To the uninitiated visitor the shrimps so served were always something of a mystery, and after a few futile efforts to get at the meat they generally gave it up as too much work for the little good derived. The Old Timer, however, cracked the shrimp's neck, pinched its tail, and out popped a delicious bonne bouche which added to the joy of the meal and increased the appetite. But there are many other ways of serving shrimps, and they are also much used to give flavor to certain fish sauces. One of the most delicious ways of preparing shrimp is what is known as "Shrimp Creole, a la Antoine," so named after the famous New Orleans Antoine by a chef in San Francisco who had regard for the New Orleans caterer. We doubt if it can be had anywhere in San Francisco now unless you are well enough known to have it prepared according to the recipe. This recipe, by the way, is a good one to use in a chafing dish supper. This is the way it was prepared at the old Pup restaurant, one of the noted restaurants before the fire and earthquake changed conditions: Shrimp Creole Take three pints of unshelled shrimps and shell them, one-half pint of cream, two tablespoonfuls of butter, two tablespoonfuls of flour, two tablespoonfuls of catsup, one wine glass of sherry, paprika, chili powder and parsley. Brown the flour in the butter and add the milk until it is thickened. Color with the catsup and season with paprika and chili powder. Stir in the sherry and make a pink cream which is to be mixed through the shrimps and not cooked. Sprinkle with chopped parsley and serve with squares of toast or crackers. Lobsters and Lobsters When is a lobster not a lobster? When it is a crayfish. This question and answer might well go into the primer of information for those who come to San Francisco from the East, for what is called a lobster in San Francisco is not a lobster at all but a crayfish. The true lobster is not found in the Pacific along the California coast, and so far efforts at transplanting have not been successful. The Pacific crayfish, however, serves every purpose, and while many contend that its meat is not so delicate in flavor as that of its eastern cousin, the Californian will as strenuously insist that it is better, but, of course, something must always be allowed for the patriotism of the Californian. Lobster, served cold with mayonnaise, or broiled live lobster are most frequently called for, and while they are both excellent, we find so many other ways of preparing this crustacean that we rarely take the common variety of lobster dishes into consideration. Probably nowhere in San Francisco could one get lobster better served than in the Old Delmonico restaurant of the days before the fire. A book could be written about this restaurant and then all would not be told for all its secrets can never be known.