Most for your money cookbook

Clean six crabs, salt and pepper generously, brush lightly with oil, and dust lightly with sifted flour. Put under broiler, giving about 7 minutes to each side. Lay on hot buttered toast. Have ready 3 tablespoons butter mixed well with 2 teaspoons minced parsley and 1 tablespoon lemon juice. Spread this over crabs and glaze lightly under broiler. Serve hot. CRAB SOUP I QUART MILK I TABLESPOON FLOUR 1 CAN CHATKA CRABMEAT, FLAKED I TEASPOON ANGOSTURA BITTERS 2 HARD-COOKED EGGS (OPTIONAL) GRATED PEEL OF I LEMON ^ CUP CREAM I TABLESPOON BUTTER SALT AND PEPPER TO TASTE SHERRY Mash eggs to paste with fork, add butter, flour, lemon peel and a dash of pepper. Heat milk just below boiling point and pour gradually on the paste. Add crabmeat and put over low fire. Simmer 5 minutes, add cream and bring to boiling point, but do not boil. At last minute add salt, Angostura, and sherry to taste, heating the whole soup so it will be piping hot. Do not boil after adding sherry. Serves four generously. This is a good soup, but it can scarcely compare with the succulent She-Crab Soup of Charleston, South Carolina, which is enriched by the roe. i^^^ ^eer Fish DEVILFISH OR OCTOPUS Undoubtedly the devilish appearance of this creature is against it, but the octopus is no more rapacious than dozens of innocent looking members of the finny tribe who live by preying upon their fellow fish. Mediterranean peoples share none of our romantic concern over the character of the octopus, but make many regular dishes out of its tentacles. Its popularity increases as one travels eastward; devilfish is the daily fare of Greeks, Turks, and the coast-dwelling nations of Western Asia. Select a smallish one, since the bigger the octopus the tougher it is, an old specimen requiring 5 hours to cook. Have fish dealer remove eyes and mouth, wash well, and let lie under dripping fresh water for at least an hour. Then beat well with a meat mallet or heavy wooden ladle, just as you would a tough beefsteak. Cut the tentacles in ^-inch slices. Blanch in boiling water until skin loosens, drain, take off skin, and wipe with a cloth. Fry a minced onion in oil over low heat, add the fish, stir and cook very gently; add a chopped tomato, stir and cook a few minutes, then pour in 2 quarts hot water, cover and cook slowly for half an hour, add an herb bouquet, salt, pepper, and a medium onion pierced with 2 cloves. Cook gently for an hour, take out onion and bouquet, increase heat, and add 2 cups well-washed rice. Keep boiling rapidly, stirring occasionally with a wooden spoon until rice is swollen; then reduce heat to prevent burning, and finish cooking rice until tender. This serves a big family, and the meat resembles lobster. QUEER FISH 4I The French, after preliminaries as above, marinate the blanched and skinned slices for 4-5 hours with herbs and X cup brandy or other strong spirits, then simmer in sour white wine with onion, tomato and garlic, serving the fish in its own gravy. And in Marseilles this is an epicurean delight. SQUID