tbs. bread crumbs
1/4 tsp. salt
1/8 tsp. pepper

Boil lobster or crab until bright red, lift from boiling water.

Split lobster down the back and carefully remove cord, gall sack, and
sand bag before broiling or serving. Serve with melted butter.

Pick meat from shell of crab, and mix with salt, pepper and butter.
Stuff into shell. Cover top with bread crumbs, and brown in the oven.

HOLLANDAISE SAUCE

_178 calories; 1 tablespoonful, 22 calories_

1 egg (yolk only)
2 tbs. lemon juice
1 tbs. butter
1/4 cup boiling water
Salt and pepper to please

Beat egg yolk with lemon juice; add one-half the butter; place in
double boiler over hot (not boiling) water. Stir until it begins to
thicken and add remainder of butter; stir in boiling water, cook until
of the consistency of boiled custard.

~Vegetables and Fruits~

Among the plants known as vegetables, some are seeds, some leaves,
some stems or bulbs, some roots or tubers, and some are the fruit
surrounding the seeds. Under the head of seeds we find peas, beans and
lentils, this class of vegetables being spoken of as legumes or
pulses; they are rich in protein (especially when dried) and contain
an appreciable amount of carbohydrates as well, some contain fat.
Green, or fresh legumes are more easily digested than the dried
legumes. They are important sources of iron and phosphorus and contain
a certain amount of calcium; in the body they act as neutralizing
agents since the base-forming elements in these plants predominate
over the acid-forming elements.[42]

Among the "leafy vegetables" we find, lettuce, cabbage, spinach, beet,
turnip and mustard greens, chard and parsley. These vegetables are not
only prized for their mineral content but furnish a recognized source
of the fat soluble vitamine, "A."

Tomatoes, squash, cucumbers and pumpkin are vegetables whose "fleshy
fruit" surround the seed but are eaten as vegetables instead of as
fruit.

Potatoes, carrots, parsnips, onions, beets and turnips are among those
whose stems, roots or tubers are eaten as vegetables.

More and more are we coming to see the importance of this class of
foods in the dietary, they are important on account of their mineral
salts, their vitamine factors and for the bulk which they lend to the
food mass which facilitates its passage along the digestive tract. The
majority of vegetables furnish organic acids or their salts which
function in the body, as potential