Temperance cook book

Some substitute oyster liquor for the water in the mixture, and use all milk instead of cream. DEVILED CRABS. Pick the meat from a boiled crab and cut in fine bits; add onethird as much bread crumbs, two or three chopped hard boiled eggs, and lemon juice; season with pepper, salt, and butter, or cream. Clean the shells nicely and fill with the mixture; sprinkle over with bread crumbs and small bits of butter, and brown in the oven. Lobsters may be prepared in same way, and served in silver scallopshells. Or, boil one pint of milk, and thicken with one tablespoonful cornstarch mixed in a little cold milk; season with pepper and salt, and pour over the picked-up lobster; put in baking-dish, and cover with bread crumbs and a few pieces of butter, and brown in the oven. CLAM CHOWDER. Chop fifty clams, peel and slice ten raw potatoes, cut into dice six onions and half a pound of fat salt pork, slice six tomatoes (if canned use a coffeecupful), add a pound of pilot crackers; first, put pork in bottom of pot and try out, partially cook onions in pork fat, remove the mass from pot, and put on a plate bottom side up; make layers of the ingredients, season with pepper and salt, cover with water and boil an hour and a half, adding chopped parsley to taste. To BOIL A LOBSTER. Lobsters and crabs should be boiled as soon as caught. The most humane way to kill them is to drop them in a kettle full of boiling water. Choose a lively one, not too large, lest he should be tough. Put a handful of salt into a pot of boiling water, and having tied the claws together, if your fish merchant has not already skewered them, plunge him into the prepared bath. Boil from half an hour to an hour, as his size demands. When done, tarke him out and lay, face downward, in a sieve to dry. When cold, split open the body and tail, and crack the claws to extract the meat, throwing away the "lady-fingers" and the head. To PREPARE A CRAB. Drop in boiling water and boil ten minutes, dip the head in first, that kills it at once. The nippers and tenlaches are broken off, the shell broken open and the meat lifted out. Nothing is thrown away but the head, and stomach which lies close to the head. The liquor in the body is used for soup. To SELECT MEAT. In buying beef, select that which is of a clear, cherry-red color after a fresh cut has been for a few moments exposed to the air. The fat should be of a light straw color, and the meat marbled throughout with fat. If the beef is immature, the color of the lean part will be pale and dull, the bones small, and the fat very .white. High-colored, coarse-grained beef, with the fat a deep yellow, should be rejected. In corn-fed beef the fat is yellowish, while that fattened on grasses is whiter. In cow beef the fat is also whiter than in ox beef. Inferior meat from old or ill fed animals has a coarse, skinny fat and a dark red lean. Ox beef is the sweetest and most juicy, and the most economical. In selecting veal, take that which is firm and dry, and the joints stiff, having the lean a delicate red, the kidneys covered with fat, and the fat very white. If you buy the head, see that the eyes are plump and lively, and not dull and sunk in the head.