The common shrimp, which is caught in immense quantities along our coast all summer, and used for bait, is a dainty which summer residents should not neglect. When a shrimp salad is wanted, however, the servant is sent to the nearest grocer for a can of Southern shrimp, and the delicious morsel at their very door is used to feed the fishes. The trouble seems to be, that servants dislike the trouble of picking them out of their transparent shells.

Summer hotels would buy the native shrimp if fishermen would take the trouble of offering them. No more appetizing or appropriate garnish for lobster salads and for portions of boiled fish can be imagined than the little home shrimp properly boiled. A plunge into the hot water is about all the cooking they need.

Market Price of Shrimps.—Cooked and shelled shrimps are to be had in our markets during warm weather, for from thirty to fifty cents per quart. Canned shrimps retail for from thirty to forty cents per can, and $3.50 per dozen. Rinse them in fresh water before using them.

Shrimp Omelet.—Toss half a pint of canned or fresh shrimps in a little hot butter for a moment; add a little salt and pepper and a tablespoonful of tomato sauce. Prepare the omelet, and just before folding add the shrimps, and serve.

Shrimp Sauce.—Cut up the shrimps into halves, add them to a creamy fish sauce of any kind; mix and serve.