Bring quickly to a boil and cover closely and cook very slowly until
tender, usually about two hours. Season and then it is ready to serve;
or the pot may be placed in a slow oven for three hours.

SHELL FISH

Shellfish includes crabs, both hard and soft shell, lobsters, shrimp,
terrapin, green turtle, snapper, etc.

All shellfish must be actively alive before cooking. This is the
essential point and will prevent ptomaine poisoning. Never cook
shellfish if they are dead. Remember, they are deadly.

Place a boiler of water on the stove and bring to a boil. Add one
tablespoon of red pepper and one cup of vinegar. To cook lobster,
shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes
for the medium size, fifteen minutes for the small and thirty minutes
for the large ones.

When cooked, remove from the water and place under cold water. Let
cool. Place on the ice until needed.

To clean crabs break off the claws and then save the two large ones.
Then remove the apron pieces of the shell, like a plate under the
eyes. Break the shell apart and remove the spongy fingers, sandbag and
eggs, if any. Wash well. You now have white oval-shaped pieces of crab
meat, that must be picked from its cells. Split with a silver knife
and use an oyster fork to pick out the meat. This can be used for au
gratin, a la King, ravigotte, deviled crabs, salads, croquettes and
crab cakes.

CRAB MEAT

The crab must be actively alive before cooking. To cook place a large
boiler of water on the fire and bring to a boil; add to it

One-half cup of vinegar,
One teaspoon of cayenne pepper.

Then add the crabs and cover closely and boil for twenty minutes.
Count time when water boils after adding crabs.

FRIED CRAB MEAT

Pick the meat from the cooked crabs and mince fine two ounces of
bacon. Place the bacon and one and one-half cups of crab meat and two
tablespoons of grated onion in a hot skillet and cook until nicely
browned. Serve on toast and pour melted butter over the prepared crab
meat.

CRAB MEAT SERVED IN CREAM

Place in a saucepan

One and one-half cups of milk,
Six level tablespoons of flour.

Stir to blend. Bring to a boil and cook for three minutes. Now add

One and one-half cups of crab meat,
One green pepper minced fine,
One onion, grated,
One teaspoon of salt,
One teaspoon of paprika,
Grated rind of one-quarter lemon,
Juice of one lemon,
Two tablespoons of butter.