Two cups of boiling water,
One cup of chopped onions,
Two carrots cut in dice,
One cup of canned tomatoes.
Bring quickly to a boil and cover closely and cook very slowly until tender, usually about two hours. Season and then it is ready to serve; or the pot may be placed in a slow oven for three hours.
SHELL FISH
Shellfish includes crabs, both hard and soft shell, lobsters, shrimp, terrapin, green turtle, snapper, etc.
All shellfish must be actively alive before cooking. This is the essential point and will prevent ptomaine poisoning. Never cook shellfish if they are dead. Remember, they are deadly.
Place a boiler of water on the stove and bring to a boil. Add one tablespoon of red pepper and one cup of vinegar. To cook lobster, shrimp, crabs, etc., cover and cook rapidly for twenty-five minutes for the medium size, fifteen minutes for the small and thirty minutes for the large ones.
When cooked, remove from the water and place under cold water. Let cool. Place on the ice until needed.