Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp

As ordinarily used, the term fish includes, besides the fish proper, many other water animals, as oysters, clams, and other mollusks; crawfish, crabs, and shrimps, and turtle and terrapin. The term " sea food '' is often used to cover the whole group, or, more particularly, salt-water food products as distinguished from those of fresh water. Fish in one form or another is almost universally recognized as an important food material, and enters to some extent the of very many if not the majority of

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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exception of a few kinds which are preserved whole, preserved as a rule, show a small percentage of refuse. The percentage of actual is much larger than in the corresponding fresh fish, owing to the removal of a large part of the refuse and more or less water. The gain in nutrients is mostly represented by protein, which most valuable nutrient. Dried fish is richer in nutritive material, pound for pound, than fresh fish, since it has been concentrated by evaporation. It has been found that the average loss in weight in drying is about 30 per cent, or less than the average values for different kinds of The in weight is chiefly due to the evaporation of water, though in some cases dried fish contains a little less ether extract than fresh fish. When foods are cooked there is, generally speaking, a loss of weight owing to the evaporation of water, and in the ordinary methods of cooking and meat some nutritive material is lost also. In recent experiments it was found that the water in which fish was boiled contained 9 to 11 of the total fish protein. Canned fish, which is in effect cooked fish, compares favorably as regards composition with the fresh material.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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edible portion it has removed the the differences in specimens are much greater is commonly supposed. is apparent when a comparison is made of either the flesh (meat) or liquids (liquor) of different specimens, or the whole edible portion, the meat (solids) and The percentage of water in the edible portion of specimens of oysters which were analyzed in experiments conducted for the United States Fish Commission varied from about 83.4 to 91.4 per cent, and averaged 87.3 per cent. makes the amounts of " water-free substance," i.e., actually nutritive ingredients, vary from 16.6 to ^.Q and average 12.7 per of the whole weight of the edible portion contents) of the animals. In words, the nutritive in a of contents (solids) varied from 2.75 to 5.33 ounces. long and round is naturally a large percentage of waste, as the constitutes a proportion of the weight. The average of 34 specimens of shell, for instance, shows per of actual and mussels show a somewhat higher percentage. Where these various shellfish are purchased as " solids " — that is, removed from the shell — a comparatively high price is usually paid. Where they are purchased in the shell, there is a very large percentage of waste. The conclusion is therefore warranted that, from a pecuniary standpoint, they are not the most economical of foods for the consumer.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fish is prepared for the in a variety of ways, which are described in detail in books devoted to cookery. A few words, however, may not be inappropriate on the general methods of cooking and possible loss of nutrients involved. Fish is commonly boiled, steamed, or baked, or may be combined with other materials in some made When boiled, it is stated that the in weight ranges from 5 to 30 per cent. One experimenter gives 26 per cent as the average. is largely made up of water — that is, the cooked fish is much less moist than the raw. Little fat or protein is lost. So far as known, experiments have not been made which show the losses by other methods of cooking. It is, however, probable that there would be usually a very considerable loss of In most cases fat or carbohydrates in the form of or other material are added to fish when cooked, and thus the deficiency in fuel ingredients is made good. or steamed is often accompanied by a rich sauce, made from butter, eggs, etc. Fried fish is cooked in fat, and baked fish is often filled with force meat, and may also be accompanied by a sauce; the force meat being made of bread, butter, etc., contains fat and carbohydrates. In made chowders, pies, salads, etc. — fat and carbohydrates etc.) are combined with the kind and amount varying in the individual cases.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The weights of meats, and vegetables given menus are for these articles as found in the market. The fish and meats will include, as a rule, more or less bone, and the vegetables considerable skin and other parts which are inedible and are rejected. In estimating the allowance is made for what has been found to be the average proportion of bone in cuts of meats. In it is assumed that from one-sixth to one-fifth will be rejected in preparing them for the The weights of the breakfast cereals are for these in the dry condition before cooking. The values given for tea or coffee are obtained by taking account of the sugar and milk or cream consumed with them. The infusion of tea or coffee contains little, if any, nutritive The value of tea and coffee diet depends upon their agreeable flavor and mild stimulating properties. The calculations of the quantities of nutrients contained in the are based upon the average percentage composition of of the data being included in the of composition on 10, and the remainder in a previous publication of

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup, or one tablespoon, or one teaspoon, means a full measure— all it will hold of liquid, and even with the rim, or edge, of dry material. Stir up all packed materials, like mustard, in its box, and sift before measuring. Fill cup without shaking down, and dip spoon in material, taking up a heaped measure, then with a knife scrap off toward the tip till jou have level measure. Pack butter or cottolene in cup so there ^\i\\ be no air spaces. A scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup. Divide a level spoon lengthwise for a half measure, and a half spoon crosswise for quarters or eighths. A pinch means about one-eighth, so does a saltspoon; less than that means a dash or a few grains. A rounded tablespoon means filled above the rim as much as the spoon hollow below, and equals two of level measure. It also equals one ounce in weight, and two rounded tablespoons if put heap a tablespoon about as high as would an eg^, giving us the old-time measure of an Qg^,'' or two ounces, or one-fourth the cup. for sauces are commonly measured by the rounded tablespoon by the experienced hoasekeeper. Soda, cream of tartar, baking powder, spices, and some extracts are generally measured with a teaspoon, level measure, for this gives the proportional amount needed for the cup measure of other materials.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pints 4 quarts 1 gallon % kitchen cupful 1 gill 1 kitchen cupful )^ pint or 2 gills 4 kitchen cupfuls 2 cupfuls of granulated sugar.... 2^ cupfuls of powdered sugar.... 1 heaping tablespoonful of sugar... 1 ounce

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 heaping tablespoonful of butter o 2 ounces or ]^ cup Butter size of an Qgg...... 2 ounces or ^ cup 1 cupful of butter 4 cupfuls of flour 1 heaping quart 8 round tablespoonfuls of dry material 1 cupful 16 tablespoonfuls of liquid 1 cupful

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sixty drops— one teaspoonful. Three teaspoonfuls— one tablespoonful. Four tablespoonfuls— one quarter of a cup. One round tablespoonful butter— one ounce. One cup solid butter, granulated sugar, or milk— one-half One scant cup rice— one-half pound. Two cups flour— one-half pound. Two heaping cups coffee— one-half pound. Nine large eggs— one pound. A cupful means one-half pint. The old-fashioned china cup is best to use when a half-pint measure is not at hand.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup liquid to three cups flour for bread. One cup liquid to two cups flour for muffins. One cup liquid to one cup flour for batter. Liquids scant, flour full measure. One teaspoonful soda to one pint sour milk. One teaspoonful soda to one cup molasses. One-fourth teaspoonful salt to one quart custard. One teaspoonful salt to one quart water. One-fourth teaspoonful salt to one cup white sauce.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Attention to details is very necessary. Sand or bath brick is excellent for cleaning wooden articles, floors, tables, etc. If you use limestone water an oyster in the tea kettle will receive the lime deposit. Boil in the coffee pot occasionally soap, water, and washing soda. It should always be bright to assure good coffee. Pans made of sheet iron are better to bake bread in than those made of tin. If skillets are very greasy a little sal soda in the water will neutralize the grease, and so make them much easier to wash. Bottles and cruets are cleaned nicely with sand and soapsuds.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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seeds are better than cheese for baiting a mousetrap. Apply white of egg with a camel's hair brush to remove specks and soil from gilt frames. Eub with water in which onions have been boiled to removed dust and to brighten the gilding. Put a thimble over the end of a curtain-rod and the freshly laundered curtains will slip on easily. An economical cook seldom buys lard. Save all trimmings, skimmings and drippings, place in a saucepan and melt over a moderate fire. Strain into a clean pan and add to each pound of fat a half cup of boiling water and a pinch of soda to sweeten it. Boil slowly until the is evaporated; into a tin pail and keep covered until used. To remove old putty easily from window frames, pass a red hot poker slowly over it. To toughen lamp chimneys and glass-ware, immerse in a of to which a tablespoonful of common salt has been added. Boil well, then cool slowly. In winter use mint vinegar instead of mint sauce with lamb. the well and put a wide mouthed bottle with good vinegar; keep tightly corked for three weeks, strain into another bottle and cover closely until used. fruit and tea stains.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cloth over a basin and pour the water through the stain, rubbing it gently with a spoon if it seems obstinate. To take ink out of linen, dip the spot in pure melted tallow; the ink will come out with the tallow in washing. To kill moths in a carpet without taking it up, wet a thick cloth in water, lay it over the carpet and steam with a hot iron. Before washing colored stockings let them soak for ten minutes in a quart of cold water containing a tablespoonful of They may then be washed in soap and water without "running.'^ Puckering of seams in clothing— if the machine tension is not too tight—may be avoided by soaking the spool of thread in water over night and letting it dry before using. To remove mildew, rub soft or dissolve soap on the spots, scrape chalk on them and lay them sun.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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discoloration will then be absorbed by the starch. When cooking a blanc mange, while yet boiling mix a piece of butter with it, then you find it turn out of the mold when cold without any trouble, and also that it will have a much glossier appearance. Cucumber rind, cut into thin strips and put about where ants abound, will invariably drive them away. An easy way to clean decanters or bottles with small necks is to chop a potato into small pieces. Put these into the decanter with warm water and shake vigorously up and down. When the glass begins to shine, empty out the potato and rinse several times with cold water. To sweeten jars and tins which have contained tobacco, onions or anything else of strong odor, wash the article clean. HELPS FOR THE COOK, it with fresh garden, earth, cover it, and let it stand for twenty-four hours. Then wash it and dry it, and it will be quite sweet and fit for use. If you wish to know whether your coffee is pure sprinkle a small quantity on the surface of a tumbler of water.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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inside and out, stuff and sew with soft darning cotton, leaving a large knot at one end that you can find after the fish is baked; cut gashes two inches apart on each side so will alternate — not opposite each other — and skewer into the shape of an S or O; put the fish on a sheet, rub all over with soft butter, salt and pepper, and place narrow strips of salt pork in the gashes; dredge with flour (or not, just as you please), and put into a hot oven without; baste with hot water and butter as soon as it begins to brown and repeat every ten minutes afterwards. it carefully from the fish sheet and it on a hot platter, dr^w out the string, wipe off all the water or fat which runs from the fish and remove the pieces of pork. Hollandaise sauce around (not over) the fish, or serve a drawn butter sauce flavored with lemon, and pile Saratoga chips lightly around the the head of the parsley or water-cresses. have been frozen are almost sure to break; if they do, fill the broken places with parsley.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for frying be thoroughly dried after cleaning, seasoned with salt and pepper, rolled in fine bread crumbs, dipped in beaten egg, rolled in crumbs again, fried in deep fat like doughnuts; put in only a few at a time to avoid chilling the fat and let it reheat frying any more. The temperature should not fall below 375 degrees. From two to five minutes is sufficient for any but extra The is done when it rises to the top of the fat. Drain perfectly, dry on paper and arrange on a folded napkin. Fry the parsley that is to garnish the dish, taking care to have it crisp, without changing its color.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is suitable for any small fish or such as can be cut in slices. the fish well cleaned, seasoned with pepper and salt and dried with a flour or, better still, very fine bread crumbs. Have a large frying-pan smoking hot with as little grease in it as will keep the fish from sticking.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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all its varieties is suitable to cook in way, so are butter-fish, cisco, perch, herring, trout, bream, etc. Steamed Fish. — Clean carefully, but without removing head or fins. Rub inside and out with salt, pepper, and lemon juice, laying slices of onion inside, if liked. Lay on a buttered paper and steam till the parts easily from the bones. Lay on a folded napkin, dress with lemon and parsley and send to the table with Poulette sauce. Fish Broth. — Fry four ounces of butter with the following: two onions, two carrots, and two leeks. Fry until quite dry. Then add four pounds of fish, — such as bass, black fish, flounder, or any bony fish, — the head of a fresh cod, one quart of white wine, and six quarts of water. salt, peppercorns, bunch of parsley, and a few blades of mace. Cover the stew-pan and boil one-half hour. the broth and free it from its fat. Chop up two pounds of cod or bass, mix with two eggs, add the broth and a few more Set on the fire and stir constantly until it begins to Then let it simmer for ten minutes and strain through a wet cloth. Pour in a tureen with three or four dozen veal forcemeat balls fried in hot lard.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish with the following mixture: two and one-half cups of fine bread crumbs, one cup the rind of a quarter of a lemon chopped very fine, two or three sprigs of parsley chopped and a sweet marjoram. Season to taste with salt and white pepper. Mix two well-beaten eggs with a little water, and add to the

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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out six heart-shaped fillets from the thickest part of the bass. Season with pepper, salt, and the juice of half a lemon. Put under a for onehalf hour. Cook in clarified butter for ten minutes until a delicate a forcemeat (the same as for fillet of pampano).

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sufficient water in pot to enable fish, if alive, to swim easily. Add one-half cup vinegar, one teaspoonful salt, one onion, one dozen whole black peppers, one blade mace. Sew up in piece of clean net or muslin, fitted to shape. slowly for first one-half hour; eight minutes.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a clean, and prepare it for baking. it in salted water, and after drying it thoroughly, stuff with veal forcemeat for fish, or else with bread forcemeat, to which a few capers have been added. Sew up the opening and rub the all over with Then having put small pieces of butter over it, place it in a large pan with enough water to cover the bottom, and bake in a hot oven for forty-five or fifty minutes. it begins to bake, sprinkle a

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pound piece bluefish, trim off fins and remove all bones. Mix on a plate a tablespoonful oil, teaspoonful salt, and one-half teaspoonful pepper, turn in seasoning six or more times, then arrange on a broiler and broil for six minutes on each Remove to a hot serving dish, spread anchovy butter over it, decorate with a little green parsley and slices of lemon.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kinds. — Clean, dry, inside and out. flour, and season with Fry in hot butter or sweet One-half lard and one-half butter make a good mixture for frying fish. The moment fish are done to good brown, take them from fat and drain in hot strainer; garnish with parsley. Bluefish, Sweet-pepper Butter.— Remove bones, neatly wipe a three-pound fresh bluefish; season all over with teaspoonful salt, half teaspoonful pepper; rub all over with tablespoonful oil, then broil on brisk fire for six minutes on each

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one of milk in a saucepan over the fire, and when it boils add two heaping tablespoonfuls of corn-starch, which has been dissolved in a little cold and the has cooked minutes, add the white of an egg. Wet a mould three-fourths of an inch deep of the desired shape and in the hot it may be colored pink or to Fried Cod or Haddock. — Remove the skin (ask the fishdealer to remove it for you), cut in square pieces and remove the backbone. Scrape all the fish from the bones, and press it with a knife into the larger pieces. Season with salt and pepper and roll in fine white corn meal. Fry several slices of salt pork, enough to have a cup of fat. Lay the in the hot fat, cook brown on each side. Drain on soft paper and serve hot. with butter, and garnish with slices of lemon. Any fish having firm white flesh can be prepared in this manner and it is a vast improvement on the old method of sending all the bones to the table. Baked Cod. — Select a fresh cod, cut off the head and fins, draw, wash, and split it down the belly. Remove the bone from the thick part only, and make small lengthwise incisions skin in order to prevent the fish from curHng while it is cooking. Put it to soak for three in a dressing made as follows: Salt, white pepper, a little Worcestershire sauce, and some sweet oil. Drain and place in a pan.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in a baking dish with chopped onion, mushrooms and parsley, rub the salt, pepper, a bit of nutmeg and dot with in enough thin broth to cover bottom of dish, add the juice of one-half lemon and till the flesh parts easily from the bone. Baked Cod's Head. — Wash and thoroughly clean a cod's head. Stuff the gills with veal forcemeat.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pan, season with salt, white pepper, and a little chopped Mix one pint of stock, a scant pint of Sherry wine, and a tomato catsup, and pour into the pan.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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buttered paper and bake in a moderate oven. The fish must be well basted while it is cooking. When the head is nearly cooked, The averagesized head should bake in one hour and a quarter. Mix the pan with two gills of brown sauce, strain it, and add two ounces of a little lemon juice. for four minutes and then pour over the fish or serve in separate dish.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — For a weighing to six pounds take one cup of cracker crumbs, one spoonful of salt, one saltspoonful of pepper, one teaspoonful of onions, one teaspoonful of chopped parsley, one teaspoonful of capers, one teaspoonful of chopped pickles.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. half a pound of stale bread and soak in water, and when soft press out the water; add a very little chopped suet, pepper, salt, a of minced and fried, and, if prepared, a little minced parsley; cook a trifle, and after removing from the fire add a beaten egg. Bread Stuffing, No. 3.— Bread crumbs with a little chopped parsley and pork, salt, pepper and Fill up the fish, sew it closely, then bake. Boiled Cod with Oysters, No. 1.— Put the fish into boil ing water, shghtly salted; add a few white cloves and peppers and a bit of lemon-peel; pull gently on the fins, and when they come out easily the is done. neatly on a folded napkin, garnish, and serve with oyster sauce. six oysters to every pound offish and scald (blanch) them in a half-pint of hot oyster liquor; take out the oysters and add to the liquor salt, pepper, a bit of mace and an ounce of butter; whip it a gill of milk a quarter of a of

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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only vegetable that is with boiled cod. Codfish Fritters.— Cut codfish into strips size of the finger. Freshen over night in cold water. In morning wipe dry, dip each piece in fritter batter and fry a nice brown in hot fat. Broiled Cod, or Scrod. — Split, wash, and wipe dry a small cod. Rub the gridiron with a piece of fat pork, and lay the upon it, bemg careful to have the inside downward. If the fish is very thick cook thirty minutes; but for an ordinary one, twenty be sufficient. the dish in which you intend it warm; it upon the turn the dish and gridiron over simultaneously. sticks to the gridiron loosen it gently with a knife. Have some butter warm, but not inelied, with which to season it. Shake on a little pepper and salt and send to the table. No. 1.— Boil one cup codfish with good-sized potatoes; when done mash potatoes and fish together, add good-sized piece of a

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5.— Two cupfuls cold boiled codfish, fresh or salted. the fish when you have freed it of bones and skin; work in one cupful of mashed potatoes, and moisten with a half cup of drawn butter with an egg beaten in.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in fry quickly to a golden in lard or clean dripping. Take from the fat as soon as they are done; lay in a colander or sieve and shake gently, to free them from every drop of grease. Turn out for a moment on white paper to absorb any lingering drops, and serve on a hot

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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codfish and separate in pieces; there should be one cupful. Wash, pare and soak potatoes and cut in pieces of uniform size; there should be two cupfuls (heaping) Put fish and potatoes in kettle with a generous supply of boiling water, and cook until potatoes are Drain, return to kettle, mash, add one egg, well beaten, one one-eighth teaspoonful pepper, and a few drops of onion juice. Shape in flat cakes, roll in flour and saut^ in pork fat.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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six pieces of bread and cut them in good-sized squares. the whites of eggs to a stiff froth, put them in a pastry bag, and then make a border round each piece of toast. in quick oven till light centre with creamed fish or finely minced creamed meat and serve very hot.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a fresh haddock, of three or four pounds, clean it well, and cut in pieces of three inches square. Place in the bottom of your dinner-pot five or six slices of salt pork, fry brown, then add three onions thin, and fry those brown. Remove the kettle from the fire, and place on the onions and pork a layer of fish. Sprinkle over a little pepper and salt, then a layer of pared and sliced potatoes, a layer of fish and potatoes, till the is used up. Cover with water, and let it boil for half an hour. six biscuits or crackers fine as meal, and pour into the pot; and, lastly, add a pint of milk j let it scald well, and serve.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When you cannot get the white browns, pilot bread will answer. When a very strong flavor of onions is desired, use four onions. Fish Chowder, No. 3.— Take either a cod or haddock, skin it, loosen the skin about the head, and draw it down towards the tail, when it will peel off easily. Then run your knife dovyn the back close to the bone, which you take out. Cut your fish in small pieces and wash in cold water. Put the head on to boil in about two quarts of water, and boil twenty minutes. For a fish weighing six pounds, pare and slice f/ii'/i five good-sized potatoes and one Place a layer of potatoes and onion in the pot, then a layer of fish, dredge in a salt, pepper, and

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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thinly sHce one quart of potatoes (or as many as you prefer) and until you are ready for them. Cut two fat salt pork in dice and slowly fry out in chowder kettle until fat is extracted, stirring often. Remove scraps, add one large onion sliced, and fry slowly for a very few minutes. Then in your kettle place a layer of fish and one of potatoes, salt and pepper, and continue that way until all is used, potatoes on top.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cold water and let come to boil, then boil slowly or simmer, until potatoes are done. Mix one tablespoonful flour with one of butter, add to chowder with one pint milk. Allow to come to ing point once more, add a few halved crackers and serve very hot. Cheap and delicious. New England Chowder. — Take a good haddock, cod, or any other sohd fish, cut it in pieces inches square; put a pound of fat salt pork, cut strips, into the pot; set it on hot coals and fry out the grease; take out the pork, but leave the grease in the bottom of the pot, and put in a layer of fish, over that a layer of sliced onions, over that a layer of slips of fried pork, then another layer of onions and a few sliced raw potatoes, and so on alternately until your fish is all in; mix some flour with as much water as will fill the pot; to suit your taste, and boil for half an hour; have ready some pilot bread, soaked in water, and throw them into your chowder before taking off"; serve in a tureen. Colonial Codfish Pie, with Crust. — Line a deep baking dish with a biscuit crust. the crust, sift together four cups of flour, one heaping teaspoonful of soda, and two teaspoonfuls of cream of tartar (or in place of these three heaping teaspoonfuls of baking powder), and one Q6 In this rub one-half cup of shortening and about a pint of milk, that is, enough a medium soft dough. In rolUng out the crust spread butter on twice and fold and roll out. Take a pint of picked-up water, let it stand two minutes and drain. Pour on more and, after it has stood, drain dry. Upon the crust of your baking dish put a layer of this it with bread crumbs, pepper (a little salt if you find the small pieces of butter, and some cream sauce (made by thickening one pint of boihng milk with two teaspoonfuls of flour and seasoning with Break over the fish, bread crumbs and seasoning three or four eggs, carefully preserving the yolks.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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baking alternate layers of sauce, seasoning with pepper, chopped parsley, and lemon juice or a few drops of vinegar. Mix together one cup dry and butter; spread over top and brown in quick oven. This may be varied by using tomato, bechamel, curry, or any sauce, or by adding grated cheese or sliced hard-boiled to the white sauce; by baking in shells or patty-pans in place of the deep dish, or by covering with mashed potato or biscuit crust instead of crumbs. Fish Loaf. — Three pounds haddock. Have head, tail, skin and backbone removed, so you two sHces of solid You can use cod, but I like haddock better. On the bottom of your baking pan put three fat pork. On this place one layer of the fish, sprinkle with Mix one cup soft bread crumbs, little salt, pepper and one-quarter cup melted butter, pork fat or bacon fat and spread over the slice. Cover with the other slice of fish, sprinkle with and place three or four slices of fat pork on top. Bake about thirty minutes. Just before it is done remove pork, scatter onehalf cup cracker crumbs over replace pork and brown in oven, serve with drawn butter sauce, to which you add a hardboiled egg or a white sauce. If you haven't milk enough for the white sauce use milk and water. Fish Balls.— Take one pound boneless codfish, set on stove in cold water (after picking it into small pieces), let it come to a boil, then remove, and if it is too salty do it over the same way. Boil potatoes and mash them. Take less potato than Cut up a lot of all-fat pork into tiny dice shape and fry out crisp and Put fish through a fine cutter or the meat grinder, beat one tgg light and mix all together. Season with pepper. Mix in the pork scraps, too, and if they are not moist enough to hold together in balls add two tablespoonfuls of the pork fat.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the fat left from scraps till a golden brown. Make cakes or balls about an inch thick when molded. Fish Croquettes. — Put one large tablespoonful of butter in a saucepan. Let it bubble, then put in a little onion cut in small pieces, then a large spoonful of flour and some then put in your fish and beat it up, then put the yolk of an egg in and beat it up. Put away to cool. When cool form into cone shape and roll in cracker crumbs again and fry in hot fat. are nice. You can use chicken instead of Curried Cod.— Two slices large cod, or remains of any codthree ounces butter, one onion a teacup of white stock, thickening of butter and flour, one tablespoonful of curry powder, one-quarter pint of cream, salt and cayenne to Flake the fish and fry to a nice brown, color with the butter and onions; put in a stewpan, add the stock and thickening, simmer for ten minutes. Stir the curry powder into the cream; put it with the seasoning into the other ingredients; give one boil and serve. Time, three-quarters of an hour.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the as for cold potatoes, and mix with the fish. Fry brown six good of salt pork; take out the pork and turn the hash into the fryingpan; add half a cup of boiling water; let this heat slowly, stirring often; then spread smoothly, and brown, being careful not to let it burn. When brown, fold it as you would an omelet, dish, and the dish with the of pork. the pork is objected to, butter can be used instead. fish, when cooked and chopped, will keep for a week if nothing else is mixed with it. When intending to have hash or for breakfast, the fish should be chopped the night before, and the potatoes should be pared and put Put the potatoes on the fire as soon as it begins to burn. will then be ready for use when you are ready for them.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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three-quarters cups cold cooked fish, one cup white sauce, one-half small green pepper, one-half slice onion or flavor to extract onion.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slice from stem end of pepper, remove every seed and parboil pepper a white sauce with one cup milk, two tablespoonfuls butter, two flour, bit of bay leaf, sprig of parsley, salt and pepper to taste, scalding the milk with the parsley and bay leaf, cook the onion finely chopped in the butter three minutes, or flavor with onion extract to taste; add the flour when well mingled, the when thickened and smooth add the fish broken into flakes and the green pepper cut into narrow strips; heat thoroughly, and serve with brown bread sandwiches. is easily prepared in the chafing-dish, having the green pepper previously cooked. Fish au Gratin. — Six pounds of any fish with white meat, steamed, freed from skin and bone and broken into flakes. One pint of cream sauce and one cup cracker crumbs moistened with melted butter; put a layer of fish in a gratin dish, season pepper, cayenne, and celery chopped parsley, pour over a part of the cream sauce, repeat the fish is all used, reserving most of the sauce to pour over the top; sprinkle buttered crumbs over the top and bake in a rather quick oven it boils up in the middle and the crumbs are brown.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one teacup of picked up fine, two teacups of mashed potatoes, one pint of cream or Mix them well together and then add two eggs beaten. Stir them in thoroughly and then add a half cup of salt and pepper to Put in a baking dish and bake twenty or thirty minutes. Maigre Fish Pie.— Have ready plenty of salt codfish boiled and free from bones and skin. Have ready also four hard-boiled eggs and four onions. Peel and slice the eggs and onions very Line the bottom of a deep pie dish with fish forcemeat or a layer of boiled potatoes sliced thin. On put a layer of onions, then a layer of fish, then of eggs, and so on till the dish is full. Season each layer with a little pepper, and pour over the layers a gill of water containing a teaspoonful of made mustard, a teaspoonful of the essence of anchovy, and a little mushroom catsup. Break in small bits over the top an ounce of fresh butter. Cover all with a puff paste and bake an hour. For this dish fresh fish may be used by adding a little salt.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fine bread crumbs. pieces of butter and bake in the oven until the top is a nice brown. Small boiled potato covered with cream should be served with

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two ounces of free skin, put in a mortar with two ounces of fresh butter, one ounce of bread crumbs, the yolks of two eggs boiled hard, and a shallot, grated lemon peel, and minced till quite smooth, mix with salt, pepper, and the yolk and white of an egg, and it is ready for use. Fish Forcemeat, No. 2. — Take one pound of raw fish, — cod, pompano.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of stale bread in water, squeeze it dry, and mix with four ounces of finely chopped cooked veal and two ounces of finely chopped salt pork and one tablespoonful of butter. all in a mortar, then rub through a puree sieve, and add the following: the juice of half a lemon, half a teaspoonful of powdered thyme, half a teaspoonful of sweet marjoram, a little ground mace, a little salt and pepper and a well-beaten tgg. This may be made in larger or smaller quantities, according to the size and number of the fish to be stuffed. Fish Toast. — One cup flaked cold fish, free from skin and bones. in water sufficient to moisten; add butter, pepper and hot pour on slices of buttered; with eggs poached in muffin rings. Baked Haddock. — Clean a four-pound haddock. s;ilt inside and stuff and sew. Cut gashes on each side of backbone and insert narrow strips of pork. on a greased sheet or something to raise it from the bottom. Sprinkle with salt and pepper, dredge with flour, and place around small pieces of salt pork. Bake one hour in a hot basting often. Serve with drawn butter sauce or Qgg sauce.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in milk and to using equal parts, one and one-half hours on back of range. Drain, separate into flakes and rinse thoroughly in warm water. There should be two cupfuls. Cook one-quarter cup butter with one of add quarter cup flour, one cup each of milk and cream, one-half teaof paprika, one and one-half teaspoonfuls of when mixture thickens add the flaked fish and one-third cup canned red peppers, cut in strips. Cover bottom of dish with cooked macaroni, pour over the set in oven for; then sprinkle grated cheese over top and put under gas flame to remain until cheese is melted. To vary this, use a cup of potatoes cut in cubes and mix with the fish, omitting the macaroni. Savory Finnan Haddie.— Soak finnan haddie in milk to cover one hour. Bake thirty minutes and separate flakes; should be two cups. Cook one-half tablespoonful finely onion and and finely chopped green peppers in one-quarter cup butter stirring constantly. Add one teaspoonful salt, one-half teaspoonful paprika and a few grains pepper and cook; four tablespoonfuls well blended. Pour on gradually, while stirring constantly, one cup each milk and cream.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ifi Cream: Tear haddies strips; wash clean and place in basin with quart of water; let it simmer half an hour, then pour off water and add one pint of fresh milk. When this comes to a boil, thicken with one spoonful of flour, let it boil five minutes and add butter (size of a walnut) and a pepper and serve. Drawn Butter: Beat one cup of butter and two spoonfuls of flour to a cream; pour over this one pint of boiling water; set on fire and let it come to 2i\:io'A,but do not boil. Serve immediately. Egg Sauce: Chop up two hard boiled eggs and stir into drawn Fried Catfish. — Catfish must be cooked fresh — if possible, directly out of the water. The larger ones are generally coarse and strong; the small-sized fish are the and clean them, cut off their heads and tails, remove the upper part of the backbone near the shoulders, and score them along the back with deep gashes or incisions. Dredge them with flour, and fry them in plenty of lard, boiling fast when the catfish are put the pan. Or you may fry them in the drippings of gravy saved from roast beef or veal. They are very nice dipped in a batter of beaten egg and grated bread crumbs, or they may be done plain, though not in so nice a way, with Indian meal instead of bread crumbs. off the you

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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skinning, emptying, and washing them as clean as possible, cut them into short pieces, and dry well with a Season them with cayenne, flour them thickly, and fry them in boiling nicely browned, drain and dry them, and send to the table with plain melted butter and a lemon, or with

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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liquor in which they were baked, adding a little butter. Baked Eels with Tartare Sauce. — Skin two fat eels, each weighing about one and a half pounds. Cut fins, heads, and tails. Clean them thoroughly and tie them together so as to shape them on a round platter. Wrap them in a wet cloth and cook slowly in court bouillon for fifteen minutes. Set aside and let them cool in the liquor. Season about one pint of fine bread crumbs with one teaspoonful of salt, one saltspoonful of pepper. Carefully remove the the fish, wipe dry, and cover them with the bread crumbs. Then spread them with a mixture of two well-beaten and one of olive oil. Sprinkle once more with bread crumbs. Place them in a baking pan, being particular to keep the circular shape. Add two and a half tablespoonfuls of butter. Bake in moderate oven for half an Baste them times. Place on a circular dish. In the centre place green peppers filled with tartare sauce after you have removed the core and seeds from peppers, soaked them in cold water, drained thoroughly, and then filled them with the Frog Legs. — The green marsh frogs the best hams, as they are more tender and have of the strong muddy They are generally liked

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolks of four eggs with two cream and stir it into the boiling mixture. Remove at once from the fire and serve. Stewed Frogs a la Poulette. — Trim, truss, and marinate as for frying.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sautoir with two and speck of nutmeg. briskly and long enough to evaporate the water without allowing them to burn. glasses white wine, a pint of velvet sauce; cover and till quite tender. Skim, add a liaison of four Qgg yolks, one the of a lemon and two ounces of butter. Mix well and serve with fried croutons.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish in very cold salt-and-water for two hours; dry; make deep gashes in both sides at right angles with the backbone, and rub into these, as well as coat it all over with, a forcemeat made of crumbs, pork, herbs, onion, and seasoning, made to adhere by raw egg. Lay in the baking pan and pour over it the drawn butter (which should be the anchovy sauce, lemon juice, pepper, and a pinch of parsley. in a moderate oven nearly an or even more piece be large— basting lest it should brown too fast. Add a butter-and-water when the thickens too much. When the fish is done, remove to a hot dish, and strain the gravy over it. A few capers or chopped green pickles are a pleasant addition to the gravy. Baked Halibut, No. 1. — Arrange six thin fat pork (about two and one-half inches square) in a baking pan. a two-pound (or as much as you happen to have) piece of halibut with a damp cloth and place it in the pan.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish with three tablespoonfuls of butter creamed and mixed tablespoonfuls of flour; the top with quarters of a cupful of buttered cracker crumbs and arrange thin strips of fat salt pork over the crumbs. Cover with buttered paper and bake fifty minutes in a moderate oven, removing the paper during the last to brown the crumbs and pork. Garnish with thin slices of lemon (cut in fancy shapes if desired) then sprinkle with the following: tablespoonfuls of butter, add three tablespoonfuls of flour; stir until well blended, then pour on gradually, while stirring constantly, one and one-half cups of hot

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the boiling point; add tablespoonfuls of butter and season with one-half teaspoonful of salt and one-eighth teaspoonful of pepper. Baked Halibut, No. 2.— Cut about two pounds of halibut into pieces two inches square, clean and wipe dry and put in a dish with four wineglassfuls of Sherry wine, turning them from time to time and let remain in the wine two Then put the pieces of fish into a baking pan, moisten well with melted butter, sprinkle lightly with bread crumbs and let bake until done and nicely browned. Take up the fish and pour into pan in it was baked half a pint of cream. Heat on top of stove, thicken with a little flour, pour over fish and send to table garnished with parsley. Or if preferred melt a little more butter in pan, add a little lemon to it and pour over fish. is not objectionable you will find this delicious and half the portion sufficient for two. Boiled Halibut. — Take a small halibut, or what you require from a large fish. Put it into the fish kettle, with the back of the fish undermost it with cold water, in which a handful of salt and a bit of saltpetre the size of a hazel-nut have been dissolved. it begins to boil skim it carefully, and then let it just simmer till it is done. Four pounds of fish will require half an hour nearly to boil it. it, garnish with horse-radish or Egg sauce, or plain melted butter, are served with it.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a slice of halibut, brush over with melted salt, pepper, and onion Put in baking pan, cover with paper, and bake fifteen

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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: Put one-half tablespoonful vinegar and the yolks of two eggs in a saucepan; set in a larger pan of boiling Stir quickly with a wire spoon, adding gradually three-quarters cupful butter (the salt having been removed by washing). When sauce is thickened, remove from the fire, and add a few grains cayenne and salt. Halibut Cutlets. — Cut your steaks an inch wipe them with a dry cloth, and season with salt and cayenne Have ready a pan of yolk of eggs well beaten and a dish of grated bread crumbs. Put some fresh lard or beef drippings in a frying-pan and hold it over the it boils. Dip your cutlets in the egg, and then in the bread crumbs.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fasten small wooden skewers. Dip in crumbs, tgg, and crumbs, and fry in deep fat. Halibut Rabbit. — Melt one butter, add a few drops of onion juice and one tablespoonful corn-starch mixed and one-quarter paprika, then pour on gradually one cup milk, add three-quarters cup of soft cheese, cut fine, and one cup of cold, flaked, cooked When cheese is add one ^gg slightly beaten and one tablespoonful lemon juice. Serve on crackers. Scalloped Halibut.— Shred one cupful of cold boiled halibut; pour in the food pan one and one-half cups milk and let come to a; add butter size of an egg, salt and pepper, then the crumbs of four crackers, add lastly the; let it cook five minutes, then add two hard-boiled eggs chopped fine, and serve on a hot platter with bits of buttered toast.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is an appetizing, warm weather for luncheon or Sunday night's supper. Steam a slice of halibut three inches thick. Its is improved if a soup bunch is thrown into the steamer it. It is done when tender enough to remove the skin and bone, which should be accomplished while it is still hot without disturbing the shape. Pour over it a French dressing made of four tablespoonfuls of olive oil, two of vinegar, with pepper to cold, arrange on a bed of lettuce hearts and the cavity the bone was taken the best of them. The is prettily garnished with curls, spirals, or cups of cucumber, made as follows: Cut a cucumber crosswise in sections three-quarters of an inch thick. Cut each section round and round in one long, thin paring.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cleaned, open them at the gills, take out the insides, wash clean, and pin in a fish-cloth. (Do not use the cloth that you use to boil mackerel for any other Drop into boiling water, and boil with drawn butter. Broiled Mackerel.— Split down the back and Be careful to scrape all the thin black skin from the inside. dry and lay on the gridiron; broil on one side a nice brown, then turn and brown the other side; it will not take so long to brown the side on which the skin is. (All fish should have the side on which the skin is turned to the fire last, as the skin burns easily and coals are not so hot after you have used them ten minutes.) Season with butter, pepper and salt. Fried Mackerel. — Fry brown six good-sized slices of pork.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3. — Split and head and tail. Put in buttered dripping pan and salt and pepper and dot over with butter (allowing one to a medium-sized fish), and pour over two-thirds cup Bake twenty-five minutes in hot oven.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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forty-eight hours, changing the water once, then put it in a pan, cover with cream or the richest milk. Put in the oven and cook until cream is brown.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the mackerel, and soak over night in clear cold Put them on to in cold water, and gently thirty minutes. Serve with drawn butter.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for broiled mackerel, then lay into a baking pan, and to one mackerel add pint of new milk, put the oven, and bake twenty-five minutes. About five minutes before it is dished, add a small piece is a nice dish for breakfast and dinner.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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by soaking it night in water, taking care that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a buttered fish-gridiron, and to a light brown; lay it on a hot dish, and dress with a little butter, pepper, and lemon juice, vinegar, or chopped pickle.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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clean them perfectly; dry them well, flour and fry them in plenty of fried parsley round them. Fish or Meat Ramekins. — A delicious luncheon dish or an entree for dinner may be made from leftover or meat. Cut the meat or fish very fine, but do not grind it. Add a wellbeaten egg, a little milk and a few bread crumbs. Season well with salt and pepper. Put a piece of butter the size of a walnut in each ramekin and then add the mixture and bake until brown.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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has been nicely cleaned, put it into a pot with water enough to cover it, and throw in salt in the proportion of half a teaspoonful to a pound of it slowly until the meat is tender and easily separates from the bones. A large fish will require an hour to When done, serve on a hot dish, and have a few hard-boiled eggs, cut in slices, laid around it and over it. Eat with tgg sauce. Fried Roe. — Wash and wipe, fry twenty minutes in hot fat in a frying-pan, turning at the end of fifteen minutes. on a hot platter and garnish with oysters or Garnish with a great bunch of parsley at each end and a half lemon set in the parsley.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Two cups cold (cod, haddock or halibut), one and one -half cups milk, one slice blade of mace, bit of bay leaf, three butter, three flour, one-half salt, one-eighth teaspoonful pepper, one-half cup buttered crumbs. the mace, and bay leaf. seasonings.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter, add gradually the Boil three minutes. Put one-half the in a buttered baking dish, sprinkle with salt and pepper and pour over one-half the Repeat, cover with buttered crumbs and bake until the crumbs are brown in a hot oven.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in pieces for serving, remove the skin and bone. a thick coating of butter over the bottom of the stew-pan, lay layer with sak and pepper, pour on boiling water to more cover, add a tablespoonful of lemon juice or vinegar and simmer fifteen or twenty minutes, or till the is cooked but not broken. Add a tablespoonful of flour cooked in a tablespoonful of hot butter, mix it well with the boiling liquid without breakmg the Add a quart of oysters, or enough to equal the Simmer until the oysters are plump. Add more seasoning if needed and serve very hot.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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six cloves, six allspice kernels, six peppercorns, and one tablespoonful of brown sugar in one cup of sharp vinegar and boil ten minutes; pour it over one pint of cold flaked fish.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gridiron with fat pork and the inside of the fish Twenty minutes is usually sufficient to a of ordinary with warmed Baked Salmon with Cream Sauce. — Butter a sheet of foolscap paper on both sides, and wrap the fish up in it, pinning the ends securely together. Lay in the baking pan, and pour six or seven spoonfuls of butter-and-water over it. Turn another pan over all, and steam in a moderate oven from three-quarters of an hour to an hour, lifting the cover, from time to time, to baste and assure yourself that the paper is not burning. Meanwhile, have ready in a saucepan a cup of cream, in which you would do well to dissolve a bit of soda a little larger than a pea. is a wise precaution whenever cream is to be boiled. Heat this in a vessel placed within another of hot water; thicken with a heaping teaspoonful of corn-starch; add a tablespoonful of butter, pepper, and salt to taste, a liberal pinch of minced parsley, and when the fish is unwrapped and dished, pour half the dressing slowly over it, sending the rest to table in a boat. If you have no cream use milk, and add a beaten egg to the thickening. Baked Salmon, No. 1.— Clean the fish, rinse it, wipe it dry; rub it well outside and in with a mixture of pepper and salt, and it with a stuffing made of slices of bread, buttered freely and moistened with hot milk or water (add sage or thyme to the seasoning if liked): tie a thread around the fish, so as to keep the stuffing in (take off" the thread before; lay muffin rings, or a trivet in a dripping pan, lay bits of butter over the dredge flour over, and put it on the rings, put a pint of hot water in the pan to baste with; bake one hour, if a large fish, in a quick oven; baste frequently. When the fish is taken up, having cut a lemon in very thin slices, put them in the pan, and burn it. Baked Salmon, No. 2. — Take four salmon steaks weighing one pound each. Place in a buttered saucepan with one pint white wine, one pint white broth, white pepper, salt, a little grated nutmeg, a bunch of parsley with a few whole spices or herbs wrapped in it, and two ounces of butter. Let it come to a boil, then cover and simmer for one-half hour.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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liquid with one ounce of flour which has been cooked in Boil ten minutes, then mix with the yolks of four eggs and some chopped parsley.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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thin layer of thick mashed potatoes in an oval baking dish, well buttered. Remove the bone and skin from the steaks and place them one overlapping the other on the potatoes. Fill with more potatoes, smooth nicely, and pour the sauce over all. with bread crumbs and little pieces of butter over the top. until a light brown, in a moderate oven, about twenty minutes. Serve in the baking dish. Boiled Salmon. — A piece weighing six pounds should be rubbed with salt, tied carefully in a cloth, and for three-quarters of an hour. It should be eaten with egg or caper If any remain after dinner it may be placed in a deep dish, a little salt sprinkled over, and a teacupful of boiling vinegar poured over it. Cover it closely and it will make a nice breakfast dish.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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can salmon, one-half cup of milk, one flour, one Qgg; come to a thick; a little lemon juice; roll in crumbs and fry in hot lard. Canape of Smoked Salmon. — Cut out from a stale loaf of whole wheat bread six slices one-quarter of an inch cut each two-inch square Toast them to a nice golden brown and lightly butter; cover them with very slices of smoked salmon, nicely trim, dress on a side dish with a folded napkin, decorate with a six quarters of lemon and a hard boiled egg finely chopped; this over them and serve. Salmon Cutlets. — Cut two or three pounds of cold boiled salmon in very small pieces. Mix some boiled coral and half an ounce of butter, pound in a mortar, and rub through a hair sieve. Place one gill of milk in a saucepan with one ounce and one ounce of which have been creamed Stir over the fire until it becomes thick and does not stick to the sides of the pan. in the salmon, coral, a dash of cayenne pepper, salt, and lemon juice to taste. from the When cold, shape the into cutlets, brush them with beaten egg, roll in fine bread crumbs, and fry until a nice brown in hot fat. Drain on hot paper. Serve on a hot dish garnished with fried parsley. Serve lobster sauce separately.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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use the best salad oil in this recipe instead of butter. Darne of Salmon.— If the middle cut; there are but two or sometimes three from a Lay in a stew-pan on a bed of sliced carrots and onions (two tablespoonfuls each), parsley and peppercorns; dredge lightly with salt and pour over one claret, one pint thin broth, dot with three tablespoonfuls butter and cover with a buttered paper. Bring quickly to a boil and simmer very gently one hour. Drain and remove the skin, mask with a Remoulade sauce. The liquor in which the is cooked can be strained and used several times. of Salmon a la

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half a pint of white and cover with a sheet of buttered paper with a small hole in the The steam must vent, else the surface not glaze. Cook in the oven about forty minutes, basting frequently with the liquid in order to the glaze a nice color. and dish the fillets in a circle with alternate heart-shaped of bread fried m butter. Thicken two ladlefuls of broth with an ounce of flour kneaded in butter.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boil a few minutes. a lemon juice, and chopped Mix well and pour in centre of dish.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a bowl and gradually add the beaten whites of two eggs, stirring constantly with a wooden pestle. Make a sauce of the following: One of butter, one Let them come to a boil. Add one cupful milk, two tablespoonfuls of mushroom liquor, one-half teaspoonful of salt, one-fourth teaspoonful of white pepper, a pinch of cayenne, and juice of one Cook all minutes, add the yolks of eggs and two tablespoonfuls of cream. Do not let the after the yolks have been added.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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commences to thicken, remove and to cold, add it to the fish. Rub all well together and put on ice for half an hour. Then add half a pint of whipped cream. your mold, decorate truffles. Put on ice to harden, so the decoration will be firm on mold. Fill the mold giving it a few knocks on the to settle the Thirty minutes before serving put your mold in a pan, pour hot water halfway to mold, put a buttered paper on top, and poach in a moderate oven to the touch. When ready to serve, dip your mold in cold water, lay the dish you are going to serve it in on top of mold. Turn very gently and lift off the Serve with Martinot sauce in centre or in sauce-boat. Salmon or Meat Omelet. — A very little left-over salmon or meat chopped fine will make a for breakfast. For four persons beat slightly four eggs, add one cup of milk, onequarter teaspoonful salt, one tablespoonful flour (mixed together), and meat or salmon. In an ordinary spider place good-sized piece of butter. When very hot turn in mixture, cover tightly and brown. Fish Salad. — Shred some boiled salmon, halibut, or fish, mix with it half as much boiled potato cut in small cubes; serve on leaves with salad cream.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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solid piece of boiled salmon, mince it very fine, and season to taste with pepper, salt, and a little Worcestershire Mix all a paste with a highly seasoned

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a pound of in comes put your on to for dinner. Peel them Cut up one pound salt mixed pork in tiny squares and fry a nice brown. When potatoes are half done put on your salt fish and cover with water. Boil fifteen Drain fish and put on platter. Put the pork scraps in a gravy boat and potatoes in a covered Mix your potato and together on your plate at dinner and the pork scraps for gravy. tomato sauce, johnnycake, and pickles. Broiled Salt Fish. — Cut a square the size you desire from the thickest part of the fish. Take off the skm, and wash clean; clear coals ten minutes, then dip in butter and serve. This is a nice relish for breakfast or tea, and with boiled potatoes makes an excellent dinner.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in pieces one cup salt codfish; cover with lukewarm water and let stand on back of range softened. Melt one butter, add one pour on gradually one cup hot milk. Add fish, and turn on a hot platter. of hard-boiled baked potatoes.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a piece of strips, wash clean, and place it in a basin with about a quart of let it simmer half an hour. Then pour off the water, and add one pint of new milk. this comes to a boil, thicken with one spoonful of flour, let it boil five minutes, then add butter the size of a walnut and a little pepper, and serve.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Have a hardwood board one inch and a half thick. Split the shad as for broiling, tack it on the board, skin side down, and roast before the fire until done. Every once in a while rub it with a little placing the shad on the board, see that the board is well seasoned and heated, else the will have the of the wood. cooked, place in a hot dish, season with salt and pepper, cover with small bits of butter, and serve with lemon cut in quarters. Planked Shad,

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish, clean nicely, wash and wipe dry. Make small incisions on both sides of the fish and soak it for one hour in a dish with salt, pepper, olive oil, and lemon juice. See that it soaks on both sides. Drain, sprinkle with bread crumbs, and broil slowly for one-half hour. See that your broiler is well greased. Make eight pieces out of your roe and also have large oysters. Dip them in beaten egg and roll in bread crumbs and fry in hot fat until a nice brown. Dish up the shad, surround with roes and oysters, and serve with an herb sauce. Baked Shad. — Many people are of the opinion that the very best method of cooking a shad is to bake it. Stuff it with bread crumbs, salt, pepper, butter, and parsley, and mix this up with beaten yolk of egg; the it, and sew it up or fasten a string around it. Pour over it a little water and some butter, and bake as you would a fowl. A shad will require from an hour to an hour and a quarter to bake.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a roe shad, scale, draw by the cleanse nicely, and wipe dry. crosswise incisions on both sides. Put the fish on a dish to soak for one hour with salt, pepper, olive oil, lemon juice, chopped parsley, chives, and thyme. Be sure to turn and it often so it will absorb the seasoning. Put on the spit or on a long skewer, if to roast in the oven, wrap in double oiled paper, making it secure by pressing down a shorter skewer along each and tying at each end. roast the fire, or in a moderate oven for forty minutes.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the roes of sprinkle a baking dish with chopped onions, parsley, and mushrooms. Add the roes, strew over them more onion, etc., with salt, pepper, a little nutmeg, and bits of butter.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the roe of a shad and remove the skin hanging to it. it well and cut it in pieces of a to wrap well in thin slices of bacon. Rub the pieces of shad with salt and pepper. in the slices of bacon, wrap the bacon round, and tie with twine. Have care that the bacon is not too Drop each piece in deep hot fat and fry a light brown. Garnish with parsley and serve with a piquant sauce. Pickled Shad or Bluefish.— Put the fish on the drainer or sheet in the kettle, add one tablespoonful of salt for each quart of water and enough boiling water to just cover the slowly until the flesh separates from the bone, thirty minutes or

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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let cool. Cut the flesh in pieces. To half the water in which the fish was cooked add pickling spice, a tableto a quart, and simmer half an hour or more. Add as much cider vinegar as liquor, and heat and pour over the taking care that the liquor covers the contents. The pickle will be ready for use in one or two days and will keep in a cool place about ten days.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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plain or rolled in meal or and then are often used to garnish other kinds of fish. With baked fish they are arranged around the dish in any form the of the cook may dictate; but in garnishing fish or any other dish, the arrangement should always be simple, so as not the matter of serving any harder dish were not garnished. are also seasoned well with salt and pepper, dipped in afterwards in flour and placed in a very hot oven for eight or ten minutes to get a handsome brown. They are then served as a garnish, or on slices of buttered toast. smelts are used as a garnish, serve one on each plate with the other fish. If you wish to have the in rings for a garnish, fasten the tails in the opening at the gills with little wooden toothpicks; then dip them in the beaten tgg and in the crumbs, in the frying basket and plunge in the fat. When they are cooked take out the skewers and they will retain their shape.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flat baking dish with forcemeat and the smelts on it. finely parsley and mushrooms, season with salt, pepper, and a grated nutmeg. Cover with veloute sauce, which has one glass of white wine mixed it. sprinkle with bread crumbs, and pieces of butter, and bake in hot oven for twenty When cooked the juice of a lemon and serve in the baking dish.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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as many mediumsized smelts as you desire to Clean and prepare them as you would for broiling, removing backbone, dry them, and set in cool Boil one pound of halibut, pound it fine, then add a little Sherry, white salt to in enough cream to enable you to form the mixture croquettes. Roll a smelt around each one, fastening it by sticking the head through the tail. Roll in beaten egg and fine bread crumbs and fry in hot lard. Drain on thick brown paper. Arrange a lemon basket in the centre of a around it place the smelts and garnish border with half of the whites of hard-boiled eggs, each filled with tartare sauce.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the thoroughly, cut down the back, and take the bone out a little below the head and just above the tail. Clean well and cut away the fins and gills. Dry well and flour them. Roll them up by putting their tails in their mouths and fastening them with a little wooden skewer. Set away in the ice-box. Have your oil or fat very hot. Fry a few at a time, let your oil get very hot. Put all in your frying basket, plunge into your hot fat. They will swell up and be a beautiful brown and crisp. the number of eggs required, allowing one-half for each person. Take out the yolks and put the whites in cold water.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and nine selected Cut five parallel gashes on both sides of each fish. salt, pepper, and lemon juice; cover and let stand fifteen minutes. Dip in cream, dredge with flour, and saut6 in butter until delicately browned, taking care that butter in pan does not burn. Pour around smelts a sauce made from butter in pan: one tablespoonful flour, and one cup of chicken stock, and seasoned with salt, pepper, and lemon juice.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the fins from two dozen Clean them without splitting them and stuff with a fish forcemeat — a paper cornucopia must be the on a well-buttered dish, cover them with one pint of Italienne sauce, and bake in a hot oven for ten Squeeze some lemon juice over them and serve in the same dish.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the skin from twelve sardines. Put them on a dish and heat them Put the oil from the sardines in a saucepan, and when it comes to a boil stir in one cup of water, then add one of

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2. — To one small can of sardines allow two tablespoonfuls of butter, four of bread crumbs and one small onion, finely minced, and two and pepper to all the oil from the sardines, divide them into halves and lay in a baking dish; half the butter, it over them and add two tablespoonfuls of hot water; up the eggs and gradually mix them the onion, salt and pepper and remainder of the butter; mixture over the sardines and bake fifteen minutes.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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plate with letting them come over the edge of the dish. Take any kind of boiled white fish that has been " left over " and pick into small pieces, covering the lettuce, leaving a narrow margin; split six sardines, taking out the bone and lay them on the fish, the heads in the centre, and spread around to form a disk; put a parsley in the middle of the dish, at the heads and on the between each sardine put a generous teaspoonful of mayonnaise, slice a lemon and cut each slice in half and the edge of the fish, the rind lying on lettuce. Sardine Sandwiches. — Take as many boneless sardines as are required, open one lengthwise, being careful not to break them, and place the halves on a fine wire broiler. they have broiled a little on each side, set them away to When cold, squeeze a little lemon juice over them, and cut off the tails. If fresh butter is used on the bread, sprinkle a salt over the sardines while they are hot. Allow two halves to a triangle of bread, and make according to directions.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in the shape of a corkscrew, then roll them in egg, then fresh bread crumbs, then in tgg, and bread crumbs Fry in hot fat and serve on a napkin. Garnish with lemon baskets filled with tartare sauce and sprigs of parsley.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Hauraise. — Take some fillets of sole, put them on a buttered baking tin. Season them with salt, pepper, and a little lemon juice. Cover them with a thick buttered paper and cook them in a moderate oven for six or eight minutes. Then take up the fillets and put them to press until cold. Cut them out with a plain round cutter, ornament half of them with coral (lobster's), and the other half with tarragon and parsley and truffle.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fillets of sole in a saucepan with a clarified butter, and lemon When done, put them in press between two divide each fillet four pieces, trim, and put in a bowl with a French dressing made of white pepper, salt, vinegar, and oil. Have some small oval rolls at hand, cut tops and remove the crumbs, moisten the bottom of roll with a littte of the a piece of sole on this, add a little mayonnaise sauce, cover with the tops, and servT. Sandwiches of lobster and salmon are prepared in the same manner. If desired, each one may have a finely chopped onion sprinkled over it before the mayonnaise is added. Fillets of Sole a la Venitienne. — Take the fillets of four soles, trim and place one-half of them in a saucepan with some clarified butter, a little lemon juice, white pepper, and Let them simmer slowly for ten minutes.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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without trimming them, in the same manner. When they are done, drain them and to Cut the untrimmed dice. Mix them with some thick Allemande sauce, two ounces of grated Parmesan cheese, white pepper and salt to taste, and a dash of grated nutmeg. Spread this preparation about one-sixth of an inch thick on an earthen dish, and it has become cut it pieces about the size and shape of the Roll them in fine bread crumbs, then in beaten egg, and then again in bread crumbs. Just before serving warm the fillets, fry the croquettes in hot lard, drain both on a piece of brown paper. Arrange them in a close circle, placing alternately the croquettes and the Fill the centre small fish forcemeat in hot Pour some Venitienne sauce in the centre and on the fillets and serve.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a cup of any cooked pick it over carefully, season with salt and pepper, add a spoonful of chopped parsley and enough white hold turn the in, stand it in a pan of hot water, bake in oven for one-half hour.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the tongues and sounds in cold water over night. Put them in cold water and place on the Let them boil thirty minutes and serve with drawn butter.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of turbot, either bass or will answer. Boil with plenty of salt, remove the skin and bones, and flake it. one quart of cream, and boiling stir in three tablespoonfuls of flour, perfectly smooth, and add a bunch of parsley and one onion. Take out both vegetables. Clarify a quarter of a pound of butter and add to the cream after it is Butter a deep dish, and put in first a layer of fish, then one of sauce, alternating till the dish is filled, making the sauce come on top. Strew over a layer of sifted bread crumbs and bake an hour. Garnish the dish with chopped eggs or parsley.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour is wet to a smooth paste and stirred into the boiling liquid. When made in this manner, the sauce should boil at least ten minutes to have the flour thoroughly cooked. But by cooking the dry flour in the hot butter the starch in the flour is more quickly cooked, and the butter is all absorbed and converted into an emulsion. Sauces made in this manner are perfectly smooth, free grease, and have a Every one learn how both and brown sauces. They are adapted to nearly every form of food. Meats, fish, vegetables, macaroni, etc., are rendered more palatable by being served with an appropriate

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a tablespoonful of butter in saucepan and add a the gravy from the pan in which the fish has been cooked. Add a full cup of it to the butter and Let it come to a boil, then cook to taste, add one-half cup of rich cream. Serve very hot in sauce-boat.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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hot stock, two minced onion, two tablespoonfuls butter, two heaping tablespoonfuls flour, one-half teaspoonful salt, one-half saltspoonful pepper, one tablespoonful lemon juice, caramel enough to color.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1.— To one heaping tablespoonful of butter take one heaping tablespoonful of flour, a enough hot water to dissolve this cream. Thicken by standing the saucepan in hot water. parsley or the crushed yolks of hard-boiled eggs may be added to Let it stand (covered) in the hot water until ready to serve.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Simmer one-half can tomatoes, one chopped one-half teaspoonful one-fourth teaspoonful pepper, one clove together ten minutes. Rub through Cook together one tablespoonful each of flour and butter one minute, add tomato gradually, stir till smooth, and simmer

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup add gradually two beaten egg yolks; stir well. Add one tablespoonful lemon juice, dash each of salt and cayenne. Add one-half cup boihng water, and boiling water as custard. Serve immediately. Sauce Tartare, No. 1. — Make one cup mayonnaise. very fine one tablespoonful each of capers, olives, green cucumber pickle, and in a dry.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two; add two tablespoonfuls fresh grated horse-radish, one tablespoonful very thick cream, one-half teaspoonful lemon

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dishes and ingredients very cold. If summer, set dish in pan of pounded ice. In soup-plate or shallow bowl put yolk one raw egg, add onefourth teaspoonful salt and dash cayenne, a few drops of tabasco and a teaspoonful Worcestershire sauce, stir with fork till very thick. Add few drops olive oil and stir; add more oil, few drops at a until mixture balls on fork. Thin with few drops lemon juice or vinegar, then add more oil.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one of freshly opened Neck clams, half pint of water, an ounce of butter, and boil five Mix two ounces of butter, one ounce of flour, and a little nutmeg together, and add one-half pint of boiling water, and one-half pint of clam

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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egg-beater, boil a minute or two, add two ^^^g yolks, twice as much water as egg yolks, and a little lemon juice. Strain through a wet cloth. mix in four ounces of butter, drain the clams, put them in the sauce, and serve hot.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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all Sorts of Fresh Water Fish. — One pint of water, one quart of white wine, one a bunch of a few young onions, one clove of garlic, a bunch of thyme, one bay leaf, one carrot, and a blade of mace. Boil the fish in this bouillon, which will do for use several times. Any kind of fish, such as salmon, trout, pompano, sheepshead, carp, may be boiled in this way. Lobster boiled in court bouillon is very fine.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Mix together three ounces of butter, two ounces of flour, a little nutmeg, and salt and pepper. Do not melt the Add one pint of boiling water, and stir with whip to get sauce smooth. Then boil for a moment.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolks of two eggs, four ounces butter, and a little lemon juice. Press through a wet cloth and add two hard-boiled eggs, chopped

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two chopped in a saucepan with a little butter, salt, white pepper, grated nutmeg, and a glass of white wine. Boil until it is reduced one-half. Add half a pint of veloute sauce and boil a minute.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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removing the meat a goodsized boiled lobster, boil the shells in one scant quart of water for twenty and use the a cream Cut the lobster meat in small pieces and powder the dried lobster coral. Stir both into the Add a dash of cayenne and two tablespoonfuls of lemon juice.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one of butter, one flour, one teaspoonful of chopped onion, one-half can of tomatoes, one-half teaspoonful of sugar, one-half teaspoonful of all together for ten minutes. into another saucepan and add the yolks of four eggs with one tablespoonful of cream and a little nutmeg. Set the pan in hot water and add four ounces of butter, small piece at a ti??ie. Set over the fire and stir until smooth. Then remove Irom fire and add a little lemon juice or tarragon vinegar. Strain through a strainer and then add a little whipped cream.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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shallots, chopped very fine. Put them in a saucepan with two ounces butter and of white wine Let it boil down to half the original quantity, then add one pint veloute Boil a little longer,

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a scant cup of butter to a cream, in two of light, then pour in one and a half tablespoonfuls of anchovy and one tableof lemon Mix this with a pint of boiling water. Mix thoroughtly and stir over the fire until it is just about to boil. Stir in two gills of fresh shrimp with the tails split and add a dash of cayenne. Let the sauce get very hot and serve at once. Tomato Sauce, No. 2. — One-fourth of a can of tomatoes, one white onion cut up and a in two of butter, one-half teaspoonful of beef extract which has been diluted in a little water, four cloves of garlic, salt and pepper to taste, and finally one of corn-starch, dissolved in

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half a cup of cold water over one quart of oysters; take out each oyster separately with fingers and free from any bits of The liquor may be strained and used in soup, stew, or escallop if desired.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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broiled oysters are much better and cook easier if parboiled slightly before crumbing. Place one pint of cleaned oysters in a frying basket and keep it for one-half minute in a kettle of boihng water deep enough to cover them. dry on a soft towel and proceed as usual. Oysters a la Bechamel.— Drain one pint oysters and save the liquor; for twenty-five oysters add milk to the liquor to make Put one tablespoonful butter and one of flour in chafing-dish, then light the lamp; mix thoroughly; add and milk, stir until it reaches the boiling point; add oysters, half a teaspoonful salt, a quarter teaspoonful black pepper, and a dash of red pepper; cover the dish, and when in lastly the yolks of three eggs beaten with two tablespoonfuls of cream; after putting out the light add a teaspoonful of lemon juice, half a teaspoonful of onion juice, and serve on toast. Oysters a la Beleveu.— One-quarter pound butter melted in chafing-dish; add one-half cup finely chopped celery and cook; put quart cream (or of; allow it to just come to a boil, then add one of; add a dash of paprika, salt and pepper, and just before serving add a wine-glass Madeira wine. Oyster Bisque. — Two quarts of oysters in a saucepan with a pepper, nutmeg, two blades of mace, one bay leaf, one pinch of red pepper, two ounces of butter, one pmt of white Cover, boil ten minutes, drain in a colander, and save the liquor. Then chop the oysters very fine and put them on a plate. Knead five ounces of flour in a saucepan with four ounces of melted

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a without allowing to dilute pints of boiled milk and the oyster liquor. Add the oysters, stir steadily, and boil ten minutes. Rub a and add more if Stir and boil again. Finish with one-half pint of raw cream and four ounces of butter in small bits. Taste, pour in soup tureen, and serve hot, with small squares of bread in butter separately on a plate.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Take large oysters, dry between towels, dip in egg, then in dry bread crumbs that have been seasoned a grating of nutmeg. Put the oysters in their shells, dot with butter, lay the shells in a dripping pan and bake till brown. at once in their shells, with a dash of lemon juice on each. Baked Oysters, No. 2. — Put a round of toasted bread into a baking cup or; spread with; season with salt, pepper, and butter. Fill as many cups as required, place them in a baking pan in oven, cover with a pan and bake about ten minutes.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Take the largest oysters, scald, drain, dry on a towel and dip one by one into softened butter well coated and then in seasoned Lay them on a buttered broiler. coals until a light brown. Serve on slices of buttered If done by a gas stove, lay the toast under the broiler to catch the drip. Fine cracker crumbs may be used instead of flour. that have been breaded for frying are good broiled. Broiled Oysters, No. 2. — Take two dozen cleaned, drained, and dried in a and pepper. Melt two ounces butter in a large frying-pan, lay in one dozen; as soon as the last one is in, turn the first one and all have been turned, begin taking out, laying them closely on a large buttered broiler; cook to a light brown over moderate fire. While these are browning, the other dozen may " set" in the butter. Have six rounds of toast on a hot platter; put four oysters on each, sprinkle on the in which they were stiffened and serve with lemon cut in eighths.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3. — Look over the oysters, rejecting bits of shells; dry between towels; dip in melted butter or olive oil seasoned with salt and pepper; the oyster broiler, wipe over wilh butter; lay on the oysters and broil over a clear fire — charcoal is best— for four or minutes, turning often; on rounds of toasted spread with and moistened with the oyster liquor (which has been heated), garnish sprigs of parsley and lemon. are delicious served with pickled peaches. No. 4. — Pick, and Dip each in roll in fine crumbs, and broil in fine wire broiler over a clear, hot Serve on with sliced lemons.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6. — Drain select oysters in a colander. Dip them one by one into melted butter, to prevent sticking to the gridiron, and place them on a wire gridiron. over a clear nicely browned on both sides, season plenty of butter, and on hot buttered toast, moistened with a hot Serve very hot. Oysters cooked in this way and served on broiled beefsteak are delicious.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Prepare cream taking one-half the quantity of butter; scald the oysters until the edges begin to curl, drain and drop them into the cream sauce; let all stand in bain marie for five minutes to season thoroughly. in Swedish timbales or in pate shells. It is very nice used as a filling for short cake, croustade, or on toast. ^

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for two minutes one ounce of flour and one ounce of butter. Stir in one-half cup of milk and two tablespoonfuls of mushroom liquor.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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mixture come to a boil, then add one-half cup of cream, one-half of a dash of cayenne, and a nutmeg. Wash one quart of medium-sized cutting out the hard part. Stir them the Let them come to a boil or until they begin to curl. Fill each croustade the mixture and serve very hot.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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six nice pieces of butter the size of an egg. Shape them a little wider at one end than the Roll them thickly in bread crumbs, then in beaten yolks of three eggs, then again in bread crumbs. Set them on ice for half an hour. cold, drop them, one by one, in boiling fat and fry until a delicate brown. With a sharp knife take off the tops.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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at hand thirty-five oysters, an equal quantity of cooked chicken, or four mushrooms, two teaspoonfuls of cream, three eggs, some frying batter, some very thin and fat bacon, and some parsley. the oysters in their own liquor. Remove the hard part, also the black edge or beard, as it is called.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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part remaining into small pieces, the chicken and mushrooms a sauce, add the liquor the oysters were scalded in, and boil until it is very thick. A little cream, if you have it, could be added. Mix the chicken, and mushrooms; yolks of three eggs, it over the fire for three or four minutes. Spread the mixture on a dish and set it away to roll into pieces about the size and shape of a good-sized cork, wrap each one in a very slice of bacon. Dip each one in batter and fry in hot lard. When a nice brown, drain on brown paper and serve on hot plate with a garnish of fried parsley.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slightly one quart of oysters in their own liquor. Make a sauce as follows: Heat two tablespoonfuls of butter, stir in two tablespoonfuls of flour, then stir in one-halfcup of cream and some of the oyster liquor. until the mixture is a thick

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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few drops of Sherry, salt, white pepper, and a dash of cayenne. the oysters very fine and add to the sauce. Set away to cool. cold, shape into croquettes, roll in beaten egg, then in fine bread crumbs, and fry in hot fat. Drain on heavy brown paper. with cream sauce in a separate dish. Oyster Croquettes, No. 2. — Boil two quarts of with a little broth, pepper, very little ground mace, and two ounces of butter, for two minutes. Then drain on a Cool them a little and save the liquor. Then slice the oysters; ^o not chop Mix two ounces of butter, one ounce of flour, and one of Cook them browned, then add one-half pint of the

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boil five minutes. the beaten yolks of four eggs, the sliced oysters, a little chopped parsley, and a dash of red pepper. Stir constantly and boil three minutes longer. in the juice of one lemon and set away to cool. When cold, divide the mixture into pieces the of an egg, roll them in pulverized crackers, and with the blade of a knife give them a rectangular shape about one inch thick. Dip in beaten eggs, then in crackers again, and fry a light brown in plenty of clear hot lard. Dish up on a folded napkin, garnish parsley and quartered lemons, and serve. Masked Oyster Cutlets. — Pick fresh crab or lobster meat very fine and mix with enough mashed and seasoned potato to make a paste. Have the oysters drained and dried on a seasoned with pepper and salt, then remove the muscular part of the oyster, lay two together and cover with the potato mixture. Dip in beaten egg and then in crumbs mixed with a little crab meat, and fry a dainty brown. Serve with sauce tartare or Bearnaise sauce.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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individual casseroles and sprinkle the bottom of each with finely minced or chopped green pepper, onion, parsley and pinch of clove. Brown the onion and pepper a little. Add a thin small strip of bacon has been fried crisp; then season the oysters. Sprinkle a very little of the parsley, and green pepper over the top and criss-cross with two tiny bacon strips. Put on the covers and bake just long enough to heat thoroughly, then uncover and brown the bacon quickly. Replace the covers and serve at once with cut lemon. Curried Oysters. — Cook one quart of oysters over a slow fire in their own juice. If the juice is not sufficient to cook them add a little water. Add also a tablespoonful of butter, a teaspoonful of curry powder, and to the oysters are firm, stir in one tablespoonful of flour moistened to a paste with water. Stir carefully and thoroughly while the hquor thickens. Deviled Oysters. — One heaping saltspoonful dry mustard, one-half saltspoonful each pepper and salt and the yolk of one egg. Mix to a smooth paste and coat six large oysters with it. Roll them in fine crumbs and over a clear and serve.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tuft of parsley on a hot folded napkin; range the oysters quickly and serve instantly. It is better not to begin frying until they are wanted than to delay serving. Nothing can be less inviting than a cold fried oyster or one that has been kept hot for five Philadelphia Fry: Proceed as before, but after they are rolled in crumbs the first time, dip them in very cold, thick mayonnaise, tgg, and roll in crumbs again before frying. is difficult but delicious. Sauteed: To one pint prepared oysters put one pint stale bread crumbs, season and add two eggs beaten lightly. Let them stand one hour, then lay by spoonfuls in a frying-pan and brown quickly on both sides in hot butter. Serve at once.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5.— Select largest and finest Drain and wipe them by spreading upon cloth, laying another over them, pressing lightly. Roll each in beaten egg, then in cracker crumbs with which has been mixed a very little pepper. Fry in mixture of equal parts of lard and butter. Oysters Fried in Batter. — One cup of milk, two eggs well beaten, pepper, salt, and flour to make a moderately stiff batter. Add one cup of oysters their liquor, season with grated nutmeg, and drop by spoonfuls into deep fat and fry. a teaspoonful of baking powder sifted into the flour will make a light and puffy batter. If preferred the oysters may be dipped batter one at a time, but small oysters are better when mixed with the batter. Fricassee of Oysters, No. 1.— Select thirty medium-sized Place them in their own liquor on the stove and let come to a Skim them and pour in a strainer. Heat one of add two of mix and then stir in the liquor and of cream. pepper, a dash of cayenne, and Beat thoroughly the yolks of two eggs with the of half a lemon. Stir into the the oysters and serve very hot. Oyster Fricassee, No. 2. — Melt one cup of butter in the frying-pan, add one quart of oysters, let come to a boil, then add one-half cup of cream to taste and one tablespoonful of flour mixed with a little cold milk till the oysters are done; remove from the fire and add the yolks of two well-beaten eggs, pour over a platter of hot toasted crackers.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of butter into a frying-pan and when hot put in one pint of oysters washed and drained. till plump and drain the oyster liquor into a cup and fill with cream. Cook one tablespoonful flour with one of butter and blend with cream and oyster add saltspoonful teaspoonful salt. (Oysters vary in freshness.) Beat one egg very light and pour the oyster sauce upon it; add the oysters and return to the pan to be well heated, but it must not boil. gently that it may cook evenly. Serve in crust or pastry shells if for lunch or dinner; for breakfast or tea on toast.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Oysters. — One quart oysters, two large tablespoonfuls butter, one scant tablespoonful flour, a dust of cayenne, salt according to the oysters, and one-half teaspoonful chopped parsley. Brown the butter and flour, add the oysters prepared as directed, stir carefully not to break them, and as soon as they curl serve on a hot platter with triangles of toast, one for each portion.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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button mushrooms, chives, and and the are drained and placed in buttered oblong baking dishes of individual size, covered with buttered crumbs, and bake in a quick oven until crumbs brown, from to Serve with sliced lemon or maitre d'hotel butter. a la

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in butter some cepes, cut up small, then add twelve oysters, one small piece of lobster coral, then stir in one-quarter of a pound of cream and the yokes of two Just before add one small glass of Sherry. — Waldorf Astoria.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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seasoned with salt, pepper, and tomato catsup; dot with bits of; replace the top and bake in a hot oven, basting frequently with the oyster liquor.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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layer in a dish seasoned with pepper, salt, and butter, then a layer of oysters, until the is full. Mix some grated bread with a beaten tgg, spread over the top, and bake.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one dozen oysters in pieces, sprinkle teaspoonful of salt over them, and let them stand in their own liquor, in a cool place, for half an hour. six the yolks and whites apart; the former to smooth paste, the latter to a solid froth. Add to the yolks a tablespoonful of rich, sweet cream, pepper and salt in sufficient quantity, and then lightly stir in the whites. Put an ounce and a half of butter in a hot frying-pan, and when it is thoroughly melted, and begins to fry, pour in the egg mixture, and add as quickly as possible the oysters. Do not stir, but with a long-bladed omelet knife lift, as the set, the omelet from the pan, to prevent its scorching. In it will be done. a hot dish, bottom upward, over the omelet, and dexterously turn the pan having the brown side of the omelet uppermost upon the dish. Serve without delay. Oyster Omelet, No. 2. — One dozen large oysters or two dozen small ones chopped fine, six eggs, one cup of milk, one tablespoonful of butter, one teaspoonful of chopped a dash of pepper and a pinch of; beat the yolks and whites of eggs separately; mix the yolks, oysters and seasoning, cook in a frying-pan in the hot butter till the eggs thicken but are not set, then stir in the stiffly beaten whites. Cook a moment longer and slip off on to a hot platter. Serve at once.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1.— Put one tablespoonful butter in a covered saucepan with one-half saltspoonful of white pepper, one teaspoonful salt, and a few grains of cayenne, when hot add one pint of washed and drained oysters, cover closely and shake the pan to keep them from sticking; cook about three minutes or until plump. Serve on toasted bread or crackers. Oysters Panned in the Shell, No. 2. — Wash the shells and wipe dry. Place them in a pan with the round shell down. Set in a hot oven for three minutes; then take out and remove the upper shell. Put two or three oysters into one of the round shells, season with pepper and salt, add butter the of two peas, and cover with cracker or bread crumbs.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Work one ounce of butter and one tablespoonful of flour into a smooth paste. When warm, add a little ground mace, salt, and cayenne.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Two gallons large oysters, drain and rinse them; put one pint oyster juice quart vinegar; scald and skim clear; add one whole pepper, one tablespoonful cloves, one tablespoonful mace, one even; a minute, throw in; let them just come to a The oysters should be pickled day before being wanted, as they grow tough after standing a few days in vinegar. Spiced or Pickled Oysters, No. 2. — Put a one hundred and fifty oysters with the add and simmer the edges roll or curl; skim them out; add to the hquor one pint of white wine vinegar, one dozen blades mace, three dozen cloves, and three dozen peppercorns; let it come to a boil, and pour over the lemon floating in saucer. Pickled Oysters,

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1.— Line a dish with a puff paste or a rich biscuit paste, and dredge well with; one of; season with pepper, salt, and butter, and pour the; add some of the liquor; dredge with flour, and cover with a top crust, leaving a small opening in the in a quick oven.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two of in chafing-dish. Stir in one tablespoonful of corn-starch, add onehalf pound old cheese and one cup of oysters after first bringing them to a boil in half cup milk. Stir until cheese is melted, then add one tablespoonful Worcestershire, salt and cayenne pepper. When thoroughly mixed add cup of whipped cream, and serve on

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slices of bread to fit your ramekin dishes, the slices not more than a quarter of an inch Toast and butter the shoes and in the Pour over them a to moisten but not make too soft. Dip oysters in melted butter seasoned with lemon juice, and lay in ramekin as many oysters as they will hold. Cover with a thin layer of cream sauce and buttered crumbs, place in a pan in the oven and bake the crumbs are nicely browned — about twenty minutes. at once. Oyster Relish (^Chafing-disJi.^ — One cup oysters (drained), one cup bread crumbs, one ^gg, one cup milk, one salt, dash cayenne. All the ingredients are placed in dish and stirred beating the egg Be very careful in stirring not to break the oysters, and let the mixture stand for a time to swell bread crumbs. Heat a tablespoonful of butter in the chafing-dish, and stir in the mixture and cook until oysters are well curled, then add a little butter.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one cup of strained liquor and half a cup of water. Skim, add half a teaspoonful of saltspoonful of pepper, one tablespoonful of butter, and one tablespoonful rolled cracker. When it begins to boil add one quart of oysters. Boil one minute. Put half a cup of cream or cold milk into the tureen and pour the boiling stew over it. Stewed Oysters, No. 2. — Pick over and wash one one and skim; when clear add oysters. till oysters are plump and well ruffled; take from fire, add hot milk, If desired thicker, rub together one tablespoonful each of butter and flour; add to milk and until smooth. This may be varied by addition of a little chopped celery or onion. Stewed Oysters a la Baltimore, No. 3. — Open neatly three dozen Place them in a saucepan without liquor and add one ounce of good Cover the pan and place it over the fire. Cook for two minutes. Then add one wineglass of good Madeira wine and a very little cayenne Cook together a little longer and then add one gill of espagnole sauce and one-half a glass of demiglazed Stir thoroughly until it comes to a boil. Just before serving add the juice of one lemon, one of one of finely Serve immediately in a tureen.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in the them thoroughly and arrange in a steamer, flat side up. closely, place over boihng water and let steam about twenty-five the shells open, the oysters are done. the lower shells, put a bit of butter on each, sprinkle with pepper and salt, garnish with cut lemon and serve hot on hot plates. Shirred Oysters. — Chop twenty-five oysters, add the beaten yolks of two eggs, pepper and salt to taste, two tablespoonfuls of cream and dry bread crumbs to thicken. Fill the shells with this mixture and brown in the oven.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1.— Clean one pint of mediumsized oysters. Moisten one teacup of cracker crumbs with onethird of a cup of melted one-quarter of the in a baking dish, over them put one-half of the oysters, salt, white pepper, and lemon juice. Then spread another quarter of a cup of the crumbs, the remaining salt, pepper, and lemon juice, and cover with the remaining crumbs. Bake in quick oven until the liquor bubbles and the crumbs are brown.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6. — Pick, wash, and one solid quart oysters. Put in layers in baking dish, alternating with dry bread or cracker crumbs and seasoning. When dish is filled add strained oyster liquor and sufficient milk to moisten. with crumbs, add one tablespoonful butter in bits, and bake onehalf hour in hot oven. Stuffed Oysters. — Have at hand twenty-eight large oysters and some chicken forcemeat prepared as follows:

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pound the breast of an uncooked medium-sized fowl, then rub it a puree Mix one-quarter of a cup of cream or milk with one-eighth of a cup of fine bread crumbs. Cook them slowly until they form a smooth paste. Then add the chicken, the white of one egg, one tablespoonful of butter, one-half teaspoonful of salt, a bit of white pepper. Mix all together thoroughly and to

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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thoroughly and season them with salt and pepper. Roll them in bread crumbs. Arrange the forcemeat in half as many pieces as you have oysters and at a corresponding Place a piece on fourteen oysters, cover with the remaining oysters. Press them together so they will stick. Take one whole egg and the yolk left from the forcemeat. it well, season with a little salt. Dip each oyster in the tgg, then roll them in bread crumbs. Have them well covered with egg and crumbs. Fry in hot fat until a good color. Drain on brown paper and serve very hot with Madeira sauce in a separate dish. Oysters Roasted in the Shell, No. 1.— Wash the clean and wipe dry. Place in a baking pan and put in a hot oven for about twenty minutes. Serve on hot dishes the moment they are taken from the oven.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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are served in their own shells, on plates of cracked ice. Blue points are the favorite. A square block of ice, with the centre melted out and surrounded by a wreath of parsley, makes a pretty receptacle for raw oysters. They may be served without the shells, on beds of cracked ice, or in the oyster plates which have shell-like depressions, with a for ice in the Salt, red pepper and quarters of lemon are served with this dish. Oysters on the Half Shell. — Keep on ice till serving time. Have small soup plates half full of fine ice and lay the oysters in the deep half of the shell, on the plates as fast as opened. pepper, and a cut lemon should be served at the side, and a true oyster lover will use no other sauce. Small oysters are preferred, and four to six are enough for each plate. On a Block of Ice. — Have the dealer chip in a ten-pound block of perfectly clear ice a cavity large enough to hold as many oysters as are to be served. Clean and drain them as usual, but do not season, as it causes the juice to flow.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fifty; put the juice a saucepan; add one pint of new milk; let it simmer, and then skim off whatever froth may rise.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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large spoonful of flour and two of butter together; stir this into the liquor; add a little Let this simmer five minutes, but do not add the oysters till just as they are to be sent to the table, as oysters much cooked are hard. For turkeys, etc., is a splendid Oyster Shortcake. — Boil one in their own As soon as scum is set, remove it and drain and return one of liquor to saucepan. Mix scant of flour with two heaping tablespoonfuls of butter. When the mixture is light and creamy, gradually turn upon it the boiling liquor and season with salt and pepper. After boiling up once, in tablespoonfuls of cream, the Stir over the minute. immediately. shortcake ready to Spindled Oysters. — For six persons take two dozen oysters, two ounces bacon and six small slices of thin Six slender steel skewers will be needed. Cut two dozen wafers of bacon. Fill the skewers with bacon and oysters alternately, running the skewer cross-grain through the muscle of the oyster and stringing the bits of bacon by one corner so that each slice may overlie an oyster; do not crowd them.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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squares of toast and lay them, butter side down, on a platter. Lay the oysters on the toast, bring the to a boil with a tablespoonful of butter, salt and pepper, and it over the oysters and Put the platter a hot oven the edges of the oysters ruffle. Serve on the same dish with slices of lemon.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or thirty small ones, half a pint of cream, one teaspoonful of flour, one the toast buttered and on a hot dish. Put the butter in a small saucepan, and when hot add the flour. Stir until smooth, but not brown; the cream and let it boil up once. Put the oysters (in their own a hot oven for; then add them to the cream. Season and pour over the toast.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dish with thin slices of lemon and very hot. It is nice for lunch or tea. Oyster Toast. — Select fifteen plump oysters; mince them, and season with mixed pepper and a pinch of nutmeg; beat the yolks of four eggs and mix them with half a pint of cream. Put the whole into a saucepan and set it over the to simmer; it well, and do not let it boil, lest it curdle. Toast five pieces of bread, and butter them; when your dish is near the boiling point, remove it from the fire and pour it over the toast. Plain Oyster Soup. — Pour a quart of oysters in colander, rinse by pouring over a pint cold Put in a porcelain kettle, add a pint boiling water, let skim thoroughly, season with pepper and piece of large egg. oysters, having removed all let boil up once, season with salt and serve. Thin shell clams (soft shells) and round shell clams (quahaugs) a delicious and wholesome form of food if eaten Only when fresh. They are more easily opened and have a finer flavor when cooked in the shells. is no special season for these most nutritious fish, but custom decrees that they shall be served only during the are forbidden. Most of the methods of serving oysters can be applied with slight modification to the cooking of A Clam Bake. — An impromptu clam bake may be had at any time at low tide along the coast where clams are found. If you wish to have genuine fun, and to know what an appetite one can have for the bivalves, make up a pleasant party and dig for the clams yourselves. A short, dress, shade hat, rubber boots, — or, better still, no boots at all, if you can bring your mind to the comfort of bare feet,— a small garden trowel, a fork, and a basket, and you are ready. Let those who are not digging gather a large pile of driftwood and seaweed, always to be found along the shore. Select a dozen or more stones, and of them make a level floor; pile the driftwood upon them, and make a good brisk to the stones hot enough to crackle as you sprinkle water upon them, brush the embers off, letting them fall between the stones. Put a thin layer of seaweed on the hot stones, to keep the lower clams from burning.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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occasionally at those around the edge. When the shells are open the clams are done. are delicious eaten from the no other sauce than their own briny sweetness. butter, pepper, and vinegar should be ready for those who wish; then all may " fall to." Fingers must be used.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Then remove the string and loosen the clam from the shell, leaving it as nearly whole as possible. Season each clam in its shell with pepper and a little Then place a very slice of pork over each one and replace the other half of the shell. Set them in a pan and bake in a moderate oven thoroughly steamed. Clam Broth.— Twenty-five clams washed and drained, steam the shells open easily; save every drop of juice that comes with opening and add enough water to make one quart. a pair of scissors trim part of the clam and reserve to the

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tough portion a little and simmer fifteen minutes in the broth. Strain and add pepper and if needed and in very small bouillon cups.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Boil one quart of opened clams for twenty minutes in pints of good veal consomme. and add two of two of blended flour, and one pint of cream. for a few minutes. Then stir in the well-beaten yolks of four eggs. for a few minutes longer. Season with salt and white pepper to taste. Clam Bisque, No. 2.— Wash two quarts soft-shelled clams, put in a kettle with one-half cup hot water, cover, and cook until shells open. Drain the liquor from clams and strain through a double thickness of cheesecloth. Add enough boiling water to make one quart liquid. Cook one tablespoonful finely cut onion and two tablespoonfuls grated carrot in two tablespoonfuls butter until well blended, then pour on gradually while stirring constantly the clam

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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twelve carefully and place the clams and their juice in a basin to allow any sand or to settle, then carefully remove them to another bowl and place them on ice. When they are thoroughly chilled, add sufficient catsup to four glasses about as large as claret glasses, one grated horse-radish, three shakes of tabasco sauce, one tablespoonful of vinegar, and the iced clams. Sometimes one-half teaspoonful of grated onion is added. very cold. Clam Croquettes. — Drain thoroughly and cook two quarts of opened clams until tender with an ounce of butter, a broth, white pepper, and ground mace— mace may be omitted. Drain again in a colander. Save the liquid and chop the clams Fry a scant tablespoonful of chopped shallot in two ounces of butter until slightly brown and add one ounce of sifted flour. Mix well and then stir in one pint of the liquid you have saved. and boil five minutes. Then add the yolks of four eggs, a dash of red pepper, the chopped clams, and a little finely chopped parsley. constantly and two Add the of one lemon. Turn on a to cool.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolks of three eggs and one pint of cream, beat for three minutes, and pour over the

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fifty clams fine, and drain off in a colander all the liquor that will come away. Mix in a bowl a cup of crushed cracker, half a cup of milk, two beaten eggs, a tablespoonful melted butter, half a teaspoonful of salt, a pinch of mace and the same of cayenne pepper. Beat into this the chopped clams, and the mixture clamshells, or the silver or stone-china shell-shaped sold for this purpose.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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light brown in a quick oven and in the shells. Serve with sliced lemon. Minced Clams on Toast. — Steam and chop enough clams to make one cupful. Put a in the pan and when work in one of Add one-half cup each of clam and a salt and cook until smooth. all the Add the clams at the last moment. Pour over pieces of Quahaug Escalops. — Wash and chop quahaugs quite fine, butter a baking dish first, put in a layer of cracker crumbs, one tablespoonful of the liquor, add bits of butter, salt and pepper and a layer of quahaugs.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stiff the white of one egg, add crushed clam shells and stir into clams and juice, boil up and strain. Allow an equal quantity of good rich milk; in double boiler and add a level of butter and one of flour rubbed to a paste; to milk and until smooth and for minutes, then add clam broth, heated and seasoned to taste, with red pepper and salt if necessary. Have ready a cup of thick whipped cream; take broth from fire, add whipped cream and serve at once. An

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dish. — Take one pint clams, remove the black, chop clams into baking put peppered and salted, bottom of Cream four large potatoes and lay in on top of clams.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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drain one quart of scallops, season them with salt and white pepper, and mix them with the following batter: one pint of sifted flour, a scant half-pint of milk, one tablespoonful of melted butter or oil, one teaspoonful of and two eggs.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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briskly, then add the milk. again and pour the mixture on the Then add the butter and Stir in the scallops. Drop a spoonful at a time of the mixture into fat. a nice brown. Drain on brown paper and serve very hot. Scallops in Shell. — Drain a pint of them and toss them with a tablespoonful of butter in a saucepan, letting them brown lightly for about ten minutes. Then take them out and chop them fine. Melt a spoonful of butter in a saucepan, add a small onion minced fine and brown it lightly. a heaping flour and stir in slowly a cup of liquor drained from the Season with a teaspoonful of salt, a pinch of cayenne, and a little white pepper.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the chopped tablespoonfuls of bread crumbs and yolks of and cook all for the bread crumbs over the top and dot with bits of butter, and set them in a hot oven to brown for ten Serve them on platter with green garnish. Scallops with Tartare Sauce.— Dry scallops after washing, then roll in cracker dust, afterward in tgg and crumbs and drop them into boiling fat for a minute, so take on a light The crumbs must have salt and pepper mixed with them.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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properly lobsters, throw them living into a kettle of fast-boiling salt and water, that life may be destroyed in an instant. Let them for about half an When done, take them out kettle, wipe them clean, and rub the shell with a little salad oil, which will give them a red appearance.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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: The quantity of sauce depends upon the number of lobsters you have. Mix salt, white pepper, oil, and vinegar, the same as for a plain French dressing, but do not have it quite as strong of the vinegar. Add dry mustard to taste, and the coral and fat of the Stir constantly over the fire until it comes to a When, served it should be as thick as a cream.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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up two ounces of onions, and two fry them in oil without letting them attain a color, and add to them two live tails cut in pieces across three-eighths of an inch thick with their shell, saute them for a few moments over a brisk fire, and season with salt, cayenne, a bunch of parsley garnished with thyme and a clove of garlic, moisten with a pint of red or white wine the sautoire, cook the for fifteen minutes, then drain off the pieces, dress them in a pyramidal form on a dish, and add to the a few of tomato sauce and espagnole Pound the creamy parts picked from the body with a little cayenne pepper, it through a sieve, and it the sauce with some minced mushrooms, pour this over the and finish by sprinkling the surface with chopped parsley; and add a little shredded tarragon leaves.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two lobsters weighing about one and one-half pounds each with boiling water. Add one spoonful of salt, one head of celery, one small bouquet, half an onion, and six whole peppers. Cook until the lobsters' claws can easily be pulled apart— it will probably take twenty minutes. When cool enough to handle, cut the lobster down the back and remove the meat from the body and claws.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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coral, then rub it through a sieve. In a saucepan mix one tablespoonful of butter with one ounce of it comes to a stir in one quart of hot milk. Let this come to a boil. Then add one pint of the lobster broth. This must come to a boil. Then season with salt and white in the sifted coral enough to give the liquid a bright pink color. Place the green fat and the lobster meat cut in fine pieces in a tureen, pour the hot mixture over them and serve very hot.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lobster, picked out from the shell and cut bits, one quart of milk, six Boston crackers split and buttered, one even teaspoonful of salt, one scant quarter teaspoonful of cayenne, two tablespoonfuls of butter rolled in one of prepared a pinch of soda in the Scald the milk, and stir in seasoning, butter, and flour, cook one minute, add the lobster, and simmer five minutes. Line a tureen with the toasted and buttered crackers, dipping each quickly in boiling water before putting it in place, and pour in the chowder.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the as for stew it comes to a boil, add a mixture of a heaping teaspoonful of half a teaspoonful of Indian curry mixed with cold Let this boil eight minutes, then serve.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lobster, remove the meat, and cut it in small pieces. Make a sauce as follows of one of browned mixed the fire, and two small onions cut in very Let this cook a minute or two, then of stock, a little salt, and juice of one lemon, and one tablespoonful of curry dissolved in a little cold water. all together the mixture thickens, then add the it heated, and serve at once with boiled rice in a separate dish. Lobster Cutlets.— Pass the meat from a large lobster through a mincing machine. it in a stew-pan and moisten generously with curry Let it simmer, stirring for one-half hour. The sauce should be absorbed. Remove from the fire, stir in two eggs, and pour on a flat dish, as deep as you wish your cutlets cold, form cutlets with a medium-sized cutter, flour them lightly, dip them in beaten egg, and cover them thickly with sifted bread crumbs.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cutlets in a cool place for half an hour and then fry in deep boiling fat. Drain on paper. Garnish each one with a small claw and serve. Deviled Lobster with Sauce, No. 1. — Boil two mediumsized in salted water, to which has been added a little When cool, slit them and remove the stony pouch and intestine.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pieces and fry in olive oil, adding a tablespoonful each of chopped onion, carrot, and Add a bay leaf, a pinch of thyme, and two tablespoonfuls of Sherry. Cook for twenty minutes, then take out the lobster and keep hot. Add to the sauce one-half cup of beef stock and one-half cup of stewed and steamed tomatoes. Simmer for ten minutes, put in the lobster, reheat and serve.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in the pan one tablespoonful of butter and one-half cup of water, when butter is melted add two cups of lobster chopped fine, when is hot add one spoonful of vinegar, little salt, pepper, mace and mustard, and one well-beaten egg. Stir constantly until the sauce is creamy and thick. Serve piping hot.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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following: Boil three eggs until they are hard, remove the yolks while they are hot, and pound to a paste, add one heaping tablespoonful butter which has been rubbed to a well mixed, add one heaping teaspoonful half a teaspoonful of salt, and a good pinch of cayenne. Mix all thoroughly and place in a saucepan with half a cup of consomme. Let it boil up, then add one glass Madeira wine. Add the lobster and let it boil two minutes.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la Newburg, No. 2. — Take two pounds of boiled lobster and pick all the meat out of the Cut the in medium-sized pieces and in a deep saucepan, pint of Madeira and a good-sized piece of; season with salt, a little nutmeg, and a very little cayenne Then cook the whole for six or seven minutes, keeping the lid on the pan while cooking.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bowl a pint of sweet cream and the yolks of two; add to this the lobster. Add also two finely sliced truflles. Pour into a hot tureen and serve very hot.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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claws and place them on a plate. the bodies. Take out the creamy substance and rub it through a sieve with four tgg yolks and one-half pint veloute sauce, four and one bruised clove of garlic. of butter and fry a without browning. Add the lobster, a bunch of parsley, and pinch of red pepper. Fry a little longer, occasionally tossing the Add one-half pint of white broth and one-half pint of white and fifteen Remove the bunch of parsley and skim out the lobster.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dish with Lobster Salad, No. 2. — Cut the lobster in half-inch cubes, mix with and in nests of crisp whole is the grated lobster coral and arrange the small lobster claws about the A celery salt may be sprinkled upon the if one desires the flavor of celery.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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shell of the lobster into Pour over these one pint of water or veal-stock and a pinch of; simmer gently until the liquid is reduced one-half. Mix two ounces of butter with an ounce of flour, strain the liquid upon it and stir all, over the fire, until the mixture thickens, but do not let it Add two of lobster meat chopped fine, the juice of half a lemon, and serve.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a two-pound lobster, showing the red side as much as possible. Put bands of writing paper, about two inches high, around as many individual ramequin cases as you wish to serve. Beat three tablespoonfuls of stiff mayonnaise, one cup aspic jelly, one-half cup tomato sauce they begin to look white, then stir in the pieces of lobster, adding a very little tarragon vinegar, or better still, one tarragon and put away to stiffen in a very cold set, off the papers carefully, garnish with pounded coral or brown crumbs.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one-quarter cup add one tablespoonful flour, one-half teaspoonful salt, a few grains cayenne; pour gradually one cup thin cream, add meat from a good-sized lobster cut in cubes, and when heated add one beaten egg and two tablespoonfuls Madeira wine.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a deep of water boiling rapidly and immerse the until the shell turns red, when it is done. Be sure to have the receptacle large enough to have the water completely cov^er the lobster when it is dropped in. are washed and put on a hot stove with just a little water in the bottom of the pan, and as it boils it will steam the clams so that they will open When the shell opens they are done. Keep the pan covered.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — Take the meat of two medium cut in dice, season with as needed, one-half spoonful cayenne, and one-half lemon. Make a white sauce, add another tablespoonful butter and the seasoned let it simmer ten minutes and serve hot. Stewed Lobster, No. 2. — Boil four medium -sized in salted water and a generous portion of vinegar.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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another dish and keep warm. a paste of two ounces of cracker crumbs, six ounces of melted butter, add white pepper, a dash of cayenne, and some chopped spoonfuls of beef extract with glass of Sherry, gradually in the crackers and the fat of the lobster which has been rubbed through a sieve. Stir in two tablespoonfuls of vinegar. Do not let the mixture after the crackers and have been added. Mix well and pour over the immediately. the curdle, add a water and stir with an egg beater.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sauce, or any other desired. Lobster on Toast. — Remove the meat from a good-sized lobster and cut in small pieces; put in the chafing-dish one-half cup hot water, one tablespoonful vinegar, one-half teaspoonful two and dash cayenne, and let it; then add the lobster and simmer for on buttered toast.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one cup of hominy, one quart of water, and one salt in a saucepan over the fire. Stir well to free it from lumps and cook for two While hot, pour into mold about one inch deep and the desired size to accommodate the lobsters. Be sure to wet the mold with ice-water before pouring in the hominy. When cool, turn it out on platter it is to be served on. it is to be warmed, stand the dish over a pan of hot water. These are found near the coast of the Southern and Middle States, and are considered such a luxury in Maryland that special means are taken for their propagation. They are usually quite expensive in Eastern markets. Crabs, like lobsters, shed shell annually. When the new shell is forming, they are called soft-shell crabs, and are highly esteemed by epicures. The same general rules for inspection as in lobsters. Crab Bisque, No. 1.— Twelve large, hard-shell crabs boiled in salted water. The female crab, known by the light red claws and flap, is the Drain, remove the but save the creamy part that sticks to it. Put this with the coral that is in the crab, pound fine with four ounces of butter and the yolks of four eggs, and rub through a sieve.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. — One dozen and pickled; quarter of a pound of one teaspoonful of mustard powder, cayenne pepper and salt to taste. Put the meat a bowl and mix carefully with it an equal quantity of fine bread crumbs. Work the butter to a light cream, mix the mustard well with it, then stir in very carefully, a handful at a time, the mixed crabs and crumbs. to taste with cayenne fill the crab shells with the sprinkle bread crumbs over the tops, put three small pieces of butter upon the top of each, and brown them quickly in a hot They will puff in baking and will be found to be very Deviled Crabs, No. 2. — One cup crab meat, picked from shells of well-boiled crabs, two tablespoonfuls fine bread crumbs or rolled cracker, yolks two hard-boiled eggs chopped, juice of a lemon, one-half teaspoonful mustard, a little cayenne pepper and salt, one cup good drawn butter. Mix one spoonful crumbs with chopped crab meat, yolks, seasoning, drawn butter scallop shells — large clam will do — or small pat6-pans — with the sift crumbs over top, to slight browning in quick oven.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the of two crabs to every shell and mix with two and one-half mediumsized slices of bread which have been soaked in bouillon. do if you have no bouillon.) Press out dry and add one tablespoonful of melted butter, one teaspoonful of dry mustard. to taste and moisten all with one-half cup of tomato sauce. Gumbo of Crabs. — Take eight large, soft-shell crabs, clean them, and pare off the legs, flaps, and gills which are spongy and generally sandy. well, and cut each crab in about eight pieces. Put in a saucepan two ounces butter, two chopped and two ounces of ham cut very Fry a little, add one-half pint of white wine, five pints of white salt, pepper, one bunch of parsley tied up with one bay leaf, one sprig of thyme, one clove of garlic, two cloves, one-half a green pepper without the seeds and cut small, and finally the Cover, and boil slowly for one hour. Remove the parsley, skim the fat, and add six tablespoonfuls of gumbo powder.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the a of boiling water, and throw in a handful of Boil from twenty minutes to a half an Take them from the water when done and pick out all the meat; be careful not to break the To a pint of meat put a little salt and pepper; taste, and if not enough add more, a little at a time till suited. Grate a very little nutmeg, and add one spoonful of cracker or bread crumbs, two eggs well beaten, and two (even full), all well together; wash the shells clean, and fill each shell full of the; sprinkle crumbs over the top and moisten with then bake until nicely browned on top.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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let them get thoroughly heated, not allowing the eggs to curdle. Serve on strips of toast. Creamed Shrimps Baked with Green Peppers. — Select twelve even-sized green peppers, remove the stems and seeds, and soak in cold water for three-quarters of an hour. Drain them and stuff with the following mixture: Cream two tablespoonfuls of butter and thoroughly mix it with a quarter of a teaspoonful of pepper, one teaspoonful of mixed mustard, oneeighth of a teaspoonful of celery seed, and one beaten Qgg. When mixed in one cup of fine bread crumbs. Then add one quart of shrimps. Should the shrimps be fresh — not canned ones — you will need to season the sauce with salt. Fill each pepper with the mixture, sprinkle with fine bread crumbs and a piece of butter, and bake in quick oven for fifteen minutes. Canapes a la Prince of Wales.— Take six prawns, six fillets of anchovy, one head of white celery, two gherkins, and two truffles. Cut all into small square pieces about the size of a large pea. Put them into a bowl with enough Prince of Wales sauce to season them clear aspic jelly in the bottom of some china cases, then put in the mixtures. some more jelly on the top and set it aside to jell. When wanted, unmold on a platter which has nice white lettuce leaves around the edge. Set individual molds in the centre and garnish with chopped aspic.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fine one small onion and cook yellow in one and one-half tablespoonfuls butter; add one and one-half tablespoonfuls flour and one-third teaspoonful curry powder; when smooth add one and one-half cups stewed and strained tomato and one can shrimps broken in pieces. with salt and pepper or paprika and serve on crackers or toast.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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big lump of butter in the pan salt, cayenne, one and one-half teaspoonfuls of table sauce and two cups of cream, when hot add two hard-boiled fine and one pint of shrimps chopped; let come to a boil. Serve on hot dainty potato chips or toast. Japanese Shrimps.— Put a pint of milk in the dish over the hot water pan, when it boils add two tablespoonfuls each of butter and flour creamed and thick, add one cup of strained tomatoes, one-quarter teaspoonful of soda, seasoning, and last the picked shrimps. Serve on toast.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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four tablespoonfuls add flour mixed with one-half teaspoonful salt and one-eighth teaspoonful pepper; pour on gradually one and one-half cups milk; as soon as sauce thickens add one can shrimp broken in pieces and one can of canned peas, drained from their liquor and thoroughly rinsed. Shrimp Salad. — Take one can of shrimps, take one bunch of lettuce and two stalks of celery, cut up fine, add half a cup of salad cream and mix thoroughly; a little more dressing over the top; garnish edge of platter with pickled beets and; with chopped and

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After scalding the Iladdie cool it and separate into flakes. Use equal parts of thinly boiled potatoes and the flaked Haddie and dress it to taste with salt, pepper, olive oil and tarragon; or use any preferred mayonnaise dressing.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash, scald, trim and flake, or use any remnants of broiled or baked Haddie. For one cup of fish flaked, allow one cup of white Melt one rounded tablespoon of butter in a small saucepan, or in the blazer of the chafing dish, stir in one rounded tablespoon of flour and add gradually one cup of hot milk (or use half milk and half strained tomato, or use thin cream). Stir till thick and smooth, add one-fourth teaspoon salt and a dash of cayenne and one teaspoon of lemon juice. Add the flaked fish and when hot serve on toast or with baked potatoes; or pvit the in a baking or in ramekins, buttered cracker crumbs and bake till brown. To vary this method, cook one teaspoon of minced and sweet green pepper (or the canned red pimento) in the butter before adding the flour. Or add one beaten egg to the sauce just before serving, cookino^ it only enouofh lonofer to set the eofff, and like picked up Or add one-fourth cup of grated cheese to the sauce to make up for the smaller amount of nutriment in the fish when dried.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash, scald, trim, remove skin and bone if you like, but leave the fish whole. Lay it in a shallow baking-pan and nearly cover with milk. Bake about twenty minutes, basting frequently with the milk. If liked richer use thin cream and cover the a sprinkling of minced onion, sweet green pepper and tomatoes, then with cracker crumbs, and bake until well browned.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare one cup of scalded and flaked Haddie, saute it in one rounded tablespoon of butter in the blazer, add a dash of cayenne and one tablespoon of tarragon vinegar and stir while it heats. Dilute one beaten egg with one cup of hot thin cream and setting the blazer over the hot water pan to prevent tne egg curdling stir in the mixture and cook until the egg is set, stirring constantly, salt to taste and at once. If you approve of using sherry instead of the vinegar the dish may be called a la Newburgh.

From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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