Mrs. Lincoln's Boston cook book

Plain Lobster, — The simplest way of serving lobster is b}^ many considered the best. Remove the meat from the shell, and arrange in a tasteful manner ; or cut it into small pieces. Let each person season to taste with salt, pepper, vinegar, and oil, or melted butter. Stewed Lobster, — Cut the lobster fine ; put it in a stewpan, with a little milk or cream. Boil up once ; add one tablespoonful of butter, a little pepper, and serve plain or on toasted crackers. Cook lobster just long enough to heat it, as a longer cooking renders it tough. The Boston Cook Book. Creamed Lobster. — For one pint of lobster meat cut fine, make one pint of white sauce (see page 189). Season with salt, cayenne, and lemon. Heat the lobster in the sauce, but do not let it boil. Serve on toast. Curried Lobster. — Make a curry sauce (see page 190), and warm the diced lobster in the sauce. Fig. 9. Scalloped Lobster. Scalloped Lobster. — Season one pint of lobster, cut into dice, with salt, pepper, and cayenne. Mix with one cup of cream sauce (see page 190) ; fill the lobster shells, using the tail shells of two lobsters. Cover the meat with cracker crumbs, moistened with melted butter. Bake till the crumbs are brown. Put the two shells together on a platter, with the tail ends out, to look like a long canoe. Lay the small claws over the side to represent oars. Garnish with parsley. The lobster may also be served in scallop shells. Devilled Lobster. — The same as the preceding receipt, with the addition of more salt, pepper, and cayenne ; add also, chopped parsley, onion juice, mustard, and Worcestershire sauce. For Lobster Soup., Chowder^ Cutlets^ Croquettes., and Salad., see the Index. Crabs. These are found near the coast of the Southern and Middle States, and are considered such a luxury in Marj'- land that special means are taken for their propagation. They are usually quite expensive in Eastern markets. The Boston Cook Booh. Crabs, like lobsters, shed their shell annually. When the new shell is forming, they are called soft shell crabs, and are highly esteemed by epicures. Soft Shell Grabs. — Use them onl}^ when freshly caught, as the shells harden after twentj^-four hours. Pull off the sand bags, and the shaggy substance from the side ; then wash, and wipe dry ; sprinkle with salt and pepper ; roll in crumbs^ then in egg^ again in crumbs ; and fry in smoking hot lard. Boiled Crabs. — These should be heavy, of medium size, and with stiff joints. Plunge them head first into boihng water, and cook fifteen minutes ; then remove the outside shells and the shaggy substance, rinse in hot water, and arrange on a platter. They are eaten from the shell. Scalloped Grabs, — Pick the meat from the shells, mince it, and mix with a cream sauce ; season with salt and pepper^ put the mixture in the crab shell or in scallop shells, cover with buttered cracker crumbs,, and bake till brown. Devilled Grabs, — Prepare as for scalloped crabs, adding mustard^ cayenne pepper,, and lemon juice to the seasoning. Grab Salad. — Mix the meat with a Mayonnaise dressing^ pack in the crab shells, and garnish with sliced lemon and cresses. Shrimps.