Clam Soup ([see page 93]).
CRABS AND LOBSTERS.
Soft-shell Crabs.
Dry them; sprinkle them with pepper and salt; roll them, first in flour, then in egg (half a cupful of milk mixed in one egg), then in cracker-dust, and fry them in boiling lard.
Deviled Crab.
When the crabs are boiled, take out the meat and cut it into small pieces (dice); clean well the shells.
To six ounces of crab meat, mix two ounces of bread-crumbs, two hard-boiled eggs chopped, the juice of half a lemon, Cayenne pepper and salt. Mix all with cream or cream sauce, or, what is still better, a Bechamel sauce ([see page 127]). Fill the shells with the mixture, smooth the tops, sprinkle over sifted bread-crumbs, and color it in a quick oven.
Deviled Lobster
is made in the same way as deviled crab, merely substituting the lobster for the crab, and adding a grating of nutmeg to the seasoning. In boiling lobsters and crabs, they are sufficiently cooked when they assume a bright-red color. Too much boiling renders them tough.