Evening star., 1945-08-13
Readers Clearing House

hour or until crabs are red In color.
Remove lid, cool. Take OF top shell
ceal dead man." or devils fingers,
the fungus growth beneath the
pointed end of the crab, break of
legs and claws, break crab In half
at center, cut with sharp knife
across half and take out meat from
all sections. (This is known as
white meat, while commercially 1t Is
sold as back leg, or fin, and lump
These two expensive, while the claw
meat the cheaper0 Break claws
with knife handle and meat falls
out. We always separate the two
meats for crab soup and crab cakes.
If crabs are very full the yield of
combined meats should be 8 to 32
pounds.
Crab Cakes Maryland Style: Place
crab meat In large bowl then add.
2 eggs, salt to taste If necessary, u
teaspoon black pepper, 2 level cups
crumbled white bread, 2 tablespoons
flour. 3 or 4 tablespoons chopped
parsley, 3 tablespoons top cream or
melted butter.
Knead ingredients together until
well blended, shape into fiat cakes,
fry in hot fat (about tablespoons
fat) in pan to keep from sticking
and brown on both sides, serve hot
or cold with good tartar sauce.
Chopped celery or onions, same
amount parsley may be used, but we
think they kill the flavor of the
crabs. Use combined meats for
quantity.
Deviled or Imperial Crab: Same
as crab cakes only mixture Is re-
turned to cleaned crab shells sprin-
Killed. with bread crumbs and melted
butter, placed under fame to brown.
Serve hot.
Cream Crab: This is white
sauce made thick and using top of
milk, butter, seasoned to taste with
salt and black pepper, add crab
meat. Cook to heat crab meat.
Serve on toast or biscuits.
HINTS.
(From Mrs. C. D. B., WASHINGTON. J
To Mrs. E. M. of Washington: I
found that nail polish remover will
take household cement from my fin
gers, so it might work on your little
girls shorts. It's worth try.
To Mrs. A. T. of Kensington:
Three years ago I needed help with
a gardenia plant which I rooted
from corsage. I called the De-
partment of Agriculture and was re-
ferred to the Bureau of Entomology
and Plant Quarantine. A mimeo-
eraphed leaflet called "Gardenia
Culture" was sent to me. I don't
know whether this is still available
or not.
I have 7-month-old baby, and
hardly day passes that 1 don't
make mental note to write and
thank the lady who gave her won--
derful hint about baking soda elimi-
mating the odor of sour milk that
sometimes just will spill from a
rolling, tumbling baby.
Another hint which was given to
me has proven to be such a life
saver, I'd like to pass it on. As al
most everybody with a young baby
knows, crib sheets are on the scarce
list. I had on hand a number of
gauze layette cloth nursery pads of
medium size approximately 35x28
inches) which had used in the
bassinet. These are the type that
fold down the center and tie in the
corners when being used and open
out to wash and dry more easily.
On each corner sewed cotton tapes
that are long enough to tie to the
crib springs. These pads, opened
out and fastened over the middle of
the mattress where the baby sleeps,
are on the order of hospital draw
sheets. Even If I could buy plenty
of crib sheets now. I'd still use these
pads. They're infinitely easier to
launder than a full-size sheet, re-
quire no ironing and are easily and
quickly changed. OF course, have
the mattress completely covered
with a large sheet, then a piece of
water repellent sheeting just the size
OF the pad with tapes, then the pad.
Barring accidents at the exposed
ends, can use one big sheet a week
before changing it. Just one word to
the wise: To lessen tangling of these
long tapes, if washed in a machine
tie boWknots in them.