the tail on one side and crush in with your hand. This will snap the inner part of the shell and allow you to remove the meat easily. Lay the outer muscle back from the middle and take out the intestinal vein, which runs the whole length and terminates in a sack at the end. Sometimes it can be plainly seen by its dark color and sometimes it is almost invisible, but it is always there. Now stand the body on its head, insert both thumbs into the opening with the right hand against the back shell and the left against the under side ; pull it apart gently and leave the stomach in the right hand shell. Shake out all of the green liver and scrape out any of the thick white juice. On the sides of the body portion are the feathery gills or lungs, which should be carefully removed. Break the body through the middle and pick out all the meat which lies between the fine bones ; it is the choicest morsel in the whole lobster. If there is any coral save it for garnishing. The only por- tions which are not edible are the stomach, lungs, and the intestinal vein. The bones may be washed and dried to use in baking the prepared meat, or they may be covered with cold water and boiled and the liquor used to give color and flavor to soup. Recipe, No. 192. Plain Lobster Cut the meat into small pieces and mix the liver with it ; dry the coral and rub it through a strainer✪ Plain Lobster over the meat. Serve with vinegar, melted butter, or with cold slaw 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. Recipe, No. 193. Fricasseed or Creamed Lobster Prepare the lobster and chop fine. For one cup of lobster put two tablespoons butter into a shallow frying pan ; add the lobster, a dash of cayenne pepper and one fourth cup medium cream. Mix well as it heats ; add two tablespoons vinegar✪ Fricasseed or Creamed Lobster and serve very hot. Vinegar will not curdle the cream, but do not use vinegar with milk. LOBSTERS 277 Recipe, No. 194. Salt Fish Balls 1 c. potatoes. ^ egg. ^ c. salt fish. spk. pepper. 1 tsp. butter. Fat for frying✪ Salt Fish Balls. Wash the fish and shred it into half -inch pieces. Pare the potatoes, and if large cut into quarters. Put the potatoes and fish in a stew-pan and cover with boiling water. Cook twenty-five minutes, or until potatoes are soft. Drain very dry, mash fine, add butter, seasoning, and beaten egg. Beat well, shape on a spoon, drop into smoking hot fat, fry till brown and drain on paper. The same mixture may be cooked as hash. LESSON XXVII FOOD FOR INVALIDS When we are well and strong, we need food to keep us so, and also to give us force or energy to do work. When we work we wear out faster, and so need more food. We need a variety of food, — some kinds that are digested quickly and some that are digested slowly, for if everything we ate were changed at once we would be faint and hungry again very soon.

AI-modernized reading of the original text

the tail on one side and crush in with your hand. This will snap the inner part of the shell and allow you to remove the meat easily. Lay the outer muscle back from the middle and take out the intestinal vein, which runs the whole length and terminates in a sack at the end. Sometimes it can be plainly seen by its dark color and sometimes it is almost invisible, but it is always there. Now stand the body on its head, insert both thumbs into the opening with the right hand against the back shell and the left against the under side ; pull it apart gently and leave the stomach in the right hand shell. Shake out all of the green liver and scrape out any of the thick white juice. On the sides of the body portion are the feathery gills or lungs, which should be carefully removed. Break the body through the middle and pick out all the meat which lies between the fine bones ; it is the choicest morsel in the whole lobster. If there is any coral save it for garnishing. The only portions which are not edible are the stomach, lungs, and the intestinal vein. The bones may be washed and dried to use in baking the prepared meat, or they may be covered with cold water and boiled and the liquor used to give color and flavor to soup. Recipe, No. 192. 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 cold slaw 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. Recipe, No. 193. Fricasseed or Creamed Lobster Prepare the lobster and chop fine. For one cup of lobster put two tablespoons butter into a shallow frying pan ; add the lobster, a dash of cayenne pepper and one fourth cup medium cream. Mix well as it heats ; add two tablespoons vinegar and serve very hot. Vinegar will not curdle the cream, but do not use vinegar with milk. LOBSTERS 277 Recipe, No. 194. Salt Fish Balls 1 c. potatoes. ^ egg. ^ c. salt fish. spk. pepper. 1 tsp. butter. Fat for frying. Wash the fish and shred it into half -inch pieces. Pare the potatoes, and if large cut into quarters. Put the potatoes and fish in a stew-pan and cover with boiling water. Cook twenty-five minutes, or until potatoes are soft. Drain very dry, mash fine, add butter, seasoning, and beaten egg. Beat well, shape on a spoon, drop into smoking hot fat, fry till brown and drain on paper. The same mixture may be cooked as hash. LESSON XXVII FOOD FOR INVALIDS When we are well and strong, we need food to keep us so, and also to give us force or energy to do work. When we work we wear out faster, and so need more food. We need a variety of food, — some kinds that are digested quickly and some that are digested slowly, for if everything we ate were changed at once we would be faint and hungry again very soon.

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