Scientific cooking with scientific methods

Boil the crabs, take out the meat and chop it fine. Add half as much bread crumbs as you have crab meat. ]\Ioisten Avith cream or cream sauce ; season with salt, pepper, cayenne, mustard and lemon juice. Clean shells and fill them with the mixture. Cover top with buttered cracker crumbs, and brown them in a quick oven. "Deviled" means highly seasoned. Fried Soft=shell Crabs. Eemove the sand-bag, wash and dry them. Sprinkle with pepper and salt, roll them in crumbs, then dip in egg and again the crumbs, and fry in hot fat. 74 SCIENTIFIC COOKING. Escalloped Crabs. Use the meat of boiled crabs chopped fine. To two cups of crab meat add the yolks of three hard-boiled eggs and one cup of cream sauce. Season with salt and lemon juice. Clean shell, refill them, cover top with buttered crumbs, and brown in quick oven. Shrimp. The best shrimp we find in our market comes from the South, and measures from an inch and a half to two inches long, and I have seen them in the Southern market three inches long. They are a grayish color until boiled, when they turn a beautiful pink. They are in season from May to October. To prepare for use, take off the shell, and with a sharp-pointed knife remove the intestinal vein. Shrimps are used for sal- ads and sauces. Shrimp in Tomato Cases. Take small, peeled tomatoes and take out inside, being careful to remove all the seeds. Sprinkle with salt. Prepare the shrimp by seasoning with salt, pep- per, butter and cayenne. Fill the tomato cups, and place in casserole, and put in oven until tomatoes are done. Serve from casserole. Curried Shrimp. For one pint of shrimp, use two tablespoons of but- ter, half teaspoon curry powder, two level tablespoons of flour, one cup of milk or thin cream, one sour apple chopped very fine, one teaspoon minced onion. Put all the onion, carry powder and flour in butter, and cook slowly until apple and onion are tender, then add milk or cream. Cook for a few moments and add the shrimp whole. oystp:rs and shell-fish. 75- Frogs and Terrapin. The frog and terrapin belong to the reptile family. They are considered table delicacies by the epicnre and high liver, but by many are not looked upon with favor. Only the hind legs of the frog are eaten. The terrapin is a specialty of Philadelphia, Balti- more and Washington. Terrapins are found in both fresh and salt water. The diamond-back salt-water terrapin from Chesapeake Bay is considered the best. Texas and Florida send some very nice terrapins to the Eastern markets. Terrapin is best from January to- March. They want to be cooked alive always. To Dress the Terrapin. Cut off head, and bleed thoroughly. Soak in cold water one hour. Boil ten or fifteen minutes. Plunge into cold water, and with coarse cloth rub off all the black skin. When cleaned, place again in boiling water and cook until the shell loosens. W^ill take from one and <\ half to two hours, according to age of terrapin. AVhen done, plunge again into cold water, and remove the under shell, gall-sack, liver and sand-bag, using great care not to break the gall-sack. SaveJ the juices that run from the meat, by opening over a bowl for that pur- pose. The eggs and meat are then ready for use. Terrapin Stew.