Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

Shrimps are of two classes, the lake and river shrimps. The former are in season all the year, the latter from April to November. Lake shrimp are used in salads and stews of various kinds, but the river shrimp, which are very much more delicate, are used chiefly as appetizers. The lake shrimp when purchased in the market are not alive. They should be well washed under running water and all stale ones discarded. The test for freshness is much the same as in other fish, by odor, by the softness and slightly pinkish color of the shell. After they are well washed they are cooked by dropping into highly seasoned boiling water and allowed to simmer for twenty minutes. Cool in the water in which they are cooked. Peel the shrimp and remove the dark line which is the alimentary tract. The shrimp are now ready for use in all sorts of stews and salads. River shrimp are prepared in the same way except that they are served in the shells, very cold on beds of cracked ice, as the introductory course of a dinner or luncheon. Shrimp in salad are combined in various ways with cooked eggs, celery, lettuce, cucumbers, capers, minced green peppers and olives. They are served in aspic, in tomato jelly, and are used in combination with other materials for stuffing tomatoes. Shrimp are used in eombiiiation with ham, bacon or other meats for the stuffing of eggplants, green peppers, etc., to be baked. If canned shrimp are used, they should be removed from can and aerated several hours before using. Shrimp Wiggle. 1 C. shrimps 1 T. chopped parsley 1 C. peas 1/2 T. extract of beef Vs T. paprika 1 Tb. lemon juice 2 Tb. flour 1 yolk of egg iy2 C. milk 1 T. lemon zest 2 Tb. butter i/4 T. mustard 1 T. salt Melt the butter in the chafing dish, mixing the flour well with it ; cook 3 minutes, then pour in gradually the milk, and as soon as the sauce thickens add the prepared shrimp and peas with all the seasonings. Bring to the boiling point and serve. Crayfish. [illustration: River Crayfish] The crayfish is a kind of ''poor relation" of the aristocratic lobster, but is much used as food. It should be prepared and cooked as are crabs and shrimp. Crayfish are sometimes served whole on the table after being boiled in highly seasoned water, but they are more often used in a bisque. The mud "chimneys" which they throw out over their homes are picturesque. Crayfish Bisque. 2 qts. Crayfish — about 2 sprigs thyme 4 lbs. 1/2 clove garlic 4 qts. water 1 Tb. salt 1 knuckle of veal 1 can tomatoes 1 onion, sliced 6 Tb. browned flour 1 pod red pepper 1 C. soft stale bread crumbs 2 sprigs parsley % C. butter Soak crayfish for 2 hours in very strong salt water. Wash thoroughly under running water. Simmer 20 minutes. Take from water. Remove the meat from the shells, including the heads. If desired to stuff some of the heads for garnish to soup, save enough meat for this purpose. Return the rest of meat to water in which fish were cooked. Add veal, seasonings, and tomatoes. Simmer for 3 hours. Strain, add browned flour, and bring to boil. The heads, if used, are stuffed with crumbs and meat, salt, pepper, and butter, and baked in oven. Place these in tureen and pour the bisque over them. Crayfish Coquille. 1 qt. cooked and picked % T. parsley crayfish