The common shrimp {P, setifenis) has a groove on each side of the large spine that springs from the fore and upper part of the shell or carapax ; these run backward, and ter- minate about the middle of the length of the shell. In the same tray in the market will frequently be found other individuals, far less numerous, in which these grooves run the whole length of the shell, terminating just in front of the hinder edge or border of the shell, at the first joint. This form I have referred to as the P. brasilie7isis of Latreille. Full-grown shrimps (P. seiiferus') measure six or more inches in length from the tip of the large anterior spine to the tip of the tail spine, and three-fourths of an inch deep, and broad in the front or body part. The large specimens of both species are known in the markets as " prawns," or "sprawns," and the half-grown individuals are 44 CHICKEN-LIVER OMELET. distinguished as "shrimps." Prawns are in sea- son from the latter part of February or the first of March, and remain in season two or three months. Shrimps are in season from June until autumn. These and other varieties of prawns and shrimps inhabit salt or brackish water, and sometimes ascend streams to where the water is nearly or quite fresh for the purpose of spawning. The foregoing must not be confused with the crayfish or crawfish, which are found in most of the fresh-water streams of the United States, and are in season from early spring until frost sets in. Most of the prawns sent to market are cooked before shipment, and need only warming up. EGGS AND OMELETS. Chicken-Liver Omelet. — As a rule, the chickens used in the household are not enough to make entries of their livers or other tidbits, so it is advisable to use them in omelets or garnishments to other dishes. Remove the gall pouch carefully, without breaking, from four livers ; wash the livers in cold water, then par- boil slightly, and quarter them if too large. Put KIDNEY OMELET. 45 them in a fr}dng pan with enough butter to pre- vent burning, and toss them about until easily penetrated with a fork ; add a teaspoonful of onion vinegar, and a gill of dark rich gravy or sauce Espagnole ; season with salt and a dash of cayenne, a tablespoonful of sherry, and, if convenient, add a tablespoonful of chopped mushrooms ; place on back of range while the omelet is preparing, and before finishing the fold add the prepared livers. When nicely made, this is a most excellent dish. Kidney Omelet. — Wash two mutton kid- neys, remove the sinews adhering to them, cut them in shoes, cover with water slightly salted, and allow them to stand six hours ; drain, and parboil a few moments. Put into a frying pan a pat of butter ; when hot add the kidneys ; toss them about to cook them evenly ; add a gill of gravy, a tablespoonful of sherry, salt, pepper, and a little lemon or orange juice. Set the pan on the back of the range while you prepare the omelet as follows : Break three eggs, and ex- amine them before beating them together. Add a teaspoonful of milk, and beat the eggs up to the last moment before pouring them in the pan. As soon as the omelet sets, remove the pan from the hottest part of the fire ; strike the handle of the pan with the left hand to pre- 46 OMELET WITH SPANISH PEPPER.

AI-modernized reading of the original text

The common shrimp {P, setifenis) has a groove on each side of the large spine that springs from the fore and upper part of the shell or carapax ; these run backward, and terminate about the middle of the length of the shell. In the same tray in the market will frequently be found other individuals, far less numerous, in which these grooves run the whole length of the shell, terminating just in front of the hinder edge or border of the shell, at the first joint. This form I have referred to as the P. brasiliensis of Latreille. Full-grown shrimps (P. setiferus) measure six or more inches in length from the tip of the large anterior spine to the tip of the tail spine, and three-fourths of an inch deep, and broad in the front or body part. The large specimens of both species are known in the markets as " prawns," or "sprawns," and the half-grown individuals are 44 CHICKEN-LIVER OMELET. distinguished as "shrimps." Prawns are in season from the latter part of February or the first of March, and remain in season two or three months. Shrimps are in season from June until autumn. These and other varieties of prawns and shrimps inhabit salt or brackish water, and sometimes ascend streams to where the water is nearly or quite fresh for the purpose of spawning. The foregoing must not be confused with the crayfish or crawfish, which are found in most of the fresh-water streams of the United States, and are in season from early spring until frost sets in. Most of the prawns sent to market are cooked before shipment, and need only warming up. EGGS AND OMELETS. Chicken-Liver Omelet. — As a rule, the chickens used in the household are not enough to make entries of their livers or other tidbits, so it is advisable to use them in omelets or garnishments to other dishes. Remove the gall pouch carefully, without breaking, from four livers ; wash the livers in cold water, then parboil slightly, and quarter them if too large. Put KIDNEY OMELET. 45 them in a frying pan with enough butter to prevent burning, and toss them about until easily penetrated with a fork ; add a teaspoonful of onion vinegar, and a gill of dark rich gravy or sauce Espagnole ; season with salt and a dash of cayenne, a tablespoonful of sherry, and, if convenient, add a tablespoonful of chopped mushrooms ; place on back of range while the omelet is preparing, and before finishing the fold add the prepared livers. When nicely made, this is a most excellent dish. Kidney Omelet. — Wash two mutton kidneys, remove the sinews adhering to them, cut them in slices, cover with water slightly salted, and allow them to stand six hours ; drain, and parboil a few moments. Put into a frying pan a pat of butter ; when hot add the kidneys ; toss them about to cook them evenly ; add a gill of gravy, a tablespoonful of sherry, salt, pepper, and a little lemon or orange juice. Set the pan on the back of the range while you prepare the omelet as follows : Break three eggs, and examine them before beating them together. Add a teaspoonful of milk, and beat the eggs up to the last moment before pouring them in the pan. As soon as the omelet sets, remove the pan from the hottest part of the fire ; strike the handle of the pan with the left hand to pre- 46 OMELET WITH SPANISH PEPPER.

Luncheon