PRAWNS

a small shellfish of the lobster type. When taken from the water they are dark-whitish in color, but they are generally boiled before they reach the merchant and in that condition are of a pleasing pink or red color. Fresh prawns, shipped both raw and boiled, are in season from September to March--they are scarce in the summer--but the main consumption is of the canned variety, principally of those caught and canned in the South. The tails are the only portion ordinarily eaten, but the heads may be pounded and used for flavoring soups and sauces. Prawns are in the East frequently but improperly called "Shrimps.".

"PREPARED" FOODS: for invalids and children, include a great number of preparations, but nearly all can be classed as farinaceous--their bases being generally the flour of wheat, corn, rice, barley, lentils, etc., variously flavored and sweetened and frequently malted or partly pre-digested.