Shrimps and Prawns are found in the summer season on the Southern coasts. The}" are similar in form to a lobster, but very small. They should be cooked in boiling salted water from five to eight minutes. Remove the shells and head ; the part that is eaten resembles in shape the tail of a lobster. They are used in fish sauces, and are very effective as a garnish. Shrimp Salad and Shrimps en Goquille may be prepared like lobster. Canned shrimps are generally used in East- ern markets. Scalloped Shrimps. -^'Miake a tomato sauce (see page 193). Pick over one can of shrimps, and heat them in the sauce ; The Boston Cook Book. 185 add one glass of wine. Turn into a scallop dish, cover with buttered crumbs^ and bake till the crumbs are brown. Reptiles. Fried Frogs. — Frogs are considered a delicacy b}^ those w^ho have cultivated a taste for them. If not already pre- pared for cooking, remove the skin from the hind legs^ which is the onl}^ part used. Dip in crumbs^ seasoned with salt and pepper^ then in egg^ and again in crumbs. Wipe the bone at tlie end ; put in a basket, and fry one minute in smoking hot fat. Drain, and serve in a circle, around a centre of green peas. Some parboil them three minutes in boiling salted water and a little lemon juice^ before frying. Frogs' legs may also be broiled^ or they ma}^ be made into a white or brown fricassee^ seasoned with mushrooms or tomato catchup. Terrapin. This expensive member of the turtle family is highly prized in Baltimore and Philadelphia, but seldom used in New England. Terrapin may be kept alive through the winter by putting them in a barrel, where they will not freeze, and feeding them occasionall}' with vegetable parings. Before cooking, soak them in strong salt water. Put them alive into boiling water, and boil rapidly ten or fifteen minutes. Remove the black outside skin from the shells, and the nails from the claws. Wash in warm water ; then put them on again, in fresh boiling water ; add a little salt, and boil about three quarters of an hour, or until the under shell cracks. Open them carefully over a bowl to save the grav}^, remove the under shell, the sand bags, the head, and the gall bladder from the liver. If the gall bladder be broken in the process, the whole dish will be ruined by the escaping gall. Put the upper shells on to boil again in the same water, and boil until tender ; watch them carefull}^ and take each out as soon as 1 86 The Boston Cook Booh. tender. Pick the liver and meat from the upper shell, and cut into several pieces. The intestines are used with the meat in winter, when the turtle is in a torpid condition ; but in the summer the}' should be thrown away. Boil the intestines hy themselves one hour. This should be pre- pared the day before. Heat the meat in the gravy. To each terrapin add one wineglassful of cream^ half a cup of butter, a little salt^ cayenne^ and one wineglassful of sherry. Use the turtle eggs if there be any ; if not, the yolks of two hard-boiled eggs✪ Terrapin to each terrapin. Rub smooth, mixing with raw yolk enough to make into balls the size of tur- tle eggs. Add these and the wine just as 3'ou send the dish to the table. Green Turtle Soup. The green turtle is highly prized on account of the deli- cious quality of its flesh ; but as it is very large and ex- pensive the canned turtle is more generally used. ✪ Green Turtle Soup

AI-modernized reading of the original text

Shrimps and Prawns are found in the summer season on the Southern coasts. They are similar in form to a lobster, but very small. They should be cooked in boiling salted water from five to eight minutes. Remove the shells and head; the part that is eaten resembles in shape the tail of a lobster. They are used in fish sauces, and are very effective as a garnish.. Shrimp Salad and Shrimps en Coquille may be prepared like lobster. Canned shrimps are generally used in Eastern markets. Scalloped Shrimps. — Make a tomato sauce (see page 193). Pick over one can of shrimps, and heat them in the sauce; add one glass of wine. Turn into a scallop dish, cover with buttered crumbs, and bake till the crumbs are brown. Reptiles. Fried Frogs. — Frogs are considered a delicacy by those who have cultivated a taste for them. If not already prepared for cooking, remove the skin from the hind legs, which is the only part used. Dip in crumbs, seasoned with salt and pepper, then in egg, and again in crumbs. Wipe the bone at the end ; put in a basket, and fry one minute in smoking hot fat. Drain, and serve in a circle, around a centre of green peas. Some parboil them three minutes in boiling salted water and a little lemon juice, before frying. Frogs' legs may also be broiled, or they may be made into a white or brown fricassee, seasoned with mushrooms or tomato catchup. Terrapin. This expensive member of the turtle family is highly prized in Baltimore and Philadelphia, but seldom used in New England. Terrapin may be kept alive through the winter by putting them in a barrel, where they will not freeze, and feeding them occasionally with vegetable parings. Before cooking, soak them in strong salt water. Put them alive into boiling water, and boil rapidly ten or fifteen minutes. Remove the black outside skin from the shells, and the nails from the claws. Wash in warm water ; then put them on again, in fresh boiling water ; add a little salt, and boil about three quarters of an hour, or until the under shell cracks. Open them carefully over a bowl to save the gravy, remove the under shell, the sand bags, the head, and the gall bladder from the liver. If the gall bladder be broken in the process, the whole dish will be ruined by the escaping gall. Put the upper shells on to boil again in the same water, and boil until tender ; watch them carefully and take each out as soon as 1 86 The Boston Cook Booh. tender. Pick the liver and meat from the upper shell, and cut into several pieces. The intestines are used with the meat in winter, when the turtle is in a torpid condition ; but in the summer they should be thrown away. Boil the intestines hy themselves one hour. This should be prepared the day before. Heat the meat in the gravy. To each terrapin add one wineglassful of cream, half a cup of butter, a little salt, cayenne, and one wineglassful of sherry. Use the turtle eggs if there be any ; if not, the yolks of two hard-boiled eggs to each terrapin. Rub smooth, mixing with raw yolk enough to make into balls the size of turtle eggs. Add these and the wine just as 3'ou send the dish to the table. Green Turtle Soup. The green turtle is highly prized on account of the delicious quality of its flesh ; but as it is very large and expensive the canned turtle is more generally used.

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TerrapinGreen Turtle Soup

Mrs. Lincoln's Boston cook book