. The Boston Cooking School magazine of culinary science and domestic economics . ble. The covering on the back tapersto a sharp point, running out on eachside over the claws. Set the crab inits natural position. Take hold of oneof the points. Turn it backward andscrape out the breathing organs be-neath. Repeat this process on the With the thumb and finger lift thispoint, and pull it from the crab. Alsoscrape away the spongy organs foundbeneath. Wash the crabs in cold water,and wipe gently with a softcloth. When perfectly dry,sprinkle with salt and pepper,roll in sifted bread crumbs, thendip i
. The Boston Cooking School magazine of culinary science and domestic economics . ble. The covering on the back tapersto a sharp point, running out on eachside over the claws. Set the crab inits natural position. Take hold of oneof the points. Turn it backward andscrape out the breathing organs be-neath. Repeat this process on the With the thumb and finger lift thispoint, and pull it from the crab. Alsoscrape away the spongy organs foundbeneath. Wash the crabs in cold water,and wipe gently with a softcloth. When perfectly dry,sprinkle with salt and pepper,roll in sifted bread crumbs, thendip in beaten egg. Again rollin bread crumbs, and fry in hotfat to a golden brown. Cookabout three minutes. Serve atonce with sauce tartare. Sauce TartareTo about three-fourths a cupof mayonnaise dressing add,when ready to serve, half atablespoonful, each, of fine-chopped cu-cumber pickles, olives, capers, chives,and parsley. Baked Potatoes Scrub the potatoes with a brush, and bake in a hot oven. Do not, however, have the oven hot enough to blacken the skins. Make two gashes in the. Soft Shell Crabs Alive. Fried Crabs. Crab Dressed for Cooking Point or apron removed in dressing Crabs other side. Now turn the crab on itsback. A point of soft shell may beseen at the centre. Sometimes this islight and sometimes dark colored. top of each potato, one at right anglesto the other. Then gently squeeze thepotatoes to let out the steam. Partiallywrap in a napkin, and serve at once. Seasonable Recipes 27 Spinach Salad with Boiled Hamand Eggs (For Luncheon or Supper) Cook half a peck of spinach, and,when cold, chop half a tea-spoonful of salt, adash of paprika, andfive tablespoonfulsof olive oil. Thengradually beat intothese three table-spoonfuls of this dressingthrough the dispose in amound on a serving dish. Surroundwith thin slices of cold, boiled ham andboiled eggs. Chicken Salad, Summer Style Cut the cooked chicken in neat a pint of meat prepare
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
