Bread it in the usual manner by dipping in egg in which a small proportion of water has been beaten, then in cracker meal. Drop two or three at a time in a saucepan of hot oil or lard and fry light brown in about ten minutes. The claws should be crisp enough to break. Garnish with fried parsley and serve mayon-aise at the side separately.

Cost - soft-shells bring from 10c to 20c each in the markets when hard shells are but from 2c to 5c - according to where the market may be located. Two soft-shells tried, with sauce and ta ble extras constitute a restaurant dish at 50 or 60 cents.