Broiled Soft-Shell Crabs

• A Dozen Soft-Shell Crabs
• A Pint of Milk
• 4 Teaspoonfuls of

It was a celebrated New Orleans chef who first decided to broil the Soft-Shell Crab. His success was great and Crabes a la Creole were in great demand at once at the hotels and restaurants. Clean the Crab, according to the method given and wash in cold water. Dry with a clean towel and season well. Season a pint of milk with salt and black pepper, and soak the Crabs in it so as to thorou