SHRIMP SALAD

Open two tall cans of shrimp and then drain and wash under cold water.  Now shred the coarse green outside leaves of lettuce very fine.  Measure two cups and place in a bowl and add

  One green pepper,
  One onion, chopped very fine,
  One-half cup of mayonnaise dressing.

Mix well and then fill into a nest of crisp lettuce leaves.  Lay the shrimp on top and mask with mayonnaise.  Garnish with two hard-boiled eggs into quarters.

SHRIMP

Shrimp come, as a rule, cooked, but to cook shrimp:  Plunge the shrimp into boiler prepared as for crabs.  Boil for ten minutes, then drain and cool.  Remove the shells and then they may be used for salads, croquettes and fried shrimps.

TERRAPIN

Diamond back or salt water terrapin are best.  Fresh water terrapin may be used for croquettes and puree.  Clean the terrapin by placing in fresh water for six hours.  Wash in warm water and then place them alive in boiling water.  Cook for five minutes.  Remove and then rub with a coarse cloth the neck, legs and tail to remove the skin.  Wash again.  Return to the pot.  Cook until the legs leave the body easily.  Usually about thirty-five minutes for small terrapin and seventy-five minutes for large ones.  The age and condition determine the time of cooking.  Cool.  Now, before it is entirely cold, separate the terrapin from the shell, discard the small intestines, shell, gall, etc.  Cut the meat into pieces.

Cook in cream sauce for a la Maryland; in brown sauce for a la mode or stewed terrapin.

STEWED SNAPPER

Open a can of snapper into a china bowl and let stand for one hour; place in a saucepan.

  Two cups of water,
  Four tablespoons of cornstarch, dissolved in water,
  Faggot of soup herbs,
  Two cloves,
  Two tablespoons of butter,
  One and one-half teaspoons of salt,
  One teaspoon of paprika,
  Juice of one lemon,
  Grated rind of one-fourth lemon.

Bring to a boil and cook slowly for fifteen minutes; then add the snapper meat, heat slowly 10 minutes, serve.

STEAKS

The selection of steak depends entirely upon the number of persons to be served.  A steak cannot be classed as a cheap meat; the portions of bone and trimming makes this meat a rare luxury in these times of high prices.

Yet there come times when the men folk want steak—­and steak it must be.  There are three kinds of meats that are cut into steaks; namely, the loin, rump and round.  All three will make delicious eating if properly prepared.

The round steak has the least waste, and if steaks are taken from the first three cuts they should be tender and juicy, providing they are cut sufficiently thick and are properly cooked.