Miss Corson's practical American cookery and household management

batter. Cut as many very thin slices of fat salt pork as there are to be kromeskeys, and smooth them to the thinness of paper, with the back of a knife. Mix with the crab-meat a palatable seasoning of salt and pepper, add the yolks of two raw eggs, and enough wine or sauce of any kind preferred to permit the crab-meat to be made up in little rolls, with the hands wet in cold water; wrap the rolls in the slices of pork, dip them into the batter so that they are entirely covered with it, and then fry them golden brown in the hot fat ; lay them on brown paper for a moment after they are brown to free them from fat, and then arrange them on a napkin with parsley, as shown in the picture, and serve the kromeskeys hot. MUSSELS. These cheap and excellent shell-fish are generally prepared for market by pickling; but many good dishes can be made from them, for several of which recipes are given elsewhere. The shells of mussels in good condition are dark and bright, and the fish fills them plumply. The edges of the shells are sharp and firmly closed. If they are at all muddy or sandy, they should be laid for an hour or longer in a tub of cold water containing a handful of salt, and then thoroughly washed before they are boiled. To boil mussels, place them in a large kettle, after they are thoroughly washed, with half a pint of water, and set them over the fire until the shells open ; the liquor which flows from them should be carefully strained, and kept to use with them. After the mussels are boiled, take them from the shells, carefully remove all the fine filaments attached to the " tongue " or " foot " of the fish, cut off the tip of the " tongue " and the dark, fringe-like edge, or beard, which surrounds the gills ; the thread-like filaments are called the "moss," and this is supposed to be more or less poisonous. The office of the moss, or byssus, is to attach the mussel to the rocks or wharves where it is found. It should always be carefully removed before the mussel is dressed, after it is boiled. Some cooks always use a silver spoon in preparing mussels for the table, thinking that it Avill become blackened if they are unfit for food. Mussels are sometimes eaten raw like oysters ; but this is not advisable, because some medical authorities assert that the mussel occasionally contains a poisonous substance which is neutralized by cooking, as is the case with some varieties of mushrooms. Cases of poisoning by mussels yield to intelligent medical treatment. Mussels are good fried, broiled, or stewed in white sauce ; they may be pickled like oysters. SCALLOPS FRIED IN INDIAN MEAL. Wash the scallops in cold water, and dry them on a clean towel. While they are being dried, 'put over the fire a frying-kettle half full of fat, and let it get smoking hot ; then quickly roll the scallops in Indian meal seasoned with salt and pepper, drop them into the hot fat, and fry them light brown ; as soon as they are brown, take them up with a skimmer, lay them for a moment on brown paper to free them from fat, and then serve them hot. Slices of lemon served with the scallops greatly improve the flavor and appearance of the dish. If water-cresses are in season, they may replace the lemon. Scallops are excellent when breaded and fried, or fried with salt pork.