Fish and Sea Food

Ingredients

• one piece in top of double boiler
• two tablespoonfuls heavy cream
• a tablespoonful of salt
• half dozen of these rolls in your frying basket
• 2 egg yolks
• 1 egg
• 1 lemon
• three pieces
• one long piece
• lemon juice
• salt

Directions

1. Cut the fish into strips all the way across, and about an inch wide. Roll and fasten with a wooden skewer. Have ready a deep pan of hot fat. Put a half dozen of these rolls in your frying basket and plunge them into the hot fat; they will quickly curl tighter, and will cook in about three minutes. Drain on brown paper, dust with salt, arrange on a napkin, gar- nish with parsley and lemon. — Mrs. Rorer.

2. Hollandaise Sauce. Cost

3. Vz c butter $0.1250

4. 1 T lemon juice (1 lemon, 25c

5. dozen) 0208

6. Vi t salt 0001

7. Few grains cayenne ( y2 salt- spoon) 0001

8. 1-3 c boiling water 0000

9. Fuel, gas 15 minutes 0029

10. About iy2 cupfuls cost $0.1906

11. Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces. Put one piece in top of double boiler with yolks of eggs and lemon juice, place in boiling water in bottom and stir constantly until butter is melted, then add sec- ond piece of butter, and, as it thick- ens, third piece; add water, cook one minute and season with salt and cay- enne. If left over the fire a moment too long it will curdle; if it does add two tablespoonfuls heavy cream.

12. (Of course, such a sauce as this is far too expensive for us plain, eco- nomical people for ordinary use, but it is well to have recipes for an oc- casional "company dish," as my mother used to call them.)

13. Many of us are not familiar with cooking the "crustacea" — lobsters, crabs, shrimps and crawfish, so I will condense some practical directions as to how to prepare and cook these pe- culiar sea foods.

14. These are nitrogenous food, helping to build and repair the muscles and tissues, but are also very dense and difficult of digestion, and to be safe to eat must be alive when cooked. If allowed to die they are dangerous, and must be used, also, soon after cooking.

15. To kill a lobster have ready a large kettle of warm water. It is not nec- essary that the water be boiling; In fact, the lobster will die more quickly in warm than in boiling water. Hold the lobster upside down, grasping him by the back; put his head, then his body under the water and quickly cover the kettle. He will die in- stantly.

16. To broil a lobster take it from the water immediately, cut it into halves, remove the stomach and Intestine, and it is ready to broil.

17. For salad, lobster Newberg, or any dish that calls for the simple reheat- ing of the meat, cook slowly for three-quarters of an hour, adding salt after cooking a half hour. Rapid boiling toughens the meat. Do not remove the meat from the shell until you are ready to use it.

18. To open a lobster, after it is thor- oughly chilled, twist off the claws and then the tail shell from the body. Split the tail underneath directly down the center, and remove the meat in one long piece. Pull open the body shell, take out the "liver" of the lob- ster, which you will know by its greenish soft condition; also the shell; remove the stomach, sometimes called the "lady," which is found immedi- ately underneath the head. Throw this away. Pick the meat from the shell; break into halves the solid piece of meat that you have taken from the tail, and remove the intes- tine running its entire length. Crack the claws and pick out the meat. To Serve Lobster Plain.

19. Arrange the meat in the center of a cold platter, garnish with the small claws, crisp, light leaves of lettuce, hard boiled eggs cut into quarters, and pickled beets cut into fancy shapes. Use with this French dress- ing.

20. Crabs, like lobsters, must be pur- chased alive, put into warm water and boiled in exactly the same way. Lift the crabs with tongs, as they cannot be safely handled like lobsters. Put in one at a time, cover the kettle and wait for it to die; then put in an- other; when the last is in and the water has almost reached the boiling point, add a tablespoonful of salt and cook slowly for 30 minutes. Take from the fire; when cool twist off the legs; pull off the "aprons," or loose flaps in under the shell; remove the stomach (under the head, like the lobsters) and the little twist of intes- tines and the gills. Cut the crab di- rectly in halves, so that the meat may be picked out carefully without get- ting any bone in It.

21. To Serve Cold.

22. Wash and dry the upper shells; fill them with cold crab meat, dish and garnish with cress. Serve with French dressing.

23. Crawfish and Shrimps.

24. These are usually sold boiled, and can be made into any of the recipes given for lobsters and crabs. Shrimps in cream sauce or shrimp salad are among the best ways of serving shrimps, or they may be served cold with French dressing. Crawfish are often used to garnish fancy dishes of lobster.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.