Curry of Cray Fish.

Crayfish are to be had in the New York market at all seasons. They inhabit fresh water streams almost everywhere, but the West furnishes the best and largest which are sent to the New York market. In the fall, large quantities of them are put into cold storage houses for winter use. They are usually sold already boiled and shelled, but in summer are to be had alive. The former is the most advantageous way of buying them, as they require but little preparation. Served as a Curry they are excellent. To cook them follow instructions for shrimp Curry, substituting crayfish for shrimps.