The 1918 Fanny Farmer Cookbook

for garnishing. The shell of body, tail, and lower part of large claws, if not broken, may be

washed, dried, and used for serving of lobster meat after it has been prepared. The portions of

lobsters which are not edible are lungs, stomach (lady), and intestinal vein.

Crabs among Crustaceans are next in importance to lobsters, commercially speaking. They

are about two and one−half inches long by five inches wide, and are found along the Atlantic

Coast from Massachusetts to Florida, and in the Gulf of Mexico. Crabs, like lobsters, change

their shells. Soft−shell crabs are those which have recently shed their old shells, and the new

shells have not had time to harden; these are considered by many a great luxury. Oyster crabs

(very small crabs found in shells with oysters) are a delicacy not often indulged in. Crabs are

season during the spring and summer.

Shrimps are found largely in our Southern waters, the largest and best coming from Lake

Pontchartrain. They are about two inches long, covered with a thin shell, and are boiled and

sent to market with heads removed. Their grayish color is changed to pink by boiling.

Shrimps

are in season from May first to October first, and are generally used for salads. Canned

shrimps

are much used and favorably known.

Reptiles. Frogs and terrapin belong to a lower order of animals than fish,−reptiles. They

both table delicacies, and are eaten by the few.

are

Only the hind legs of frogs are eaten, and have much the same flavor as chicken.

Terrapin, although sold in our large cities, specially belong to Philadelphia, Baltimore, and

Washington, where they are cooked and served at their best. They are shipped from the South,

packed in seaweed, and may be kept for some time in a dark place. Terrapin are found in both

fresh and salt water. The Diamond Back, salt−water terrapin, coming from Chesapeake Bay,

are considered the best, and command a very high price. Terrapin closely resembling

Diamond

Back, coming from Texas and Florida, are principally sold in our markets. Terrapin are in

season from November to April, but are best in January, February, and March. They should

always be cooked alive.

TO PREPARE FISH FOR COOKING

To Clean a Fish. Fish are cleaned and dressed at market as ordered, but need additional

cleaning before cooking. Remove scales which have not been taken off. This is done by

drawing a knife over fish, beginning at tail and working towards head, occasionally wiping

knife

and scales from fish. Incline knife slightly towards you to prevent scales from flying. The

largest

Chapter XI − FISH

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