Put the cream, wine, and beaten yolks together in the chafing-dish, over boiling water, and cook, stirring steadily, until the sauce thickens. Put in the lobster, let it become heated through, season, and serve. A larger proportion of sherry may be used, if desired. Or, the sherry may be passed with the lobster after it is served, that each may add it to suit him- self. LOBSTER SAUTE. Melt a tablespoonful of butter in the blazer. As soon as it is bubbling hot, put in a pint of the meat of fresh lobster, or the contents of a can of lobster. If the latter is used, it should have been turned out a couple of hours before it is needed, and in either case the meat should be cut — not chopped — into small pieces. Stir the lobster briskly, salt to taste, add a dash of cayenne and the juice of half a 56 Z$t Cfjaftn^©^ ^upptv lemon. As soon as the lobster is very hot, it is done. SAVOKY LOBSTER. Put into the chafing-dish a heaping tablespoonful of butter, a saltspoonful of dry mustard, as much salt, and a couple of dashes of cayenne pepper. Stir in the lobster next. The meat of one large or two small ones may be used, or the con- tents of a can. When it is smoking hot, put in a wineglassful of sherry and the juice of half a lemon, cook a minute longer, and serve. The wine may be omitted if desired, but its use adds much to the flavor of the dish. SOFT-SHELL CEABS, SAUTE. Remove the " apron," or loose shell, and the spongy substance on both sides of the upper shell. Sprinkle the crabs with TEtff} f0e Crustaceans 57 salt and pepper, and dip them in flour. Have boiling hot in the blazer three or four tablespoonfuls of melted butter, and fry the crabs in this. Small ones are the best for this purpose. They will require eight to ten minutes cooking, and should be browned on both sides. DEVILLED SOFT-SHELL CRABS. Spread on the crabs the paste described in the recipe for devilled lobster and saute in butter. HARD-SHELL CRABS may be cooked by recipes for curried and savory lobster, and lobster saute. STEWED SHRIMPS. Shrimps are among the few canned arti- cles of food that are nearly as good thus prepared as when fresh from the market. 5# &0e CfyafimtfaizV puppet For stewed shrimps heat in the blazer two tablespoonfuls of butter, and when it boils, put in the shrimps. (If canned, it is well to rinse them in cold water before cooking them.) When they are heated through, pour in a gill of boiling water, cook one minute longer, add the juice of half a lemon, a little salt and cayenne. CREAMED SHRIMPS. One can shrimps. Two tablespoonfuls butter. One tablespoonful flour. One pint milk. Scant teaspoonful salt. A little cayenne. Cook together the butter and flour, add the milk, and cook until the sauce is smooth, put in the shrimps, and simmer until they are heated through. Season and serve. <Wit$ tfyt Crustaceans 59 CURRIED SHRIMPS. One can shrimps. One tablespoonf ul butter. One tablespoonful flour. Two teaspoonf uls curry powde✪ Curried Lobsterr. Half teaspoonf ul salt. One teaspoonful Chutney sauce. One pint boiling water. Cook the butter and onion in the bla- zer ; when the latter is brown, add the flour and curry powder, cook until they bubble, and pour the boiling water upon them. Stir constantly, and when smooth, put in the Chutney and the shrimps. They should cook about five minutes. CHAPTER VII

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Put the cream, wine, and beaten yolks together in the chafing-dish, over boiling water, and cook, stirring steadily, until the sauce thickens. Put in the lobster, let it become heated through, season, and serve. A larger proportion of sherry may be used, if desired. Or, the sherry may be passed with the lobster after it is served, that each may add it to suit him- self. LOBSTER SAUTE. Melt a tablespoonful of butter in the blazer. As soon as it is bubbling hot, put in a pint of the meat of fresh lobster, or the contents of a can of lobster. If the latter is used, it should have been turned out a couple of hours before it is needed, and in either case the meat should be cut — not chopped — into small pieces. Stir the lobster briskly, salt to taste, add a dash of cayenne and the juice of half a 56 Z$t Cfjaftn^©^ ^upptv lemon. As soon as the lobster is very hot, it is done. SAVOKY LOBSTER. Put into the chafing-dish a heaping tablespoonful of butter, a saltspoonful of dry mustard, as much salt, and a couple of dashes of cayenne pepper. Stir in the lobster next. The meat of one large or two small ones may be used, or the con- tents of a can. When it is smoking hot, put in a wineglassful of sherry and the juice of half a lemon, cook a minute longer, and serve. The wine may be omitted if desired, but its use adds much to the flavor of the dish. SOFT-SHELL CEABS, SAUTE. Remove the " apron," or loose shell, and the spongy substance on both sides of the upper shell. Sprinkle the crabs with TEtff} f0e Crustaceans 57 salt and pepper, and dip them in flour. Have boiling hot in the blazer three or four tablespoonfuls of melted butter, and fry the crabs in this. Small ones are the best for this purpose. They will require eight to ten minutes cooking, and should be browned on both sides. DEVILLED SOFT-SHELL CRABS. Spread on the crabs the paste described in the recipe for devilled lobster and saute in butter. HARD-SHELL CRABS may be cooked by recipes for curried and savory lobster, and lobster saute. STEWED SHRIMPS. Shrimps are among the few canned arti- cles of food that are nearly as good thus prepared as when fresh from the market. 5# &0e CfyafimtfaizV puppet For stewed shrimps heat in the blazer two tablespoonfuls of butter, and when it boils, put in the shrimps. (If canned, it is well to rinse them in cold water before cooking them.) When they are heated through, pour in a gill of boiling water, cook one minute longer, add the juice of half a lemon, a little salt and cayenne. CREAMED SHRIMPS. One can shrimps. Two tablespoonfuls butter. One tablespoonful flour. One pint milk. Scant teaspoonful salt. A little cayenne. Cook together the butter and flour, add the milk, and cook until the sauce is smooth, put in the shrimps, and simmer until they are heated through. Season and serve. <Wit$ tfyt Crustaceans 59 CURRIED SHRIMPS. One can shrimps. One tablespoonf ul butter. One tablespoonful flour. Two teaspoonf uls curry powder. Half teaspoonf ul salt. One teaspoonful Chutney sauce. One pint boiling water. Cook the butter and onion in the bla- zer ; when the latter is brown, add the flour and curry powder, cook until they bubble, and pour the boiling water upon them. Stir constantly, and when smooth, put in the Chutney and the shrimps. They should cook about five minutes. CHAPTER VII

The chafing-dish supper