Place 1 doz. live crabs in cold water, add salt. Hash up a couple of carrots with an equal quantity of onion, and fry together with the crabs, shell an all, with little butter in a saucepan, add a little thyme and a bay leaf, season with salt and 1 pt. of white stock. Cover and cook for 15 minutes, after which take out the crabs, strain the broth and let the liquid cool. When cool, pour off the top. Remove the shells from the crabs, taking out the lungs and the small legs from both sides, and wash each in warm water. Drain and chop them with about 1/2 their quantity of cooked rice. Add a little of the juice in which they have been cooked, and drain through a cheesecloth. Add a little salt and red pepper, and place over the fire just previous to serving, but do not allow it to come to a boil. - Mrs. E. D. Kelley, Winnetka, 111.