Soft Shell Crabs Curried.

Select half a dozen fine large soft shell crabs, remove the sand-pouch and the feathery gill like parts found under the side points of the shells. Mix together to a paste in a mortar a clove of garlic, a heaping tablespoonful of butter, two tablespoonfuls of J. P. Smith's Curry Powder, a tablespoonful of Epicurean Sauce, and the juice of a lemon. If the paste is too thick, thin out with orange juice; cover the crabs with this paste, dip them in beaten egg, then in cracker or bread crumbs and fry like doughnuts. To be eaten cold.