Modern cookery for private families

a great distance without detriment if packed so as to be kept cool. The red shrimps may be substituted for the brown, when they can be more easily procured. _Obs._—Lobsters and shrimps, or prawns, in equal proportions, answer _extremely_ well for _boudinettes_ as for potting. TO BOIL SHRIMPS OR PRAWNS. Throw them into plenty of fast boiling water, to which salt has been added in the proportion of from five to six ounces to the gallon; take off all the scum, boil the shrimps for five or six minutes, or rather less should they be very small, and the prawns for about two minutes longer. The shrimpers[52] of the coast frequently cook them in sea-water, but the flavour is not then so agreeable as when fresh brine is used for them. They are always unwholesome when not sufficiently boiled; and even more so when they are stale. As soon as they are tender, drain them well in a cullender, and spread them out on a soft cloth to cool; or dish them on a napkin, and send them hot to table when they are liked so. The large brown shrimps are considered the best, and they are more easily shelled than the red ones: these last, however, are sometimes preferred to them. Prawns, though superior to shrimps only in _size_, are always much higher in price. Footnote 52: Or _pandlers_, as they are often called. Shrimps, 5 to 6 minutes if large. Prawns, 6 to 8 minutes. _Obs._—Ready-dressed shrimps or prawns may be preserved fit for eating at least twelve hours longer than they would otherwise keep, by throwing them for an instant into boiling salt and water, when they first begin to lose their freshness, and then draining them as above. TO DISH COLD PRAWNS. When they are quite cold, dish them singly upon a very white napkin neatly arranged over a saucer or small basin reversed in a dish, and garnish the base with a wreath of curled parsley, or with small leaves of the purple endive. TO SHELL SHRIMPS AND PRAWNS QUICKLY AND EASILY. This, though a