Wash well, letting them lie for a time in deep fresh water, so any sand will fall out. Then cook like crabs for only 10 minutes. Cool in the liquid, drain and shell them. They are now ready to be eaten cold with mayonnaise, or to be made into any one of the dozens of dishes which have been devised for them. ;^6 MOST-FOR-YOUR-MONEY COOK BOOK BAKED SHRIMP Make a thickish white sauce, arrange a layer of boiled, shelled and seasoned shrimp in a greased baking dish, then a layer of sauce, and repeat until all shrimp are used; finishing with a layer of sauce. Sprinkle with crumbs, lightly dust with grated cheese, dot with butter and brown in the oven. SHRIMP IN TOMATO SAUCE Make tomato sauce thus: Fry a small chopped onion in i table- spoon oil or butter, add a little minced garlic, then two large to- matoes, a bit of bay leaf, celery leaves or minced celery salt, and a good dash of cayenne. Simmer until thick, stirring frequently. Add a dozen large boiled and shelled shrimp, or more small ones. Heat for lo minutes and serve. The seeds may be strained out of the tomato sauce before adding shrimp, but this is not necessary. This dish is very good if sprinkled with crumbs, dotted with butter, and browned in the oven. JAMBALAYA 2 DOZEN SHRIMP✪ Toasted Shrimp I TOMATO I ONION, MINCED I QUART BOILING WATER I TABLESPOON BUTTER I CELERY SPRIG >^ GARLIC CLOVE SALT AND CAYENNE }4 CUP UNCOOKED RICE Prepare shrimp according to recipe for Boiled Shrimp. Fry onion very slowly in butter until golden, add garlic, but do not let it brown; add tomato and simmer until thick. Add water, celery sprig, and seasonings; when boiling rapidly, add the shrimp. When boil- ing fast again, slowly add the rice, which has been washed through many waters, and stir all together. Cover closely and cook 30-45 minutes, stirring occasionally at first with a wooden spoon, but not touching it after the rice grains have swollen. When thick, lower heat so bottom does not scorch and finish over an asbestos ring or a kettle of boiling water. Crabs caught in traps near shore, or fished for at resorts with a bit of salt pork tied to the end of a piece of string, are not so good 37 as those brought in from the deep sea fishing grounds. But, as a matter of fact, there is not much of a market for any of them, for the public prefers tinned crabmeat. Luscious big chunks of giant crab, put up by unexploited labor, come to us from the Soviet Union's clean northern waters of Kamchatka. But more frequently encoun- tered are those picked out by patient Japanese hands at nearly nothing a day, which cost more at that, after freight and import duty are added, than live crabs that have not only the advantage of being fresh but of carrying on their backs their own dainty shells to serve them in. They are a bit tedious to prepare and that's the only reason they remain cheap, but the trouble is well worth while, since they are of finer flavor even than lobster. BOILED CRABS ✪ Boiled Crabs

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Wash well, letting them lie for a time in deep fresh water, so any sand will fall out. Then cook like crabs for only 10 minutes. Cool in the liquid, drain and shell them. They are now ready to be eaten cold with mayonnaise, or to be made into any one of the dozens of dishes which have been devised for them. BAKED SHRIMP Make a thickish white sauce, arrange a layer of boiled, shelled and seasoned shrimp in a greased baking dish, then a layer of sauce, and repeat until all shrimp are used; finishing with a layer of sauce. Sprinkle with crumbs, lightly dust with grated cheese, dot with butter and brown in the oven. SHRIMP IN TOMATO SAUCE Make tomato sauce thus: Fry a small chopped onion in i tablespoon oil or butter, add a little minced garlic, then two large tomatoes, a bit of bay leaf, celery leaves or minced celery salt, and a good dash of cayenne. Simmer until thick, stirring frequently. Add a dozen large boiled and shelled shrimp, or more small ones. Heat for 10 minutes and serve. The seeds may be strained out of the tomato sauce before adding shrimp, but this is not necessary. This dish is very good if sprinkled with crumbs, dotted with butter, and browned in the oven. JAMBALAYA 2 DOZEN SHRIMP I TOMATO I ONION, MINCED I QUART BOILING WATER I TABLESPOON BUTTER I CELERY SPRIG >^ GARLIC CLOVE SALT AND CAYENNE }4 CUP UNCOOKED RICE Prepare shrimp according to recipe for Boiled Shrimp. Fry onion very slowly in butter until golden, add garlic, but do not let it brown; add tomato and simmer until thick. Add water, celery sprig, and seasonings; when boiling rapidly, add the shrimp. When boiling fast again, slowly add the rice, which has been washed through many waters, and stir all together. Cover closely and cook 30-45 minutes, stirring occasionally at first with a wooden spoon, but not touching it after the rice grains have swollen. When thick, lower heat so bottom does not scorch and finish over an asbestos ring or a kettle of boiling water. Crabs caught in traps near shore, or fished for at resorts with a bit of salt pork tied to the end of a piece of string, are not so good as those brought in from the deep sea fishing grounds. But, as a matter of fact, there is not much of a market for any of them, for the public prefers tinned crabmeat. Luscious big chunks of giant crab, put up by unexploited labor, come to us from the Soviet Union's clean northern waters of Kamchatka. But more frequently encountered are those picked out by patient Japanese hands at nearly nothing a day, which cost more at that, after freight and import duty are added, than live crabs that have not only the advantage of being fresh but of carrying on their backs their own dainty shells to serve them in. They are a bit tedious to prepare and that's the only reason they remain cheap, but the trouble is well worth while, since they are of finer flavor even than lobster. BOILED CRABS

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