Miss Corson's practical American cookery and household management

hands wet in cold water ; as the chops are made, lay them in a platter containing plenty of cracker-dust ; put over the fire a frying-kettle half full of fat to heat ; beat two eggs smooth; dip the chops into the egg, and then lay them again in the cracker-dust. When the fat begins to smoke, put the chops into it, and fry them golden brown ; when the chops are brown, take them out of the hot fat with a skimmer, lay them on brown paper for a moment to free them from grease, put a small lobster-claw in each one, and then serve them garnished with parsley. SCALLOPED PRAWNS OR SHRIMP. Use either prawns or large shrimp, freed from the shells after they are boiled. To a quart of the meat allow a quart of dried bread-crumbs, a gill each of vinegar and tomatocatsup, and two heaping tablespoonfuls of butter. Put these ingredients into an earthen dish in layers, with a palatable seasoning of salt and pepper, making the top layer of crumbs, and bake the dish in a moderate oven for twenty minutes. Serve the scalloped prawns hot, in the same dish in which they were baked. Several small dishes, or scallop-shells, may be used in place of the large dish. SOFT-SHELL CRABS FRIED. To prepare soft-shell crabs for cooking, wash them in cold water, and lay them on their backs on a meat-board or on the kitchen-table. Care should be taken, in buying them, to select those which are fat and plump, and quite alive ; and they should be carefully handled to avoid breaking off the claws. Use a small, sharp knife in dressing the crabs ; cut a. half-circle out of the body of each crab, running the knifeblade just behind the eyes ; this removes the eyes and sandbag ; then lift the apron or flap, which lies near the back of the under shell, and cut off the tuft, or hard fin-like portions attached to it, or remove it entirely ; press the back shell away from the body, first on one side and then on the other, and take out the tough, fibrous, soft fins ; then dry the crabs on a clean towel. Have ready a large platter full of fine dry bread-crumbs or cracker-dust, mixed with a little pepper and salt, and on the stove a frying-kettle or large frying-pan half full of smoking-hot fat ; beat two eggs until they are quite liquid ; roll the crabs in the crumbs, dip them for an instant in the beaten eggs, taking care not to wash off the crumbs, then roll them again in the crumbs, and put them into the hot fat to fry ; they will be done as soon as they are brown all over. Take them out of the fat with a skimmer, lay them for a moment on brown paper to free them from grease, and serve them hot. A lemon, cut in quarters, makes a nice garnish for them, the juice being squeezed over the crabs by those who like it. Sometimes the juice of a lemon is mixed with a tablespoonful of melted butter and a little pepper and salt, and poured over the crabs just before sending them to the table. SOFT-SBELL CRABS BROILED.