonfuls of stale bread crumbs, 1/2 wineglass of sweet cream, yolks of 3 hard-boiled eggs, chopped, 1 tablespoonful of butter, pepper and salt to taste. Mix all together and put back into the shells, sprinkle with fine bread crumbs, small bits of butter, and bake in a quick oven.

Sister Agnes E. Snader, New Windsor, Md.