Soft Shell Crabs

Wash the crabs, remove the lungs from both sides and dip in milk, then roll in flour and fry in plenty of very hot frying fat, when of a fine color, drain and dress on a folded napkin, and on top arrange a bunch of fresh parsley.

A. F. Barker.

Deviled Crabs

One pound crab meat, one cup milk, one heaping tablespoonful flour, three hard boiled eggs, butter size of walnut, a little chopped parsley, season with salt and paprika. Heat milk, add flour and boil, chop whites fine and add to crab meat. Rub yolks through sieve and add to mixture. Fill shells, sprinkle with bread crumbs and brown in oven.

Mrs. Clara G. Moul, York.

Deviled Crabs

Two pounds of crab meat, one-half loaf of stale bread crumbed very fine, one teaspoonful salt, one teaspoonful pepper, three-fourths cup butter, melted, whites of three eggs; mix meat, crumbs and butter, last add the whites of eggs beaten stiff; have ready about fifteen crab shells, well cleaned, and fill with the above; bake in a quick oven about thirty minutes, until a rich brown.

Mrs. Clara Keller.

Deviled Crabs

One pound crab meat, three eggs well beaten, two large cups bread crumbs, one tablespoonful melted butter, one tablespoonful chopped parsley, season with salt and pepper. Shape in small flat cakes and fry in hot lard to cover. These are es-pecially fine served hot. Mrs. George T. Kerr.

Deviled Crabs

One quart of crab meat, two cups of bread crumbs, salt and pepper, five tablespoonfuls of melted butter, whites of two eggs beaten light, little parsley; mix all together, bake in moderate oven in crab shells or in cakes. Mrs. C. S. Newman.

Crab Cakes

One pound of crab flake, a little parsley, salt and pepper to taste. Cook one-half cup of cream and one tablespoonful of flour to a thick sauce, and let cool. Mix crab meat with sauce, form into cakes, roll in egg, then in cracker dust, and fry quick-ly in hot lard. Mrs. George N. Gitt.

Hard Shell Crabs

Should be boiled from ten to fifteen minutes in salt water, according to size. If you wish to bake or devil them take the meat out and chop, mix with fine cracker dust and a little parsley, butter, pepper and salt to taste; put back into shell with a small piece of butter on the top and bake brown. Serve hot with lemon. A. F. Baker.

To Dress And Boil A Lobster

Plunge the lobster into a kettle of warm water, add salt and stand it over the fire. Boil from one-half to three-fourth of an hour. Cooking too long makes the meat tough. When done, break in two and take away the claws, remove the green substance the coral and lady which are found under the head. Pick out the meat from the tail shell in one piece, being careful to remove the vein running entire length of tail. The lady, the vein and the spongy substance are the only parts not eatable. Serve cold with hard boiled eggs. Season to taste and garnish.

Shrimp Wiggle

One large can of shrimp, one can of small peas, one-half pint cream, one tablespoonful flour, butter the size of a walnut, seasoning. Cut shrimp into small bits and air in a flat dish for an hour. Drain peas and also air well. Make a sauce of cream, butter and flour, into this turn both the shrimp and the peas. Heat very slowly, stirring constantly as it may scorch before entirely hot through and through. Season to taste. A very rich, as well as a very pretty dish, to serve.

Elizabeth Bowman Titzel, Lancaster.

Frogs

The hind legs of frogs are the only part used as food. They are usually sold skinned, but if you get them out of town they must be skinned and thrown into boiling water for five minutes. Take out and put them into cold water until cold, then wipe dry. Season with salt and pepper, dredge with flour and fry a nice brown in butter. Serve with parsley around them, or with cream sauce.