The royal baker and pastry cook

To Boil Lobsters or Crabs. — Thelobsteris in good season from April to December, and should be purchased alive and plunged into boiling water in which a good proportion of salt has been mixed. Continue to boil according to size about 20 minutes. Crabs should be boiled in the same manner, but a little more than half the time is necessary. Deviled Crabs. — 1 cup crab meat, picked from shells of well-boiled crabs, 2 tablespoons fine bread crumbs or rolled cracker, yolks two hard-boiled eggs chopped, juice of a lemon, ^ teaspoon mustard, a little cayenne pepper and salt, 1 cup good drawn butter. Mix 1 spoon crumbs with chopped crab meat, yolks, seasoning, drawn butter. Fill scallop shells — large clam shells will do — or small pate-pans — with the mixture ; sift crumbs over top, heat to slight browning in quick oven. Soft Shell Crabs. — Fry in butter or lard. To Open a Boiled Lobster. — Wipe off shell, break off large claws ; separate tail from body ; take body from shell, leaving “ lady,” or stom ach, on shell. Pu t aside green fat and coral ; remove small claws ; remove woolly gills from body, break latter through middle, and pick out meat from joints. Crush or cut under side of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord. Break edge of large claws and remove meat. Lobster Newburg. — Season 1 pint diced lobster with teaspoon salt, dash cayenne, pinch nutmeg. Put in saucepan with 2 tablespoons butter, heat slowly. Add 2 tablespoons sherry ; cook 5 minutes ; add ’>2 cup cream beaten with yolks 2 eggs, stir till thickened. Take quickly from fire. Meats Broiling The rules for roasting meat apply to broiling, except that instead of cooking it in the oven it is to be quickly browned, first on one side and then on the other, over a hot fire, and removed a little from the fire to finish cooking. Meat an inch thick will broU in about 4 minutes. It should be seasoned after it is cooked. Frying There are two distinct methods of frying: One with very little fat in the pan, to practise which successfully the pan and the fat must be hot before the article to be fried is put into it. For instance, in frying chops, if the pan is hot, and only fat enough is used to keep the chops from sticking to it, the heat being maintained so that the chops cook quickly, they will be nearly as nice as if they were broiled. Frying by the other method consists in entirely immersing the article to be cooked in sufficient smoking-hot fat to cover it, and keeping the fat at that degree of heat until the food is brown. It should then be taken up with a skimmer and laid upon brown paper for a moment to free it from grease. Boiling and Stewing