Woman's Institute Library of Cookery
Chapter 89 : 1 c. thick white sauce 2 eggs 2 c. diced lobster meat 1/2 tsp. salt 1/8 tsp. pepper Fin

1 c. thick white sauce 2 eggs 2 c. diced lobster meat 1/2 tsp. salt 1/8 tsp. pepper Fine bread crumbs

Prepare the white sauce and allow it to cool. Add one beaten egg and the lobster meat. Season with the salt and pepper. Shape into croquettes, roll in beaten egg, then in crumbs, and fry in deep fat until an even brown. Drain, stick a lobster claw into the end of each, and arrange on a platter with the claws around the outside. Pour a medium white sauce over the opposite ends and the centers of the croquettes and over this sprinkle the lobster coral and hard-cooked egg yolks, which have been forced through a sieve. In the center of the platter, arrange a small mound of parsley and one of the large claws of the lobster.

CRABS AND THEIR PREPARATION

119. NATURE OF CRABS.--Numerous varieties of crabs are obtained along the seash.o.r.es of the United States, and most of them measure not more than 5 or 6 inches across. Sh.e.l.l fish in this form are used for food both before the sh.e.l.ls have hardened, when they are known as _soft-sh.e.l.led crabs_, and after the sh.e.l.ls have grown hard, when they are called _hard-sh.e.l.led crabs_. To be at their best, crabs should be as heavy as lobsters in proportion to their size. Their flesh should be firm and stiff and their eyes should be bright. The male crab has a smaller body and longer claws than the female. In food value, crabs are quite similar to lobsters.

Tiny _oyster crabs_ are found in the sh.e.l.ls of crabs as well as in oysters. These are considered a great delicacy and are used chiefly for garnis.h.i.+ng, because they are very small and, as a rule, are not found in large numbers.

120. PRELIMINARY PREPARATION.--Before either soft-sh.e.l.led or hard-sh.e.l.led crabs can be used as food, a certain amount of preparation is necessary. In the case of hard-sh.e.l.led crabs, plunge them alive into hot water, allow them to come to the boiling point, and cook slowly for 1/2 hour. It is a good plan to add 1 tablespoonful of salt for each crab that is being boiled. While the crabs are cooking, remove the sc.u.m that rises to the top. When they are sufficiently cooked, open the sh.e.l.ls and take out the meat, being careful to remove all the meat from the claws.

Soft-sh.e.l.led crabs require a somewhat different kind of preparation.

With this variety, lift up the points on each side of the back sh.e.l.l and remove the spongy substance that is found under them. In addition, take off the ap.r.o.n, which is the small piece that occurs at the lower part of the sh.e.l.l and that terminates in points. The crabs are then ready for frying, which is the method of cooking that is usually applied to this variety.

121. CRAB-FLAKE c.o.c.kTAIL.--Crab meat is used for c.o.c.ktails in the same way as oysters, clams, and lobster. In fact, no better appetizer to serve at the beginning of a meal can be found. To make crab-flake c.o.c.ktail, remove the meat from the sh.e.l.ls of cooked hard-sh.e.l.led crabs in the way just explained, and chill it. Then place it in stemmed gla.s.ses and serve with c.o.c.ktail sauce.

122. DEVILED CRABS.--Variety in the cooking of hard-sh.e.l.led crabs can be secured by deviling them according to the accompanying directions. As will be observed, this is done in practically the same way that lobster is deviled.

DEVILED CRABS (Sufficient to Serve Four)

2 Tb. b.u.t.ter 4 crabs 1 c. cream sauce 1 Tb. onion juice 1/2 tsp. salt Dash Cayenne pepper 1/8 tsp. pepper 1 egg Cracker crumbs

Put the b.u.t.ter in a frying pan, add the meat from the four crabs, and pour into this the cream sauce. Season with the onion juice, salt, Cayenne pepper, and pepper. Add the well-beaten egg and allow the mixture to cook until the egg has thickened, being careful not to let it curd. Fill the back sh.e.l.ls of the crabs with this mixture, sprinkle with cracker crumbs, place in a hot oven, and bake until brown. Serve hot or cold.

123. FRIED SOFT-Sh.e.l.lED CRABS.--After soft-sh.e.l.led crabs are prepared in the manner explained in Art. 120, they are usually fried in deep fat.

Egg and cracker dust or flour are used to make a coating for the crabs.

FRIED SOFT-Sh.e.l.lED CRABS (Sufficient to Serve Four)

4 soft-sh.e.l.led crabs 1 egg Cracker dust or flour Salt and pepper

Prepare the crabs by removing the ap.r.o.n and the spongy substance under the sh.e.l.l of each crab. Beat the egg slightly. Roll the crabs first in the egg and then in the cracker dust or the flour. Fry in hot, deep fat until a golden brown. Remove from the fat, drain, and sprinkle well with salt and pepper to season. Serve hot or cold.

124. CREAMED CRAB MEAT.--When the meat of hard-sh.e.l.led crabs is creamed, it makes a very dainty dish, especially if it is served over toast or in timbale cases. To give a touch of color and at the same time add a little flavor, chopped pimiento is generally added.

Boil the desired number of hard-sh.e.l.led crabs and remove the meat from the sh.e.l.ls. For each cupful of crab meat, prepare 1 cupful of medium white sauce. Add the crab meat, season well, and, if desired, add some chopped pimiento. Serve hot over toast or in timbale cases.

SHRIMP AND THEIR PREPARATION

125. NATURE OF SHRIMP.--Shrimp are similar to crabs and lobsters in composition and in the methods of preparation. They differ considerably in appearance, however, and are smaller in size. When alive, shrimp are a mottled greenish color, but upon being dropped into boiling-hot water they turn red. When they have cooked sufficiently, the meat, which is very delicious, may be easily removed from the sh.e.l.ls. After the meat of shrimp is thus prepared, it may be used cold in a salad or a c.o.c.ktail or it may be utilized in a number of ways for hot dishes. Very often a chafing dish is used in the preparation of such dishes, but this utensil is not necessary, as they may be cooked in an ordinary utensil on a stove of any kind.

[Ill.u.s.tration: FIG. 37]

126. CREAMED SHRIMP.--The usual way of preparing shrimp is to cook it with mushrooms and then serve it over toast, or, as shown in Fig. 37, in timbale cases. Creamed shrimp is dainty in appearance, pleasing to the taste, and highly nutritious.

CREAMED SHRIMP (Sufficient to Serve Six)

1 c. medium white sauce 1 c. diced shrimp 1 c. chopped mushrooms 1/2 tsp. salt 1/8 tsp. pepper

Heat the white sauce, and to it add the shrimp, mushrooms, salt, and pepper. Beat a little b.u.t.ter into the mixture to improve the flavor, heat, and serve in timbale cases, as shown, or over toast.

127. SHRIMP a LA SALLE.--Shrimp also makes an appetizing and attractive dish when combined with tomato and green pepper. The accompanying recipe gives directions for the preparation of such a dish, which is called shrimp a La Salle.

SHRIMP a LA SALLE (Sufficient to Serve Six)

2 Tb. b.u.t.ter 1 c. shredded shrimp 1 c. stewed tomato 1 small green pepper, chopped 1 Tb. chopped onion 1 tsp. celery salt 1 tsp. salt 1/8 tsp. pepper

Brown the b.u.t.ter in a saucepan and add the shrimp, tomato, green pepper, onion, celery salt, salt, and pepper. Heat all together thoroughly, and serve over toast.

c.o.c.kTAIL SAUCES

128. The various kinds of sh.e.l.l fish are served so frequently as c.o.c.ktails that c.o.c.ktail sauces are much in demand. The foundation of these sauces is always tomato catsup, but the ingredients used for seasoning usually vary according to individual taste. The following recipes make amounts sufficient for one serving:

c.o.c.kTAIL SAUCE I

1/4 tsp. grated horseradish Juice of 1/4 lemon 12 drops tobasco sauce 10 drops Worcesters.h.i.+re sauce 1 Tb. tomato catsup

c.o.c.kTAIL SAUCE II

1 Tb. tomato catsup 1 Tb. grapefruit juice 1 tsp. spiced vinegar Dash of tobasco sauce Sprinkling of salt Dusting of chopped parsley

Mix the ingredients thoroughly and serve with oysters, clams, lobster, shrimp, or crab meat thoroughly chilled.

FISH AND Sh.e.l.l FISH

EXAMINATION QUESTIONS

(1) (_a_) For what food may fish be subst.i.tuted in the diet? (_b_) How does fish compare with meat as to its usefulness as food?

(2) (_a_) What food substances are present in fish? (_b_) How does the food value of fish compare with that of meat?

(3) (_a_) Discuss the digestibility of fish. (_b_) How does the salting of fish for preservation affect its digestibility?

(4) How does the housewife's purchase of fish affect the market price?

(5) What methods of cookery should be used in preparing: (_a_) large fish? (_b_) small fish?

(6) Mention the tests for determining the freshness of fish.

(7) Discuss the care of fish in the home.

(8) Give the steps in the preparation of a fish for cooking.

(9) Give the steps in the boning of a fish.