. The standard domestic science cook book. e milk may be used if neces-sary. ButteranjaWt^th hole in center; fill with the batter andsteanLftWtilTnirn Make a gravy of 2 tablespoonfuls of butter and 2ir, brown and moisten with bouillon. Add cut-up lobster andcooked asparagus. Turn the pudding on platter and fill with thegravy. 169. BOILED LOBSTER. Lobsters are chosen more by weight than size; the heaviestare the best. If fresh, a lobster will be active, and the claws havea strong motion when the eyes are pressed with the fingers. Themale is best for boiling; the flesh is firmer, and the shell a
. The standard domestic science cook book. e milk may be used if neces-sary. ButteranjaWt^th hole in center; fill with the batter andsteanLftWtilTnirn Make a gravy of 2 tablespoonfuls of butter and 2ir, brown and moisten with bouillon. Add cut-up lobster andcooked asparagus. Turn the pudding on platter and fill with thegravy. 169. BOILED LOBSTER. Lobsters are chosen more by weight than size; the heaviestare the best. If fresh, a lobster will be active, and the claws havea strong motion when the eyes are pressed with the fingers. Themale is best for boiling; the flesh is firmer, and the shell a brighterred; it may be readily distinguished from the female; the tail isnarrower, and the two uppermost fins within the tail are stiflfand hard. Put in a kettle of water and add a good sized handful ofsalt; when the water boils fast plunge in the lobsters alive. Boilfor about half an hour; take out and rub the shell with a little oilor lard, split the body the whole length with a sharp knife, crackthe claws, cut off the head, and epartment 3. LOBSTERS, crabs, shrimps^^^d other shell-fish are considered wholesomefood, especially for those who are fortunate enough to enjoy a good diges-tion. Oysters, if fresh and sweet, whether eaten raw, stewed or otherwise,are refreshing and healthiiil, but, like fish,^they decay rapidly. If the oyster isstill in the shell and the shell is not firmly closed, or if it has an unnaturalappearance when opened, it should not be eaten. ~~If^ready out of the shellsee that the liquor is clear and the oysters firm, plumppitealt^yJooking andfree from odor. If the diseased oyster, clam or other fish is eatenjtB&^peissii^penetrates the blood rapidly and is almost certain to produce ptomainepoisoning or other serious troubles. To enjoy life, eat good, nutritious food. 170. BROILED LOBSTER. Take the meat of the claws and tail; split if too thick, seasonwith salt and pepper, and dust with flour; put in a wire broilerand cook over a bright fire; as i
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