To open, a strong pair of scissors is the best utensil and sometimes a hammer is necessary for the heavy claws. Pull out the flesh, keeping it as whole as possible. The stomach of the lobster and crab should be taken out and can be recognized near the head. The long intestine should also be removed and is easy to find in the hinderpart by splitting open this part and removing a long white string. The soft green portion is the liver and is eatable.
To serve.—(a) Pick apart and serve on lettuce with a French dressing, or (b) Serve hot with melted butter.
Meat Substitutes
Among these, beans, peas, lentils, eggs, milk, and cheese have already been mentioned. Fish is classed also as a meat substitute.
Nuts.—These are a valuable meat substitute, some of them having a good protein content, and a high fat content as well. (See Fig. 66.) They maybe served raw for dessert, with some fruit either fresh or dried, raisins and nuts being a pleasing combination. They should be thoroughly masticated. They are also palatable and possibly more digestible when cooked. The reason that many people consider nuts indigestible is because they eat them between meals, and do not give them a proper place in a meal, eating them when
enough food of other kinds has been taken. One who is open-minded in the matter of menus will find that nuts, raw or cooked, can literally take the place of meat in a meal.
Fig. 66.—Composition of nuts.
Almonds are always available in the markets and are so rich in protein and fat that a pound of shelled almonds is equivalent in food value to about three pounds of steak. At usual prices a good grade of almonds is more economical than the ordinary cuts of meat.
Chestnuts are a staple food in parts of Italy, and have a delicious flavor in soups, stuffings, and sauces. Our own native chestnuts, boiled and served whole or roasted, make an excellent simple dessert.