The Pattern cook-book

in the recipe. This will require Avo small lobsters. Serve in the lobster shells. CRABS. These shell-fish are found near the coast of the Southern and Middle states, and in Maryland special attention is paid to their propagation. They are generally expensive and are sold alive or boiled. As they are easily boiled, it is better not to trust to the fishmonger's boiling. Like lobsters they should be heavy for their size. SOFT-SHELL CRABS. Crabs, as well as lobsters, shed their shells annually. When crabs are minus their shells they are known as soft-shell crabs and are most highly esteemed by epicures. In three days after the old shell is lost the new one begins to harden, when the crab ceases to be the choice tid-bit he w^as. This is the reason the supply of soft-shell crabs is always short. They are, of course, always sold alive. TO CLEAN SOFT-SHELL CRABS. To prepare these crabs for cooking will not be difficult, if the following directions are carefully followed. The back of the crab is of a greenish color and is like thin, stiff rubber, and at each end it tapers to a point. Take one of these points between the thumb and fore-finger of the left hand, and, keeping the crab on its face all the time, press the back with the second finger, bending the shell back about half-way. There will thus be exposed a spongy substance which must be scraped or, if neces- sary, cut away. Repeat the operation at the other point of the back. The " apron," which is a small, loose sort of tail, running to a point in the middle of the under shell and closely lapping it, should be pulled off. Wash the crabs in cold water, and drain well, wiping them gently with a cloth. They are then ready for cooking. FRIED SOFT-SHELL CRABS. Dip the crabs in beaten egg that has been seasoned with a little salt and pepper, and roll them in bread or cracker crumbs, also seasoned with salt and pepper. Fry in a frying-pan in hot butter, turning when necessary. Place a cover over the pan when frying. The crabs should fry slowly for twenty minutes, at least, and will be of a deep-red shade when done. Drain a moment on soft brown paper, and serve hot. BAKED SOFT-SHELL CRABS. Season the crabs with salt and pepper, dip them in melted butter, and sprinkle thickly with dry bread or cracker crumbs. Put them in a baking-pan, and bake in a very hot oven for ten or twelve minutes. When tender, remove to a platter, place the pan they were baked in on top of the range, and add a little water and a tablespoonful of flour wet to a smooth paste. When the gravy has boiled a minute, season with salt and pepper and pour it around the crabs. Strain the gravy, if at all lumpy. This is a very delicious way of cooking these delicate shell-fish. HARD-SHELL CRABS. Plunge the crabs into boiling water, and cook fifteen minutes ; then remove the outside shells and the shaggy substance. Rinse in hot water, and arrange on a platter. They are to be eaten from the shell. DEVILED CRAB. This has become a very fashionable dish. It is served at almost all teas, receptions and parties. Only hardshell crabs are used for this dish. Twelve heavy crabs. One-half pint of cream. One table-spoonful of flour. Four table-spoonfuls of butter. One table-spoonful of chopped parsley. One table-spoonful of lemon juice.