Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-04-08
DOMESTIC SCIENCE.

me shrinking shrlmps SCoot into view
Their worried faces palld.
For fear that they will be compelled
To be served in salad.
Soon cold In death. they will be laid,
As having run their race
A leaf Of lettuce DER them spread,
All damp with mayonnaise.
MENU SUNDAY.
BREAKFAST.
stewed Apricots
Cereal
Salt Pork woth Cream Gravy
Buckwheat Cakes and Maple Syrup
Coffee.
DINNER.
Anchovies with Lemon
Olives Radishes
Roast Beef Drowned Potatoes
Dreamed Onions
Dandelon Salad
Cottage Pudding with Strawberry Sauce
Coffee.
SUPPER.
Dreamed Shrimps
Brown Bread and Butter
Olives Cream Cheese
Gingerbread
Sliced Oranges
Tea.
In the opinion of gastronomes there
are few articles In the cuisine that can
compete with the shrimp. The carefully
arranged menu Of formal dinner Is
seldom without the shrimp in one form
or another. And yet less Is known about
the shrimp than any other form Of sea
food. 1t Is said by those in n position
to know, though hundreds of tons are
caught every yegr to supply the markets
Of the United States alone.
The taste for the shrimp was brought
70 America by the English people: but
Americans were at first slow TO appreci-
ate the merits OF this pink crustacean.
While the American shrimp la not rs
plump az It's English cousin. its flavor IL
fully as fine. if not finer. Recent investi-
cations have developed the fact that
there are no less than 1s varieties of
shrmps in America alone. but three only.
the lake shrimp. the river shrimp and
the salt water "sea bob are CONNER
c'ally valuable. California. Louisiana.
Alabama and mississippi are the great
shrimp centers. The Chinese who are
specially active in this trade. both on the
Pacific Coast and at Rarataria Ray. lead
In the delicacy of their products. They
always boil the shrmps In pure ocean
water which enrichcs tho favor and
preserves them. Boiling IN fresh water
rohs them Of their saline flavor.
E-nv CITY, du.eIlorq bo,.a e,e- conn n
live shrimp. It closely resembles a craw
claws, and ranges In color from a trans
parent cream. through all the shades of
pink to bright crimson. The old idea
that shrimps eat nothing but diatoms
has been dispclled by recent investiga-
tons: for It Is now proved that they
are not averse to eating sea weed sand
and decaying vegetable and animal mat
ter. From the middle of February to the
middle of May. they are found in large
numbers on our southern coast. Then
they entirely disappear until August,
when they are thick again. remaining
for about six weeks before swimming off
to the deeper water of the Gulf
SHRIMP SALAD.
To make the seductive shrimp salad
according to the California methods chop
fine one can of shrimps Measure double
the quantity of celery and chop fine also.
together with the whites of three hard
boiled eggs. Mix lightly. Have ready six
eggs boiled hard and mealy cut in halv-
es crosswise and remove the yolks. Keep
six of the white halves to serve as cups
for the salad. chop three of the others.
and elice the other three in rings. Mash
the yolks smooth with melted butter or
oil add the juice of three lemons with
salt. cayenne pepper, little white pep
per and mustard to season. Add the
minced shrimp, celery and chopped white
Of egg. Fill the egg cups moundinG up
in the middle. hut allowing the white
edges to be seen. Make q mound Of the
remaining salad, put in a platter and ar
range the nled half eggs around II.
Garnish with lettuce leaves and the
rings OF white of eggs This Is extremely
pretty as we'll as delicious.
NEW ORLEANS SHRIMP SALAD
This Is slightly different but equally
good. For two dozen shrrnps make a
dressing by MASKING the yolks OF three
hard bottled eggs with Tablespoonful
melted butter or olive oil. ono table
sroonful lemon juice or vinegar. md salt
and pepper to season. Adi the minced
whites Of the eggs. an enual Quantity of
white celery cut In bits and a tablespoon-
ful chopped pickles. Arrange the salad
on lettuce leaves and turn the dressing
over II. Chill and serve.
DREAMED SHRIMPs.
For a quart of the canned shrimps
allow one Tablespoonful butter. halt
tablespoonful -four. ono cupful heated
cream. one beaten yolk of egg salt
paprika and drop or two or Worces-
tershre sauce. Melt the butter add the
-four. and when frothv pour in the
cream. When smooth and slightly thick
ened. add the shr'mps, seasoning the egg
yolk. serve on toast. in croutstades or
patty shells.
SHRIMP FRITTERS.
To three we'll beaten eggs, add pinch
of salt. a quarter cupful milk, a table
| spoonful melted butter. n can of chop
| ped shrimps and bread crumbs to make
| n stiff batter. Drop the mixture by the
| spoonful into boiling fat and fry to a
| light brown. Drain on paper and serve
| hot with any good fish sauce poured over
| them.
SOME GOOD FISH SAUCES-BEC-
HAMEI..
Melt tablespoonful butter in a sauce