The Institute cook book

Select a live lobster of medium size but heavy in proportion to its size. If the tail springs back quickly when straightened, the lobster is fresh. [illustration: Planned for a] FISH Family of Four To kill a lobster grasp it by the back and put its head under hot water; then its body, and quickly cover the kettle. The lobster will die immediately, but should remain in the water about twenty minutes, boiling all the time. The meat should not be eaten until cold and should never be kept more than eighteen hours after cooking. It should not be removed from the shell until it is to be used. Remove the meat from the shell, discarding the gills, stomach and intestines. Garnish with small clams and lettuce leaves. PLANKED LOBSTER To plank a lobster heat the plank very hot. Kill the lobster by splitting it into halves, lay it on the plank shell side down; put it under the gas for twenty minutes; baste with butter; dust with salt and pepper, and cook ten minutes longer. Garnish with small -fried French potato balls and grated cucumber in tiny lettuce leaves. DEVILED CRABS 6 crabs Vz cup cream 1 hard-boiled egg Salt and cayenne 2 tablespoons butter V4 teaspoon sweet marjoram Grated nutmeg Cracker dust 1 raw egg Put the crabs into hot water; add salt and boil for thirty minutes. Or, buy crab meat already picked and ask the dealer for six shells. Cut the meat into small pieces; add the hardboiled egg, cream, butter and seasoning and cook for a few minutes over a hot fire, thickening the mixture with cracker dust. Fill the shells; dip them in the raw egg, beaten; then in cracker crumbs; place in a hot oven or drop into boiling fat and fry until brown. FROGS Only the hind quarters of frogs are cooked. Wash and dry them; skin and dip them in milk; sprinkle with salt, pepper and flour and fry in boiling hot fat. Or put them in a saucepan with butter, a sprinkling of flour and pepper and salt. Shake over the fire for a moment; add a little water; simmer until tender and almost dry; then add a cup of cream and a large lump of butter rubbed together with a little flour. Bring to a boil and serve. [illustration: Planned for a] Family of Four [illustration: Planned for a] Family of Four [illustration: Planned for a] Family of Four [illustration: Planned for a] Family of Four 1 A 7HETHER or not meat is absolutely essential to the human ' ■ ■ body has never been adequately worked out, but animal flesh has been from earliest times the staple article of diet wherever it could be found. It is true that the American Indian subsisted largely upon maize, and developed enormous strength in the practice, but it is likewise true that he ate meat whenever it was available. There is a flavor in the so-called "extractives" of meat which nothing can altogether replace, no matter how firmly we may be convinced that other foods contain as much or more protein and fats.