Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-05-19
PREPARING SEA FOOD.
SUNDAY MENU.

K"TlTH beef and poultry prices so
AXk high as to be almost pro-
NV hibtive TO the person or
w moderate means: eggs and
butter so expensive as 10 he
considered the luxuries OF life, not the
necessities. IL is cheering TO note that the
bureau Of fisheries is now booming the
good qualities Of the sea mussel, AMI
calling attention to the ease with which
IL may be gathered at this very minute
almost anywhere along the coasts OF
nearly all the northern half OF the north
ern hemisphere and that 10 the gatherer
with no expense and but little TO the
purchaser. In some places on the New
England coast the beds are extensive
enough to warrant the collection Of tons
of mussels per day without endangering
the supply. Furthermore the bureau OF
fisheries Is now importuning Congress 10
appropriate a modest sum for the en-
ployment Of a terrapin culturist. promis-
ing 10 put diamond-back terrapin within
the reach of all II II gets the appropria-
ton. While that seems too good TO be
true. with the present price OF terrapin
at $40 dozen. 1t is a ray Of comfort
Meantime let us who are near the sea-
shore make good use of the mussel. the
eel, the crab and the clam, while the in
land dweler feasts on the delicious fresh
fish of lake and river or the canned. salt
ed. smoked or desiccated products that
are hearty. wholesome and particularly
appetizing at this season. And FIRST let
me give you a choice recipe for crabs.
given me by Andy" one of the old-time
chophouse men of New York, whose
dishes were deseryedly famous.
Andy's Dreamed Soft-Shelled Crabs.
Select three good sized soft-shelei
crabs, heavy. hut not necessarily large.
and females If possible. Cut off the heads
behind the eyes. clip the tails. remove
the dead men" with care. pluck off all
the legs and the claws. skim of the hack
or she'll leaving nothing but the body OF
the crab. Run cold water over each and
pat dry between two napkins. Rub both
sides of light broiiing iron with ham or
bacon rind, lay on the crabs close the
broiler gently and cook on a steady IRE.
turning often. Heat a pint OF sweet milk
in a small saucepan with u quarter pound
of butter Put over a slow fire so as 10
get hot without boiling. Chop fine small
quantity OF fresh parsley and add with
seasonings TO taste OF salt. pepper. celery
salt and IL liked three or four drops or
froth, with a scsnt Tablespoonful or corn
starch dissolved in the egg. Prepare
slice OF toast for each crab. lay on
heated platter. long and rather deep. and
dish the crabs on them. Now stir the
egg and cornstarch into the hot sauce
and the instant IL thickens pour over all
Garnish with triangles OF butter toast
and asparagus tips and serve hot.
Curry of Lobster in Rice Cups.
Fill cups with warm boiled rice, press
ing down close and firm. When cold
scoop out the middle of each cup. leaving
a wall substantial enough to preserve its
shape. Have ready a kettle OF boiling
fat. drop the cups in carefully and fry
until. brown. For the filling. put table
spoonful of butter in saucepan ana
when hot add a tablespoonful of minced
onion Cook until light yellow, then
add one tablespoonful of hour. As soon
as frothy pour in one cup of hot mix
or water, a teaspoonful OF curry powder
and salt and pepper to season III you
use water instead OF milk. a teaspoonfui
Of lemon juice is an Improvement. COOK
until the mixture thickens, add one cup
ful of decd lobster, then MI into the cups
and serve.
Broiled Lobster.
For broiling the lobster IS usually kill
cd and split open by the fishmonger.
Hho will remove the intestines and lady
in green If forced to be your own exc
catloner, select good-sized, lively crea-
ture, sever the spinal cord by running
Il sharp pointed knife between body shells
and Ia then with heavy knife or
cteavel spit from stem to stern. The
Claws may be cracked now or after broil-
ing as preferred. and a nut cracker is
pest for this purpose. Place two Holsters
fffr1a IN a
grddle iron, but good distance from
me Goals, Hrst, however, brushing the
flesh over with olive oil. Basic occasion
any with more oil and a little salt. Al
TIE end Of twenty minutes turn tho lob
.Ier over long enough to mark the shell,
tAen place on a hot platter, spread with
iIGIter aust with paplika and send TO tns
table with q small boat OF melted butter
or maitre q hotel sauce.
Lobster Pan Broiled.
After splitting the lobster. place in
HAT pan flesh side up. brush with olive
oil or melted butter, dust lightly with
salt and paprika, and put into a very
not oven lor nrteen minutes. Serve vita
melted outer.
10 Smoke Eels.
Clean mediun-siEed eeIs. leaving the
skin on. Wash. dry and rub each one
lightly with salt. Set in a cool place
or twenty-toar hours. turning twice dur
ias that time. Put stick through the
eyes and nang about ten cells on the stick
over barrel that has had the bottom
removed. Set the barrel over a pan OF
turning charcoal with enough sawdust
sprinkled on top Of the Goals 10 make a
good smoke. Cover the barrel with linen
lacking and smoke about three days. ac-
corcing TO the size OF the fish.
Salmon Salad.
Arrange the pieces Of salmon on crisp
lettuce leaves, sprinkle with capers cover
with mayonnaise. arrange slices OF lemon
and quarters of hard boiled eggs over
RI and serve. Have IL as cold as possible.
All fish salads are improved IL marinated
with little lemon juice q half hour be-
fore serving.
Goldfish Pie.
Add one cup shredded Goldfish 10 two
cups mashed potatoes. Mix with them 4