Put the shrimps — already picked from their shells — in ~\ pan or bowl, add a spoonful of vinegar and the same of ol- ive oil, a pinch of salt, and cayenne and shake them^ about until they are mois- tened all over. Then heap them neatly in a dish. Put a border of minced cel- ery or shred lettuce around and a spoon- ful of mayonaise dressing on top of the phrimps. Cost — A cupful of prepared shrimps costs 25 cents, or twice as much as lob- ster. The ways of preparing lobsters serve equally as well for shrimps but the cost should be counted double — or the 25 cent restaurant dishes be about half the cost of lobster salad. 369— Shrimp Salad. Put the prepared shrimps in a bowl with salad cream enough to almost cov- er them. Prepare individual salad dish- es with a border of fresh shred lettuce and dish up a spoonful of the shrimps and sauce in the middle. Cost — shrimps 25, salad cream 5, let- tuce 1; 31 cents for 6 or 8 dishes or 5 cents per plate. 370— Buttered Shrimps W.arm up the prepared shrimps in a frying pan with a little butter, pepper and salt and serve them as scon as hot through on a broad thin slice of buttered toast. 371— Shrimp Toast. Pound the shrimps to a paste, season pleasantly with salt, pepper, a slight grating of nutmeg, a teaspoonful of lem- on juice and half as much best butter as there is shrimp, and spread it upon thin slices of toast. A breakfast or luncheon dish. 372— Crabs to Boll. Boil the same as lobsters. The large deep-water crabs take the same length of time. Soft shells are done in ten or fifteen minutes. Use the large ones if possible for salads and to dress cold. 373— Soft Shell Crabs, Boiled. As served in the restaurants every part of a soft shell crab is eaten, shell, claws and all, except the eand pouch on the under side, but the small claws should be taken off when the crabs are to be cooked by boiling. Drop the erabs into boiling water al- ready well salted, cook 10 or 15 minutes, drain, and serve with a sauce at the side. Tomato ketchup, mayonaise flauce,hot cream sauce or butter or parsley eauce are suitable kinds. 104 SAN FRANCISCO HOTEL GAZETTES 374— Soft Shell Crabs, Fried. Bread it in the usual manner by dip- ping in e^^ 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. Gar- nish with fried parsley and serve mayon- aise at thcside separately✪ Soft Shell Crabs, Fried. Cost — poft- 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 60 or GO cents. 375— Crab Salad. serve the meat in them, placed on a bed of something green — lettuce, cres8,youDg celery plmts or parsley. 377— Devilled Crabs. 6 boiled crabs, common size. 1 cup finely minced white cabbage let- tuce, or endive. J cup salad cream. ✪ Devilled Crabs

AI-modernized reading of the original text

Put the shrimps — already picked from their shells — in a pan or bowl, add a spoonful of vinegar and the same of olive oil, a pinch of salt, and cayenne and shake them about until they are moistened all over. Then heap them neatly in a dish. Put a border of minced celery or shred lettuce around and a spoonful of mayonaise dressing on top of the shrimps. Cost — A cupful of prepared shrimps costs 25 cents, or twice as much as lobster. The ways of preparing lobsters serve equally as well for shrimps but the cost should be counted double — or the 25 cent restaurant dishes be about half the cost of lobster salad. 369— Shrimp Salad. Put the prepared shrimps in a bowl with salad cream enough to almost cover them. Prepare individual salad dishes with a border of fresh shred lettuce and dish up a spoonful of the shrimps and sauce in the middle. Cost — shrimps 25, salad cream 5, lettuce 1; 31 cents for 6 or 8 dishes or 5 cents per plate. 370— Buttered Shrimps Warm up the prepared shrimps in a frying pan with a little butter, pepper and salt and serve them as soon as hot through on a broad thin slice of buttered toast. 371— Shrimp Toast. Pound the shrimps to a paste, season pleasantly with salt, pepper, a slight grating of nutmeg, a teaspoonful of lemon juice and half as much best butter as there is shrimp, and spread it upon thin slices of toast. A breakfast or luncheon dish. 372— Crabs to Boll. Boil the same as lobsters. The large deep-water crabs take the same length of time. Soft shells are done in ten or fifteen minutes. Use the large ones if possible for salads and to dress cold. 373— Soft Shell Crabs, Boiled. As served in the restaurants every part of a soft shell crab is eaten, shell, claws and all, except the sand pouch on the under side, but the small claws should be taken off when the crabs are to be cooked by boiling. Drop the crabs into boiling water already well salted, cook 10 or 15 minutes, drain, and serve with a sauce at the side. Tomato ketchup, mayonaise sauce, hot cream sauce or butter or parsley sauce are suitable kinds. 374— Soft Shell Crabs, Fried. 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 mayonaise at thcside 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 60 or GO cents. 375— Crab Salad. serve the meat in them, placed on a bed of something green — lettuce, cress, young celery plants or parsley. 377— Devilled Crabs. 6 boiled crabs, common size. 1 cup finely minced white cabbage lettuce, or endive. J cup salad cream.

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