Miss Parloa's kitchen companion

The same cold region from which it comes supplies the markets with antelope, which reaches the markets as deer goes out. This is a smaller animal than the deer, and its flesh is paler and more delicate. It is, however, cooked in about the same manner. Lobsters. A word in regard to lobsters. In sections of the country where lobsters are caught and consumed in large quantities, they are never brought into the market alive except to fill special orders. A short time after the lobster- catchers take them from the pots or cages they are plunged into kettles of boiling salt water. It stands to reason that the meat of these lobsters must be better flavored and more healthful than that of lobsters which are kept out of water several days before being cooked. Then, too, these men make a business of boiling lobsters, and know just how to do it. The result is, firm fineflavored meat. One of the arguments against buying boiled lobsters is that one cannot tell whether they are stale or fresh. If the lobster be stale, the tail, when drawn out, will be found limp, and will not spring back ; besides, a stale lobster always gives out a very unpleasant odor. It seems as if everything were in favor of the lobster's being boiled as soon as taken from the water. The time of boiling this fish depends upon the size. They rarely weigh more than three pounds now, and are often as light as a pound and a half. The small ones can be boiled in twelve or fifteen minutes, and the large ones — that is, those weighing three pounds — in twenty or twenty-five minutes. Too rapid and too longboiling makes them tough. Shrimp. Shrimp are usually found in the market in the cooked state. They are plunged into boiling water as soon as possible after being taken from the net. Shrimp are generally sold in the Southern markets in the shell, but in the Northern markets they are usually shelled. They are nice in soup, fish sauces, salads, and curries. Canned shrimp is a nice article. Either canned or fresh shrimp are usually so salt that they are improved by standing m cold water for ten minutes or more before being used. Prawns. These fish are something like shrimp, but are larger and coarser. They are prepared in the same manner as shrimp. Crawfish. Crawfish are a sort of fresh-water lobster in miniature. They are usually sold by the dozen and in the shells. They are used for bisques and to decorate other dishes of fish. FILLETS. The word " fillet," when used in a culinary sense, means a delicate, tender piece ; so when we wish for a fillet of fish, flesh, or fowl, we take it from the tenderest part of the animal. All the flesh of fish except the flank can be cut into small fillets. Fillet of beef is the tenderloin; fillet of veal, the upper part of the leg ; fillet of fowl or birds, the breasts. There are four fillets in the breast of every fowl or bird, two large and two small. The small fillets are called minion fillets. Grouse and other birds are frequently spoiled by shot; or they are sometimes kept so long that only the breast is sweet. They are then bought for the fillets. If you wish, the butcher will fillet them for you.