Soft-Shell Crabs.

Lift the shell at both sides and remove the spongy substance found on
the back. Then pull off the "apron," which will be found on the under
side, and to which is attached a substance like that removed from the
back. Now wipe the crabs, and dip them in beaten egg, and then in fine
bread or cracker crumbs. Fry in boiling fat from eight to ten minutes,
the time depending upon the size of the crabs. Serve with Tartare
sauce. Or, the egg and bread crumbs may be omitted. Season with salt
and cayenne, and fry as before,

When broiled, crabs are cleaned, and seasoned with salt and cayenne;
are then dropped into boiling water for one minute, taken up, and
broiled over a hot fire for eight minutes. They are served with
_maitre d' hotel_ butter or Tartare sauce.




MEATS.

BOILING.

All pieces, unless very salt, should be plunged into boiling water,
and boiled rapidly for fifteen minutes, to harden the albumen that is
on the outside, and thus keep in the juices. The kettle should then be
put back where it will just simmer, for meat that is boiled rapidly
becomes hard and stringy, while that which is kept just at the boiling
point (where the water hardly bubbles) will cut tender and juicy,