BOILED LOBSTER

Put a live lobster head downward in salted warm water, cover, and boil ^ to f hour. It will turn scarlet. Take out, and cool. Twist off the claws, remove the tail, shake out the greenish liver and the red coral. Take out of the shell, take out the stomach (below the head), and throw it away. Split the body through the middle, and take the meat from the cells ; take the meat from the tail and the claws in solid pieces, and throw away the vein running the length of the tail. Arrange on a dish, garnishing with the red claws and anything else the fancy suggests. Serve cold with French dressing, or on lettuce with mayonnaise ; cook in any way desired.

Crabs are cooked in the same way, and cleaned by taking oft the stomachs, the shells and the spongy snbstance on the outside, and clearing from any sand. There is less edible substance, and also less that is unsafe. Serve in the same way. They are made into the same kind of dishes.