The home science cook book

cup of milk, and when thick add one tablespoon of butter, one saltspoon of salt and pepper, one teaspoon of chopped parsley, and one dozen large clams chopped fine. Sift in the yolks of two hard-boiled eggs, and then the whites, using a potato ricer. Fill large clean shells with the mixture, cover with buttered cracker crumbs, and bake until brown. Clam Bouillon. Steam the clams in the shells, and clear the liquor like any soup stock, seasoning as desired. Serve hot or cold in cups with a garnish of whipped cream. To Select and Open Lobster. Choose one that is heavy, of medium size, with a hard shell streaked with black. Wipe it, break off the claws, separate the tail from the body, and the under part of the body from the shell. Remove the meat from the tail, claws, and the body, save the green, liver, and the coral, but discard the vein in the tail, and the gills, stomach, and head. Serve plain, or creamed, or in croquettes, etc. Cook lobster only long enough to heat it, as longer cooking renders it tough. Plain Lobster. Cut the meat into small pieces and mix the liver with it ; dry the coral and rub it through a strainer over the meat. Serve with vinegar, melted butter, or with salad dressing; or mash the liver to a smooth paste, season it with salt and pepper. Thin it with oil or melted butter and vinegar and pour it over the lobster. 124 Home Science Cook Book. Stewed Lobster. Cut up the lobster. Allow one-half cup of milk to one pint of lobster. Heat the milk, add the lobster, one tablespoon of butter, and a little pepper. Boil up once and serve plain or on crisped crackers. Scallops. Rinse, parboil slightly in their own liquor, drain, and chop. Make a sauce by thickening the liquor with butter and flour, season with salt, cayenne, and one-fourth teaspoon of mustard. Put sauce and scallops together in a shallow dish, cover with crumbs, and bake until brown. Scallops may be fried or used for soups like oysters. Curry of Scallops. Put one teaspoon of butter in a saucepan or chafingdish, and when melted add one tablespoon of minced onion. After this is browned stir in one teaspoon of curry powder. Cook for five minutes, then add one pint of white stock, and let it simmer until reduced about one-half. Put in one pint of scallops, previously parboiled fifteen minutes, and cook from five to ten minutes. Add salt to taste. Crabs. The soft shell crabs cannot be obtained everywhere, and should never be used unless alive and in good condition. The spongy substance and sand pouch must be removed and the crabs rinsed. Then they are prepared in many ways like clams and oysters and lobsters. Hard shelled crabs are to be found in the markets alive, boiled, and canned. The meat is usually Fish. 125 seasoned, mixed with a sauce, and served in the shells. Frog's Legs. The skin is generally removed before they are sent to market. Blanch for five minutes in boiling water containing salt and lemon juice. Wipe dry and dip in batter, or egg and crumbs, and fry in deep fat until brown. Or parboil and serve with a sauce. Shad Roe.