unless you are well enough known to have it prepared according to the
recipe. This recipe, by the way, is a good one to use in a chafing dish
supper. This is the way it was prepared at the old Pup restaurant, one
of the noted restaurants before the fire and earthquake changed
conditions:

Shrimp Creole

Take three pints of unshelled shrimps and shell them, one-half pint of
cream, two tablespoonfuls of butter, two tablespoonfuls of flour, two
tablespoonfuls of catsup, one wine glass of sherry, paprika, chili
powder and parsley. Brown the flour in the butter and add the milk until
it is thickened. Color with the catsup and season with paprika and chili
powder. Stir in the sherry and make a pink cream which is to be mixed
through the shrimps and not cooked. Sprinkle with chopped parsley and
serve with squares of toast or crackers.



Lobsters and Lobsters

When is a lobster not a lobster? When it is a crayfish. This question
and answer might well go into the primer of information for those who
come to San Francisco from the East, for what is called a lobster in San
Francisco is not a lobster at all but a crayfish. The true lobster is
not found in the Pacific along the California coast, and so far efforts
at transplanting have not been successful. The Pacific crayfish,
however, serves every purpose, and while many contend that its meat is
not so delicate in flavor as that of its eastern cousin, the Californian
will as strenuously insist that it is better, but, of course, something