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1.
Iron cooker or 'kettle,' the usual apparatus employed in steaming hard crabs
The baskets of crabs are hoisted in and out of the cooker by means of the crane. The tongs hanging on the upright post are used in picking out individual living crabs in case any sorting of the catch is desired
2.
Save Fish From Spoiling, issued by Canada Food Board. Fish will keep longer cooked than raw, so that surplus fresh fish should be cooked by steaming, boiling or baking. It can be reheated when needed. Or again, fish can be baked in a granite pan with the addition of a quantity of weak vinegar, salt, pepper and a bay leaf. This pickled fish is excellent either hot or cold. Any left-over fish (not pickled in vinegar) can be used to make creamed fish, scalloped fish, fish pie or fish chowder
3.
Save Fish From Spoiling, issued by Canada Food Board. Fish will keep longer cooked than raw, so that surplus fresh fish should be cooked by steaming, boiling or baking. It can be reheated when needed. Or again, fish can be baked in a granite pan with the
4.
Steaming mussels in a process kettle
5.
Tow of sculps being hauled aboard by the winch, which is steaming freely
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