Miss Corson's practical American cookery and household management

Plunge a large lobster, or two of medium size, into a large pot half full of boiling salted water, and boil it until the shell is quite red ; then take it from the water, cool it until it can be handled, and remove the flesh from the shell, rejecting the soft fins which lie close to the body under the legs, the stomach, which is enclosed in a rather hard membrane back of the eyes, and the intestine which runs down the middle of the tail, and saving all the coral and green fat; cut the flesh of the lobster in small pieces ; put over the fire a saucepan containing two heaping tablespoonfuls each of butter and flour, and stir them until they bubble ; then gradually add three quarts of boiling water, stirring it until the soup is very smooth ; then add the lobster, prepared as already directed, season the soup rather highly with salt and red pepper, let it boil for two or three minutes, and then serve it hot. CRAB SOUP. For two quarts of soup use a cupful or half a pint of crab meat, removed from the shell, or canned crab meat ; put in a saucepan over the fire two tablespoonfuls each of butter and flour, and stir them together until they are smoothly mixed ; then stir in gradually one quart each of hot milk and water, making the soup perfectly smooth by stirring it ; season the soup rather highly with salt, white pepper, and cayenne; put in the crab meat and one glass of sherry ; let the soup boil once after adding the crab meat, and then serve it. TERRAPIN CLEAR SOUP. Refer to the recipes for cooking terrapin ; save the water used in boiling the terrapin, and after they are dressed put their shells, broken up, into the water, and boil them for six hours; then add enough stock of bouillon ox consomme to doubly cover them, and again boil them until they begin to soften. After that cool and clarify the broth thus made, season with salt, cayenne, and Madeira, and serve it clear. HOW TO KILL GREEN TURTLE. The large size of a green turtle often makes its use inconvenient in a private family ; but if the fish-dealer kills it and Breen Turtle; the Calipash or Upper Shell. cuts it up, it may be divided among several, at a proportionate cost which will be comparatively small. A turtle is killed by cutting the throat or cutting off the head, after first tying the fins to prevent struggling, and then hanging its head downward, or laying it upon a table, with a tub under the head to catch the blood : it is allowed to remain over night, and the blood is saved for making sauces for the different dishes of turtle. In the morning lay the turtle on its back, cut off the under shell without cutting into the intestines, and carefully re- Qreen Turtle being bled; the Calipee or Under Shell.