Miss Parloa's kitchen companion

If the following directions be followed carefully, it will not be a difficult task to clean soft-shell crabs. The back of the crab is of greenish color, and feels to the touch somewhat like a piece of thin, stiff rubber. At each end it tapers to a very sharp point. Now, having the crab in its natural position, take one of these points between the thumb and forefinger of the left hand, pressing the back at the same time with the second finger, and bend the shell back about half-way, keeping the crab on the plate all the while. There will then be exposed a spongy substance shaped like a scallop shell. Scrape, and, if necessary, cut, this sponge entirely away, and then repeat the operation at the other point of the back. Next turn the crab over, and when it lies on its back there will be seen a semi-circular piece of soft shell, at once noticeable because of its dark color. This is commonly called the "apron," or "flap." It finishes in a point. Take this point between the finger and thumb, and raise the apron, pulling or cutting it off of the crab. Some of the spongy substance already described will be found here, and should be removed. Wash in cold water, and wipe gently with a soft towel. The crab will then be ready for its seasoning, preparatory to cooking. Fried Soft-shell Crabs. After seasoning the crabs with salt and pepper, dip in beaten egg and afterward in dry bread crumbs. Fry in hot fat until they acquire a rich brown color, — say for about three minutes, — and serve at once with Tartar sauce. Baked Crabs. After cleaning the crabs and seasoning them with salt and pepper, dip them in melted butter and sprinkle thickly with dry bread crumbs. Put them into a dripping-pan, and set them into an intensely hot oven for five minutes. Serve immediately with mustard cream sauce. Broiled Soft-shell Crabs. Clean the crabs, and season with salt and pepper. For eight, melt half a cupful of butter in a deep plate. Add two table-spoonfuls of lemon juice and one-fourth of a teaspoonful of cayenne. Roll the crabs in this liquid and then in dry flour. Place them in a doublebroiler, and cook over hot coals for eight minutes. Serve with Dutch sauce. Deviled Crabs. Use one pint of crab meat (a dozen good-sized crabs will supply this quantity), a generous half -pint of white stock, four table-spoonfuls of butter, one scant tablespoonful of flour, one teaspoonful of mustard, one-fourth of a teaspoonful of cayenne, two level teaspoonfuls of salt, one table-spoonful of lemon juice, and a pint and a half of grated stale bread crumbs. Pick the crab meat from the shells. Wash and wipe the shells. Put the stock in a small saucepan. Mix the flour, mustard, and two table-spoonfuls of the butter. Stir this mixture into the boiling stock. Boil for two minutes, and on taking from the fire, add the crab meat and seasonings. Mix well, and then put the mixture into the crab shells. Sprinkle the bread crumbs over these, and then dot with the two remaining table- spoonfuls of butter. Arrange the shells in a large baking-pan, and cook in a rather hot oven until the crumbs get browned. The pan must have a grate