Something Worth The Eating

Select large.full-grown crawfish; they will seldom cost iu market more than three dollars a hundred. Treat them exactly like lobsters, throwing them in water and them ten minutes. Those sold in market are usually already boiled. To make a soup for a small family buy twenty crawfish, remove the meat from the tails as you do from lobsters and pound the claws and shells, the same dark parts of meat rejected in lobsters, lay the tails at one side and put the remainder of the crawfish in a quart of neh, white broth. A good broth for any such purpose is made by a knuckle of veal for six hours in cold water enough to cover it. When the stock lias cooked four hours, add a small carrot, an onion, two leeks, three stalks of celery and one bunch of parsley with the root; continue cooking the stock slowly for two hours long-er. It should be skimmed well when it first boils, and when done must be strained through a wet soup strainer or anv clean, damp towel into a stone pot and set away lor