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 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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