The Washington times., 1929-04-09

prawn or sprawn. After cooking
they turn reddish. They are in
season throughout the year. After
the shrimp are caught, the heads
are removed and the bodies are
packed in well.iced barrels for ship
ment to various sections of the
country. They may be purchased
fresh or cooked. Shrimp may also
be bought in cans and glasses.
CLANS are in season all the year
round and are deserving of more
attention in making up the family
dinner. Market men classify CLAIMS
as quahaugs, soft and long. The
quahaugs are hard shelled. The
larger sizes are commonly used for
broth and chowder; little necks and
cherrystones are small, hard-shell
clans.
These small tender CLAIMS make
an excellent substitute for oysters
and can be served raw, on the
shell and in cocktails. Soft-shell
clans are usually small and are
Long CLAIMS are commonly known
an old-fashioned razor. Most of
theS0 idtteF are AOuiQ Oh Inc Ed"
cific coast.
The Correct Method
Housekeepers who are serving
shellfish for the first time are
often in a. quandary as to the cor
rect methods of preparation. Lob
sters should be alive up to the
time of boiling or broiling them.
For boiled Holsters. plunge the live
Holsters, head downward into boil
ing water to cover. Add one table,
spoonful of salt, cover the kettle
and boil for 25 minutes Then re-
move the Holsters, place them on
their claws to drain and wipe dry.
To remove the meat break off all
claws; then separate the tail from
the body at the joint where they
come together. Holding the tail in
the left hand with the hard.shell
side next to the hand, cut with
scissors a single slit through the
center of the entire length Of the
tail. Break away the flesh from
the, tail and remove it in one large
piece.
Run a sharp knife .lengthwise
through the center Of the tailpiece
tract which is embedded in it. Then
hold the body shell firmly in the
left hand and with the first two
fingers and the thumb Of the right
hand draw out the body, leaving in
the shell the stomach, which is not
edible, and also some of the green
part. which is liver.
The sides of the body itself are
covered with the lungs, which are
discarded. Break the body in sew
eral pieces and pick out the flesh
surrounding the bones In the bony
part of the body. The coral sub.
stance, which is the roe of the lob
ster, is used as a garntsh.
BrOiIed Lobster
For broiled live lobster, prepare
the lobster for splitting either by
inserting a sharp knife in it's back
between the body and tail shells to
sever the spinal cord or plunge 1t
into boiling water. for about five
minutes and then remove. The lat
ter method is a pIeasanter one of
preparing them, although the flesh
will not be quite so juicy. IF you
are sure of your market, the dealer
will undoubtedly split them for you)
Next, cross the large claws and
With sharp. pointed knife begin at
the mouth, make a deep incision and
cut quickly through the body and
the entire length of the tail. Open
the lobster as far as possible and
remove the stomach and intestinal
cord. Crack the large claws. Brush
Io1rk
with salt and pepper, and place broil
six minutes on the shell side down.
BroiI eight minutes on the flesh
side, then turn and broil six minutes
on the shell side. Serve on hot plat
ter with melted butter and garnish
with lemon slices or parsley. For
individual servings small Holsters
split in two may be used.
Taste Delicious
Baked Holsters taste nearly as
delicious as broiled ones. After the
are split and seasoned.
them in baking,aan, shell
side down, and bake in a moderate
oven of 375 degrees F. for 80 or
40 minutes. depending upon their
size.
For Lobster Thermidor boil three
medium Holsters and when cold split
them in two. Remove the small
claws and lungs. Crack the large
claws and fill the cavity in the
head with the meat from the claws.
Meanwhile melt three tablespoonfuls
of butter or fat in saucepan, add
one tablespoonful of flour and stir
until smooth.
Then add one-half teaspoonful Of
prepared mustard, onesquarter tea
spoonful of finely chopped onion,
one-half teaspoonful of salt, one.
eighth teaspoonful of pepper and
one cupfu1 of cream. Stir until
smooth and creamy, then pour over
the split Holsters. which has been
arranged in a baking.pan. Sprinkle
one and one-haIf tabIespoonfuls of
grated cheese over the top and
bake in a moderate oven of 375 de-
grees f.. for five minutes. or until
the cheese is brown. Serve half a
lobster to a person.
Soft-shell crabs are usually boiled.
hroiled nr fried Before using thew |