Gancel's culinary encyclopedia of modern cooking

two or three feet long; make a large fire, enough to make the stones red. When there is nothing left hut the ashes make a bed of sea-weeds. Put in small pack¬ ages (according to the number of guests) the clams, a small lobster, one-half chicken, fresh corn, a crab, some sweet potatoes and a sea bass, tie the cloth tight. Put all of the packages in hole and cover with sea weed Cover again with a piece of strong canvas, and recover with sand. The heat of the stones and the steam cook it thoroughly. After a couple of hours take off the sand very carefully and serve. One does not need any culinary capacity for this primitive style of cook¬ ing. The clam-bake is served at all sea-shore dinners, in small baskets, but these are only cooked in steam. The Barbecue The barbecue is a picnic of meat or large game, roasted or broiled on red hot coals. Mexican style: meat highly seasoned with aromatic herbs, put in small bags, and cooked in the ground. CRABS Crabs differ in their size and color, excepting the sea crabs of the countries where they are caught. Deep water crabs only should be eaten, but unfortunately it is not written on the shells. The meat of the crab should be white. It has a delicate taste, but is indigestible. Hard crab meat is sold already prepared. Take the meat out of the shell and be careful not to break the pieces. Have the sauce ready and mix it in gently. It is very necessary to take out all of the small bones of the crab. SOFT CRABS (Crabes Mous) Soft crabs are a transformation of hard crabs which change their shells two or three times a year. It is remarkable that during the months from March to — 151 — October the soft crabs are always accompanied by the hard crabs and at the slighest noise they cover the soft crabs -with their bodies. The lungs and tails of the soft crabs should be taken out and washed. HARD CRABS (Crabes Durs) Abbreviations: Same as those for “Fish.” Bordelaise, Meat mixed w. Bordelaise sa. or Mirepoix Bordelaise. Brochette, Claws alternate w. bacon. Broiled divers sa., highly sea. Bouillis (Boiled), Cooked in salt water w. aromatics, 10 to 15 min., cold sa. Canape, Meat preparation, hot or cold, mixed w. divers sa. according to the name. Casserolette, Meat served in casserolette, silver, crustade, porcelaine, etc., gar. and sa. according to the crab. Cocktail, Crab meat in a glass or emptied green pepper, w. cocktail sa. Court-Bouillon, Boiled in court-bouillon. See "Fish Court-Bouillon."” Creole, Meat w. Creole sa. in rice border. Croquette, Meat thi. w. Bechamel sa., breaded English style, fried, gar. and sa. according to article. Croustade, “Crustade” meat, thi. according gar. and sa. Dewey, Meat thi. Newburg sa., mixed w. cooked bone¬ less frog’s legs, oyster crabs, fresh mu., green and sweet peppers, served in chafing dish, or baked in shell. Diable, “Deviled crab” meat thi. w. ere. sa., sea. in crab shell, deviled, baked. Entre-Nous, Meat thi. Newburg sa. w. sliced mu., oyster crabs, soft clams cooked on top, served in chaffing dish. Gratin, Meat thi. ere. sa., in border Duchess e pot, baked} Farcis, “Stuffed crab’s” meat thi. w. sa., baked. CRABS, CRAWFISH Feu i lie, Meat served on lettuce leaves, gar. and sa. ao» cording to the name, dec. on top. Lorenzo, On canap§. S'ee “Canape.”