<h2 id="CRAYFISH">CRAYFISH.</h2>
<p>The crayfish are inhabitants of fresh-water
streams; and they bear a striking resemblance
to the lobster in appearance, spawning habits,
shedding their shell, etc. Their season begins
early in the spring, and lasts until cold weather.
During a bountiful supply of these delicious
shell-fish, large quantities are packed away in
ice-houses for winter use, when there is a big
demand for them from caterers who use them
as garnishment, and for salads and sauces. They
cost from three to four dollars per hundred
in the New-York markets. Those that come
from Milwaukee are highly esteemed; and, as<span class="pagenum" id="Page_57">57</span>
they are already cooked, they may be used at
luncheon, and on fast-days as salads. A crayfish
salad is an enjoyable dish.</p>
<p class="psub"><b>Crayfish Omelet.</b>—Rinse half a pint of
crayfish tails in salted water, and drain them;
then split each tail in two lengthwise, and remove
the thread-like intestine found therein.
Toss them about a moment in a little butter and
tablespoonful of broth or gravy; season with a
dash of cayenne. Make a four-egg omelet, and
just before folding add the crayfish.</p>
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