One and one-half teaspoons salt,
One-half teaspoon white pepper,
One-half teaspoon paprika.
Mix with fork, turn into au gratin dish, sprinkle the top with fine bread crumbs, dot with bits of butter and then sprinkle two tablespoons grated cheese and bake in a moderate oven thirty-five minutes.
To prepare cream sauce for à la King and au gratin dishes, use four level tablespoons flour to each cup milk.
Dissolve flour in cold milk, bring to boil, cook two minutes; it is then ready for use.
SOFT SHELL CRABS
Soft-shell crabs are shedders, that is, the crab has shed his shell and the new one is not yet hard. To clean, insert the finger under the apron-shaped piece and the back part of the shell and remove the spongy fingers, the entrails, etc. Wash and drain well and then roll in flour, dip in beaten egg and then roll in fine crumbs and fry until golden brown in hot fat. Place in a hot oven for ten minutes to cook. Serve with tartare sauce.
LOBSTER
Lobster may be boiled, broiled and baked and may be served in same manner as crab meat.