Scientifically there is a difference between the prawn and the shrimp; but it need not be considered by the housewife, except that the prawn, that comes to this market from the South already cooked and shelled, is larger than the shrimp, and a little stronger flavored.

The shrimps and prawns are found in salt and brackish water, while the crayfish are inhabitants of fresh water.

Curry of Prawns.—Prawns are at their best served as a curry. Boil two quarts of live prawns thirty minutes, drain when slightly cooled, break away the shells, and set them aside. Put two ounces of butter in a frying-pan; when very hot add a clove of garlic and one sliced apple; brown slightly, remove the garlic, and add a dessertspoonful of curry-powder mixed with a gill of water; stir, and add half a pint of soup-stock and half a teaspoonful of flour; now add the prawns, and the juice of half a lemon in which a lump of sugar has been dissolved. Pour out on a hot dish, and send to table with rice croquettes.

Prawns, Deviled, en Coquille.—Simmer a quart of prawns fifteen minutes in water flavored with a little sharp vinegar; drain, and cut them very fine. Add two ounces of butter, a gill of water, salt and pepper, the yolks of two eggs, and bread-crumbs to absorb the moisture. Mix to a paste. Partly fill the shells, cover with crumbs, add a small pat of butter to each, and bake to a delicate brown.

Prawns, SautÉ, À la Marengo.—Wash one pint of “shelled” prawns, simmer them twenty minutes, drain, and toss them a moment in a little hot olive-oil; remove them, add a sprig of parsley, half a dozen button mushrooms, a gill of hot water, salt and pepper, and thicken with a little flour. Put the prawns on a dish, pour the sauce over them, garnish with fried eggs and slices of tomatoes fried.

Prawn Salad.—Take one quart of prawns and one quart and a pint of cut celery; put the celery in a bowl; add the prawns; garnish neatly, and serve with a mayonnaise.