New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-05-08

take so long TO season. and Is therefore not so
likely 70 warp
The season Of lobster Is at its height and the
female lobster which contains the coral Is generally at
Its In the latter part OF this month and In June
and July. A great many people are uncertain ex-
ncty how 70 proceed In opening lobster. Lay the
lobster on a hard board on n table. Have Ratchet
or meat ceaver at hand. Take OIL the tail
with tho hand. Turn the tail over and cut
open the thin shell the under side and remove the
meat entire. Take away the fine black vein which
runs through the middle of the tail This Is the In
festival vein and Is connected with the stomach, all
Of which Is thrown away. split the two large claws
with oeaver md remove the meat inside. The
large claw has bone In II and this must be taken out
Remove each OF the little claws at the side Of the body
and split them carefully to remove the meat. In
significant though they appear. they will be found ID
contain n large amount Of delicate meat. When this Is
done cnt open the body throw away the soft substance,
which Is the stomach but remove ali the white meat
which yon find Of which there is comparatively little.
In almost every way In which the lobster is served
the meat IS minced or cut in fine dice. For lobster
salad the meat Is usually cut In little larger pieces.
Oac of the most delicious soups we have Is bisque
Of lobster. Take lobster Weighing about two
pounds and half. open II and remove the meat
Lay the meat Of the largest claw away TO be cut In
dco for the soup Take all the rest of the meat and
mnce It as fine AS you can. Then pound IT to a
paste Add slowly TO the lobster meat quart Of
nice vlitc stock. or water, II you have no stock.
Add also scant half cup Of rice. and let the soup
simmer very slowly for an hour. At the end OF this
time strain the soup through sieve. rubbing a.
much OF the thick part through as You can There
will DO about cupfu that Will not 60 through the
Sieve and this should be saved for the next day. as
10 makes very nice croQuettes, II rolled In bread
crumbs and fr1ed In hot lard. Return the strained
soup TO the fire. add about threeQuarters OF cup OF
crcam and lot II heat all II Is or the point OF boil
Ing but do not let II boil Add the meat OF the
largo claw Of the lobster and mere pinch OF cay.
enne pepper Salt Is not used m lobster bisque IL
Il Is made Of stock already sailed.
A novel way Of cooking lobster Is to split It
alive and broil IT, The stony part near the head ana
all the soft parts or intestnes and the intestinal
vein, which through the tail. must be removed
Wipe the lobster thoroughly with cloth. rub It WIN
little sweet oil. II with salt and pepper lay
II on n grdlron and broil IL with the flesh side down
for ten minutes Then turn and broil IL on the she'll
side for about seven minutes. Serve the lobster with
maItre dhotel butter.
The centipede or thousand-legged worm" found
abor, the house In some phccs damp localities is
An entirely different creature from the Southern cent?
pede OF Ne same name. II IL harmless though very
dsagreeable II does not lnfest any building In any
large quantities.
There are q great many people at the present time
who are building houses for themselves and take an
interest In the best methods that can be employed.
Yet Il Is strange 70 note how many people fail to
observe the simplest rules OF caution. misled. no
doubt by builders anxious TO secure Job
than ready 70 give the best advice. Houses ore
being put up all the country In direct opposition
TO what would appear to be common sense
one OF tho first considerations In building homo
"a the location. A sunny slope Il always Of the
mos, desirable places 70 build house. so that ono
NAV have the advantage OF good drainage and the
uhoesomeness OF cheerful exposure. One can
hardly have too much III the house. In spite OF
the old. fashioned prejudice against H. The house
should face the sun, and the southeast is considered the
best exposure.
This will bring the Kitchen and panrtes on the
north side OF the house. where they should be. The
Kitchen should always be located littc one side
OF the main building. when II Is the same floor
as the dining and living room, It usually Is In the
country so as 10 prevent direct draught when the
from, doors are oon and bring In the 0dors Of cooking
Too Httle attention IS paid 10 this ono item In
| building though II Is essential 10 the healthy and
agreeable atmo. phere Of the house.
Where O house Is built exclusively for summer
occupancy the kitchen IS frequently apart from the
main house, and many country houses which are
occupied all the year around have special building
mart for a summer kitchen. This Is one OF the best
WAYS OF solving the problem. 1t does away with the
heat OF the kitchen fire, which is to DO Thought
] into the main part Of the house. with the ntcnen