The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-08-16

dish. Clean the shells we'll, then put two
CLAIMS to each shell, add half a teaspoonful
of minced celery. Cut a slice of fat bacon
small. add a little to each shell, put bread
crumbs on top and a little pat of butter;
bake in the oven until brown. A clam
broth is a delicious and healthy beverage
for sick or we'll. Add cream and a spoon
full of sherry to it and it becomes a
~fabulously fine thing. In this mixture the
CLAIMS must be strained out before the
cream and wine are added. But if the clam
is good, what must be said of the crabs?
Hard-shelled crabs must be boiled about
twelve minutes, drained II set away to
cool. These eaten with sandwiches and Il
dressing are considered a delicacy for sup
per.
They can be more cooked, chopped,
egged. be treated like a chicken pastry and
cooked in a paste she'll very good.
Half an ounce of butter, half an onion
minced, half a pound of minced raw veal
and a small carrot shredded, a chopped
crab, a pint of boiling cream; simmer an
hour, then strain into a saucepan, and
what a sauce you have!
The soft-shellc crab is an invalid. He is
caught when he is helpless, feverish and
not at all. one would say, healthy. They
are killed by the Earring of the train, by
thunder, by some passing noisy cart
and. some say, by a fall in stocks,
or a sudden change in political circles.
bub tulh HAY De a Long DTuuCu WlGClClkIn.
Such sensitive creatures must be cooked as
soon rs possible. It is only necessary to
remove the feathery substance under the
pointed aides of the shells, rinse them in
cold water, drain, season with salt and pep
per, dredge them in flour and fry in hot
fat. Grab patties and crabs cooked in any
other way than this fail to please the cpl
cure.
Nothing with 30 pronounced an individu-
atty as Il soft-shelled crab should be dis
guised.
A deviled crab is considered good, but it
should be cooked by a negro expert from
Maryland. d
Scallops are essentially good in stews or
fried. and when cut in small pieces with a
pint of milk, a little butter and a little salt,
they again return to their beautiful shells
and are baked as a "scallop" they are de-
ioious. Put in pork fat and fried they are
also very fine.
The lobster IS now considered very
healthy, and as conveying more phosphorus
into tho human system than any other fish.
Broiled, deviled, stewed, cooked in a
fashion called Bourdelaise, it is the most
delicious of dishes, and as q salad what can
equal it? A baked whitefish with Bordeaux
sauce is very fine. Clean and stuff the fish
with n stutling of bread crumbs, onion,
butter and sweet marjoram. Put it i'll a
baking pan add n liberal quantity of but
ter, previously rollea in flour, put in the
pan a pint of claret and bake for an hour.
Remove the fish and strain the gravy, put
III n teaspoonful of brown -four and n pinch
of cayenne.
A halibut with IN egg sauce and q border
of parsley is a dish for a banquet, only the
cook must know how to make egg sauce.
Surprising We tell them? Cream AL ounce
Of butter, add to it n tablespoonful of dry
flour. II salt spoonful of flour and n little
white pepper. An ounce of butter should
then bs divided into little halls. rolled in
flour, added ono at a time, stir constantly.
Chop three sold hard boiled eggs and add
them to the sauce. This sauce is admirable
for cod and for all boiled tish.
But the "perfeotest thing on EARTH ia a
broiled fish, a shad for instance. and one OF
the best representatives. -against burning Ia to
rub olive oil on tho Ash before putting it
on the gridiron.
Charcoal affords the best fire. and il must
be free from all smoke and flame.
A little sweet butter, half II teaspoonful
of chopped parsley and the juice OF u lemon