The sun. [volume] (New York [N.Y.]) 1833-1916, 1900-05-06

and served on thin, we'll made toast, well LutoTed
Indeed, it is a regretiablc fact thht mnny q th"
old fashioned cook books that are recognized as
standards give directions FOR rolling The crabs
in crumbs and beaten egg before tISlng.
Like many of the rarer foods fur instance
trout ard |tcrrapin the soft shell crab is injured
by elaborate preparation Authorizes drclar"
that trout fried ~ the tat " sal IoIk over % amp
Ere has never been "qualled D.! any ui a." RESULTS
achieved boy The world : most famous chefs ti!%
n few Years ago u well knuWn DUbnan rcNulu
tiuui2td the art q cooking tcIIaTln, IrcIHi'nE II
in q chatting dish at n club SUPPER with only 1hr
addition Of salt, pepper, water aud 1uilgr. emitting
the sherry or Madeira, which Lad always Teen
considered necessary Since then IL" wireless
method has brcum" the currctt H. ode of rr-l AI!HT
the prrarin So The crab l., distinctly "tlis best
when taken alive from its hed ~ wet ErHSS. cleaned
and busted lightly with tluUr with as liiil' hand
ling a. possible, Drowned criSrly in very hot
butter, aud served With q lemon rs us uuIy sauce.
In tins way IL is delicious. especially at TN. nun
Of year, whrn the palate has grown thoroughly
urnl Il heavier foods
For broilirg. the crabs ore dried and rlpccd be-
tyo,n the Virns Of a double wire htpIlpr over n
auirs nrr until the shells are bright rrl and
Drowned slightly These are srivrl IN '.gsl
with lemon md melted butter and have oil NJ
added drlicacy which cones tom the ruiIt,uS
cout,c, in preference To- the ftrlrg pan 'rrul"
r,cirn which finds favor viz those Who Ike That
fashion II cooking directs ihai The crabs b." rrr
pared I'm a chatting dish Hs follows. M ounce
VI " .FNNNfAhA 'H
Spanish pep or minced are cooked e Erihrr for
nSc minutes stirring well mruuvhllr To this
IL added y hall a pint ~ str1iHrd tomato pulp,
n gill 81 chicken brlth and four SOFT -h"iI crabs,
ra,h cut in tWO. This ml'tuTo i HlnlnrrtSl Tor
seven minutes with y hide ueIIrr an! sHIt
Their, M many WIN vii think That adding
onion b. u sun shell crab would b" n great . ctIu"
MS the addition u the VEGETABLE Co u CanNashHc,
duck but n" cnthuei"st In 'nul" cluhiug Il lrrs
i'm lust such cumhiunilurs and declare the above
method II preparing the crab tu t" perfection
The flesh II :hs hHrl shell rr0b can now he
uurcLps~l BIS the |uuEutitN I'm The market, already
iirLrd ff.m the she'll n" uer - canned fish
II any SORT il dangerous Hud e. be- dciIur,'i from
n culinary vuint II view, but crab meat must %"
absolutely fresh to be ratahlr II u1F y" pre-
prrcI m,,t appctiyngly in tie manner m'l"
pupulnr hy n popular chou nous" alter which Il
has been nnrol II really Is '%rIraNs'ci cab
mnat with green Icrg"rs tn" meat j. PREPARED
i'm n chaling dish with butter cream. salt p"trrr
and \ plentiful qunutity 4 ,hupird gr""n ,"pierS
which last are not added urtiI the dl'h Is nearly
ready frS,ryiHg over tho ~ uNnrhH = sIftuA
led. he cnmhinati ~ II H., cream mixture" l"'
rrrcn rorsriS aud the rrh urr'rr ma. Tx ~ fish
that is gupd IT, look At HS VrI 900" excellent ! l7''r
Shai Is now coming iut" market IN quantity
and improving IN quality ~ ihr SrHspn pr gree IS
BAKED be,wecn pine boards OF planbN ~ - mot
I'm demand This method undoubtedly retains
tho true flavor Of the fish h"ttcr than any other
way VI cooking IL Broiling is the simpler mon