THE REAL HOME-KREEFPER

shell is tender, cut with scissors, and remove whole. Crush the tail shell and remove the meat in one piece. Cut the entire length of the tail meat and remove the intestinal canal. The small claws are attractive for garnishing and should be reserved.

Creamed Lobster

One pint of lobster meat, four tablespoons butter, four tablespoons flour, parsley, salt, pepper, cayenne, two cups cream, one red pepper cut in ribbons, one teaspoon lemon juice. Make a white sauce of butter, flour, seasonings and cream. Parboil red pepper, add to sauce with lobster meat, re-heat, and serve on rounds of buttered toast.

Crabs in Red Peppers

Eight red peppers, one pint crab meat, four tablespoons butter, four table- spoons flour, one tablespoon onion, salt, pepper, paprika, mustard, cayenne, nutmeg, one cup cream. Parboil red peppers. Make a white sauce with butter, flour, cream and seasonings. Add crab meat, fill peppers with crab mixture, cover with buttered and seasoned soft bread crumbs, and bake until crumbs are brown.

Baked Fish

Clean, wipe and dry the fish, rub with salt inside and out, stuff and sew; cut gashes two inches apart on each side so they will alternate and skewer in the shape of an S or O. Put the fish on a greased baking sheet, or if this fish sheet is not at hand, place strips of cotton cloth under the fish by which it may be lifted from the pan. Sprinkle with salt and pepper and place narrow strips of pork lardoons in the gashes. Place in a hot oven without water; baste with hot water and butter as soon as it begins to turn brown, and repeat every ten minutes after- wards. Fora four-pound fish the time would be an hour. Remove toa hot platter, draw out the strings, wipe off all water or fat which remains from the fish, remove pieces of pork. Garnish the head of fish with parsley or watercress.

Stuffing for Baked Fish

One cup cracker crumbs, one-fourth teaspoon salt, one-eighth teaspoon pepper, one teaspoon chopped onions, one teaspoon chopped parsley, one teaspoon capers, one teaspoon chopped pickles, three tablespoons melted butter. This is sufficient for a fish weighing four to six pounds. }

Brook Trout

Dress, clean and wipe dry and rub with salt and pepper, lay in a baking dish with chopped onion, mushrooms and parsley. Dot the fish with butter and pour in enough thin broth to cover the bottom of dish. Add the juice of one-half onion, and bake till the flesh parts easily from the bone.

Fried Fillet of Cod or Haddock

Dress and clean the fish, remove the skin and backbone, cut flesh in square pieces, season with salt and pepper and roll in fine white corn meal. Try out several slices of salt pork, lay the fish in the hot fat, cook brown on each side,

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