Every evening, Wilmington daily commercial., 1918-12-21
GOOD HOUSEKEEPING
b. Hcnrietls GrsRei
SHELL FISH COOKERY.

Works of art require tune and patience
but Is not scarlet crab on q bed Of
green crcS, with dressing oi smooth
beautiful mavOnalsc artIs lc2 Ii surely Is
and Just toprovC ,her lie II Is the exception
for it docs not require much time 70
accomplish the dish. and as for patience
you only need enough to make YOU
wait agrccablv until the beauty Is cooked
L0b~icrs and crabs are cooked the
same way Put a kettle Of water.
Well s:4tcd on 10 become boiling hot
Your lobster should be strong, lively,
firm Shellcd and heavy 70 the touch.
Ii il is not so II has been too long from
its BRINK home The difficulty IN buy
ing ready boiled lobster IS that it may
have been kept until almost dead and
then boiled but reputable fish dealers
do not do such things. so it YOU object
to the process Of cooking them buy them
bo.llI Pierce the backbone Of the llyc
lobster at the base of the head with 4
strong sharp pointed butcher knife
This doez not separatn the head from ia
body and il does destroy al the lob
-tcrs feeling and rel ives you as you
plunge il into the kettle OF boiling water
Keep tie water boiling for twenty min
utc9 then lift th. lobster out and ler Il
fthAt II III it4fSit' ~ |tihf AZ NpI Liz
cool il under running water or IN a pal
of cold water Lobster clipper Or shears
are made for cutting the great claws
and If YOU do not have this implement
YOU can use a strong nut cracker After
the great claws are off and open put
the lobster on a meat board with the
tail outsprcad and beginning at the
ZIP OF the tail cut right up the back
to the TIP of the nose Lay the crea-
ture i'll Ii~ bed Of green stuff, put the
claws back where they belong and
serve It,
anCrabs are served with the same sauces
Sted garIishcS that are used with lob
stcrs The largest crabs are sent to US
from Japan and thousands of pounds
are imported each year. All shell fish
are timed for those who dislike 10 cook
them. Thus we have timed lobster,
crab meat, cove oysters, terrapin and
shrimp all ready To serve and quite rs
fine As though first cooked IN our own
kitchen.
An excellent salad dressing for fish
Of any sort and especially fine for cold
lobster meat Is this Beat the yolks
Of four eggs until lemon colored and
creamy, beat in gradually one
half cup of olive or salad oil, add one
fOurtn OF ttaSpOOD Oh SAT-, pluCi
Of paprika and one-half cup of boil
ing water Put the dish containing this
over boiling water and stir it constantly
until it becomes thick then add the
Juice Of q half q lemon. Chill this be-
fore using You may use any seasoned
vinegar you prefer in the place Of the
lemon Juice Tarragon vinegar is some
times used If sauce tartare IS wanted
, make the sauce rs directed, and chop one
shallot or small silver in onion fine;
10 il add spoonful Of capers one OF
two olives chopped and one chopped
pickle Minced parsley is also added
to this sauce Mix It we'll and serve It
very cold.
ScaIlops are liked when steamed
and served with plain white sauce
/ To make it thickcn one cup Of milk
with 4 tablespoon Of -four blended with
4 tablespoon Of salad oil Stir until
the sauce il thick and smooth Season
with salt and white pepper Keep this
ho, and well covered until ready 70 use
il, Is Z scum forms on it if it cools, that
j. unsightly and must be wasted.