RECIPES FOR SEA HOW TO FISH, FOOD PREPARE OYSTERS, LOBSTERS, AND CLAMS, CRABS, Containing AN EXPERT THE TREATISE TIME COOK" MEASURES ON KITCHEN" TICAL POINTS A FROM OF COOKING-PRACHINTSTHE GAME BY " BOSTON, RULES IN COBB MASS. ADVICE " CO. FOR TO OF TABLES MASSACHUSETTS PRESENTED FREEMAN FOOD COOKING" HOUSEHOLD " EXTRACTS LAWS AS FOR USED SHRIMP Addition in PROPORTIONS" TERMS SCALLOPS, AND FISH TABLES AND SERVE THE 7 1913, Copyrighted, By J. H. Griffin. BOSTON FISH MARKET CORPORATION TESSEES J"' of Boston, New of cut a Commonwealth especiallyand built fresh fish business. which will be to Made used Wharf found be entirelyof Provides of Health, and dock berths eighty Vessels from Building and at for Cold entire fortyvessels Spur ample to tracks our the and ments require- and Plant, and stores. The feet. square will make property tration Adminis- an Power unload can railroad facilities all parts of the country. Governor his State, was The on with and Contains Storage comprises 537,100 property brick cement, fish long buildingscontaining forty-four two cover, fireproof. time. same on South exclusively for glazed tile,thoroughlyhygienic,in keeping of Board in the value of the industryto Draper, realizing factor principal property is the best only to Grimsby, England, of in gettingthe lease. appointed,and any (iii) fish market second in size in the world. NEW ENGLAND September, FORMED the both FISH purchase and sale of all sales and purchases dealers and it aims to Acts clearing agency general pertaining We of any will section be to glad to of better the to prevent maintain to registered vessels. all all for the with dealers of mation consum- it, serving Through conditions its various the and for room a of fish, guaranteeing captains channels as 1908, EXCHANGE industry. in matters business. co-operate the sale W. K. (iy) with of bad BEARDSLEY, the Health Board fish. Manager. WHOLESALE FISH CREDIT OWING from ASSOCIATION magnitudeof the business as represented the large and financial standpoint, varied which it expands, it became imperativeto far as possiblethe individual and collective to a territory over safeguardas the interests of all the dealers and to Fish Dealers* Credit Association" and DEALERS' that end the "Wholesale Credit (two departments. formed. Collection) was also is to protect the honest reIts additional purpose tailer, far as lies in its power, againstthe competition so do not and designingwho their of the unscrupulous pay honest obligations. seeking credit,to file with the blanks providedfor this purpose. on denied affirmed or spondents by our Corre- It is advisable, when association These statement a statements who are represent the association Such Canada. country and seeker to an references in all parts of this qualify or deny the account. open "slow Delinquents or pay'*are put on a cash basis. Unscrupulousretailers or those who by designor sharp their honest obligations, practicedo not meet arrangements for their prosecution. The compiledrecords, perfected are of both credit and undesirables,are to the inspection open all the dealers,hence observe the it behooves golden maxim, one any /.e., and all retailers to is the Best "Honesty Policy.** While yet in its infancy,the its worth, proven has received business valuable adjunctto testimonials flattering many sections a oi has association our from strated demon- line,and different the country. B. A. DOHERTY, Manager. CONTENTS PAGE Fish Advice to Rules for 43 Cook the 44 Measure to Weights Table 42 Kitchen Tables How 42 Cook the for Time 1 Food as 44 Measures and 45 Measures of 45 Proportions Table Advice 46 Proportions of for Care the of Kitchen 46 Utensils Practical Points 47 Household Hints 48 Terms Used Extracts in Fish from .' Cookery and Game Laws of 51 53 Massachusetts . Recipes Sea for Fish, Fish Food 55 etc and . Meat Sauces 97 Oysters 102 Clams 122 Scallops 128 Lobsters 130 Crabs 140 Shrimps 145 (vii) INDEX OF RECIPES FISH Page Baked 55 Codfish, Salt, Dish 73 Balls 67 Creamed 66 Bass, Baked Bass, Palmettes 67 Croquettes 57 Croustade, 58 Cutlets 58 Eels, Baked Eels, Baked Bass other or of Striped, Fish, Boiled. Bluefish, Baked, Bluefish, Broiled, , . , . Anchovy Butter and kinds. other Fried Butter Bluefish, Sweet-pepper Broiled, No. 1 Broiled, No. 2 67 Corn-starch 59 67 73 with Tartare Sauce 58 Bluefish Fish. 73 Eels, Fried, No. 58 Eels 58 Finnan Haddie 56 Finnan Haddie, 56 Finnan Haddies Fried in 1 73 Batter, No. 2. 73 . . 71 Savory 71 72 Broth 57 Forcemeat, No. 1 Cakes 63 Forcemeat, No. 2 63 Forcemeat, Veal, 72 Fried 56 74 Canapes of Meat Catfish, Fried Chartreuse of Fish or Fish la Hau- 70 70 for Fish. 70 . Chowder, No. 1 63 Chowder, No. 2 63 Frog Legs Frog Legs, a la Mariniere Frogs, Stewed, a la Poulette.. with Green Peppers 64 au a 94 raise . 74 .... No. Chowder, No. 4 Chowder, No. 5 Chowder, Fish Chowder, Cape Ann England Chowder, New Cod, Baked 3 Cod 64 68 Gratin 68 Baked Haddock, Halibut, 65 71 Chicken Baked Hollandaise " Sauce 77 .... 65 HaUbut, Halibut, Halibut, Halibut, Halibut, Halibut, 59 Baked Halibut, or 64 74 74 Cod, Boiled, with Oysters, No. 2 Cod, Boiled, No. Cod or Scrod, Broiled Cod, Curried 1 60 Baked, No. 1 Baked, No. 2 75 75 Boiled 76 59 Broiled, No. 1 Broiled, No. 2 Broiled, with Maitre d' Hotel Butter, No. 1 Halibut, Maitre d'H6tel, No. 2. 60 Halibut Sauce 70 Halibut, Fried Halibut, Fried Cod, Slices, a la Seville Salt Codfish, to Cook Codfish Balls, No. 1 Codfish Balls, No. 2 Codfish Balls, No. 3 Codfish Balls, No. 4 Codfish Balls, No. 5 Codfish Balls, No. 6 69 Halibut Rabbit 87 Halibut Salad 61 Halibut Salad 61 61 Spirals Halibut, Scalloped 62 Hash Cod Fried Haddock, Baked Head, or Cod's Cod, Shredded, Cream Creamed Codfish, Codfish Codfish Codfish Crust baked Salt 76 76 76 76 77 76 Fillets of 77 77 78 with Cucumber 78 77 67 . 62 Herring 62 Loaf 88 Mackerel, Mackerel, Mackerel, Mackerel, Baked, Baked, No. 1 79 No. 2 79 Baked, No. 3 Mackerel, Broiled 61 Colonial, Cutlets . la Mode Pie, 61 67 Avith Fritters a 61 68 with 65 (ix) Salad 78 66 Broiled 79 79 Salt 80 INDEX OF RECIPES Page Mackerel, Fresh, Boiled Mackerel, Fried Mackerel, Salt Mackerel, Salt, in Cream..,. Mackerel, To Boil Salt Mackerel, To Broil and Fry Salt Pie Maigre Fish or Ramekins Meat Norwegian Sardines, Baked, 79 Sardines 79 Sardine Salad Sandwiches Fish-Pudding 1 81 80 Scalloped, No. 2 81 69 Scrod, Broiled Shad, Baked Shad, Broiled Shad, Broiled, .... Rockfish, Boiled 80 Fried 81 86 Salmon, Salmon, Salmon, Baked, Baked, Ko. 1 82 No. 2 82 Cream with Baked, Sauce Salmon, Salmon, Boiled Boiled Plain Salmon Bone, Salmon, Salmon, Salmon, Broiled, No. Broiled, No. 2 Canape of Smoked.. Croquettes Broiled 1 Salmon Salmon Cutlets Salmon, Salmon, Darne Fillets Mousse Salmon Salmon Sandwiches Salmon, Smoked, Rice Broiled. Baked 59 90 91 Smelts, 91 83 Smelt 91 84 Croquettes Smelts, Fried, a la Parisienne Smelts, Sauted Smelts, Stuffed 84 Smelts 90 as a Sole, of. Sole, Fillet of. Sole, Fillets of, Sole Normande, Sole, Lobster, Sandwiches No. 1 93 No. 2 94 a la Venitienne with 94 . or Salmon, of Fillets 95 of Spiced 81 86 Steamed 56 86 Timbales 95 87 Toast 71 87 Tongues and 92 Turbot la Crgme Cutlets, or Soaking No. Sardines, Baked, 1 FISH AND Brown Clam 99 Bouillon Water for all Sorts Fish Butter, No. Butter, No. 1 2 of a 60 1. 60 2. 60 Sounds 96 96 Herb 100 Hollandaise 98 Horse- 98 Radish 99 How 98 Lobster to Make 98 Maitre d'Hotel Maitre d'Hotel Martinot Sauce 97 100 99 101 81 SAUCES MEAT 97 Cream " 88 Dinner 1 . . 84 Cream in No. 95 Sauce. 87 Salt Fish Fresh 92 Broiled Salt Fish Fish, 91 92 Garnish Fillet 84 Fish, Effg, 89 Stewed, with Oysters Stuffing for Baked Fish, No. Stuffing,Bread, for Fish, No. Stuffing, Bread, No. 3 Fried Drawn 90 Broiled ... Steaks Salmon Drawn 89 . and Court 88 Baked 87 Salmon Salt 90 88 Smelts, 86 Pickled Salmon, 89 84 85 Omelet Meat or Martinot la a with Cromeskies Roe 83 85 Salmon 88 I'Abbe a Shad Small, la Veni- a 89 88 Smelts 85 of, 82 Sauce 83 84 of 93 Shad, Cleaning Shad, Planked, No. 1 2 Shad, Planked, No. with Sauce Shad, Roast, Shad or Bluefish, Pickled Shad Roe, Baked 82 83 tienne Fish Herb 80 80 Salad 93 93 Scalloped, No. Planked Roe, Gratin au Sardine 69 Fried 92 2 80 56 Perch, No. 80 80 Panned Salt Page 79 for Butter, No. Butter, No. Fish 1, 98 101 2 . . 100 INDEX OF RECIPES Page Salad Mayonnaise Dressing Mint , Page 99 Tartare 99 Tartare, No. Tartare, No. 100 Mussel 101 . Shad 100 Shrimp 101 Tomato, Tomato, 1 98 2 101 No. 1 98 No. 2 101 OYSTERS To 102 Omelet, No. Baked 103 On a 103 On the 121 Prepare for Cooking 1 in Shells, No. 2 No. Baked, a la Bechamel 102 a la Beleveu 102 Toast on 112 of Half Panned, Panned, Panned, Baked 3 Block Ice 119 Shell 119 No. 112 1 in the Shell, No. No. 112 2 . . 3 112 Bisque Broiled, Broiled, 103 Patties, No. 1 112 No. 1 103 Patties, No. 2 113 No. 2 103 Patties, No. 3 Broiled, No. 3 104 Pickled, No. Broiled, Broiled, Broiled, No. 4 104 Pickled, Spiced No. 5 104 No. 6 104 Pickled, Pickled, No. 107 Pickled, No. 1 105 Pie, No. 1 2 106 Pie, No. 2 1 104 2 105 Pigs Pigs Creamed, No. 3 105 Plain Creamed, Creamed, No. 4 105 Ramekins 105 Rarebit 115 105 Raw 119 en Casserole Cocktail, No. Cocktail, No. Creamed, No. Creamed, No. Croustades for Croustades Cromeskies Croquettes, No. Croquettes, No. 1 113 1 No. 113 or, No. 2 113 3 114 4 114 5 114 114 114 in Blankets, in Blankets, Soup No. No. 114 1 2 115 121 1 15 106 Relish 115 106 Roasted 119 Shell, No. Shell, No. 106 Roasted in the Curried 107 Roasted in the Deviled 107 Roasted 1 109 Salad, No. 1 119 2 109 2 120 Fricassee, Fricassee, No. 2 Fricassee, White Fricassee, Brown 110 110 Sauce Fried, No. Fried, No. Fried, No. 1 108 2 108 3 108 No. 4 109 2, . . . . 119 Toast on Salad, No. Salad, No. No. 118 1. 121 3 120 120 No. 1 116 No. 2 117 No. 3 117 No. 4 117 No. 5 118 No. 6 118 Fried, in Batter 109 Scalloped, Scalloped, Scalloped, Scalloped, Scalloped, Scalloped, Griddled 110 Shirred 116 110 Shortcake 120 Fried, Fried, No. Hunter's 5 109 Cake Lincoln 110 Spindled Loaf Ill Steamed Louise Ill Stew, No. Macaroni Ill Stewed, Masked Cutlets Stewed 107 ...120 116 1 No. a 116 2 la Baltimore, 116 No. 3, 1 16 Omelet, No. 1 Ill Stufeed 118 Omelet, 2 112 Toast 121 No. (xi) INDEX OF RECIPES CLAMS Page A An Bake Clam Supper Dish, Inexpensive Baked Soft-shell Bisque, No. Broth No. 1 and 2 122 Cream 127 Croquettes 123 Deviled 123 Minced 123 Quahaug Escalops Scallops Soft, a la Newburg Stewed Soft, No. 1 Stewed Clams, No. Chowder, Chowder, No. 1 124 No. 2 124 Chowder, Cocktail No. 3 124 124 Bouillon 126 125 125 Toast on 126 126 126 125 125 126 2 SCALLOPS Devilled " 1 and Fried, No. No. 2 Fritters 128 In Batter 128 In Shell 128 With 128 129 Sauce Tartare 129 LOBSTERS Bisque 132 Boiled 130 Newburg, Newburg, Bonnefoy 131 On 130 Patties Broiled Sauce with Sauce with Brooklyn, Hominy No. 5 No. 6 136 136 Toast 139 136 Portland and .136 131 Salad, No. 1 134 Salad, No. 2 Chowder 132 Sauce 137 Curried 132 Somerset 138 Curry 133 Souffle Cutlets 133 Steaming En Croustade Casserole Deviled, with Deviled, No. Sauce, No. Hominy Newburg, Newburg, Newburg, Newburg, 139 135 Timbale Timbale 134 2 134 Fricasseed Croustade No. 1 No. 2 135 No. 3 136 No. 4 136 137 137 Stewed, Stewed, Stewed, Stewed, 1..133 137 Lobsters and Clams, 138 No. 1 .138 No. 2 138 No. 3 138 No. 4 139 139 of Lobster la Maryland a 134 To Open a Boiled 130 CRABS Bisque, No. 1 Bisque, No. 2 Canapes Canapes, White No. Deviled, Deviled, No. Sauce 140 Farcie with 140 Gumbo of 141 141 Scalloped Soft-shell,No. 1 and Soft-shell, Fried, No. 142 Timbale Tomato 142 . 144 House 1 2 of Crabs Crabs . . 142 142 No. 2.. .143 3 143 143 SHRIMPS Canapes Cosmos a la Prince of Wales, Club Creamed Creamed, Peppers Baked with 146 Curried 146 145 Dunbar 146 145 Japanese 146 145 Shrimp Salad Green (xii) 147 and Peas 146 THE OLD TYPE OF SCHOONER FISHING / THE NEW TYPE OF FISHING SCHOONER FISH AS FOOD. INTRODUCTION. VALUE As and other many terrapin. in of families. food very Few, immense taken From the it appears crustaceans, fresh that Atlantic States; 113,000,000 States; from the Pacific and its tributaries, 113,000,000 annually are not Lakes and of fisheries with Vermont of the those and of of case only the included are New from of by sportsmen, In York the States and Middle (1) but the mission Comof pounds fish, of waters the from the from the South States; 217,000,000 the Mississippi Kiver from Alaska. pounds the of of year Fish pounds Gulf and is every the Great the Lakes minor addition, thousands include above the the country. United 166,000,000 fisheries In caught available. from annually, pounds. given this 528,000,000 96,000,000 ; the pounds are the coast of products fisheries the States which 106,000,000 over into extent some United from annually taken 819,000,000 States; over Atlantic 5,000,000 the of than Middle The to etc., are England ucts prod- universally recognized material by more cover of American majority adequate conception of waters collected to food the not nutritive and data recent New the turtle water. enters any fisheries of of salt and used salt-water fresh have however, often fish other and and shrimps, is is almost if many of and '' of material, amount from those the oysters, clams, as food another or importance great the form one diet the from besides includes, crabs, sea FISH. particularly, more or, important an as group, " term distinguished as Fish animals, water The OF fish term lobsters, crawfish, ; whole the the ordinarily used, proper, mollusks USE AND of statistics coast interior waters pounds of of the sections coast fisheries. with those of The New fish amount the Pennsylvania on States, and Atlantic exceed tics statisinterior England, the the Great fish- 2 RECIPES eries of the The having River the with Lakes those embrace of the only Gulf those States. States not fisheries,but include the fisheries of the Ohio for Ohio, Indiana, and Illinois. The figures for the States they confined are fisheries. Lake Great FOOD. coast interior as for data SEA of Florida coast east FOR leave States to In all sections the hands of the having not coast Great or data represent the products fishermen, except that in the the after being canned figures include salmon otherwise In considering such or prepared for the market. products as clams, scallops,and oysters the weight of the edible portion only has been taken into account. of Alaska case The total they as the leave the fish the weight of of the hands States products of the United is about 2,169,000,000 fishermen numbers pounds, representing in round catch ^58,000,000. By the processes and smoking, very much Of the preserving, the the taste. Both are, be said Indeed, it may kind one of known food sea circumstances. are the canning, salting, value of fish the be to sea The may robin. for good be mentioned is certain that are kinds preference in enormous of matter of fish which eaten. silver whiting, or taken the seldom are matter a some. equally whole- quite largelya many home, export. fish is as is the on at for known, in general that food the latter far so another or consumed ways salt-water or It is noticeable others is in various preference for fresh-water of individual for of annually placed greater part portion is prepared a fish of large quantity very market, although of value increased. American The otherwise the as Among hake, and the quantities in regions. prejudice against certain fish is largely local ; for instance, skates the western of eaten coast on are the United States, but until recently they were regarded as of no This value in the East. A few sturgeon ago years and eel were prized,and in To-day sturgeon is much commands it was a regions where high formerly worthless have a against frogs' legs, price. Many prejudice persons while others consider them a great delicacy. In the United States they are now commonly eaten, and frog raisingfor very not generally eaten. the market Americans many and is or eat ever regions other more of less Europe palatable when opinion regarding squid well the industry. an the portion except any localities of nse the bodies tentacles are of a sea used. eaten, and are prepared. legs of frogs,yet also An In are may be in Cuba edly undoubt- interesting change product if It is doubtful noted of in 4 preservation of The has developed SEA FOR RECIPES meat fish or greatly within very FOOD. recent cold of methods by years storage has and grown for its depends important industry. process organisms, fact the that the activityof microsuccess quite largely upon which cause putrefactiveand other changes in food In to microorganisms, addition products, is lessened by cold. which almost are inevitablypresent, being found everywhere in the air, in water, etc. fish, like other meats, normally contain ferments which cause changes in composition and with organisms, flavor comparable in some those caused by microways though they differ in important respects. From recent was investigations along these lines, the conclusion the reached that when is stored meat at freezing point of the of water (32" F.) microorganisms is checked, but activity still conthe action of ferments tinues, normally present in the meat Such and it ripens,though it does stored not decay. suited for meat was regarded as especially roasting or broiling, for fresh not meat as though boiling. On the other good as be to a The very " " hand the conclusion preserved sufficient fish bodies of of action F. the action is needed. of practice F. is which any sense the ferments facts These the tub F. 35" oysters may of 40" F., and weeks at According fish,the to frozen sorted and as fish 25 F., for fresh pans not is recorded temperature practice of the fish as common for they as to about 2 feet be and fish the proper F., for oysters F., and for oysters in It frozen. at in which a is claimed temperature they kept were experimental a successful unloaded are size 40" practice storing fish 30" to for six weeks for graded iron commercial in the instance an than fish frozen. Oysters should be safelykept this the with in accord are lower temperature a temperature 33 to 40" F., for oysters in the shell ten factorily satis- microorganisms. they occur duce proand the fish becomes able, unpalatdecayed. To successfully temperature proper For dried frozen. previously been is 25" that be cannot this good authority that on regarded has flavor in of shipping It is stated the fish temperature is not ferments present in the F., since 32" unpleasant it is not though hinder 25" the that action of the flesh, though it checks ferments the tissues in which acting upon The 32" at hinder to reached was purposes. firm dealing in from the boats are in quality,then vanized galplaced looselyfitting at a twenty-four hours long,covered frozen lids, and by keeping them low below 16" as as temperature often with zero. The fish are FISH removed the from in pans and marketed storehouse the AS a 5 FOOD. solid cake and It is said frozen. in packed that tiers thej in may preserved indefinitely,though as a rule frozen fish are in the spring, only kept six to eight months, being frozen ever whenthe supply is abundant, and sold in the winter when or be thus fish fresh Such fish frozen readily obtained. ice in shipped in barrels packed with broken formed that the water by the melting ice may commonly are such manner a be cannot readily escape. flavor The in which affects have they regarded as the oysters is affected of those grown, more from or less by certain the locality regions being The of the year of very superior quality. season of oysters, although it is noticeable market value transportation and jjreservation improve, becomes the oyster season longer. This may also be said of Extended lobsters, crabs, etc. investigations,including the conditions of oysters, affectingthe growth and food value been their parasites and diseases, etc., have carried on by the New These investigationshave Jersey Experiment Stations. shown that oysters rapidly deteriorate when from the removed of bacteria action that water, through the fermentative ; and deteriorate more rapidly than at any other oysters in spawn that methods as at the season of considered are spawn from the sea after removal ready soon to are sold either only the entrails when dressed frequently,the bones loss in weight as oysters which especiallypalatable if are cooked bed. FISH PREPARING Eish However, temperature. same FOR MARKET. for times Somewhole, or dressed. removed. Often, however, especially cooking, the head, fins, and, less are removed. " round," are well as ^.e., of This nutritive entails a material. able considerIt has dressing fish the following percentages lost: Large-mouthed black bass, sea bass, cisco,kingfish, are mullet, white perch, pickerel, pike, tomcod, weakfish, and black whitefish, each 17.5 per cent ; small-mouthed bass, eel, each and 13.5 turbot, Spanish mackerel, porgy, per cent ; 11 cent 12.5 and brook cent butter-fish, trout, per per ; ; shad, for in More loss in ing dressrecent 16.5 per cent. weight figures 50 follows and cent are : as Bullhead, per ; buffalo-fish and lake sucker, 35 per cent ; sturgeon, 40 per cent ; carp been assumed that in 6 SEA FOR RECIPES FOOD, pike, black grass 15 per cent, and sheepshead, 23 per cent ; salmon, bass, yellow perch, and fresh-water white 10 bass, eels, i)er cent. Large quantities of fish being employed processes insure flavor. Several of processes. these is fish usually prepared of salting and number a of from United caviar is made now of methods to more or an products also are large a fish drying other very expert, producing, among said to be palatable and of which are fish one example, salting. The by roe the modify and give rise packing vary Although formerly prepared almost In States. sturgeon in extent Chinese the goods, dried oysters, good quality. Dried are fish and time same These somewhat varieties. exclusivelyin Russia, the the at combination. in or products are also prepared by be cited as Caviar, which may methods to alone preservation,but methods smoked, the dried, salted, and are important in diet the of the Japanese. fish When in weight, due lose 60 loss per The which entrails, drying, there 'weight is for from loss the fish in a with In sauerkraut. ferment, the to comparable way of is allowed the Java If of the 20 per the to cent; hake, products methods natives fish Cod- round are in followed in the employed those loss etc. market. further a pollock of considerable a fish is 60 the being the is per cent; haddock, 62 per cent ; and cusk, 51 per cent. Scandinavians make number of fish a market-dried 56 there preparation is boned in cured of in cent fish The and removal to per market-dried cent. salted are facture manu- very tial par- fermentation, sometimes undergone resulting in a product which apparently putrefactive and fish to would be which has entirely unfit considered for food from a western standpoint. The recent and years etc., are the fish exhausted prevent as industry canning well or thousands been of material also) of to is heated in Thus would the sters, fish, oysters, lobIn this way. canning, (the air introduce canned in of being and destroy microorganisms, air,which as oxj^gen. oxidation and enormously developed pounds annually preserved other access has sometimes sealed to microorganisms is preserved material of canning The decomposition. processes been have much improved, so that the original flavor is largely retained, while the goods may be kept for an indefinite period. in its own Fish, as well as meat, is usually canned juice or from in cooked preserved commonly are These sale. for also are a fish of kinds Various extract, clam similar are of number and otlier some fishes in oil. form in to which " offered juice, etc., are similar used are There extract. meat pastes and fish paste, for instance anchovy sardines form, though some 7 FOOD. AS FISH products relishes as " or condiments. in employed to salicylateof soda are marketing fish and especially oysters. The of such Preservatives extent some extended use such as materials is not desirable justly regarded as harmful. Oysters and other shellfish are placed them since of some are shell in the or from removed are the the on shell alive market and in kept in the good shell means. are Oysters by chilling or is in barrels sacks. made to or Shipment usually transported and to far inland Europe in the points in refrigeratorcars fish of vessels. Large quantities of shellcold-storage chambers also canned. are Oysters are often sold as they are taken the salt water. from freshening," However, the practice of is very that is, floating widespread fattening," or water for a short placed in fresh or brackish oysters are and have ent a differplump in appearance period. They become salt water. taken As from flavor those directly from other condition " " " " " noted, should care taken be which the that is not oysters are and grown contaminated by sewage. are usually sold alive. Lobsters, crabs, and other Crustacea Sometimes they are boiled before they are placed on the market. Large quantitiesof lobsters,shrimps, and crabs are canned. alive. Turtle and Turtle terrapin are usually marketed in however, is canned large quantities. Frogs are soup, in fattened alive marketed but are water in the dressed, and or best condition Minnesota the of eaten or at winter. all seasons, It is said the frog industry in the for a year United States, the catch 5,000^000 being about far from dozen of not or 500,000 frogs' legs, the pairs frogs, annual value of the frog business being upward of $100,000. that is be may in the fall center NUTRITIVE VALUE OF COMPOSITION Fish contain the same kinds general it may cereals, vegetables,etc.) serves materials. In be a FISH. OF FISH. of nutrients said that two-fold as food purpose other food (fish,meat, : It sup- 8 RECIPES FOOD. and building it with the supplying for fuel energy repairing its maintaining for necessary work. muscular the way of motive power. In for and body temperature for furnishes fluids,and and tissues material with body plies the SEA FOR is like body a The a body machine, with differs from food for its source machine, however, a fuel,i.e.,food, is used to build it as well as supply it with Further, if the body is supplied with more energy. be is needed, the stored food than can excess as reserve form the in of fat. In the furnace, fuel is material, usually heat chemical and certain burned products quickly,yielding In and the water carbon dioxid, nitrogen. body the vapor, takes place much combustion more slowly, but in general the The combustion of nitrogen is, the same. final products are is Due allowance however, not so complete as in a furnace. the in that " consists fish and foods of an edible portion meat, shells of oysters, bran are so they are the will furnish. food which energy Eood that involving the question of for this fact in calculations made different in all made up of bones refuse, i.e., of wheat, etc. Although chemical appearance, of and comparatively a analysis shows number small of the These and so-called water are compounds. nutrients, protein or nitrogenous materials, fat, carbohydrates, Familiar matter. and ash or mineral examples of protein are of Qg^, casein of milk (and cheese), lean of fish and meat, white chemical in fat fish and Fat is found meat, in gluten of wheat. lard, fat of milk (butter),and oils,such as olive oil. Starches, and sugars, and fiber woody or the form cellulose found Certain carbohydrates are is not large. amount all organic substances fish,although the carbohydrates burned dioxid matters with and are water, will not of formation the leaving burn, and various solid no are left behind bulk the of in meat bohydrates. car- and protein,fats, and be that is,they can chiefly carbon gases, The " residue. when mineral The organic matter been to be have found ignited. By analysis the nutrients of chemical elements made up of a comparatively small number in varying combinations. These are nitrogen, carbon, oxygen, sodium, hydrogen, phosphorus, sulphur, calcium, magnesium, is Doubtless no potassium, silicon, chlorin, fluorin, and iron. The tissues all elements. these body single nutrient contains which, alone hence and and fluids contain protein, nitrogen ; supplies nitrogen All the nutrients to the body, except mineral is a necessary contain matter factor in carbon, food. oxygen. hydrogen, and carbohydrates and and of value The repairing is, by the the are as of are means of amount speaking, this from water not in 4" water cause all water heat the ; freezing point value may be or to as a source measured for unit. a that it contains. its as and in expressing Roughly heat required to raise the 4*^ F. One pound of starch utilized, raise 1,900 pounds 5 it would raise gallons of the boiling point, but would boil. number be of temperature the it to The of amount and which is taken calorie for measure some Protein, fat, building composition nutrients have to pound if burned would, of 1 of temperature the is body. " to show necessary that all energy the heat the by its chemical digestible It is known of energy. In order of heat. terms the source a to of energy. of material sources, is shown body amount other Some all food a them supply can 9 FOOD, AS FISH of calories which determined different them foods will in supply called a an by burning apparatus the of the calories which is it calorimeter, or sum by taking calculated the and protein, fat, carbohydrates making up the food would furnish. It has been found by experiment that value the fuel of a pound of protein as in ordinarily burned of a pound the body is 1,860 calories fuel value hydrates of carbo; the is the while that of a pound of fat is 2.25 same, may times great. as value The standards. the of food a Thus nutrients is it must needed different usually judged by several be digestible and palatable, furnish the by in system amounts, proper and be reasonably cheap. The nutritive relative comparing for other of food its value composition foods. Table and 1 shows of food any value energy the may learned be with similar by data composition of a number fishes, preserved in a variety of ways ; and other mollusks oysters, clams, ; lobsters, shrimps, crawfish, and crabs turtle and and terrapin, frogs' legs. For purposes ; of comparison the of kinds of meat, analyses of a number fresh vegetables, and other and food materials, are included. In several the analysis of fish, whole and cases dressed, is fish was puted comgiven. Usually the composition of the dressed from loss of that weight in of common whole dressing fish for with the market, aid of mentioned the on figures for page 6. 10 2 t^OOOO(Mi+'COOCOOt".OOOb-(M a o C"1 " * FOOD. SEA FOR RECIPES " o CO Q^ CO CO "" I "" '-^cj--05"-^ci^^'^"^^Q6o(^^l--^l-- I" (I" i-^ I I" "i" (I" (I" (i" (I" "Cv| (I" *-"( o 00 "o ot^^si^iot^t^ocioooiooooirs t^ d cSXJ " (S^ICOKI "-liM(MiMiOOT"lCOl"-(MUO" CO fii t^(M30'+'OC000i-l-+'i-0-*O"M00O '^ i.O O "O S") 'Tt- b-* CO-*COCOCO'*-*-*-*"Ot-'tiiOCOCO CO O OO GO "M l^ C5 "-"S l^ o c^ a) s - c S " l^ O -* CO o ""*" "0 CO '"ti 'C"ll".OOGO-^C5NCOiMO""5 COQO" -loco-f^c^t^cicsodt-o cdcocj" -*iMiOi^ lO-^kOiOiOM-CO-^COCsi "^3 "U (V 5 - o a" o (H o s "'^ ?^ ? I o t- i; -r bo S-3*S a, ^ o ;_ -" "u tn 00 ^ OJ CO S c C T" CS ^ a" e3 O) "C3 cc3 -" OB " "5 "" ^ 00 (" GO CO -3 c 3 P o o r^ _j r-l *-" -U C3 "ipq www " O 0 3 O is c 'a ^ 0) 12 RECIPES 0.73 . " " " ^ P pq" r fl " *" ^ O FOR SEA FOOD. "0 CO t^ t^ "-H O (N O O c^ CO CO l-H CO CO CO C5 -* CO CO CO lo '^i o tCO t- b- 1-1 "0 ^ O ^ ^ O O ^ O "0 CO 00 "^ -^ t- CS Oi Oi CO (M 1-1 O o c^ QO 1"1 o CO "o ui CO a" -"*" " (M b- "5 O CO q ""^-* i-" ^ "** CO 05 t- O i-i -"^ O) f^ .2 o Q Pt. -kJ t^ i*" t-^o CO 00 CO 05 05 q 00 c"i o o CO C5 , CO C"1 o o "0 Oi CO 04 l-H 1" "* IQ 00 CO C5 I CO N OS CO U5 CO "0 l-H (^ T^ CO 1-1 t-ICO . ~ CO -* q -"*" wi 00 CO Ci CO """ CO '"*" ^ -"ti o CO ''l^ CO "uf q CO CO 00 t^ CO l-H 1" " o o -M b- b- Oi CO iO t^ T*" -- -H CO CO Oi -* lO "^ U3 l-H C") Vj , 5" -^ -* -* "R P *^ t-^K5 ""* CO 73 C ei Hi ca OI s T3 . 0) . ""- 73 a; CD ElH oi 01 t-, JZ O) .tJ ^ H^^ I-H 73 o OJ *J ^ fl oi SS "- TS QJ -H QJ oo " fH 2 ~ L^ "H "-" " " 3 CO "2 oO 6'^ ^iJ'^J! "^ " u rrt 5 T3 t- -H cocc FISH 00 O l"O "Xi lO (M^^t".SOCO00" o" CS (M C"1 ""*" C"1 CO COCO"" iGOb-O CO 'O l"MCO CO CO CO CO I" 1 C^ I t^ C^ r-H C5 C5 l^ "0 C"I"" t C"" o o COC"llOOiO"NC^OOClCO o "d t^c"i(M'ooaJb^"o""o c^ "M o I" OOlfliG"llOOO-*CO"OC5 l'+i"0'*"0C0C0C5Q0O r-^ t- !M ^ CO 00 -^ -^ cq CO Ci t^ CO Oi CO -^ r-i cq i?q C"J eq CO t- t^ 00 "0 "+1 CO (M t- 00 1:0 "Ji CO ^ 00 (^^lO.-^?cl"-"^^cot^"^^o:l * *coco"-"c4"Oi-Hcooi CO " -^-^i"" 'OOCO'-lCiCOOS -*ioo-"*"a5icooaooit^ T-lCO r-.C0"Ol-0'*l 05 cot~Ci'*i"-icscq-*ioc"j r- 13 FOOD. t^ t"lCO 05 (N ." (M 00 lO AS C05"J-*'-H""C0^^"-"Q0"" t^i" """ CO lOiWSOCOi" o iiO I"" 1"0"0 O(M0000OOO"" COr-HOO-^iOCJOfNO-^ CO i"c6c"ii".io"oim''-H'^o r-l CO'-"'*'COCSlOOOOCiOi coocooaj-^oooc^i-* oor- * CO iQoao^ooooc^ioo-""" 1-1 M (M ci (M CO t"- t-OOCit-OOOOOS^OOt- 00 "* co ot^ocooo-Mcococs COt~-"" iCOQOt-t^t-CiCO CO ^-^ o W5 GO "0 C-73 si o) eg '^ ^ t3 ^ c -^ O) ^ "73 " 0) .rt "" cS O W (D (U C J- ^ s:^HK p CO ' "^ G C 13 T3 eS c a" ^ S c S o ^ o5 o c o "^ V " ,^ c " a; i:^ ^ ^ GO GO 52 ?2 5 a S S ci ^ s OQ c w ^"-^ -r 2 "3 ^ "r "r "r s -2 3 "" 0; 2 ^ " " G E o Is "^ o eg rt " " " -G "^ 5 "Q o " th 3 __, '-^ .^- fTi Sh '"'J fu ^^ C *" C y^ .7-1 G o 14 c o O r^ ^Si '^ Eel n H RECIPES FOR SEA FOOD. FISH OCO"M"OCOCOOOOO 00 c"j t I" "" I " "" ' o ( o "" lCQ0C5Oi"MCOCO"^ * * ' * "m' CO ' 0"~-QOOCOOOCOOO lO "" I I" I I I" I" itNC^COCO-^tO CO"" "OQO-*00"MC"5COa5 (M I" c4 I rH '^ "D":Ot^rHI".COC5a5 I" iC0t-t-C"O-*iC0 o o o q o O lO "C C^ lO CQ "Q i- oj a; o ?i : "- be O be c^ g c" O ce P- " O O ci WP-lC^OCZ5"lPQCCCC ^ AS FOOD. 15 16 The includes list above water invertebrates, which are in the included In specimen of mackerel 2.2 of fats. shad ranged carried Lichtenfelt. tissue than more flesh to 13.6 per cent of in and cent, fresh ash in all the more of seven ; in fresh halibut specimens increase an due from mineral or less or was the one given are matter where of fat the being of water. chemical the the found was richer composition zoological station the that diminished of composition according with hunger to of fish was at Naples by of the lar muscu- will be nitrogenous from food. In the this of is protein sorts of fish. while the increased either to as also The tion propor- lowered or activity in especiallysuited connection induce an fish flesh. proteids in seen loss decreased Muscular condition a greater the in other salmon, but circumstances. soluble of amount proteids is be proteids may seems fat, the The insoluble soluble increase fish. in only not in muscles the lean with compared It fishes periodicallywith age, nutrition, and reproduction. of hunger the amount the influence of water ished. increased the proportion of solids diminand is The of fish changes flesh amount of the in noticeable, at on It Under in the above variation fat 6.5 same was study the protein and decrease a extended recently fishes, other general it may to that table the per The variation accompanied by An similar in the from 16.3 to cent. per fat of In extent. be Thus practicallythe remained wide 2.2 from 10.6 to less nutrients, but the especiallyto specimens are or cited cases total in variation numbers analyzed, although only the averages In such cases the samples showed more was table. in the greater a food important more There etc. FOOD. table. number a the composition would said their be to eaten SEA FOR RECIPES table that it resembles is fish meat. essentiallya Neither fish other carbohydrates. Oysters and shellfish contain some carbohydrates, but the foods which and supply this group of nutrients most abundantly are sugar the cereal grains. The place of fish in the diet,if judged by that that of meat the same its composition, is therefore as of is, it supplements cereals and other vegetables, the most nor is meat a of source " which, as wheat, rye, maize, rice,potatoes, etc.,are protein, the chief the nutritive relative from only a considerable nutrient value large number difference in of the flesh of fish. deficient As regards fish,Atwater's that of investigations,was meat is in the and proportion in of water clusion, con- the and FISH AS 17 FOOD. present, the flesh of the fish having fat where water has meat fat. the From standpoint of fish,according to a recent food product and, as shown as a of energy source of found uric acid In also than the It an produces the long as excretion of same time. a smaller a tion sensa- It was of amount said be that fish,meat, eggs, milk, etc., vegetable foods, supply fat, the amount all different in materials. the of those into such kinds three containing fish usually contains is,however, various second, those containing between third, those containing less than include Fish There meat. c6ntent include would palatability important experiments, equal to beef his persistsfor indeed, be roughly divided would and is investigator, diet. the may and is found fat by value meat. in the fat than this caused general,it cereals varying in fish that German in the satietyand nutritive both 5 2 and per : 5 cent. They may, first class The fat; the cent per per less difference fish. classes over 2 of much cent, and The the first group salmon, shad, herring, Spanish as butter-fish ; the mackerel, and second, whitefish, mackerel, mullet, halibut, and porgy ; the third,smelt, black bass, bluefish,white perch, weakfish, brook trout, hake, flounder,yellow perch, pike, pickerel,sea bass, cod, and haddock. As regards nitrogenous constituents, fish flesh contains more material gelatin-yielding (meat bases) than meat. red a color of blood substance contain and called less of (collagen)and As is well muscular hemoglobin. this and less extractive known, tissue is due The flesh the characteristic to the and material presence blood of of fish allied than coloring matters meat, which for the light color commonly accounts observed in fish flesh. The flesh of some fishes,like salmon, has a decided color. It is not due, however, to hemoglobin, but to the of a specialpigment. presence The so-called nitrogenous extractives ("meat extract"), contained in small quantitiesin fish as in other animal foods, doubtless useful in are nutrition, although opinions have differed as to their real function. Kecent cate investigationsindistrongly that flesh extractives play an important very in stomach have been shown to induce digestion,as they part flow of normal abundant an nary gastric juice. Many of the ordifood extractives do materials seem to this property also, but the possess be especiallysuited to the purpose. not, it is true, furnish the body much food flesh They material, but 18 RECIPES they nevertheless are exception of whole, preserved fish, as the The refuse. in than a corresponding the 30 about found been It has kinds of of foods of the as total fish removal less water. or The of of gain is the in fish. fresh a loss in the is,generally speaking, evaporation boiled was the to fish contains dried cases some different for chiefly due of and water, meat cooking fish and In recent experiments it fish contained nutritive some found was 9 11 to that cent per protein. is in effect of amount rejected various average weight is there regards composition before values the in than the to fish,which commonly The loss cooked are in which speaking, the removed or is lost also. Canned average less than extract weight owing ordinary methods water the to larger material, pound for pound, concentrated by evaporation. loss in weight in drying is been water, though of material the The meat. little less ether When more nutritive it has that cent, per evaporation the in fish,since fresh than a and is much nutrients fish,owing fresh of percentage nutrient. fish is richer Dried actual small a preserved are mostly represented by protein, which is valuable which rule, show a of percentage nutrients most it to they normally help kinds few a large part of the refuse in if important FOOD. foods. digest other With SEA FOR in with cooked fresh the is refuse material. small, preparation for ably favor- fish,compares since the Generally the portions table have been and food fishes canning. kinds of shellfish resemble meat general composition. They contain, however, an ciable apprethe most of carbohydrates. Oysters are amount tant imporconsumed. of the shellfish, judging by the relative amount on an Speaking roughly, a quart of oysters contains average about the as a same quantity of actual nutritive substance of a pound of beef, or 2 quart of milk, or three-fourths pounds of fresh codfish, or a pound of bread ; but, while the different in the quantities of food weight of actual nutriment is very materials named nearly the same, the kind is widely consists codfish of the lean meat different. That or mostly make function is to whose the substance of protein, principal in or repair blood, muscle, tendon, bone, brain, and other tissues. but a other That of bread contains of larger proportion which compounds supply much considerable starch, with the body with a nous nitroge- protein, little fat heat and muscu- and 20 SEA FOR RECIPES FOOD, is apparently needed supply the variety which of the Often best workings digestive system. value which does It not food enough time in which estimated be cannot and flavor to make they remain that when in the fresh solution salts of has would in brackish or the a cents. probable that the oysters appreciable gain in weight seem It is known in dollars insure to secure short the water. is separated by a from suitable membrane water containing a lesser quantity of of salts immediately begins salts in solution that the passage This is practifrom the dilute solution. the concentrated to cally condition the the which body long the fresh or brackish be might within of water fresh its body would body the contain in the in tion solu- in equilibrium brought into dilute the salts water is oyster more a salts the solution, it concentrated more and out a larger amount pass produce such a distention as actually would and enter fleshy portions of naturally be water, i.e.,into the The membrane a When that oyster is transferred oyster stays in salt the expected solution in as outside. water the water. inclosed of salts within with brackish or are As solution. exists when which salt to fresh from a place during floating. Careful experiments have shown that is,the oysters that this supposition is entirelycorrect actuallygain in weight. This is due largely to the fact that of and amount matter gain a considerable they lose mineral there At the same time is a slight loss of nutrients. water. takes " When in eighth to one-fifth In natural their opinion the also be to better when However, Stations alive as nutritive more of and appearance than compensates very flavor for many due to the of long shown the loss as has presence those very been of Experiments of when nutritive opinion one- fattened. improvement of removal in salts the value. that It in more seems oysters taken reduced American attributed oysters rate of remain not ening Fresh- salt water. directlyfrom rapidly the copper. shown have oysters will freshened weakening and decay one-half). Frequently oysters become There is a widespread opinion color the consumers common that (the life period being the than '' have color material from keep by floating." part of the salts has been removed the experiments of the New Jersey Experiment matter a increases The oysters contain condition more or that to that at least " less green greening " is disease, to to color injurious. parasites,and to quite commonly is due in the fact the that green they fed have on sometimes green found plants to simple of very abundant be 21 FOOD. AS FISH in structure salt which, brackish or are waters. is dissolved by the plants coloring The opinion of those oyster juices and colors the tissues. have who carefullyis that such green investigatedthe matter be removed, if desired, by placing It may color is harmless. where the green the live oysters for a time in water plants are The green abundant. not " or oysters cases copper. Green those oysters oysters are green Such their green and being grass green verdigris-like slimy that such into ammonia As investigationsit their owe meet after not tint dark secretion the differ to on addition in fed to in of wholesome. from appearance vegetable coloring matter, in color and having a green to the of coated oysters becomes is added the oysters become folds vinegar with of a the mantle. steel fork copper dark and It stuck that if blue. and 1, fresh by the figures in Table canned abalone correspond quite closely to oyster and clam carried tests products similarlyprepared. As shown by some Jaffa abalone flesh and is rich in on Mendel, by especially glycogen. This fact is also emphasized by the figures in the table are above, especially those for dried abalone, which from Jaffa made the fornia Caliat quoted unpublished analyses by Station. Experiment Generally speaking, compared with othei sea abalone the is a nutritious food. Its products, flavor is said, by those who familiar with lent. are it,to be excelLarge quantitiesof abalone are canned, the flesh being size. Abalone is also dried cut into pieces of suitable sively, extendried the canned and the products finding a ready market will color as that appears the presence generally considered not oysters containing copper owing is said groen- to are captured in sea on a species of the gills. From carefully conducted some " as soon greened by placing them and they are kept for months water, where which seaweed imparts the coloring matter demand the Europe similar green oysters,called Marennes," are especially prized, and In " barden the of matter be among seen the Chinese. Lobsters, crabs, shrimps, and contain crawfish shown are by analysis fairly large percentage nutrients, as is especiallynoticeable when the composition of the flesh alone is considered. the lean rather than the fat They resemble fish in composition. Lobsters and crabs much alike are very of the flesh,which in each as regards the structure case conto a of 22 FOR RECIPES sists of their are delicate are FOOD, fibers. dense-walled coarse prized for they regions where foods SEA Lobsters flavor. abundant very and in Except the and similar certain cost spondingly corre- rather regarded as delicacies than as staple articles of diet. This is,however, a condition entirelyapart from their composition. Judged by this alone, foods, and may profitably be employed to they are valuable low, they give variety to Although the the be must diet. total is turtle and terrapin used in large, the pared quite quantity is small as comof fish such foods with and as consumption proper turtle their shown and As composition, by terrapin oysters. under nutritious foods, although, existing conditions, they are than delicacies rather are staple and economical expensive the States of amount United the articles of diet. for food is frogs consumed per year shown considerable. As a by analysis, frogs' legs contain fairly high percentage of protein. Only the hind legs are other portions of the body is The meat on commonly eaten. The total of amount edible, although the localities. frogs'legs or prejudice a as food similar some COST The OF is amount was as reason, PROTEIN small, and which formerly doubtless based they known are ENERGY AND FOOD is eaten IN on to existed in some against their be FISH appearance wholesome. AND OTHER MATERIALS. functions of food to are previously stated, the two furnish protein for building and repairing the body and to work. and muscular for heat Although fish supply energy of protein, in general may be regarded as and meats sources considerable furnish Indeed, those they nevertheless energy. of of fat supply a large amount abundance containing an contains value. If a food that is,have a high fuel energy that and is high in price,it is evident little protein or energy be high it is reallyexpensive. On the other hand, a food may in price but in realitybe cheap, if it furnishes a large amount ance which Foods both. of protein or energy supply an abundor at a reasonable both of protein or or price are energy the from standpoint of evidently of the greatest importance As " economy. In Table 2 1,000 calories is of shown energy, how would much cost a when pound of protein, or supplied by a num- AS FISH ber of the amount 2, the fish and total of of worth Table of kinds nu/riber of Kind foods certain at also prices, and food, protein, and fish and Comparative " other 23 FOOD. other cost which 10 cents' energy would materials furnish. food of protein of food materials, and at as energij certain furnished hy prices. Material. Food Energy. Calories. fresh Codfish, whole, Codfish, 209 steaks 274 Bluefish 172 Hnlibut 253 Codfish, salt salt Mackerel, d canm Salmon, (solids, 30 Oysters 437 quart) Oysters quart) 998 547 cents 147 (solids, 60 centu 74 Lobster 77 sirloin Keef, Beef, sirloin Beef, round Beef, stew Beef, dried Mutton, Pork, 475 615 meat 1,862 303 , 694 leg 394 1,016 729 quart) quart) (7 cents (6 cents Wheat Corn steak roast, loin ham smoked Pork, Milk 380 chipped chops, loin Mutton Milk stuak 891 1,040 flour 5,363 meal 8"055 Potatoes (90 cents bushel). 2,020 Potatoes (45 cents bushel).. 4,0-10 Cabbage Corn, 484 canned 444 Apples 1,420 Bananas 414 .... Strawberries In the one 240 the best price table data which in all year. It is nearly those pound the prices available. shall represent sections probable found per in pound It is of of the that the the have been impossible course of cost and these at country the prices given eastern selected part of to set any materials all times the from per of the represent more United States a 24 FOR RECIPES the than in some food is It be to calories 1,000 pound four days, the of while the one-third that of cheaper. pound of protein 1 direct no calories 1,000 somewhat relation sufficient be of sections, where western cost have energy protein would of A usually are noted FOOD. central, and southern, materials SEA for a each other. workingman about to would energy and be less than required per day. By dividing the cost of 1 pound of protein by 4 and multiplying the cost of 1,000 calories of energy obtained which show by 3.5, results are the relative of the cost approximately protein and energy for sufficient food one day as furnished by the different materials. worth amount Thus salt of would would required food material proportions activity. The relative value foods a as the furnish adults under values from in 74 of of cod 3 energy as cents' the worth the understood course nutrieots energy of flour worth energy that in one no their proper of health and conditions protein, cod 7 a $1.52 take worth while cents pound, or vary furnished is evident expensive in of cod that sirloin at a 26 14 a pound, cents' the 44 food same steaks, 71 cents' worth wheat 1,000 materials 2 to of cents as fruits are a furnish obtained cents' of cost be pound, worth cents to could cents 25 at steak amount manner these the by that sources the at of the prices given protein, mollusks cheaper As regards expensive. and crustaceans are by and fish by many most round like table same cents In pound. worth 12 at a above the of beef steak would the of flour calories from 36 furnished flour. the It of at cents cents, the cents* ordinary the expressed in the table simply show a pecuniary standpoint of the different hand and of energy protein on the one on from seen would cents' worth salt be will pound it a pound and Seven cents' furnish a the 5 25 other. It by could numbers, to pound corresponding cents worth. protein and It is of day. source round protein, while cents' one for of of 10 at the furnish for take, in mackerel day's supply require 38 one at it would meats economical. and fish, energy, far the kinds and with most the crustaceans most next, least cereals, other hand, mollusks the the on of the the expensive meat, while the sources, cereals lowed folare FISH AS 25 FOOD, OF DIGESTIBILITY FISH. as commonly employed, has several digestibility, it conveys the idea that a significations.To many persons is also It particularfood agrees with the user. very commonly refer of understood to to ease or digestion. One food rapidity because it is more said to be preferable to another is often digestible i.e.,is digested in less time in the stomach, or is readily. A third meaning, and one apparently digested more in scientific treatises such is usually understood which on subjects,refers to the completeness of digestion. For instance, have the foods two same composition,-but, owing to may The term " differences may that be in mechanical much more is, give up more through the intestinal condition or some other completely digestible than material to the body factor, one the in other " its passage tract. disagreement of a particular food with of individual is largely a matter health in any person foods habitually disagree with a person, peculiarity.When that there is pronounced indigesto believe and there is reason tion of a competent physician is needed, since the the advice abnormal diseased of an nourishment or body is a matter properly included under the practice of medicine. In so far as ease or rapidity of digestion implies a saving be of importance, matter of energy to the a body, it may be above expenditure would otherwise especiallyif the energy little is known the normal. concerning relative However, of the current rapidity of digestion within the body. Most refer to this are which statements ments apparently based on experiof artificial outside the body by methods carried on digestion. Such experiments imitate as closelyas possible the it is not that they in the body, but at all certain conditions which with Some are experiments exactly the same. man, before made experimental were a good many ago, years also often become had methods fixpd, are quoted, but it is only fair to say that the popular interpretationof the data The agreement or normal recorded does not agree in many respects with that of trained investigators. have digestion experiments which fish indicate that it is less quickly digested with made been in this respect. However, than beef, being about equal to lamb as compared with other foods, the difference in the digestibility of fish and by these experiments, is not very meat, as shown The numerous artificial 26 FOR RECIPES In SEA FOOD. carefullyconducted experiments, which were investigator,it reported only a few years ago by a German noted that in was shellfish, taken oysters, whitefish, and left the stomach in moderate two three to hours, amounts, in this respect resembling eggs, milk, white and bread, some other foods. Caviar left the stomach in three to four hours, boiled did also chicken, lean as beef, ham, beefsteak, coarse Salt herring left the stomach in four to five hours, bread, etc. other foods in the same class being smoked tongue, roast beef, great. roast is some lentil goose, the concerned, it is that was porridge,and peas porridge. So far as fish from these general deduction experiments With rapidly digested than meat. respect the German stomach, another digestion in more its rapidity of investigatorincludes to animal foods underdone how with the food other feces excreted in the how each about case of cent the retained the by fresh In from veal, 95 per and ing followand cold salt by about were the of over 90 fish the retained beef learn to man experiments nutritive total amount cent A it in the total material in the It body. was equally digestible. 97 dry matter, the of cent per this food consumed the with account. compare to these the Other body. that and into with Deducting was lean protein, indicate the as thoroughness taken made digested much and be been foods. feces fish that also analyzed. were showed found is fish thoroughly the made are digested should of experiments have respect class same chicken, pigeon, roast deductions sweeping number In : fish is which and Hoast in the beef. roast Before whitefish of fat the same experiments thoroughly digested per were acter char- is less than fish. At the Connecticut (Storrs) Station Milner studied the of fresh (canned) salmon, a typical fat fish,and digestibility fresh cod, a typical lean fish,these materials each constituting considerable diet. The calculated a part of a simple mixed coefficients of digestibility the of salmon alone were protein 96.2 energy and cent per fat 97 available. was protein and fat were Sd.Q of per cent per cent, while In of the cod the values the case 95.9 and 97.4 per been for energy It has 80.3 per cent. is less thoroughly digested than lean the the A two same number digested thoroughness. sorts of were similar on cent, the for respectively,and suggested that fat fish fish,but in these experiments with an cally practiaverage experiments have been made on the 28 RECIPES they of the is soluble have which made show the by one-fourth of fact the learned be that whole one- oyster experiments thoroughly clams, crabs, and terrapin, and frogs' legs are can no how turtle, and Crustacea, FOOD. is shown oyster and So far as crushed in water. been other SEA readily assimilated, as are half FOR digested. PLACE chief The of Inspection families and (2) diet, which considerable on a 20 cal economi- an to supply the with the increases number 55 per total the of cent per total protein,and the furnish (1) to are of dietary studies of farmers, mechanics, professional men, and others, in different regions of the United States, shows of about DIET. civilization. of advance THE nutrients nitrogenous variety in the for IN food as of demand that FISH of fish uses source carried OF cent of 43 food, the of per cent fat of the total the diet of fish, family is obtained from meats, poultry,fish,shellfurnish less etc., together. Fish, shellfish, etc., alone average than 3 per total of cent protein,and what to fisheries food, less than total less than 1 per such extent limited a household. the It is not consumed. employed in It fisheries the the cent of food is used that in has total in Russia average where larger quantities laborers the that 26 from consume the ing fat, show- the in communities found been of cent per improbable the principalindustry much constitute are 4 to 62 bread, millet meal, and daily. This, with some These tea, constitutes the diet throughout the fishing season. tioned unusually large, but no bad effects are menquantities are as following the diet. that fish contains There is a widespread notion large proportions is particularly that account of phosphorus, and on The valuable brain food. as percentages of phosphorus in in found specimens thus far analyzed are not larger than are of ounces the flesh flesh fish evidence than to meats in richer be animals other of warrant or used for food. phosphorus, there the assumption that other food of eminent material for the But, is experimental no fish is if the even valuable more nourishment of the brain. The is no any opinion more other essential to element which the physiologistsis brain occurs than in that phosphorus nitrogen, potassium, or its tissues. The value FISH 29 FOOD, AS is based to the phosphorus commonly attributed of by one misconception of statements such topics. In discussing the belief which elements certain are adapted in and brain the renovate to so physiologist says, is that no popular a writers early on contains fish " special manner a mental support There " the on to " labor nent promi- a foundation whatever for in conditions this view." that understood It is well persons different varying of kinds and quantities of occupation require the diet must For the laboring man food. doing heavy work fuel ingredients of the contain a comparatively large amount to make and enough of the flesh-forming substances good the materials all present of the tear and are wear body. These in the requisite proportions. in the flesh of animals, but not life and Fish and which and yield meat which fish Where furnish solely on be obtained plea all of the low at its deficient are in materials When, power. portion conditions the meat however, fish by bread, potatoes, etc.,a diet is supplemented will supply can most of muscular and considerable a under heat are provided kinds leaner the of it may cost of use demands the body. advantageously protein required, be may the and profitablyextended variety. physiologistsregard fish as a for persons food of sedentary habits, particularly desirable because it seems to be less hearty." While, so far as can be do not statements learned, such depend upon experimental the result of to evidence, they are thought embody experience. It should stated be that most '* FISH PREPARING is Fish in THE in books TABLE. variety of a which ways, cookery. A few be the general not words, however, inappropriate on may involved. methods of cooking and possible loss of nutrients Fish is commonly boiled, steamed, broiled, fried, or baked, are described be or may When 5 to 30 combined per with cooked loss is fish is much is lost. which One cent. This protein made detail other boiled, it is stated average. the in table the for prepared FOR show So to materials in the loss in as known, losses by than the per methods dish. cent " have of the as that Little raw. from ranges water experiments other made some weight experimenter gives 26 of largely made up less moist far the that devoted not fat is, or been cooking. It 30 SEA FOR RECIPES would is,however, probable that there loss In most or carbohydrates or material butter, eggs, by etc.,contains and a siderable con- very force by in varying amount made sauce, fat, and also may made In panied accom- ter, bread, butdishes made and baked be of and Boiled good. rich " carbohydrates with combined individual the butter, cooked, in fat " of when a and meat, form is made fish is cooked fish, pies, salads, etc. chowders, (butter, flour, vegetables, etc.) are kind the force meat being ; the fat and carbohydrates. sauce a in ingredients Fried etc. filled with fish is often usually fish to accompanied fish is often steamed added are fuel deficiencyin the from fat other be water. cases flour, or thus of FOOD. fish, the more, Further- cases. is supplemented ordinary household, fish or meat by such foods as bread, butter, potatoes, green vegetables,and in cooking and fruit. That by serving is,by adding materials in the supplemented by cooked the with dishes other the product fat and necessary FISH. CONTAINING MENUS DAILY fish is protein of the carbohydrates. the composition of a mixed it may diet and comparing it with accepted dietary standards be seen whether the diet is actuallysuited to the requirements it supplies sufficient protein and of the body ; that is, whether in the right proportions. it supplies them and whether energy A number of sample menus are given on pages 32 to 36, of protein and desired which show that the amounts energy considerable diet be a a containing readily supplied by may By taking fish. of amount chemical the into account These (which menus in based are part on this investigationsof Department several years) covering a wide range and extending over formulas for any not intended family to follow, but as dietary studies are simply the as and illustrations of and ingenuity of the housewife of the family wdll suggest suited will to find in amounts her needs. it convenient the and menus. It containing in which menus way be made nutrients may the of proportions proper food other the her specialdishes is not assumed to. follow The proportions knowledge and that exactly the purpose of food is to show materials The up. the of tastes combinations housewife any proportions her about would gested sug- what give the required nutrients. In selectingthese menus it has been the object to include AS FOOD. might be FISH of fish ordinary household possiblequantity and such amounts by the England, shore " with Thames, With be the six be called would equivalent so and for in regions of New Greenwich at in every course. several menus demand family whose full-grown men about for light at the on points should given represent amounts four labor, such farmers, truckmen, fish it is sible poslarge is shown be may in some served following a which amount common dinners The manual the " to the to to single meal a courses in mind. in an commonly served the largest provide meals with That famous reference borne be in dinners by or not fish. of introduce to as 31 what food would moderate to machinists, carpenters, mill as etc., according workers, usually accepted the to that an ordinarilyassumed average in health muscular work man performing light to moderate requires per day about .25 pound protein and 3,050 calories of the latter being supplied in small part by protein, but energy, in professional life, mostly by fat and carbohydrates. Men The work, require smaller amounts. performing less muscular for such men commonly accepted American dietary standard in of calls for .22 pound protein and 2,700 calories the energy is The mineral food. of not matter amount daily required dietary It standards. stated, since there this A point. the necessary supply It has diet made of amounts been less of found food that than that, provided a of up mineral and The is woman with a similar children assumption engaged in some consume what some- is usually made moderately active much eight-tenthsas of amount supplying undoubtedly would energy on and matter. women men. available foods ordinary protein and occupation, she requires about man information is little accurate abundance an is food as a work. calculatingthe results of dietary studies (which may be for one for one most man conveniently expressed in amounts old and that a boy 13 to 14 years a day), it is further assumed much girl15 to 16 years old also require about eight-tenths as food as a man labor ; a boy of muscular at moderately active seven-tenths 12 and a girl 13 to 14 years old, about ; a boy 10 In 11 to and to 9 years and an a girl 10 to old, about infant under 12 old, about years five-tenths 2 years, ; about As for one 2 to of men, women, and ; a child 6 four-tenths, 5, about three-tenths. previously stated,the quantitiesin four at moderately active muscular men number six-tenths the children. sample work A or menus an are lent equiva- family might, 32 two a would it be of boys two wife, with and mechanic 6 and and 12 Here assumed and 10 above 4 In 0.5-j-0.5=4). of muscular moderate at the would age, exercise of years muscular three-fourths require menus : Mend I. family For " same and father a exercise be with in to years, tively. respecwould be man food 3 family, children with men quantities equivalent muscular to in indicated four men at the light Lhs. 2 Oranges Omelet oz. round. 0 0.012 (8 eggs) for frying. * to moderate Value. Butter Johnnycake following Protein Used. BREAKFAST. would Fuel Material. " Butter Cofieee Total Calories. 388 .131 613 .001 216 .099 1,466 .002 647 .008 248 .253 3,528 DINNER. Boiled cod, fresh. . Hollandaise sauce . Yolks Lemon 2 eggs juice, Potatoes 658 .002 863 .013 135 : 4 of .340 . Butter . etc. 0 .036 606 8 .018 362 Milk 6 .012 Sugar 3 Boiled rice f 117 340 Bread 12 .069 887 Butter 3 .002 647 .492 4,615 Total 7 moderate work. Amount Food sisting con- under and (1.0-j-0.8-|-0.5-j-0.4-j-0.3=3), the the to consumption laborer's three equivalent children, (1.0-|-0.8-f-0.6-j-0.6-|- day a way mother 8 According at men four the that manual work. moderately hard be equal factors, this family would engaged to of consist example, girls of for FOOD. SEA FOR RECIPES * Composition Bui. 28, revised. t Composition Menu II. " of cooked of cooked For material from U.S. material from unpublished family equivalent muscular Dept. to Agr., Office of Experiment four work. Stations data. men at light to moderate RECIPES 34 FOR Menu *CompoPition Bui. 28, t A of cooked material II. from SEA " U.S. FOOD. Continued. Dept. Agr., Ofi3ce of Experiment Stations revised. larger i Weight piece with would pods. ordinarily be cooked. The amount given is for one meal, 36 RECIPES IV. Menu " For family FOR equivalent muscular * Percentage composition of cooked SEA to four FOOD. men at light to moderate work. material from unpublished data. FISH The will meats articles include, vegetables considerable and are rejected. of preparing cereals values infusion The material. The of tea of foods and based are proportion be of it rejected the is in breakfast cooking. obtained by taking consumed with them. if any, nutritive little, coffee in the diet depends mild stimulating properties. quantities of the allowance before are cream or will ble inedi- contains and tea flavor agreeable different milk of coffee are vegetables weights condition or coffee or value calculations tea and sugar The their upon for dry the average In one-fifth The bone, and nutrients the meats. to table. be to of in the given the of account the these for are found fish parts which the the in The market. less or estimating cuts for the them in the other and one-sixth from that assumed The different in bone skin In vegetables given rule, more a been has for what is made and found as as 37 FOOD. fish, meats, these for are menus and of weights AS nutrients the upon average of the contained in percentage data being and the 10, composition on page in a previous publication of this Office."* remainder materials different food The fats and carbohydrates in the since the quantity of protein and in the menus, shown not are which of special the values the fuel value of the food are are fuel value of the fats and interest. The carbohydrates is,of fuel value included in the figures for given. course, In the menus each food is indicated of such amount an only Of meal. at each as might be completely consumed course, rather in the ordinary household larger quantity of usually a will be consumed will be prepared than the different dishes at to it that what one meal, but the thrifty housekeeper will see of composition in included is not used the at one these table meal materials, some of will be utilized for another. total food of each the or expected that each meal of protein and fuel individual day will have just the amounts The diet. well-balanced tinually a body is coningredients that make It is a materials and using them. storing nutritive is being constantly drawn which repository of nutriment upon It is not and as dependent any day constantly resupplied. the food that eaten an excess particular day. Hence upon vice the next be made or one day may by a deficiency up the Healthful nourishment versa. requires simply that It is not "U.S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 38 RECIPES nutrients fitted be be in occurs the to will it occur in that a actual than other with in quantity individual The is a attempt materials, a in range in found at suggest protein and used quently fre- more the the by followed bined readily com- the present settled the case, demands of family fond All menus. fish and that meet them been said foods and such household. naturally find fish much has Nothing combination well-to-do would of so vary selected would fish regards as cover, variety and other might dishes, as Other chowders, fish salads, etc., might have soups, also, and included to average an fish as be supply profitablybe is to fish be may the commonly may intention fish is case shown to be to no taste. menus such materials matter in the that it may families than many used show food suggested fish menus quantities of While required. energy has is not such to the However, It should periods body. experience rather shorter or of meals. two dietaries. but the each in containing diet day, every a least of needs that seen at FOOD. SEA during longer actual greater amount be whole a as FOR no table the place on a products. Individual combination which been of ences prefercould be all. of vary the in of cost price in the food different used in the localities,and with In fish. be general it may especially the case of said that a large variety fruits,green vegetables, etc.,if it the cost of a diet out is necessary to purchase them, increases of proportion to the nutritive material furnished. Such foods, since flavor and however, are valuable, they possess agreeable the diet appetizing. It is also generally believed render so this is that the acids, salts, and similar materials in fruits and in maintaining the body in health. of value are income the of diet. may purchaser should determine man. varied how the be. contain of w^hich parasites,some may These are, however, destroyed by the Fish vegetables The injurious to thorough cooking are fish is which usually subjected. organisms. Ptomaines are poisonous bodies due to the action of microof definite pounds comcompounds They are chemical and elaborated are by microorganisms breaking down the tissues, just as complex ingredients of animal to alcohol or as wine is due acetic by the to the acid is action of formed yeast-like plant yeasts breaking from which the alcohol produces down sugar, cider or vinegar, and of AS FISH which call we when mother formation 39 FOOD. find we it collected in masses. of ptomaines quite generally,although not always, accompanies putrefaction (being greatest, it is said, in its early stages),and therefore should be taken great care it is in perfectly good fish condition. to eat only when has been frozen Fish which and, after thawing, kept for a time before it is cooked, is especiallylikely to contain injurious ptomaines. often be recognized by the odor of the Decomposition can it has fish,especially when progressed to any considerable There extent. are laboratory tests for showing decomposition of ptomaines. at various stages and for indicatingthe presence in supply the entire year, that is,there fish are Salt water To be good they must closed be solid with seasons. are no The fresher firm. meat they are the firmer will be the meat. be thawed till ready to use Frozen fish should out not and then is generally a soaking for 1 to 2 hours in cold water The sufficient If to in gillsare stale gills are the remove Bleached they should be red. fish containing them also may fish the the and frost. out be so considered. Eyes another are contain new the bright clear tell to source and eyes fish. good the duller The the fish when the eye older fish. The first blood where be can fish will place a lays. the sure that If goods should Fish should used while always well boiled broiled Plain with fish up, fish water, fish can as be be you as would water, a looks and it butter. or up stew tin pan, be found to be in back bone fresh you FISH. It should in green peas little lobster. and hot The be should go very after a remains dish. a always potatoes that flavor. spoils the mashed and warmed placed it will in Squash all Always save help out another to can TO in the fit to eat. and boiled along smell not it. also. warm be REGARD fried be never fresh salt, and stand never served with meal, and IN fresh. be does fresh are REMARKS Fish spoil will remains of butter, pepper, Cold set into the fried and oven ten Fish balls enough. for ten or fifteen minutes, and then set be steamed into can the oven to get crisp. If you have a large piece of boiled fish, which wish to serve a whole, place it on plate,and set you minutes, when 40 RECIPES into the drawn into use dish to from fish in their do not it three or fish has water and be never of the oxygen itself. Furthermore, of growth Finally,fish manner, A kind offered before results,has of clams. and been The recommended which butter AVhen taking as a as you the of means sink be considered may those while allowed be which at combined are lead fish canned called it is attributed is the some can solder tents con- the or peculiarlysuited exposed to be handled sale under the in air. cleanly ditions. hygienic cona mytilism, usually sometimes for of the seems when for of in the long There once. action the air upon exposed reason to remain used for sale should poisoning its though oily. microorganisms stored of Cook float. should and and the on water. wholesome, opening, but should possibilityof danger from the can have you fire,but put five minutes Those after to the hot If it becomes been condition. will decomposing can it set into bowl by cooking undecomposed Canned minutes. twenty up, the FOOD. fire. the Laying judging of SEA steam warm bowl, and set as possible,as it,always add a little do and steamer, butter FOR observed to fatal in very follow the eating this illness is not definitelyknown, found in poisonous body sometimes clams, especiallyin the liver. Just why this poisonous body is not occurs known, but it is probably due to a disease or abnormal some clams from to a condition furthermore, it has been ; regions noted that quite uniformly poisonous. less pigmented (lighterwith are poisonous radiate streaks)than wholesome are clams, which uniformly and that the shells of the unwholesome darkly pigmented, said some that clams It is are clams are more friable and broader, and that the liver larger,softer,and richer in pigment and fat. A well-known writer on the subject recommends that the public should warned that is,those which against buying dead clams " close not a the further shell when taken precaution the liver mytilism have of eaten, if cases there is any other of out and the water broth the recently reason suspect the clam serious poisoning has also been have the been case known, seldom of but found clams, the it is to reason probably be should of cause for such due to the do that as not be locally or supply. known to fortunately American a be occurred to Slight or the eating of oysters, though and " is such illness oysters illness. is not occasional follow As in definitely presence in FISH are the of nature diseased oysters and the that not disease liver fact that possibly the bill should the they spoil during the fare in dead case of remain oysters when open, very inside while the of " resulted floated with in sewage those be " or by many the a which yet are more cooler a stale are months, precaution. decomposed from touched, inside from the the odor, and show a are are shell. water, decomposed are from removed when of quently fre- them fluid taken which wise When clear oyster- in view the colored dis- blackish shell. the should the shel], move when a in year, shellfish eaten. have soft, have contaminated water It is be oj^sters dead live in those the diseased generally are seems or circumstances no ring on the Oyster beds have summer though that appearance soft. It does readily, omitting more that milky the than shell the found and who many summer oysters close size and color, and and in the as good water shells results bad oysters similar a months, gray, throughout from eating because under the them eat in of normal In months, noticed of Oysters enlarged, American that or conclusion He characteristic a much was during the summer producing regions the was the learned. not possessed probable seem disease some An oysters the 41 FOOD. poisonous body due to investigator reached European in the summer generally diseased oysters of cause. AS cases from free " fattened eating containing typhoid the raw fever from pollution, and be placed never illness oysters and death nated contami- germs. organisms, parasites, microand not uncleanly surroundings are which the limited conditions favor Under to fish. growth of the microorganisms, meat and other highly nitrogenous animal of foods undergo decomposition resulting in the formation flesh be acquired from Animal of ptomaines. parasites may kinds if not various thoroughly cooked, provided, of course, flesh is reduced the is infested. This danger by proper foods also become contaminated inspection. Vegetable may in various of The to measures secure importance pure ways. food be and wholesome overstated. best The can hardly interests of the demand strict and a people undoubtedly impartial supervision by public ofiBcers of the sale of food products. only just to say ptomaines, that should Severe sewage. from sewage " dangers 42 RECIPES Advice FOR SEA to the FOOD, Cook. and cleanliness,as well as care attention,is required cook. from a Keep your hands prevent vertj clean; try to in nails from getting black or discolored; don't "scatter" your clean into each as kitchen; up you go; put cold water your finish it. or pans using Dry your saucestewpan as you saucepan the tins shelf. Scour before you put them with on good Great mineral a and soap rinse the frying-pan,scour in thoroughly outside utensils,such well as the hot In water. cleaning the inside. as In cleaning soup-pot and frying-pau,wipe be (which can grease paper water to which burned), then soak in warm soap-powder or a little ammonia has been added, finishing with mineral soap. Wash scald and them to pudding-cloths, hang dry directly your before you put them after using them; air them or they away, will be musty; a keep in dry place. Be careful not to use knife that has cut onions till it has been cleaned. Keep sink and sink-brush to throw clean; be careful never anything very down but sink. Do throw down water not it; cabbage water greasy the worst off it throw have when the in the waste no greasy, butcher doors; its smell is very dishes; use very hot water or it. change brings, to Take that see care that it is good. bad. for Never washing at the there be look you Let kitchen. Rules Without soft with of out sticky plates them; meat the of away as cleanliness for Kitchen. and punctuality good cooking is impossible. Leave A nothing dirty clean and clear as you go. A for everything and good cook everything in time. " time wastes after An nothing. hour all day. Strong vegetables in flour slowly. Throw Wash oven makes cake frosting very places infected tins will will remove with prevent stains fire for three A fish Salt door Slamming on discolored the of lemon in the bottom. teacups. run broiling. quickly ; meat juice makes sprinkliug powdered cloves drops ants. scorching from flames. be to fire for Clear Boil waters. has morning roasting. few Try red the kerosene on fall. white. lost in oven under Salt and of cake about baking vinegar 44 RECIPES How One measure of dry Stir hold FOOD. Measure. to tablespoon, or one all it will " edge, or or cup, SEA FOR of teaspoon, one liquid, and all dip with in spoon knife a A spaces. about half or cup more level a a or A few the flour for by Soda, measure, cup the extracts some measure two or for does ounces, have there level ^\i\\ be less and a sure. mea- air no heaped cup quarters or less and measure, eighths. saltspoon; a half A than filled above pinch that the means means rim a a much as old-time or one-fourth of measure the cup. "butter size Butter and are of other materials. Weights 4 then measure, spoon tablecommonly measured by the rounded experienced hoasekeeper. of tartar, baking powder, salt and spices,and measured with a are generally teaspoon, level for the this gives the proportional amount needed sauces cream so its It equals two of level measure. weight, and two rounded tablespoons heap a tablespoon about as high as spoon Qg^,'' rim, box, and shaking down, heaped tip till jou a level cup. lengthwise for a in equals one ounce if put together would the would an eg^, giving us an the full than also of a one-eighth means in without in cup grains. tablespoon means hollow below, and rounded with even mustard, up the cottolene spoon for crosswise one-eighth,so dash as scant spoon about off toward butter one-eighth Divide material, taking scrap Pack a material. packed materials, like up Fill cup sift flour before measuring. and means and Measures. 1 pint 2 gills pints 4 quarts 1 gallon 16 ounces 1 % kitchen pound 1 gill 1 kitchen 4 kitchen 1 cupful cupful cupfuls )^ pint 2 gills quart 1 pound 1 pound or 1 2 cupfuls of granulated sugar 2^ cupfuls of powdered sugar 1 heaping tablespoonful of sugar quart .... .... 1 ... ounce FOR HELPS 1 butter heaping tablespoonful of Butter size of an Qgg THE 45 COOK. . . 2 ounces or ]^ cup 2 ounces or ^ cup o ...... cupful of butter cupfuls of flour 1 heaping quart 8 round tablespoonfulsof dry 16 tablespoonfulsof liquid ^ 1 4 material of Table pound 1 pound 1 pound cupful cupful 1 . 1 Measures. one teaspoonful. Sixty drops Three teaspoonfuls one tablespoonful. Four tablespoonfuls one quarter of a cup. One round ounce. one tablespoonful butter One solid butter, granulated sugar, or cup pound. One one-half rice scant pound. cup flour one-half Two pound. cups one-half pound. Two coffee heaping cups Nine one large eggs pound. one-half A cupful means pint. " " " " milk " one-half " " " " The old-fashioned is not measure china cup is best to use when a half-pint at hand. Proportions. 5 to 8 eggs 3 to 4 eggs 1 1 2 4 3 to 1 quart of milk to 1 pint of milk for custards. for custards. saltspoonful of salt to one quart of milk for custards. teaspoonful of vanilla to one quart of milk for custards. of gelatineto 1^^ quarts of liquid. ounces heaping tablespoonfulsof corn-starch to one quart of milk. heaping teaspoonfuls of baking powder to one cupful of flour. 1 1 1 teaspoonful of soda to one pint of sour milk. teaspoonful of soda to ^ pint of molasses. teaspoonful of baking powder is the equivalent of }^ of soda and 1 teaspoonful of cream of tartar. spoonful tea- 46 RECIPES Table One cup One cup One cup of three liquid to liquid to liquid to SEA FOR two FOOD. Proportions. flour for bread. cups flour for muffins. cups cup flour for batter. Liquids scant, flour full measure. One teaspoonful soda to one pint sour milk. one One teaspoonful soda to one One-fourth teaspoonful salt to One quart teaspoonful salt to molasses. cup one quart custard. one One-fourth teaspoonful salt to One-eighth teaspoonful white water. one white cup sauce. to pepper one white cup sauce. One-eighth teaspoonful salt equals Advice for Attention Sand details to bath or brick of Care the Kitchen pinch. one Utensils. is very necessary. for cleaning wooden is excellent articles, floors,tables, etc. If you limestone use will receive Boil the made those neutralize are the Bottles and Never allow Scrape the rather Steel skin or Don't dry them very are better a little sal greasy and so grease, water, and washing coffee. good bake to them make cleaned are in than bread them on in the much water easier sand and should crocks and the stove will wash. to soapsuds. have cold allowed and using them. the handled dough from than wash placed in hot water. rollingpin and wipe with a dry knives your it. to be in woolen tarnish may better. tissue paper is very much iron vessels or put your tinware or soda nicelywith jars, placed in stoneware, little soda a boil before towel, iron sheet cruets pots, and water kettle tea of tin. If skillets to deposit. pot occasionallysoap, always be bright to assure of made Iron the lime It should Pans in oyster shell an coffee in the soda. water silver first. Scald out your woodenware cloths. away A damp often. chamois ; always Don't use cleaned Put salt and with Don't a kettle brass a allow tea lump of THE FOR HELPS for 47 COOK, it is until cooking thoroughly vinegar. coffee or stand to in the camphor in tin. with case when the silverware it from discoloring. packing it away for summer ; it will save of ammonia One to a teacup water, applied with teaspoonful silver perfectly. a rag, will clean there is nothing better than dry flour For cleaning tinware applied with a newspaper. Dissolve turpentine in two quarts of hot a tablespoonful of and water for use beautiful It glass dishes. washing gives them a lustre. Points. Practical in the first place, will keep all the Cranberries, if sound nitely indefifresh almost remain Lemons winter in a keg of water. which is changed weekly. make carpets bright,sprinkle with damp tea-leaves and out a thoroughly. Draw grease spots by covering with with if covered To sweep brown coarse Pumpkin have onions and paper seeds Apply white specks and soil cold using cheese camel's a gilt frames. from boiled been than with egg flat-iron. warm a better are of water removed to hair Eub baiting a for brush with to remove in which water and dust to trap. mouse- brighten the gilding. Put thimble a laundered fire. moderate fat it. sweeten into a To half a tin Strain of cup curtain-rod a and pail and old the freshly slipon into a clean boiling and pan and a water is until the Boil remove of end easily. Save cook seldom buys lard. drippings,place in a saucepan and skimmings of will curtains economical An the over add all and to melt over each pound a to pinch of soda strain evaporated; water slowly until used. covered keep window frames, putty easilyfrom it. poker slowly over To toughen lamp chimneys trimmings, pass a red hot kettle has In Wash cold of been Boil added. winter the use to water mint leaves which and a well, then vinegar well and glass-ware,immerse tablespoonfulof common cool slowly. instead put into of mint a wide sauce with mouthed in a salt lamb. bottle 48 RECIPES SEA FOOD. good vinegar; keep tightly corked for three bottle and cover another closelyuntil used. with into Clear boiling Stretch it take To ink will kill To cloth ink will water cloth the stain,rubbing the FOR with out come in moths minutes the water through the pour if it seems obstinate. spoon a tallow in carpet without a the over stains. tea and the washing colored in a quart of cold Before and linen, dip the spot in pure of water, lay it in with gently out basin a over fruit remove weeks, strain melted tallow; washing. taking it carpet and steam a thick up, wet with iron. a hot soak for ten stockings let them water containing a tablespoonful of salt. then be washed in soap and without water They may "running.'^ in clothing if the machine tension is Puckering of seams be avoided not too tight by soaking the spool of thread may in water over night and lettingit dry before using. " " To chalk scrape rub mildew, remove them on soft and dissolve or lay them in the the on soap spots, if Repeat sun. necessary. Household White eggs invalids. freely to it may is of be stirred most Beat into any Hints. nourishing slightly and kind should and add to tea of farinaceous be coffee, or or food given before just serving. To starch fruit stains remove and leave discoloration When of will then cooking butter when this with cold a in the blanc stain for by while mange, will find you trouble, and any with tablecloths,cover be absorbed it,then without from a the powdered hours. few All starch. yet boiling mix it turn also the that a piece mold of the out it will have a much glossier appearance. Cucumber rind, cut into thin strips and put about ants abound, will invariably drive them away. An easy is to chop way a with When several To onions the clean decanters potato into small warm with and water glass begins times to cold and jars anything else sweeten or to or bottles with pieces. Put these shake vigorously shine, empty out where small the into up necks and the potato and canter de- down. rinse water. tins which of strong have odor, wash contained the tobacco, clean. article HELPS fill it with then for FOR fresh Then fit for and wish to know you small quantity on the floats,the coffee discolors the whether with This heating When boiling and water minutes article is a stand pie a coffee is pure your of a tumbler of water. surface adulterated water. it and wash it,and let it stand dry it,and it will be use. If a 49 COOK, garden, earth, cover twenty -four hours. quite sweet THE place before sinks the to but it in deep baking the on effective and test. dish half for stove Pure bottom simple a sprinkle an filled hour, it in the it is oven required,place if cooked. to heat the as good as freshly of illness,where ice is not In cases procurable for cooling the head of a feverish patient,cut a strip of cucumber, peel and It is thick rather lay the inner part on the forehead. for a long time. so deliciouslycool, and remains after cooking oatmeal, fill To thoroughly clean saucepans then, twenty It will be crust. oatmeal the water, and the and away fall away will almost boiling water, empty with them fill with then from the cold sides of saucepans. HEALTH Water-cress Carrots IN is FRUIT VEGETABLES. AND for scurvy. suffering with asthma. remedy a for those perspirationand purges the blood. Spinach is useful for those sufferingwith gravel. is conducive Lettuce to sleep. Asparagus induces Blackberries Cranberries Lemons useful for erysipelasused thirst for feverish the one who makes internallyand two externally. in sickness. AND HEALTH If of diarrhea. in all forms blades FOOD. of grass grow where only public benefactor," so is the one who improves the daily food of the people, either by supplying ods articles of superior excellence or by suggesting superior methand happiness of of preparation,thus adding to the health the people. in the purpose is presented to the public with This book of mind of impressing the importance and suggesting methods and wholepreparing the food that will add to their palatability one grew before is *'a someness. Your health and that of those dependent upon you, the 50 appeal to that so those of pleasures at eat exercise table, and good and even economy in judgment criminal almost is FOOD. your care indifferent be to who to you SEA FOR RECIPES in these buying, enlightened days. Health and nourished well entire all almost the For pleasing and the palate digestion A " short very for nothing that Nature and abundant or cases Make the the a flow smell savory gastric eye pated antici- the starts by of and make juices it to is the salt aids greatly Uo firmly only not Give will taken water has and digestion abuse to it you the slow; you'd that case bolt a meal, rule should the woo taught in hag surely called with battle it lost. cost ever just cured " it. food regular question no indigestion what Napoleon Leipsic's raise live you yourself body hot house overload not have. in the of better much dyspepsia. Unless The of pinch eating it. hurt into system mind your This sleep. the puts deliberately intend not A rest up will did Eat To helped palate the to digested; food and and pleasing is looking saliva Think eating. that after of of period world. this just rheumatism, pure more food further the taste body. your Eat in is the easy. condition in the pleasing this tickling palate a when and body the prepared, some system poisons troubles, the of readily more of pleasure saliva be body the if result. nourishment should the gradually stomach troubles proper regularly; matter headaches, keeping upon working decaying other food degree system the and system large a the clogged, becomes and in depends have before many 52 RECIPES Hors-d'oeuvre. Appetizers. soup. Lisuson. The mixture Macedoine. d'Hotel relishes, cold served before for used etc., cream, eggs, and the thickening sauces. various flavoring kinds of steward's mixed butter, with vegetables A of bill fare. fashion. chopped salt. and pepper cold salad sauce, lemon-juice, Mayonnaise. Hotel la). (a The of yolk FOOD. fruits, or in cut disks. even-shaped Menu. SEA Dainty soups of mixture A Maitre of white binding or FOR Also parsley the and of name seasoned a with dressing. or the Literally word minute means detail of courses. Meringue. Light or cream Almond Nougat. rock white of of and eggs filled sugar, with candy. red Hungarian Paprika. made pastry, ice. less pepper; than pmigent the Spanish pepper. Pate. A pie; pastry; Potage, Potpourri. A Puree. Ragout. Releve. A of course of or raised a of course and meats pie. dinner. a spices. thick ; vegetables soups. highly seasoned. consisting of large joints of meat, dinner, a first kinds mashed ; of stew pastry, the liquor; various pulp rich A meat savory or of stew smooth A a Broth Soup. meat, game, etc. Remoulade. Roti. salad as The Roux. and flavored sauce, dressing, of course of with savory herbs and the entremets. mustard, etc. meal a preparation A SaJmi cold A used which is served butter and before for used flour, thickening soups sauces. Salmis. or A of compote game finish set to a saute half when cooking roasted. Sauter To (ee). butter toss fat; or the over fire, in that anything requires in frying-pan, or a fire sharp and little quick cooking. Sorbet. iced An Souffle. Literally an Souffle Turkish drink ; also A "pufi'ed up." partly set water light baked very ice. a or steamed ding, pud- omelet. Glace. A very light, sweet iced mixture, cream and served in cases. Tartare. cold A gherkins, made sauce, served etc. of yolks fried with fish of or eggs, cold oil, mustard, capers, meats. , Timbale. Tutti-Frutti. Vol-au-vent. flavored A of kind A A crusted mixture light, ragouts of hash various round of chicken, baked kinds in a mould. of fruits pufi'-paste crust, sweetbread, etc. or cooked filled with vegetables. delicately FROM EXl'HACTS from Extracts of GAME Fish the 53 LAWS. and Game Massachusetts, Laws 1912 FISH. Penalties BASS BLACK be to not 20, both 1 to June taken under 8 inches, inclusive dates from. or . PICKEREL to be taken not TROUT SALMON AND the in SMELT inclusive, but less be only alive, LOBSTERS, than which at between FISH, 1 and April Trout less than Trout not from June 1 to the with hook and hand 6 inches be to bought, less than to be not line inches 9 length; not to $1 ... boiled, ; 14, be not to mutilated; or $5-100 ....... fresh frequent time any in following March w^ater or only by artificially naturally baited be the hooks set used, or provided may as 1 $25 8| inches bearing eggs when taken March $10 taken be may taken be may from or $10 . . for sale offered or . inclusive following July 31, inclusive; length, not to be taken ; Wild sold FISH 10 inches, under dates both April 30, to April . be may hook. Ten arranged not are taken hooks trawl. a SPAWN ROE OR not EXPLOSIVES w^aters, or AND POISONS waste materials be to from except by permit waters Fish introduced and be not may discharged into Game public Commission, used in $50 fishing into streams . $50 . GAME. Penalties All must persons hunting. from secure for Fees $15; non-resident, PARTRIDGE, only on Bag quail GRAY year; for foreign-born citizens, QUAIL AND days from in one license a $10; resident, "1. WOODCOCK week city clerk or unnaturalized 12, inclusive. one town October limit : and 12 to be may taken following November Ruffed 3 in grouse, 4 in one woodcock, day, day, 20 one 15 in $20 year OR HUNGARIAN killed held or PHEASANTS DUCKS, not GEESE between in to not be hunted AND black to be to not be hunted or $50 possession September on Loons PARTRIDGE killed or BRANT 15 ducks, hunted may and on be taken following bag limit $50 .... 15 and sold December for fresh water .... any only clusive; 31, inone day. $20 54 RECIPES SEA FOR FOOD. Penalties PLOVER, SNIPE, be may RAIL taken GRAY or DEER ; not chased Bristol, of limit in permit from Wild killed, used or captured linery mil- for or of NESTS Fish and feathers Commission, Plover, for used protected Terns law and Hawks, not millinery by $10-20 Piping Fish Eagles, and trap may Game Gulls hibited, pro- growers Upland Bittern, Owls, birds SNARES fruit and Pigeons, Small time, any AND taken $100 be to not SETTING Herons, Plover, at Saturday. used time, any AND farmers Hawks, killed at be third of . BIRDS that Swans, Killdeer EGGS SONG shire, Hamp- sunrise following to of $10 under Marsh to be $10-50 purposes, not are to be disturbed or $10 ......... except Duck, of shotguns possession TRAPPING FERRETING, Hampden, from sunset Only counties to season Worcester, to AND held Open Franklin, Essex, deer. purposes Wood one November INSECTIVOROUS rabbits October 15 to only to doing damage buildings day or 15 in one year unless in and one or 15 from by dogs. Middlesex Bag 5 October , Berkshire, Monday ing follow- .... inclusive, be to and between killed be limit, bag 1 inclusive 28, may 14, crops BIRDS BEACH August taken be may February SQUIRRELS November OR between only RABBITS following MARSH inclusive 31, AND and sold and December HARES AND $10 ........ SENDING OR HUNTING on CARRYING GAME Lord's the day OUT OF STATE THE $10-20 $10-20 prohibited .... IMPORTING HUNTING, PINNATED OR LIBERATING Wild Turkeys $20 prohibited .......... GROUSE (Heath Hen) not be to hunted or killed Sale of and and are SALE $100 Partridge, Prairie also January game after QUAIL by (except law in KILLED any Woodcock and of 1, 1913, quadrupeds protected OF Chicken Hares peu't IN all of THIS and the prohibited, species of wild United STATE birds which Rabbits) States PROHIBITED. $20 FOR RECIPES ETC. FISH, Fish. Baked pickerel, pike, fish the be should They moist alternate will of shape soft in S an gashes into put butter hot a soon as on hot a which platter, dr^w Hollandaise Fish water-cresses. break if ; they do, the back to Use removed. laying the in flesh and broil the fish. side to Turn minutes. ten a Dust first just long enough dripping for to and places stoves broiler done, it well. from ones the salt cook Small fish (55) and Pour drawn a lightly chips be parsley or to sure split through and and then broiler it fat or pork. with tail before and pepper the skin require from on to it twenty will be must it well grease fifteen place parsley. head and and almost fish should the minutes serve are with ten water of fish and water the fish,or frozen been fish with the over pieces the of head Large " till almost pan all pile Saratoga wire Thick sheet lemon, most brown fish off the broken 1. the pork please),and every the have double a from repeat the with salt hot with they so over of you (not over) that Fish, No. Broiled and remove the fill the baste as the into all strips just not, side rub clean. after skewer sheet, string, wipe and Garnish fish. the around and a darning find can like to soft each narrow ; brown the with flavored (or slimy, with on " a on is you apart water to around sauce sauce flour out that place carefully fish the from runs butter it Remove afterwards. and begins keep to attempting sew other fish without it as and end each the with oven stuff one two flesh. serves fish the before inches pepper, dredge ; at put ; and If water opposite O or salt knot white it. out, gashes not " butter, the large cut ; and fish, bass, having stuffing also fish. hot with white are all etc., a season the dry inside a to as and leaving is baked fish and well salt with cotton, basted scald muskalonge, Rub shad, often bake to red-snapper, as wipe Clean, fish best The " FOOD. SEA broil side five minutes. cook more 56 evenly. There always scatter the from Fish, No. a Put pepper. Fried 2. can fish,as one Spread generously fire. a minute to water-cress or Clean, wash, " backbone will be let it trate peneafter taking Fish. hot a cover Fish " and middle, Split take or lay,inside down, upon fire until it is nicely colored, hot a dish, butter plentifully, it and over send table. to be frying should for wipe dry. in the salt and done, put upon When turn. and hot a out. buttered then over Sprinkle with clear a gridiron over backbone the the scorching warming oven with parsley flat the laid when that FOOD. oven. Broiled so Garnish fish. the ashes in the set for excuse no few a and butter with is SEA FOR RECIPES thoroughly dried rolled in fine bread with salt and pepper, cleaning, seasoned rolled in crumbs crumbs, dipped in beaten again, fried in egg, few like fat in doughnuts ; put only a pieces at a time to deep avoid chilling the fat and let it reheat before frying any more. fall below The should not two degrees. From 375 temperature is sufficient for any but extra to five minutes large pieces. The after when fish is done dry and paper on that is to changing be arrange the dish, a of top folded taking the fat. Drain napkin. Fry parsley without crisp, have to care perfectly, the it its color. Fish. This " in slices. cut and pepper the on garnish Panned can it rises to salt is suitable the Have dried and with for any small fish or such as fish well cleaned, seasoned with a little flour or, better still, very large frying-pan smoking hot with as in it as will keep the fish from little grease sticking. Dripping the but sweet from salt pork is dripping best, good, sweet any When blue in the fish and the fat begins to smoke will do. lay brown quickly on both sides, then cover closely and set back to cook more slowly,from ten to twenty minutes, according to size fine bread fish. the of way, crumbs. so fins. Rub folded table of napkin, with all its varieties and onion is suitable to cook in out with salt,pepper, parts easilyfrom with sauce. this etc. removing head lemon and juice, but without carefully, inside, if liked. flesh dress Poulette Clean " inside till the steam in Fish. laying slices and Bass a cisco, perch, herring, trout, bream, butter-fish, are Steamed or Have lemon and Lay on the a buttered bones. parsley and paper Lay send on to a the Fish Broth. four Fry " 57 ETC, FISH, of ounces butter with the following fine sliced leeks. two onions, two : two vegetables carrots, and until Then four add of such fish, quite dry. as pounds Fry black the of head fresh bass, fish,flounder,or any bony fish, a of white of and six water. Season wine, cod, one quart quarts with of bunch few blades of salt, peppercorns, a parsley, and " " Cover mace. broth the stew-pan and free it from its fat. and let it simmer Then Pour cloth. wet in Bass. leaving on two the rind of sprigs of Season to little water, a little stock, and Stir serve thin the the on in top of salt,and of the the hour. brown. in Cook Color white. Pour it the cod or sliced more begins through veal salt to a meat force- part half a of the cup butter, three or marjoram. When each the fish side, in the it in a When with pan thoroughly fish Put out pink bags. pastry boil. six Season under for ten (the a a minutes same and On as sauce. Strain plate with bass. the little tomato and parsley and heart-shaped with press pepper, for one- until for a cate deli- fillet of also have green, the outside of each the inside all white with a small palmette put a pink border, on heart shape of green the top. Set them to on get chilled. away six pieces of heart-shaped oiled paper. Have Wrap up each them in a tin pan, Place the set palmette in one. over pan another which is half filled with : well-beaten two Place Cut " forcemeat in three on pan, add a it comes to lemon. forcemeat of dish. in clarified butter a one oven. the Garnish baking, following mixture it pork. hot a until range a moderate a for very fine, two little sweet Score Striped Bass. Make bass pepper. the mixture. to is left in the thickest pampano). some add slices of the juice of fresh Mix opening. separate dish. slices of lemon. fillets from half the a Palmettes dozen the chopped white and bake which gravy of strain four crumbs, fine, and carefullyplace it on cooked, To lemon a a fish with fine bread salt and stuffed,sew up place very thin spaces a of cups with and or clean Stuff the quarter of taste three with parsley chopped with eggs is well a Strain pounds two up minutes ten and Wash " one-half and Chop hour. lard. head. the for tureen a balls fried in hot Baked one-half the broth few and a eggs, add the fire and stir constantly until bass, mix with two vegetables. Set on boil. boil water. Cook in the oven until 58 RECIPES the forcemeat Serve done, corn-starch on Boiled to is Bass, from or other FOOD. with Fish. HoUandaise one blade one fitted Sew mace. up in of piece slowly for Heat shape. to fish whole in water one-half fish,if alive,to swim easily. Add dozen onion, one teaspoonful salt,one enable clean pot vinegar, cup black first one-half minutes. sauce. sufficient Put " twenty-five to twenty and croustade or SEA FOR peppers, net muslin, or then hour; boil eight minutes. Bluefish. Baked it for Select " nice a large bluefish,clean, and after drying salted water, and baking. Wash it in it thoroughly, stuff with veal forcemeat prepare which for else fish,or have added. been a forcemeat, to capers rub the all with Then and salt. fish over opening small pieces of butter over it,place it in a large pan to water or few bottom, and the cover After fiftyminutes. it bake begins in hot a with Sew the up having put enough for forty-five with oven bake, sprinkle it with to bread little a it often with the liquid in the pan, and Baste pepper. When it is cooked and a nice color, remove little melted butter. salt and carefullyto or sauce, Do plate. desired any it in serve hot a it. break not the fish poured round sauce with Serve as a a a brown garnish,or separate dish. a Bluefish, Anchovy Broiled Butter. Procure " three- a all bones. piece fresh bluefish, trim off fins and remove Mix on a plate a tablespoonful oil,teaspoonful salt,and one-half bluefish in this seasoning six or more turn teaspoonful pepper, pound times, then side. it,decorate Fried inside in on arrange Remove to make little good or sweet mixture good brown, take garnish with parsley. to for oil,then broil on brisk flour,and with lard. One-half each on from fat bluefish ; with season moment and drain " season ; rub all pepper fire for six minutes in Remove all over on salt. over with each dry, Fry butter one-half and The Butter. over Clean, wipe " lard frying fish. them three-pound fresh salt,half teaspoonful a for six minutes Kinds. other Bluefish, Sweet-pepper wipe broil serving dish, spread anchovy butter parsley and slices of lemon. green Sprinkle out. butter a a hot Bluefish, and and hot with a broiler and a fish are hot strainer done ; bones, neatly with ful teaspoon- tablespoonful side. Dress 60 to Baked head. Stuff basted while it is in pan with two and of butter and thoroughly clean cod's a head the bread brown fish the in a pounds juice. Boil in separate one cup of the 1. head the liquor in two four ounces minutes and dish. For " be must sized add for tered but- nearly cooked, average- it,and with fish is Mix strain Fish, No. take The quarter. sauce, serve or Stuffing for Baked six a little lemon a the head When fish The oven. crumbs. and hour one the Cover moderate a cooking. fine gillsof over pour in bake bake to bone. the pan. into pour and it with sprinkle four the Place and lemon and a little chopped salt,white pepper, parsley. pint of Sherry wine, and a little pint of stock, a scant paper then one-half of juice veal forcemeat. gillswith the catsup, and should Wash " FOOD. with one tomato well Head. Cod's season pan, Mix parts easilyfrom flesh till the bake the dish, add of bottom cover SEA FOR RECIPES fish a weighing crumbs, cracker salt- one one teaspoonful of saltspoonful of pepper, spoonful of salt,one teateaspoonful of chopped parsley, one chopped onions, one teaspoonful of chopped pickles. spoonful of capers, one pound the stale bread of ; add water a of Bread a beaten and soak little very onion tablespoonful little minced parsley ; fire add Fish, No. Stuffing for Bread a Stuffing, No. Cod half about Take when soft press a out salt,a large fried, and, prepared, a after and trifle, removing from the chopped suet, pepper, if and egg. 3. " parsley and pork, salt,pepper it closely,then bake. Boiled " and in water, minced cook 2. with Bread and crumbs butter. Oysters, No. 1. " with a Fill up the Put little chopped the fish,sew fish into boil and ing water, shghtly salted ; add a few white cloves and peppers the fins,and when bit of lemon-peel ; pull gently on they come a out Arrange neatly on a folded napkin, easilythe fish is done. six oysters to every Take with oyster sauce. garnish, and serve in a half-pintof hot oyster pound offish and scald (blanch)them a liquor; take out the oysters and add to the liquor salt,pepper, of butter ; whip into it a gillof milk bit of mace and an ounce Simmer a containing a quarter of a tablespoonful of flour. moment, add the oysters, and send to table in a sauce-boat. Boiled Cod, No. 2. the head Take " sized cod. clean flour in Scrape and wash cloth and pin the fish a boil half hour. an serve with with boiled piece over Cod, the Rub ; rub it. shoulders handful a Pat into of a good- of salt into boiling water, it ; and fish carefully from the cloth, and is the only vegetable that is nice codfish Cut " night in cold in fritter batter cod. and cod. Fritters. Broiled the Potato sauce. egg Codfish Freshen Take 61 ETC. FISH, water. and fry a Scrod. or stripssize of the finger. morning wipe dry,dip each nice brown in hot fat. Split,wash, and wipe dry a small piece of fat pork, and lay the fish " gridiron with into In a the inside downward. If the fish it,bemg careful to have upon is very thick cook thirtyminutes ordinaryone, twenty ; but for an be will minutes sufficient. serving it warm ; place it upon simultaneously. gridiron over gently with it loosen inelied,with which salt and send knife. a to fry brown on Codfish of stove a 1 on ; mix done mash fish cup butter, Httle a form gridiron but warm, not little pepper and codfish four 2. and ; then and potatoes put fry in plenty of tgg frying-pan ; set side. on back cold again potatoes and on Boil fish. one-third one other together while potatoes and in the it apart. together, and water, off" and pick balls and brown with fish place fish in cold Put ^ and pepper balls and putting in balls. be had Variation by rollingeach may before in dry bread crumbs frying. hot a potatoes butter,turn enough into butter ; make one gets hot, pour water hot, taking two-thirds of Shake the to butter some you intend the dish and turn fish sticks Boil " little flour to Balls, No. ; when them and . side in one until fish is fresh mash If the it. Balls, No. ; roll in fish Have season good-sized potatoes ; when add good-sized piece of beaten the in which dish the table. to Codfish the Have are potatoes in plenty Put lard. Have lard before Codfish in cold change the too water. Balls,No. water water salt after There 3. for six two or shredding, should be Trim " or and soak Qgg^ then fish piece of salt codhours, and during that time seven three times. freshen it one ball in beaten quart Shred a it. by frequent changes bowl of the it be Should shredded of cold fish. 62 RECIPES Cover it with and water FOOD, SEA FOR tender. gently until it simmer let It long. Should you boil it too much, you might it. harden potatoes, ready six good-sized, fresh-boiled mash fish drained, pounded, them hot. the and while Have and rubbed through a sieve, and mix with the three well-beaten will not take very Have Season eggs. to also pepper, into a small pan brown on Drain Fish Balls, No. it in your it ; chop 4. into about the potatoes enough have fish. Pare the Fish skin a brown from white soft there are bones no have to When make in the twice cooked fine, and turn balls into the fat outside lightly ; have The fat should be half lard of pork or nice a brown, and with freed codfish,fresh it of potatoes, and an beaten egg bones in. a dripping. colander of drop absorb or sieve from and Turn grease. fat shake and golden as soon moment a as free on on serve to^ keep to gently,to for out lingering drops, any the with Season to. Take and moisten mold, yet firm enough balls in flour,and fry quickly to a ; lay in to have you mashed enough clean every paper brown. dinner, put the cupfuls cold boiled fish when butter the Roll done are drawn lard in of the Two " cupful of them shape. 5. the one of Have taste. they egg. that fish,mash Flour tablespoonful fish balls. in cup you the fry a light brown. the slices pork. Have Chop ; work them an Balls, No. half in tray with the salted. or that and salt with serve boil and white hot. fish left from the and " delicate a fine. size of half fry very Take until careful boiling hot, and and serve " necessary Drop by the chopping tray, being quantity of potatoes them lard and paper if " butter. of lump boiling hot a of salt with taste a hot dish. Dropped fish, one under Fish an and on Cut it or until potatoes pepper boiling fat. the the lightly. top of them hour, and of One-half " heaping pint of pared potatoes size),two eggs, butter the measure fish 6. ; fish in Put the then tender. together until and the eggs, cover Drain half-inch potatoes with light. beaten. an Then boiler and Dip a tablespoon in it and then take to get it into mixture, having care as good be the boil half and add a raw and a egg the grain, and water Have potatoes across the boilingwater off all the fine and well size into the of slices of pint (let medium little pepper. and Balls, No. mash the fish butter kettle deep of spoonful shape as pos- up a sible. Drop should be fat the balls Cakes. should in time take be boiling water, and kettle, mash, add of Canapes Fish four square. of salt one in meat and well egg, pepper, in flour balls and the be in dipped mixture. separate and These a potatoes and Drain, to return teaspoonful butter, drops of onion juice. in pork fat. one Toast " pieces ; cupfuls (heaping) supply of generous a few saut^ in two soft. beaten, and soak be are and Fish. or serve six pieces of bread Place in the it salt,then let it scald Fish half add the fresh haddock, of three in pieces of three inches dinner-pot five or six slices a cut of then your three kettle from sliced onions the fire,and thin, and place on little pepper a pork a layer of fish. Sprinkle over of a layer pared and sliced potatoes, a layer of potatoes, till the and well, and Remove let it boil for half meal, Take " bottom pork, fry brown, and 1 . clean brown. hot. very No. pounds, fish and and and pare until potatoes cook Meat them the onions as the size ; there should potatoes in kettle with Chowder, fry those and crowd which of four Beat the whites good-sized squares. stiff froth,put them in a pastry bag, and then make a a in quick oven each Bake till light round piece of toast. Fill in the centre with fish or creamed finelyminced creamed or codfish salt one-eighth teaspoonful Shape in flat cakes, roll brown. brown, should uniform fish and Put eggs to border a until to spoon spoonful of cupful. Wash, one pieces of cut not The enough. Wash " . and careful Be you cook dehcious. Fish cut minutes. fat is hot every are there boiling fat and the in two the also that into 63 ETC. FISH, pour into the Pound pot ; with Cover up. six biscuits add and, lastly, or a water, crackers pint of and fine milk j serve. Chowder, haddock, hour. an well, and fish is used No. if you potatoes, eight white 2. can " Four get the pounds two of kinds, fish,half cod two onions, six browns, one quarter of a pound of salt pork, the chowder directed in the preceding as salt,pepper. Prepare rule ; splitthe crackers the the whole and over lay on top, pour hot water wet enough to cover, and boil fifteen minutes ; then of flour with of of two one-third a cream. tablespoonfuls cup Stir this into the boiling chowder, let it boil up once, and serve. 64 BECIPES When When a flavor strong very it,loosen the tail,when skin about onions is desired, use either Take " head, and the cod a draw Then will answer. four onions. skin haddock, or it down towards the knife dovyn the your Cut your fish in small to the bone, which you take out. in cold water. wash Put the head to boil in about on close quarts of water, and six 3. FOOD. browns, pilot bread peel off easily. it will pieces and two of No. Chowder, Fish back get the white cannot you SEA FOR pounds, minutes. slice f/ii'/ifive and pare boil twenty run For fish a weighing and good-sized potatoes one in the a layer of potatoes and onion pot, then flour. and Keep layer of fish,dredge in a little salt, pepper, of fish until all used. putting in alternate layers potatoes and of about Use one salt,one tablespoonful teaspoonful of pepper, of in all. one flour, teacup Have this half Pour a pound of salt pork fried brown. ready onion. Place the over strain boil the on to have which wish before Fish it up. square. hour. slices of pork and tablespoonful When pepper. milk which has flour mixed Splitsix over Fish kettle. small Do onion five wash in two fi^h by tureen, a of ounces quart one the of fish, white of butter needless and the out quart one with pan add teaspoonful tender, the a tender, liquor and add and water skim then two hot and stirring. the fish slices of salt pork pour them. No. pieces ; fry to Pare cold six If about onions minutes, in in water. so with one-half break crackers, arrange do what put in cold can bone with not tight, and minutes, When ten thickened been Chowder, dice potatoes Cover minutes white strained are If this is enough, add bones pork. for then water, a four-pound haddock, tliebones in pieces about small salt, and together. butter chowder into the three and two Cook of twenty head the add potato. raw boiled from fat, salt and seasoned Skin flesh the cold. If not " cold boiled. been butter, you 4, Slice thin, onions sliced the cut Cover boil one-half one No. Chowder, thoroughly, and inches taking has more soaked and of quarts head add cover, been two the milk add to minutes of in which water enough crackers four about gently thirty minutes. it has please. When you you ; add mixture water not a 5. chop Cut two crisp,and six medium-sized and " fine. turn potatoes Put three or the and potatoes whole cut into into them kettle chowder in two. with Peel part of onion. onion. water to come tomatoes salt and of fish. top Pour allow boil potatoes ; then add with tomato again. Season two to fresh potatoes with closelyand ; cover be lay over well Season to should (which pieces, and convenient the fish Cut Qb ETC. FISH, cod it rest of sprinkle over add just enough pepper, whole the cook about catsup, and quart long as milk, and quarts into -, over to haddock) or takes let it scald salt and more as can pepper up if required. Ann Cape fish chowder chunks sHce quart one in cold of fresh pounds of or : everyday styleof and Wash haddock. many ready for are you families (or as potatoes until water cod is the This " fishermen's the among two Chowder. Fish and Pare prefer) as you them. Cut cut and two in thinly place slices of kettle until fat pork in dice and slowly fryout in chowder Remove is extracted, stirringoften. large onion scraps, add one Then in your kettle sliced,and fryslowly for a very few minutes. and of potatoes, salt and place a layer of fish and one pepper, that way with continue until all is used, potatoes on top. Cover cold water and let come boil slowly or simmer, until to boil, then Mix ter, one tablespoonful flour with one of butpotatoes are done. with one Allow ing add to chowder to boilto come pint milk. few halved crackers and serve add a point once more, very and hot. delicious. Cheap fat salt New England other sohd Chowder. Take " it in fish,cut good haddock, cod, a or inches three pieces square ; put a into it on the set pound pork, strips, pot ; hot coals and fry out the grease ; take out the pork, but leave the in the bottom of the pot, and put in a layer of fish,over grease that a layerof sliced onions, over that a layer of fish,with slips of fried pork, then another layer of onions and a few sliced raw potatoes, and so on alternatelyuntil your fish is all in ; mix some any of fat salt flour with as much water in taking off";serve Colonial dish with a Codfish will fillthe as taste, and boil for half an in water, and throw soaked before into cut hour a have ; them into To ; to season ready pilot bread, some five chowder your suit your minutes tureen. Pie, with biscuit crust. pot make Crust. the " Line crust, sift a deep baking together four teaflour,one heaping teaspoonful of soda, and two of tartar spoonfuls of cream (or in place of these three heaping one teaspoonfulof salt. teaspoonfuls of baking powder), and cups of Q6 one-half this rub In that is,enough the crust Take to shortening and of cup make FOOD, soft medium a about a dough. spread butter on twice and fold and roll a pint of picked-up salt codfish, cover let it stand water, SEA FOR RECIPES and minutes two drain. Pour the pint of milk, In rolUng out out. it with boiling water, more on of your baking dish put a crumbs, small fish find the salt if little fresh), pieces of (a you pepper sauce pint of cream butter, and some (made by thickening one teaspoonfuls of flour and seasoning with boihng milk with two and the fish, bread crumbs Break over salt and pepper). ing seasonfour three or carefullypreserving the yolks. Repeat eggs, and, stood, drain dry. Upon layer of this codfish, sprinkle after it has the on crumbs, layers,codfish, bread these and steam, is cream in holes few a crust, cut bake tillthe crust top bread and sauce, the delicate a crust it with centre to eggs, let out put the brown. pounds codfish,break in flakes, Make one pint white sauce (see Meat removing bones and skin. alternate and Fish a baking dish, fill with Sauces). Grease chopped seasoning with salt, pepper, layers of fish and sauce, Mix few of and lemon or a together vinegar. drops juice parsley, melted and three crumbs bread tablespoonfuls one dry cup in quick oven. butter ; spread over top and brown This may be varied by using tomato, bechamel, curry, or any sliced hard-boiled other or or by adding grated cheese sauce, in shells or white to the by baking in patty-pans sauce; eggs potato or place of the deep dish, or by covering with mashed Fish. Creamed biscuit instead crust Fish Loaf. and backbone You can Steam " of crumbs. pounds haddock. Three " but cod, Have have two you better. I like haddock removed, use two so soft bread salt,pepper little crumbs, and of sHces On baking pan put three slices fat pork. On layer of the fish,sprinkle with salt and pepper. your head, tail,skin fish. solid the bottom this place Mix one-quarter the one of one cup melted cup fish slice. spread over salt and slice of fish,sprinkle with Cover with the other pepper about Bake fat of slices and place three or four pork on top. onepork, scatter Just before it is done remove thirtyminutes. in crumbs half cup cracker over fish,replace pork and brown butter, pork oven, boiled white serve egg sauce fat with or a use or drawn white milk bacon fat butter sauce, If you sauce. and and water. to which haven't add you milk enough a hardfor the 68 FOR RECIPES SEA FOOD. often ; then spread smoothly, and brown, being careful not to let When it burn. an omelet, dish, and brown, fold it as you would the pork is garnish the dish with the slices of pork. When objected to, butter used be can instead. and if chopped, will keep for a week intending to have hash or nothing else is mixed with it. When be fish should fish balls for breakfast, the chopped the night before, and the potatoes should be pared and put in cold water. the fire as soon it begins to burn. Put the potatoes on as They when will then be ready for use ready for them. you are with Fish cold cooked fish,when Salt Green fish,one cooked one-half Salt and Cut slice Pepper. white cup onion three-quarters cups one-half sauce, flavor or and One " with taste to small green extract per, peponion. pepper. slice from a parboil fifteen pepper of end stem minutes. remove pepper, Make every white a seed and with one sauce milk, two tablespoonfuls butter, two tablespoonfuls flour,bit cup of bay leaf,sprig of parsley,salt and pepper to taste, scalding the milk with in the the add serve when flour green with Fish narrow bread Gratin. au steamed, freed of melted with into sauce cream butter ; put in salt, pepper, Six skin and fish and one cayenne, the of bone and cup cracker of fish in a and of top ; up milk. beaten. a Mix Stir them them the Take of mashed cream green white flakes. meat, One moistened with to top and in the crumbs are of salt teacup one potatoes, then then add add two a the rather a brown. codfish pint of one with over pour bake well repeat till sauce, sauce and together and thoroughly and well in " the into crumbs the in the middle la Mode. two fine, picked up teacups or ; pepper; and gratin dish, season celery salt, and sprinkle of the a parsley,pour over part used, reserving most crumbs over sprinkle buttered Codfish taste thoroughly, and fish with broken fish is all till it boils heat any the oven to into flakes chafing-dish, having chopped quick extract broken strips; pounds layer a finelychopped sandwiches. " from the onion onion milk, salt,and the mingled, easilyprepared previously cooked. pepper or add cut the flavor with smooth is This pint well and pepper brown bay leaf,cook minutes, three thickened when the parsley and the butter cream well eggs half cup of butter, and bake salt and twenty and from free Line thin. of is full. and and skin. Peel bottom boiled ready plenty of salt codfish boiled Have ready also four hard-boiled Have " onions. the layer onions, then a Pie. bones four and eggs baking dish a thirtyminutes. or Fish Maigre in Put taste. to pepper 69 ETC, FISH, of deep pie a sliced potatoes layerof fish,then a slice and the onions eggs and very with fish forcemeat or dish On thin. this of eggs, and little pepper, each put so till the on of layer a dish and the over layer with a pour containing a teaspoonful of made mustard, a layersa gillof water of anchovy, and a little mushroom sup. catteaspoonful of the essence Season Break all with Cover haddock, a minutes. two egg add spoonful allspice. buttered mold and into balls the size of and fried brown dropped cooks the often into dust served sauce Carolina fry which the Cut a slices in the poached in curry served fish soup. In la Seville. skins with " Wash and pieces some have which Spanish oil. a made or box or with of be formed or and without very small frying fish Norwegian and add a little to fish. the and mold either sauce in instead paste may and rice, fry it in hot olive oil,drain put it in a stew-pan four inches square, drained. and pepper- fine, smooth used close a it putting frothyput be be pieces with grated cheese with a in egg, in butter thick a the Slices of Cod of be they may or sauce, an steamed potato a desired, the top be done quickly. should Fresh cod mange. may of making a pudding the Instead afterwards It sauce. caper If it should serving, but with it is when hours. for three before in of cream, cup and one-half cream pound knife. a pulp teaspoonful salt working for ten a work one cup six or with one ; add continue furiouslyand steam blanc as haddock. another Beat and be browned may Serve with cream firm with yolks blended five a to scrape it is smooth until mortar by spoonfuls ; and fillet and Take " tablespoonful butter, and Transfer to a large bowl and one masher salt. Fish-Pudding. clean, skin, in Pound in of fresh butter. the top an ounce For this dish fresh bake an hour. over a Norwegian and bits puff paste and be used by adding a little fish may A small in Mix seeds onion them have dry on a of fresh cod been fried one-half pound sieve, and in in pieces about olive in oil and thin slices, and very with six ripe tomatoes been removed. then Cook the also from onion 70 RECIPES and tomato and rice. with Moisten top, the pieces fire in a order dish and tomato wooden a the the over fish of codfish Remove rice it. the over the Arrange on bake. to rice Garnish on with sauce. baked Cod stir the spoon seasoning. pieces mussel or Shredded with the place sauce it pour place in the oven pan, and fish and rice will be done. it with mix to minutes, then the fish and of FOOD. lid of the hour an SEA little cayenne, salt,and lemon juice. white buttered broth, place a on paper a pint of the half five with one with cover about In for slowly Season FOR with Cream Sauce. Boil " four or When cooked, drain and shred in fine pounds of fresh cod. cool. Make the for a to following sauce pieces and set away of milk with one onion five-pound piece of fish : Boil one quart and little Set Mix it aside. a one finelychopped parsley. cup absorb flour of butter with this to it. Add the milk to enough five and boil dash of in a and it is the cayenne and until on with Cover fine in the bake balls potato consistency of salt to with Put taste. Season custard. layer of a layer of sauce, with cover the until oven covered a with top is cream then a fish shredded layer of fish the dish is filled. the last layer of cream. Have bread crumbs. Sprinkle with pieces of butter baking dish, so and until brown. nice a a Small should sauce be boiled served with this. Fish from in skin, put of bread ounce No. Forcemeat, a 1. with mortar the crumbs, little lemon shallot,grated together till quite smooth, and white Fish of an sieve. weight. place. When egg, one thickens Veal bread 2. Then add Take " it ; the beaten boiled eggs and and should of smooth, Forcemeat in water, squeeze remove, for it and Fish. dry, and " four one tgg. with when Soak mix of be one is and put tablespoonful of butter to milk, a boil,add one they come cup taste. Season to tablespoonful cream. Melt free butter, one hard, and a Pound parsley. pound one white fish the yolk use. it well there fresh salt,pepper, for ready of minced with Mortar Weigh two of ounces ounces yolks peel, and it is pompano. two two of mix No. Forcemeat, halibut, cod, puree egg, and Take " with cold four four fish, raw " it through a good ounces, Set yolk Cook add ounces ounces cool a of one the in to flour. of one until your it fish. of stale of finely FISH, cooked chopped and veal and two tablespoonful through a puree sieve,and rub half of ounces of butter. one lemon, half a spoonful of marjoram, sweet add little a all in following: the juiceof powdered thyme, half a teaground Fish salt. with eggs One " When Baked sufficient hot Haddock. cold fish,free from moisten to slices on pour in muffin poached flaked cup in water Heat and be made may size and number in of be stuffed. Toast. bones. little salt and a mace, and well-beaten This a pepper tgg. larger or smaller quantities,according to the to then mortar, a pork the white the fish salt finelychopped Pound teaspoonfulof a 71 ETC. of ; add skin and butter, pepper buttered toast ; garnish rings. Clean four-pound haddock. Sprinkle stuff and with s;ilt inside each and Cut gashes on side of sew. and insert narrow backbone a on strips of salt pork. Place the bottom. greased fish sheet or something to raise it from Sprinkle with salt and pepper, dredge with flour,and place around fish small hour in a hot oven, one pieces of salt pork. Bake " Serve bastingoften. with Haddie. Finnan using equal parts, drawn Soak " and one a butter fish in Drain, separate into flakes and There should when mixture be milk one-half or sauce and water to cover, on back of range. hours rinse sauce. Qgg thoroughly in water. warm Cook with cupfuls. one-quarter cup five minutes, add one tablespoonful of finely-chopped onion each of milk and cream, one-half teaquarter cup flour,one cup one-half and spoonful of paprika, one teaspoonfuls of salt,and two canned red cooked macaroni, minutes ; then flame To the to cut peppers, pour one there should be Haddie. Bake fish and cheese one-third bottom Cover fish and set of in dish cup with five for oven top and over put under gas is melted. of potatoes cup the macaroni. Finnan cover the " Soak thirtyminutes Cook in cubes cut a fish,omitting hour. flaked strips. over until cheese this,use Savory in the sprinklegrated remain vary add thickens butter finnan and one-half and haddie separate mix with in milk into to flakes ; tablespoonful finely tablespoonfuls finely chopped in butter five minutes, chopped green one-quarter peppers cup stirringconstantly. Add one teaspoonfulsalt,one-half teaspoononion two and cups. three and one-half 72 then Pour and into Turn buttered a cook or or thirtyminutes. Boil with place this to and flour to a Egg Beat butter parsley. fire and on a with pan let two twenty-five oven boil and and for utes min- twenty butter. haddies quart of add with into one (sizeof a strips; ; let it simmer water one small pint of fresh milk. spoonful of flour,let walnut) and a little Sauce Chop : do 2i\:io'A,but to come of butter and two spoonfuls of cup this one pint of boiling water ; set on one over ; pour cream let it fire and a grease fire and serve. Butter: Drawn add moderate and water boil, thicken a and it boil five minutes pepper off pour comes bake Butter or place place in water with in basin burn. to and the to then Tear : side meat not water, drawn or sauce broiler and slices of lemon boihng ifi Cream hour, then an When fish in tgg and clean half ; garnish fish in cold Haddies Smoked wash ; careful minutes with Place : serve ; place skin remove to a boil ; then in slices of fat pork ; bake three To then sticking; to suit taste pepper Place To Bake : come and crumbs First heat BroiV: To " fifteen slowly buttered with cover brown. are keep from to dish, Haddies. Finnan well few a until the crumbs it FOOD, and three cook minutes grains pepper ; flour and stir until well four blended. add tablespoonfuls while each milk stirringconstantly,one on gradually, cup cream. Bring to the boiling point and add finnan haddie. paprika and ful SEA FOR RECIPES hard two up boil. not boiled Serve immediately. stir into drawn and eggs butter. Catfish. Fried Catfish " of possible,directlyout and coarse clean and part of the back and put into cut backbone fish are the ; the small-sized off their heads and tails,remove shoulders, and the near pan. Or you them. Touch cayenne bread before each they incision go to ally gener- best. Wash the upper them along with them the if " flour, catfish are drippings of veal. They are very nice dipped grated bread crumbs, or they may may so Drain crumbs. fresh are score Dredge deep gashes or of when fast lard, boiling plenty or gravy saved from roast beef and in a batter of beaten egg done be plain,though not in of quite larger ones in the instead The incisions. with fry them water. cooked strong them, the the be must or table. fry nice off cut them a the very in way, lard the with meal Indian before slightlywith dish you a little 74 RECIPES of well-beaten two FOR and eggs with bread more Sprinkle once pan, being particularto keep half tablespoonfulsof butter. hour. the them Baste place centre three removed the cold water, drained FOOD. crumbs. the core of tablespoonful one Place circular Bake them times. Place on thoroughly, and in a and a for half oven an dish. In after you in them sauce soaked filled them then baking two circular a oil. olive Add shape. in moderate filled with tartare peppers and seeds from peppers, green have SEA with the sauce. Frog Legs. they as are The marsh green tender and have " more frogs furnish less of the the best hams, muddy strong flavor. They are generallyliked fried. Pare off the feet and truss by insertingthe stump along the shin of the other leg. Put them, with salt,pepper, and lemon juice to steep for an hour, them then drain crumbs. roll in and Fry to flour,then in beaten light brown a in and egg, hot fat. in fiine bread Serve with fried parsley. Frog Legs two a of ounces shallots. As Saute three dozen la Mariniere. legs with butter, one-half pint chopped mushrooms, four " well-colored add tablespoonful flour,a and and moisten with a half pint of salt,pepper, cayenne, wine white and Boil ten to enough consomme nearly cover. minutes. Mix the of four with two yolks tablespoonfuls eggs soon as a little and cream the fire and Stewed as for stir it into the boilingmixture. Remove at from once serve. Frogs frying. Cook la Poulette. a in a sautoir Trim, truss, and " with two marinate tablespoonfuls butter, Cook briskly and long to burn. allowing them and salt, pepper, speck of nutmeg. without enough to evaporate the water Add two and glasses white wine, a pint of velvet sauce ; cover till boil Skim, add a liaison of four Qgg yolks, one quite tender. and two tablespoonful chopped parsley, the juice of a lemon of butter. ounces Baked middle Cod of fish in very the Mix or back cold of into these, Halibut. Use " salt-and-water as with serve sides well as at for two right angles coat crumbs, pork, herbs, onion, it all and over fried six hours with with, croutons. of piece a weighing four, five,or deep gashes in both rub well and fish from the pounds. Lay the ; wipe dry ; make the backbone, and a forcemeat seasoning, made to made adhere by 75 ETC. FISH, the it the drawn baking pan and pour over with the anchovy quite thin), season (which lemon and in a a juice, pepper, pinch of parsley. Bake sauce, if the moderate oven more nearly an hour, or even piece be brown fast. too Add large basting frequently lest it should raw in Lay egg. should butter be " a butter-and-water little When the it. over fish is few A addition done, to remove or capers the when a chopped thickens sauce much. too hot dish, and strain a pickles are green the gravy pleasant the gravy. to Baked Halibut, No. and 1. six thin Arrange " one-half inches slices of fat salt a pork (about two baking pan. square) much to a as Wipe two-pound (or as happen have) piece of you halibut with cloth and place it in the pan. the Mask a damp fish with three and mixed with tablespoonfuls of butter creamed the three threetablespoonfuls of flour; then cover top with cracker crumbs five and quarters of a cupful of buttered arrange thin stripsof fat salt pork over the crumbs. Cover with buttered in a moderate and bake fiftyminutes removing the oven, paper the fifteen minutes last the crumbs brown to and during paper slices lemon with thin of pork. Garnish (cut in fancy shapes if then with desired) finely chopped parsley. Serve with sprinkle Melt three the following sauce : tablespoonfuls of butter, add three tablespoonfuls of flour ; stir until well blended, then on pour while one-half and of hot one stirringconstantly, gradually, cups water. Bring to the boiling point ; add three tablespoonfuls of and with one-half butter season teaspoonful of salt and one-eighth teaspoonful of pepper. Halibut, No. Baked into pieces dish with time to the two and of Cut about the wine pounds of halibut inches and clean wipe dry and put in a square, of from wineglassfuls Sherry wine, turning them four time in let remain fish into 2. " in two two moisten hours. well Then with put a baking pan, pieces with crumbs let bake and until done bread butter, sprinkle lightly Take in and the fish and into pan nicely browned. up pour which it was baked half a pint of cream. Heat on top of stove, thicken with a little flour,pour fish and send over to table garnished with parsley. Or if preferred melt butter little more in a little lemon fish. If the a over juice to it and pour pan, add will wine is not find this delicious and half the objectionable you for sufficient two. portion melted 76 RECIPES Halibut. Boiled from a fish undermost ; Take " large fish. SEA FOR cold it with cover halibut, or what fish kettle,with the it into Put small a FOOD. in water, you back the which require of the of handful a have been dissolved. saltpetrethe size of a hazel-nut When it begins to boil skim it carefully,and then let it Four till it is done. pounds of fish will require half just simmer hour or an nearly to boil it. Drain it,garnish with horse-radish butter, are served with it. parsley. Egg sauce, or plain melted salt and bit of a Halibut, No. Broiled and pepper them minutes lay over about the Cut roll them fish of slices 2. broil flour,and in and hour, having an broil for ten dish, garnishing with of halibut there be should should be three of Slices " about lay them tablespoonfuls of allowing three salt butter. salt, and and pepper slices pound every with in flour and hot a The for Halibut, No. Broiled on slices for half Roll Serve lemon. and thick tablespoonfulsof butter. of butter sides. fire. slices inch an on clear a parsley and both the Season " melted in them covered well 1. halibut, salt, pepper, inch with thick, season an in melted butter about butter to a half one- pound of minutes. twenty hour, fish,then Serve very hot. salt and coals clear dish hot each of sides both Butter with with Halibut Broiled and spread on pound. into pieces in sifted then three of them the using sauce, one 1." halibut minutes, turning frequently. over on a spoonful to pounds of parsley. inches crumbs. bread broiler the slices Place them d'Hotel, No. Halibut, Maitre halibut in Butter, No. the cook with Garnish Season and place pepper, for twelve d'Hotel Maitre broiler. the 2. " Cut three Dip each in beaten square. egg, Fry in boiling lard to a rich brown. add the juice heaping teaspoonful of butter to a cream, of a lemon, a tablespoonful of chopped parsley,salt and pepper, the in of halibut, set and mix oven spread on the hot squares Not and then delicious serve. difficult, just long enough to melt, Rub a for summer breakfasts. Fried which minutes. has Halibut. been Dry " added them Let one the slices lie in cup afterwards of cold salted water, to fifteen or vinegar, for ten thoroughly by wiping with a towel, and smoking pale brown the hot oil, and three will they five or both on sides. well be cooked according minutes, them Lay and in of thickness to a of slices. Baked a salad in meal cracker dusting 77 ETC. FISH, Chicken of slice Halibut halibut, brush with salt,pepper, with paper, and with melted juice. Put over onion bake and Hollandaise " fifteen Sauce. butter, and in minutes. baking Serve Clean " sprinkle pan, cover Hollandaise with sauce. Sauce Put one-half Cut your tablespoonful vinegar and the yolks of two of boiling ; set in a larger pan eggs in a saucepan Stir quickly with wire water. a adding gradually spoon, removed three-quarters cupful butter (the salt having been by is thickened, remove from the sauce fire,and washing). When add a few grains cayenne and salt. Hollandaise Halibut wipe : Cutlets. them with Have pepper. dish of a " dry cloth, and ready a of pan grated bread crumbs. in a frying-pan and hold your cutlets in the light brown ; serve fried in the same halibut egg, and up hot. with season yolk Put it of the over in the Salmon or inch an salt eggs fresh some then steaks well thick, and cayenne beaten and lard a beef drippings fire till it boils. Dip bread crumbs. Fry a fish be may any large or manner. the skin and Remove bones Halibut. from slice of halibut and a weighing one pounds. one-quarter Cut each of the four pieces thus made, in halves lengthwise, lemon and salt, pepper, making eight fillets. Sprinkle with fasten with small wooden skewers. juice. Roll and Dip in crumbs, tgg, and crumbs, and fry in deep fat. Fried Fillets Halibut of " teaspoonful butter,add a few mixed drops of onion juice and one tablespoonful corn-starch with one-half salt and teaspoonful teaspoonful one-quarter then add on milk, paprika, gradually one three-quarters pour cup cup of soft halibut. and Rabbit. one cheese, When Melt " cut fine, and cheese is tablespoonful lemon Scalloped Halibut. ; pour in the food one pan melted one of cup add and one cold, flaked, cooked one juice. Serve Shred " one ^gg on slightlybeaten crackers. cupful of cold one-half cups milk boiled and let but halicome 78 RECIPES boil ; add crumbs of four to minutes, then on Halibut add Steam salt, until skin and remove egg, salt and lastlythe halibut flesh the from fork separate a serve halibut, first well rubbed easily separates with and bone fine,and five toast. slice of a the then pepper, ; let it cook chopped eggs bits of buttered " FOOD. an hard-boiled two Salad. with over of crackers, add platterwith hot a size butter a SEA FOR the it into bone ; flakes into fine have leftover to a mincing it too add French a seasoning of salt, and dressing to appearance, has been added few gratings of raw When which onion. a ready off what has been French absorbed not to serve dressing pour in with salad alternate of dish and a fish,cold layers arrange cucumbers in cubes and with boiled salt and cut sprinkled peas, attractive salad with pieces, Salad Halibut is of sweet kind weather bone, which be should disturbing the shape. four tablespoonfuls of for halibut three enough to accomplished while it over to taste. pepper and fill the cavity from a thick. into the steamer the skin remove Its it is still hot and without of dressing made vinegar, with salt and on the salad French of oil, two cold, arrange which serve Sunday or inches is thrown olive When luncheon tender Pour and Halibut " bunch soup when It is done it. a lettuce Spirals. dish slice of a of spiced gooseberry. Cucumber with appetizing, warm Steam night'ssupper. if flavor is improved leaves with pickle or an with heart with Garnish cream. any not bed a bone was of lettuce hearts with taken the best of them. The dish is prettilygarnished made cucumber, follows as three-quartersof round in cups, or cucumbers French an Cut : inch is served are with served the in Cut each Mayonnaise fish in the curls, spirals, or cucumber a thick. long, thin paring. one with usual a separate way, that crosswise section of cups in round tions sec- and dressing fills these sauce cup is, sliced if the with a dressing. Herring Salad. " Soak over and night three Holland herrings, medium peel eight potatoes and pieces. Cook red beets, two onions, a chop with two small cooked roasted three few sour hard-boiled veal, apples, some eggs ; mix with a sauce mustard of sweet-oil, vinegar, stock, pepper and to is an A taste. tablespoonful of thick, sour cream improvement in earthen which should stand over dish. to the sauce, an night cut when in small cold Mackerel Fresh the take gills, (Do not Broiled which on coals Fried Bake flour. Make pepper, Baked head the is to spoonful to a Put is brown. No. No. 2. 3. dot then frya water in gravy quite salt. brown. nice the in pan which The the best way " Split fish,clean dripping pan and with over butter fish),and twenty-fiveminutes " " buttered medium-sized Mackerel. or minutes.) ten broil it. in and hours, changing the cream easily clean small two -Split and buttered a dripping pan, sprinkle with salt Bake one-half cupful thin cream. in over pour minutes. pepper Salt burns on " make and salt and 1. Always in tail. Bake side six mackerel, the Mackerel, and milk. the with Place twenty oven brown to the skin them Wipe good-sized slices of pork. out broiling. Take pork, your for as have the Be brown, then long so should used inside. nice a take last, as have brown Fry " Mackerel, mackerel. side one clean. salt. gravy a mackerel Baked hot Serve pork with it. fish is baked. cook other Prepare as for boiling. Make for baked cod. Stuff with this,dredge with salt and thirtyminutes, basting often with water, butter and dressing as and and Mackerel, No. flour. fire the after you butter, pepper fried Baked to so on and the from (Allfish is. to hot mackerel your little salt over a the Serve is turned Mackerel. Prepare sprinkle broil skin side ; it will not the skin not are with Season other back the black thin gridiron; the brown the skin and a the lay on the side which for any fifteen minutes. mackerel boil Split down " all the scrape and turn boil to use boiling water, and into Mackerel. to dry and insides, wash them at cleaned, open and in fish-cloth. a clean, pin not butter. drawn careful If " cloth that you the fish.) Drop with the out use Boiled. 79 ETC. FISH, Soak water the richest milk. once, Put in hot salt pour in the remove sprinkle with table- (allowingone over two-thirds cup oven. mackerel then and put oven about it in and a forty-eight pan, cover cook until with cream 80 FOR RECIPES in night over and cook the pint of same About baking a is into in water, pan, and the oven, to soak in cold butter. drawn Soak " taking night over for broiled erel, mack- add mackerel one and it is half a bake utes. twenty-five mindished, add a small piece Freshen " that care to as for breakfast dish Mackerel. Salt boil with Serve Freshen " before nice a and mackerel, on Mackerel. Cream. in This Broiled Put Salt five minutes butter. the them fresh. as milk, put new Wash " water. Fry lay into then FOOD. gently thirty minutes. Mackerel Salt of cold and Broil To clear boil and water, Mackerel. Salt Boil To SEA the skin and dinner. by soaking it lies uppermost. night over- In the morning dry it without breaking, cut off the head and tip of the of a buttered the bars and tail,place it between fish-gridiron, hot broil to a light brown a dish, and dress with a ; lay it on little butter,pepper, and lemon juice,vinegar,or chopped pickle. Planked half by Fish. foot. one Purchase " the Butter and oneplank one plank quite freely,then lay on thin with fish, cover strips of a wooden cod, halibut, or whole When bake. done, make pork, then put in roasting pan and of around mashed and to oven it, return pyramids potatoes thin Put plank on Garnish with brown. and serve. large platter of slices slices of tomatoes. Fried Perch. well, flour and parsley round Fish the Cut beaten with meat dinner fish very little milk a put it into in the a perfectly; dry Serve plenty of them fried pot then of meat a is few do not bread leftover grind the the mixture fish has fish it. crumbs. piece of butter the add water half a After " with proportion slowly until the and a from and dish luncheon delicious A made fine,but Put Rockfish. " be may pepper. ramekin and Boiled it Ramekins. salt and in each boiling lard. in or egg, them clean them. for entree an them fry Meat or and Scale " bake been a Season size of meat. or Add a or wellwell walnut until brown. nicely cleaned, it,and throw in salt enough to cover teaspoonful to a pound of fish. Boil and tender easilyseparates from the 82 boil sharp vinegar and Scrod. Broiled other ; the to is Scrod " it ; pour one of two lobster. is broiled and weigh from two five pounds. or flaky,and delicious. the minutes ten FOOD. over pint of cold one fish. flaked may four SEA FOR RECIPES half a famous five to cod, and is young Scrod tions importa- Boston ; the pounds best one weigh thoroughly broiled it should be rich, the gridiron with fat pork and broil Rub is sufficient inside of the fish first. Twenty minutes usually warmed size. with Serve butter, broil a fish of ordinary and pepper, When salt. Butter sheet of a Sauce. Salmon with Cream Baked the fish up in it,pinning foolscap paper on both sides, and wrap the ends securely together. Lay in the baking pan, and pour six another it. Turn over or seven pan spoonfuls of butter-and-water from of an in and moderate steam oven three-quarters a over all, time to time, to baste and hour the cover, from to an hour, lifting is not burning. Meanwhile, have assure yourselfthat the paper " ready to in in which a you cup of cream, saucepan bit of soda a little larger than a pea. a a dissolve precautionwhenever placed within another is to be boiled. cream of hot water Heat ; thicken with would do is This this in a a wise vessel heaping a well tea- tablespoonful of butter, pepper, the and salt to taste, a liberal pinch of minced parsley,and when half the dressing slowly over and dished, pour fish is unwrapped If you have use no cream it,sending the rest to table in a boat. milk, and add a beaten egg to the thickening. spoonful of corn-starch ; add a rinse it,wipe it dry ; fish, and fill and salt, of pepper and in with a mixture rub it well outside ened moistand of slices of bread, buttered it with a stuffing made freely with hot milk ing water or (add sage or thyme to the seasonthe to around if liked): tie a thread keep the fish,so as stuffingin (take off"the thread before serving) ; lay muffin rings, the fish, trivet in a dripping pan, lay bits of butter over a or dredge flour over, and put it on the rings,put a pint of hot water with ; bake one in the pan to baste hour, if a large fish,in a quick the fish is taken up, having cut a oven frequently. When ; baste Baked lemon in very Baked one Salmon, No. pound thin 1. slices,put them Salmon, No. each. Clean " Place in 2. a " Take buttered the in the four and pan, salmon saucepan with burn steaks one it. weighing pint white wine, pint white one broth, white pepper, of parsley with a few whole bunch a in it,and two bunch of which has of butter. ounces for one-half simmer and 83 ETC. FISH, cooked been fish and the liquid with the in it Drain hour. Thicken parsley. Let meg, salt,a little grated nutspicesor herbs wrapped to a boil,then come cover Boil butter. one the remove of ounce flour mix minutes, then ten yolks of four eggs and some chopped parsley. Spread a thin layer of thick mashed in oval baking dish, well an potatoes Remove buttered. the bone and skin from the steaks and place them Fill with more one overlapping the other on the potatoes. all. over Sprinkle nicely,and pour the sauce potatoes, smooth the top. with bread crumbs and little pieces of butter over Bake until a light brown, in a moderate about oven, twenty minutes. Serve in the baking dish. with the Boiled Salmon. with rubbed salt,tied of three-quarters sauce. dish, a poured piece weighing six pounds A " in carefully a It should hour. an after dinner If any remain little salt sprinkled over, and it. over it Cover cloth, and be boiled with eaten it may should be slowly for or egg be caper a placed deep of teacupful boiling vinegar a closelyand in it will make a nice fast break- dish. Boiled Salmon, Plain. enough boiling soft from the Simmer each and fish Throw pound. Serve Broiled required. salt and with to it let gently very done. water come Sprinkle and pepper, with butter 1 fish ; wash Select " as little chopped olive some with off the water sauce. . a fish kettle slowly to the boil again. allowing about fifteen minutes to tablespoonful salt just before it is drawn Salmon, No. a rather one plain ready the cover till done, in Have " oil. many slices of salmon parsley and Let the mixed slices soak as herbs, for one hour, turning occasionallyso the fish will absorb the seasoning. clear fire. a Arrange on a well-greased gridiron and broil over Baste occasionallywith the oil seasoning which is left. When and nicely browned thoroughly cooked, place on a hot dish, and with in Serve a white sauce garnish parsley and slices of lemon. a separate Broiled fish are dish. Salmon, No. best. butter,and 2. Sprinkle with broil over a The " salt clear but steaks from and slow pepper, fire. the centre spread on of the a little 84 RECIPES Bone Salmon leave a with Broiled. half-inch salt and browned. or of more Rice. warmed this Over of whites hard two into yolks cut Salmon milk, thick; a whole then folded them and half an hair sieve. together. has into place flat on the over been a rice. stirred Garnish the with one-half to come ; and Cut " the on a side a stale loaf thick, them with little lard. inch an Toast them of cup boil until hot from of pieces. cover a fry in out one-quarter to a thin very dish with six parsley, quarters egg finelychopped ; sprinkle this over a one Stir dash of cayenne from the them with nice brown over the sides a of beaten in garnished or Mix of of ounce three boiled some a in flour rub saucepan have with which fire until it becomes the pan. Then the boiled coral and through one been thick stir in cold lobster and mortar, a of pounds the egg, roll in fine bread hot hot Drain fat. on with fried Steaks tgg, butter ; drain two and a ounce creamed does not salmon, coral, a Remove salt,and lemon juice to taste. pepper, When into cutlets,brush cold, shape the mixture fire. the Cut " pieces. butter, pound in one gillof milk Place to in Qgg crumbs square with boiled of stick dip decorate and of dip salmon, lightlybutter ; small ounce butter middle rice and dice. can slices two-inch Cutlets. in very Salmon well fire till well serve. Salmon dish in Salmon. and hard a and salmon, nicely trim, dress napkin, salmon of into smoked and lemon One " six bread brown golden sides which cut eggs of Smoked each slices of Rub clear a broiled, slices. wheat cut nice over salmon into sauce Croquettes. Canape of backbone. both on tablespoonful of flour,one little lemon juice ; roll in one be to freshly boiled of can boiled fish for breakfast. butter white a pour broil Form slightlyin a platter. Warm the on and " cakes, brown FOOD. a filleting meat cayenne pepper is delicious and In " This Salmon SEA FOR fish then or one in ofl" every parsley. Cutlets inch cracker drop thick Serve paper. Serve lobster Fried. ; crumbs of crumbs, and " sauce Cut fry until on a a hot separately. slices from the wipe dry and salt slightly; quickly in hot ; fry very grease, and serve upon a hot dish. salad oil best of Salmon. Darne three sometimes or bed sliced of and simmer ; cooked with very with mask can Fillets of French butter. ; there cut in Lay hour. gently one sauce. and Salmon with broth, dot buttered a strained be of The but are stew-pan a used la a two on onions thin Remoulade a it. over (two tablespoonfulseach), dredge lightlywith salt and pour over pint cover middle the large fish. a and peppercorns and butter If " from carrots pint claret, one and parsley in bunches in this recipe instead Sprinkle green the use 85 ETC. FISH, a ley parsone three tablespoonfuls Bring quickly to a boil paper. Drain and the remove skin, in fish The which the is liquor several times. Venitienne. the Take " fillets Remove the skin and tail-pieceof salmon. in four each trim cut one long pieces. Flatten and evenly. fine stripsof larding pork on Fasten with one season salt, side, and little lemon white and the larded side a juice, place pepper, with in buttered Moisten half a a pint of white wine, up pan. from and four- a pound with cover The centre. a of buttered sheet glaze. Cook in the oven with the liquid in order and dish of bread ounce Add fried of two parsley. Salmon salmon, and fillets in the m kneaded ounces of well Mousse so scrape circle a the butter, a pour a la it will be and glaze with Thicken small the hole surface in the will Stir and little lemon of Martinot. from color. not Drain heart-shaped slices ladlefuls of broth in centre free nice a alternate two in butter. and a fortyminutes, basting frequently have to else vent, about butter. flour Mix have must steam with paper boil with few a juice, and an minutes. chopped dish. " Have sinews, put fine puree a slice of it in a raw mortar Then pound pulp, put through weigh it. There should be eight ounces, good weight. Place in the beaten bowl and gradually add whites of two a eggs, stirring of the following: a sauce constantly with a wooden pestle. Make One tablespoonful of melted butter, one tablespoonful flour. Let them Add to a boil. one come cupful milk, two tablespoonfuls of mushroom liquor, one-half teaspoonful of salt,one-fourth of white and juice of a teaspoonful pinch of cayenne, pepper, all onion. five the Cook one minutes, add together yolks of and three two Do let the not tablespoonfuls of cream. eggs been boil after the yolks have When added. the sauce sauce and cool. When to set to commences thicken, remove away to a a sieve. 86 cold, add half it giving Thirty minutes water halfway in Salmon four persons Turn a so fish, forcemeat. pan, hot pour top, and poach ready to are going When you and lift off the in sauce-boat. or very little left-over salmon fine dish for breakfast. For A " make with the gently very harden, to dish the Butter mold in in centre Omelet. a slightlyfour beat mold ice for on cream. settle to lay water, sauce the on paper the touch. to mold. fine will chopped meat cold of Meat or firm Martinot with Serve mold. or in buttered a until oven mold your it in on top serve table put ice on Fill serving put your dip serve, Put mold. the mold, put to a on on before moderate a to knocks few a firm be will decoration the together and pint of whipped truffles. it with mold, decorate your half add Then hour. an FOOD. all well Rub fish. the it to SEA FOR RECIPES add eggs, one of cup milk, one- tablespoonfulflour (mixed together) In an ordinary spider place good-sized in mixture, cover hot turn tightly very quarter teaspoonful salt,one and meat salmon. or When piece of butter. , brown. and Salad. Fish may and peas lemon a melted little Worcestershire Make butter. for fifteen minutes. unbuttered them between rule. or You the and added be used. If it Smoked salmon and length the at is,use the parboil of time last butter it ten ; or mixture. bread before two Put a with of dressing which them set salt, paste a cucumbers over Then thin. boiled pepper, French pour sandwich the on thin ice of slices slice of ber cucum- the according to general with salmon one-half spread serving,but the cucumbers Canned moment. salmon be may sparingly. Broiled. Salmon, all into Evenly spread your hour prepare three-quarters of an ; sliced of piece with taste Mix salmon shape may should same with bread solid to season sliced very twenty with Garnish nice a salt, and and cubes lettuce fancy shapes. sauce. vinegar, oil, pepper have been peeled and or Shredded highly seasoned a in small cut potato cream. Take " other salmon, halibut, or potatoes. fine, and it very salmon, mince of in cut Sandwiches. Salmon and place beets boiled boiled salad with in used be boiled some much as leaves lettuce on serve it half with fish,mix Shred " " minutes wipe dry and Take ; a lay broil half in over pound cold a water clear of smoked for fire. the Add tablespoonfulsof butter while juice of half a lemon; pile in with dry toast. plate,and serve two the hot Pickled Salmon. the changing around let it stand To Cook washed and soaked The " cold in and cloves Codfish. Salt and As boiling point, set back where it will From will four six hours to kinds are on which will cook furnace heated cellar is not buy best Like ham, on shelf. a to bacon till and a in half hard, than more soon cook meat ; as drain off should be hours. the and a then thoroughly the Change water to comes a keep hot, but will not boil. fish,and there very dry, hard hour. If it has hung in a an it will be will never tender. come used in general, it should in upon added. twelve cook. put square twenty-four hours, boiling water pour mace fish water to water salmon and cayenne "log-cabin" a fifteen minutes with boiling vinegar on pour with season frequently; afterward water it,and hot ; salt Soak " 87 ETC. FISH, week a be hung, or not It two. laid Very salt fish should be soaked several hours in three or four changes of warm Place the skin water. fall away that salt crystalsmay from the under side up, so or for an side. meat hour in Wipe carefullyand clean, then soak Soaking Salt Fish. cold very Salt water. Fish Dinner. When water. " dinner. time Peel Soak " put comes first. them a Cut up pound of salt potatoes your pound one fish to on salt mixed in cold boil for pork in When and about fry a nice brown. potatoes are squares half done with water. Boil fifteen put on your salt fish and cover minutes. Drain fish and put on platter. Put the pork scraps in Mix boat and dish. a gravy potatoes in a covered potato your tiny fish and scraps together for on gravy. have the plate at dinner and your with Serve tomato johnnycake, sauce, pork and pickles. Broiled the thickest broil butter with over and boiled Salt Fish. part of clear the coals serve. potatoes This Cut " fish. minutes, ten is makes the size you square off the skm, and Take a a nice an then relish excellent for dip in wash from clean boiling water, breakfast dinner. desire or tea, and ; 88 RECIPES Creamed Eggs. Salt Pick " lukewarm one pour on Fish clean, and one of down the the Every until fish,and softened. turn eggs. on hot a Serve with into small in once a the on else cooked, place Planked cloth ; as One quarter and of side an send hour to have dish, butter carefully; splitit or reserving the roe board brush a in cut about the lay being and more, table hot. the flavor with with over with Before of the salt and lemon Split and plank, one fire until wood. cover in quarters. small thick. melted and When pepper, a inch placing seasoned cut clean shad. Sprinkle butter. Bake and oven. salt ; grease broil to on browned, according turn to the dry the it. It the the shad inside should thickness. to on gridiron well with it done. Spread with butter, fancy shapes and parsley. Send shad well broiling,tack is well Scrape, split,wash, and pepper or hot before board the season " for as little butter. the oak an in a serve 2. and " with it is hot will on Shad. add it hardwood a roast that No. pepper, season and butter, and twenty-five minutes garnish with lemon table on plank. Broiled water, boil, thicken serve. contents, it with see hot a down salt and and Split the shad rub fish Shad, skin-side a and then minutes, scrape Have " down, board, bits of small 1 to comes of quart a desired. as thick. while in the pour five and Scale cook side the it boil about off the . half a this fish with Then little pepper, a No. basin a of piece a When remove Shad, heated, well with cover ; tablespoonful flour, and hard-boiled hour. an " and board, skin shad and and well and inch soon place Shad. back Planked with Hard-boiled codfish range Add it in milk. a Wash melt. Put of one Tear " half walnut a Cleaning with back of new pint spoonful of flour, let size the salt cup on slices Cream. in of one on with let it simmer water; one one stand let Garnish strips,wash the pieces with potatoes. Salt with small FOOD. Garnished " tablespoonful butter, add hot milk. gradually one cup platter. baked Codfish. and water Melt add in SEA FOR ; a as ward. downbroil Butter a 90 brisk in the dish. baking Shad the minutes ten oven of roe The shad a and FOOD. and juice over enough for eight persons. Press longer. above Cromeskies. Roe SEA FOR RECIPES is lemon Wash " skin the remove thoroughly in cold water hanging to it. Wipe pieces of a size to wrap well in bacon. Rub the pieces of shad with salt and pepper. the bacon in the slices of bacon, wrap round, and well and Have twine. piece and it in cut that the care fat and deep hot in with serve a bacon is not thick. too Garnish frya lightbrown. piquant serve thin slices it of them Lay tie with fine Drop each with parsley sauce. the drainer or Put the fish on Bluefish. of for salt each in one tablespoonful quart fish of water and the to enough boiling water just cover ; cook the bone, thirtyminutes or slowly until the flesh separates from Drain let cool. less. and Cut the flesh in pieces. To half the add in which the fish was cooked water pickling spice, a tablehalf an hour or more. Add as spoonful to a quart, and simmer cider the fish, much vinegar as liquor,and heat and pour over The that the liquor covers the contents. pickle will taking care in one be ready for use two or days and will keep in a cool place about ten days. Shad Pickled sheet the Smelts. The " only are take never persons other in as any in a colander ; half Indian baked. tail ; this will fish.) Wash then meal. it should about Have two at be fry them, the gills. in a deep (Some done much as drain half flour and mixture inches thumb, let them clean, and roll to finger and your insides the out. press them and salt them Open the insides, but out is smelts separately between the at cook to way sometimes smelt each beginning " kettle, add although they Draw or of boiling fat in them frying-pan (drippingsif you have lard); into ; if not in Do not drop the smelts, and fry brown. put so many they will be crowded ; if you do, they will not be crisp and the this that brown. Smelts meal or kinds in any as flour of fish. form a Garnish. and then With that garnishing fish or be simple, so as fried baked the any not fish taste other to Smelts " make of fried are often they are the the used to or rolled garnish arranged around the in other dish in dictate ; but should always arrangement cook dish, the plain matter may of serving any harder dish if the than well salt and with flour and get placed slices of on hot very brown. handsome a a buttered for oven They as to garnish, or a garnish, a used are in minutes ten or served smelts When toast. afterwards and eight then are also seasoned are butter in dipped pepper, in Smelts garnished. not were 91 ETC. FISH, as plate with the other fish. If you wish to have the tails in the opening the smelts in rings for a garnish, fasten little wooden the gillswith at toothpicks ; then dip them in the in the crumbs, and and beaten place in the frying basket tgg take out the cooked they are plunge in the boiling fat. When their skewers and they will retain shape. serve one each on Smelts. Baked forcemeat arrange parsley and When minutes. in the Smelts. Select olive broiler,arrange smelts which hot has bread lemon a with season smelts with Serve desire a as on side for each medium- Roll a you around smelt through the tail. fry in hot lard. basket in the filled with Fried head Smelts down and Roll the mixture them prepare thick on of a into fastening one, in beaten Drain with tartare cut the each centre garnish border form to and egg brown dish, around half of the whites two it set small as you in cool a little cream croquettes. the head crumbs and by sticking fine fresh sized and enable each Grease Boil to are sauce. many and Clean serve. broil as pepper. for sauce and rub backbone, littlesalt and B^arnaise a smelts many the it,and on Select " to as Remove ones. Croquettes. you clean broiling,removing backbone, dry them, one place. pound of halibut,pound it fine,then add in enough and salt to Beat taste. Sherry, white pepper would a one for twenty oven juiceof the and with sprinkle in bake Split and the minutes. as salt,pepper, sauce, Then it. sprinkle with " oil,and the Smelt veloute butter, and large with three with cooked one or with season with Cover it. on mushrooms, of baking dish with Sprinkle with finely baking dish. Broiled required. smelts mixed flat well-buttered a the and chopped little grated nutmeg. wine glass of white crumbs, and pieces serve Line " bread Arrange a lemon paper. smelts and it place the of hard-boiled eggs, each sauce. la Parisienne. the back, and take a just above the tail. Wash " the Clean bone well smelts the out and a oughly, thor- little below cut away the 92 FOR SEA FOOD, flour them. Roll RECIPES fins and and well gills. Dry and tails in their mouths their Set skewer. fasteningthem ice-box. in the away them Have with a oil your up by putting little wooden hot. fat very or your let your oil get very hot. Put all in time, then frying basket, plunge into your hot fat. They will swell up and be Fry few a at a and brown beautiful a required,allowing one-half put the and ready Put Smelts. Sauted in smelts around a Smelts. Stuffed forcemeat a " sides of each lemon juice over in a them Put from oil of cup chicken the Remove fins the them cover hot for oven and them with boil vinegar, this sauce Baked stir in and in the serve 1. poured of over Sprinkle with in butter from until on sardines dish a in a cately deli- mustard. them Sardines, No. in 2. " a To skin from them fish twelve through. when and it comes teaspoonful one Remove taste. of from teaspoonful of egg, one fish the separate one fish a the pint of Italienne Squeeze some heat saucepan, then add an Place dish. and Serve or one large stuff with used. the to dozen two and same Remove " one one smelts. fifteen minutes. stand minutes. ten of water, cup salt and Worcestershire sauce, pepper stir in the beaten the fire,and yolk of a the juice. dish, large sardines. from made sauce Sardines, No. Baked to Serve does burn. not pan tablebutter in pan : one with seasoned stock, and splittingthem be cornucopia must paper bake and the round put selected fish. without well-buttered sauce, Put both on " them Clean smelts. a When egg. nine wipe lemon spoonful flour,and one and lemon salt,pepper, on sauce each and let juice ; cover dredge with flour,and saut6 cream, in that butter browned, taking care and salt,pepper, Pour and Clean " parallelgashes five Dip tartare yolks sauce. and eggs the out tartare parsley between of hot. fish very Cut of bunch a with number Take person. Make a water. half egg ser\^e, fill each to fish. the in cold whites the Boil crisp. for each very hot, with dish. small can of sardines tablespoonfuls of butter, four tablespoonfuls of bread small and two crumbs one onion, finely minced, and eggs, salt the sardines, divide and to taste ; wipe all the oil from pepper and them into halves lay in a baking dish ; melt half the butter, and them add two it over tablespoonfulsof hot water ; beat pour allow two the up onion, 93 ETC. FISH, and gradually mix them eggs salt and pepper and remainder mixture the over bake and sardines the into of the fifteen bread crumbs, butter; spread this minutes. tablespoonful of oil in an earthen baking dish, add one exceedingly fine chopped onion and five minutes, frequently stirring meanwhile, gently brown dines Wipe neatly and splitopen through front twelve good-sized sarin oil,bone them in dish the onions. over them, arrange fresh butter, one-half in a bowl Knead one ounce teaspoonful fresh chopped parsley,two and tablespoonfulsfresh bread crumbs one-half bean mixture in small a finelychopped garhc. Divide in for brisk six bits over a oven sardines, set minutes, very the in send table and to dish. same remove immediately Sardines Salad. Sardine lettingthem come white boiled Gratin. au Cover " the over fish Heat " large plate a of edge has that a been the in spread around the centre, and parsley in the middle each of put lemon and fish,the rind a the Sardine cut break they When tails. salt over If fresh to be sardines very and and bake away to cool. ounce : of disk ; put heads and little a the on fish, many boneless each a fine wire sardines careful as not broiler. to When cool. to side, set them away them, and cut off juice over the bread, sprinkle a little on Allow halves two to a they are hot. make according to directions. Ordinary be used without broiling,but they are apt may oily. fish way a while Fillet of Sole, No. flounder on as on is used butter triangleof bread, and canned split six ; the fish,the heads on lengthwise,being halves little lemon a the sardines Take one little cold, squeeze the " open and place the a small lettuce. each broiled into of teaspoonful of mayonnaise, and garnish the edge of generous Sandwiches. them, have the at pick margin narrow form to any and over leaves, kind slice in half lying on required, are a a lettuce Take " lay them dish, the each slice and bone sardine between left lettuce, leaving pieces,covering the sardines, taking out dish. the " with Peel set 1. for future away them in Then make and butter,add Cut " chop one the use. for oven a fine ounce puree one off"the of head and Cut off" the ten minutes mushrooms tail of a fillets from and in pound of mushrooms, of flour,and let them ing follow- melt come the them set the large one to a 94 RECIPES boil. Then cream, and stir in the mixture kind of each one the with head and water desired. Make Now tail in filletson and then the with parsley,and with Then the set or any forcemeat. a of pan minutes. ten of cup platter,cover a platterin for oven a halibut of fish Set place. platter,garnish a the puree, moderate a forcemeat a lay mushroom in bake carefullyto landaise and FOOD. of consomme, half cup and boil for five minutes. cool. to away fish the Put one-half mushrooms the SEA FOR hot Remove with serve Hol- sauce. Take from two soles, divide them Fillet of Sole, No. 2. and tails. the backbone, the heads, fins, remove Sprinkle the " Roll in salt,and the juice of half a lemon. pepper, in egg, then fresh bread roll them the shape of a corkscrew, then in tgg, and crumbs bread again. Fry in hot fat crumbs, then inside and with tartare with napkin. Garnish and sprigs of parsley. on serve sauce Chartreuse fillets of with or sole, put them salt,pepper, thick Fish of buttered half Cut cold. of and them aspic jelly. the arrange fillets and the a truffle. the Set chartreuse of sole all garnish for to a six press gon tarra- little liquid aspic jelly and a mold. the over oven half with with with mold with cutter, ornament other the them them put them plain round nice some Season moderate a and (lobster's), the rounds in filled with Take " baking tin. juice. Cover them up with out coral Line cook take them parsley and buttered a and Then with Hauraise. little lemon a paper eight minutes. until on and la a baskets lemon a Set this with the garnish firm, and in the centre aspic,just enough to make : place the following mixture half a pint of picked shrimps or Take about lobsters,cut in bottoms dice shapes, two peeled tomatoes, four artichoke (cooked Add and seasoning and red pepcold), and twelve raw oysters. per all with half pint of liquid Mix and trimmings of sole. two large tablespoonfuls of thick mayonnaise aspic jelly and ice till it begins to set, then into Stir all together on sauce. pour mold the as stand, and on Sole Boil them them. some directed. garnish Normande, onions with lay an hour or more, turn out jelly. with in water very thin and Put over it it stand Let Sauce. to them the remove on salt,pepper, Butter " a strong the butter. and nutmeg tin very Place to quickly. flavor,then the slice sole taste, also some on chopped wine white sauce will as minutes. more Baste butter if made from the the sole salt, and in which sole tops, and oven lemon each juice. very oil. a littte of roll with same If manner. onion desired, each in dressing made oval small crumbs, moisten one a with cover salmon are pared prehave a may is mayonnaise the it before sprinkled over ter, but- fillet into each sauce, and of lobster Sandwiches " dressing, place the mayonnaise little a a them put some the remove add Salmon. or French Have and thirty cooked. been done, a for little clarified a When with bowl a much sippets and cold, divide When tops this,add on finelychopped with as often, and fish has the saucepan a put in servT. the in off the cut of bottom in slow a fried bread with Serve in liquor own salt, vinegar, and pepper, piece of its dishes. two hand, at with and lemon one them Place gravy pieces,trim, and rolls the sole required. fillets of of white the it. of juice of Fillets of Sole, Lobster, pepper, between press four the cover the Sandwiches Cook Add parsley. 95 ETC. FISH, added. Fillets of Sole a la Venitienne. of them soles, trim and place one-half in clarified butter, a little lemon juice,white them minutes. slowly for trimming them, simmer without drain done, fillets into two sauce, them beaten warm of a of firm become the inch fillets. Roll cut thick it into them in on pieces fine about bread crumbs. then again in bread egg, and the fillets, fry the croquettes in hot sauce in the centre and on this preparation dish, and the and size in then before ing serv- lard, drain both on close circle,placing in a piece of brown Arrange them paper. alternatelythe croquettes and the fillets. Fill the small fish forcemeat balls,fried in hot lard. Pour a and pepper crumbs, Just are Allemande earthen an fillets, untrimmed cool. Cut the to away thick with Mix them some set an Let they When manner. some salt. other the Simmer same with saucepan and pepper, a cheese, white grated Parmesan dash of grated nutmeg. Spread one-sixth it has in the the fillets of four of ounces about shape dice. small salt to taste, and when and ten Take " the filletsand centre some with tienne Veni- serve. cooked cold fish; of any Take a Timbales. cup tableadd a with salt and season pick it over carefully, pepper, make to spoonful of chopped parsley and enough white sauce Fish " 96 RECIPES hold Butter together. of pan hot and them Turbot and add boil la a stir in layer of bread eggs fish, the making three of it in In place then sauce parsley. and with it. Boil and of quarter boiled. one come bake salt, of flour, of deep dish, till top. hour. Strew Garnish over the bass the a dish and both and and while smooth, out tables. vege- add put or skin and cream, butter the the remove Take in butter. either perfectly alternating sauce, on an a a on drawn turbot, of pound a Butter of of onion. one in sounds place with serve quart of tablespoonfuls and water plenty one and tongues cold and it stand in, hour. the minutes Boil parsley a is crumbs or thirty flake Clarify after them Put answer. bunch cream fish one-half Soak Creme. and bones, a for oven " will boiling the turn Sounds. night. over Let codfish in FOOD. SEA " water fire. mold, bake water, Tongues cold FOR the to in first a dish is filled, layer of sifted with chopped 98 RECIPES small color take enough obtained water to hot in saucepan yolks of hard-boiled in the spoonfuls flour hot ; rub ; little salt water Tomato 1. To " this water the of flour,a little Thicken cream. or the crushed this. Let it stand parsley to serve. One-half butter, thoroughly together,then ; parsley if wished. stir into Sauce, No. 1. " Simmer " salt,and by standing cup 2. desired heaping tablespoonful of one be added may until ready to eggs butter, as caramel. Chopped water. Butter, No. Drawn the burn by adding dissolve the (covered) FOOD. heaping tablespoonful one hot SEA to not Butter, No. Drawn butter be better can careful Be family. FOR one-half can two table- pint ing boil- tomatoes, teachopped onion, one-half teaspoonful salt, one-fourth clove Rub one spoonful pepper, together ten minutes. through each butter Cook of flour and sieve. together one tablespoonful one gradually,stir till smooth, and simmer minute, add tomato one five minutes. Hollandaise Sauce. one-half Cream " graduallytwo beaten egg yolks ; stir well. lemon juice,dash each of salt and cayenne. boiling water boihng water, and stir over Serve custard. immediately. Sauce very Tartare, No. fine 1. Make " parsley. Press pickle, graduallywith the mayonnaise. d'Hotel fried For Butter, No. Add one Add butter; add tablespoonful one-half till thick cup of capers, in cloth a and Maitre one tablespoonful each one cup mayonnaise. olives,green till or Cream as boiled Chop cucumber quite dry. broiled cup Blend fish. tablespoonfuls butter, add gradually one-half teaspoonful silt, one-eighth teaspoonful white pepper, one tablespoonfuleach of lemon juice and with fried fish or Serve cold. chopped parsley. Keep very broiled two " two steak. Horse-radish add 1. Sauce. tablespoonfuls butter ; tablespoonfulsfresh grated horse-radish, one ful tablespoonthick one-half lemon juice. Keep teaspoonful cream, very very cold. Good with " corned Cream beef. two AND FISH Mint Sauce. One " Mayonnaise cup Salad cold. very chopped green mint powdered sugar. cup vinegar, one- fourth cup before serving with lamb. 99 SAUCES, MEAT Dressing. If summer, dish set in Mix of pan hour one dishes Have " leaves,one-half and dients ingreice. pounded add raw onesoup-plate or shallow bowl put yolk one egg, fourth teaspoonful salt and dash cayenne, a few drops of tabasco and with fork till very stir thick. Worcestershire a teaspoonful sauce, few drops olive oil and Add stir ; add more oil,few drops at a with few drops lemon fork. balls on Thin time, until mixture Alternate until in this way oil. juice or vinegar, then add more olive oil is used and dressing is thick and one glossy,like a cup three tablespoonfulslemon juice or two of vinegar jelly. About will be needed, according to its acidity. Always stir in the same direction. ice until needed. and on Keep covered In Clam Neck Sauce. half clams, Take " pint of quart one of water, an freshly opened of ounce Little boil five butter, and flour,and a little nutmeg pint of boiling water, together, and add one-half one-half and pint of clam liquor. Stir with egg-beater, boil a much minute two water as as or two, add ^^^g yolks, twice egg Then yolks,and a little lemon juice. Strain through a wet cloth. of butter, drain in the in four ounces the clams, put them mix Mix minutes. sauce, and Court One a garlic, a bunch bunch of Any kind head, of bouillon, fish,such boiled Fresh wine, in onions, this way. one carrot, and which " tablespoonful of one will do salmon, trout, as Fish. Water for clove of blade of a several use sheeps- pompano, in court boiled Lobster fine. Elgg Sauce, No. 1. flour,a butter. Mix " Add whip to get sauce yolks of two eggs, Press through a wet together little nutmeg, pint one smooth. fine. of white parsley, a few young bay leaf,one thyme, one be carp, may bouillon is very of of quart one fish in this times. the of ounce of the ounces all Sorts for of water, Boil melt butter,one hot. serve mace. two of ounces Bouillon pint butter, two four cloth and of three two of a little lemon hard-boiled not stir with Stir in the moment. a butter, Do pepper. water, and boiling butter, and add ounces salt and boil for Then ounces and eggs, juice. chopped 100 RECIPES Herb with Place two Sauce. white butter,salt, a wine. veloute Boil sauce and much as yolks yolks together,and it is reduced until and FOOD. SEA chopped shallots in grated nutmeg, pepper, " little of white of FOR boil one-half. minute. a Thicken have water as you stir without sized egg minutes. Cut sauce. lobster After " Strain and in small the lobster meat coral. Stir both into the Martinet for Sauce half with three of water quart make dash a with good- a a pieces and powder Add egg and Finish from to pint carefullyfour meat broth a water while. scant sauce. tablespoonfulsof lemon two the one the use Add add Then the removing lobster, boil the shells in boiled twenty and Sauce. saucepan and a glass yolks, mix boiling. of butter in small bits,stirringall ounces chopped parsley and lemon juice. Lobster a for cream the dried of cayenne juice. Fish. Cook tablespoonful of butter, one tablespoonful of flour, one teaspoonful of chopped of tomatoes, one-half can onion, one-half teaspoonful of sugar, one-half Strain teaspoonful of salt,all together for ten minutes. into another and the yolks of four eggs with add one saucepan and a little nutmeg. Set the pan in hot tablespoonful of cream of butter, small piece at a ti??ie. Set add four ounces and water over the add a fire and and four ounces of four Stir over Strain before a little Shad in of keep of a Cleanse, Remove Reserve warm. with butter dash two meat the ounces much quantity,then " with Four two vinegar. add one a stew or flour,add place Knead basin. a two some the a white liquor mixture have egg liquid. consistency. the mussels. over Just finelychopped parsleyand water becomes through the shells and liquor in of cloth and through a wet pour sending to the table add some lemon juice. saucepan white wine blanch from grated nutmeg, and salt. Stir in half a pint of cream. and Then add twice as egg yolks and the fire until the sauce a and of mussels Sauce. Strain cream. wash, the fire and Irom remove vinegar. tarragon or one Then little whipped a " mussels. it will pepper, from the add Sauce. of quarts juice then Mussel where stir until smooth. little lemon strainer " as the you desired Put them very fine. four and tablespoonfuls shallots, chopped ounces Let pint butter it boil veloute down sauce. to half Boil a the original little longer, FISH add AND parsley,tarragon, and Mix thoroughly. finelychopped in small butter bits. Sauce. Shrimp Beat " scant a 101 SAUCES. MEAT four about of cup flour. butter of ounces to a cream, until light,then tablespoonfuls in one tableand a half tablespoonfulsof anchovy and one pour this with a pint of boiling water. spoonful of lemon juice. Mix Mix the fire until it is justabout to boil. thoroughtly and stir over Stir in two gillsof fresh shrimp with the tails splitand add a dash then stir in two of cayenne. Let Tomato the onion cut butter, one-half of diluted in One-fourth " and fried teaspoonful little water, a taste, and 2. up of beef cloves four of once. of tomatoes, can a tablespoonfuls two which extract of at serve little in a has been garlic,salt and pepper corn-starch, dissolved teaspoonful of finallyone Beat get very hot and sauce Sauce, No. white one of to in water. Tartare Fish. Mix " both of is some 2. finelychopped it with thick, thin Maitre of butter. 2. and Cream " for beefsteak Fish Cream. Run " the amount of over one cupful two of white fine Pour into quarters of served bread add pepper, a with luncheon. a an the tomato cupful one fish,a Let as soon This slowly,to avoid is appropriate sauce steam the chopper to boiling water of this mixture stand teaspoonful of salt, a half butter mold, cup and a of pepper through crumbs. melted Serve sauce. fish tablespoonful of well-buttered hour. Pour dressing to vinegar pickles. fish. cooked cold tablespoonfulsof two broiled cupfuls. fifteen minutes, then pinch of and preferred by one-quarter teaspoonful salt,a dash tablespoonfulof fine chopped parsley ; then, very juice. This curdling,a tablespoonful of lemon also mixture a Mayonnaise one-half Add of parsley. shallots,capers, vinegar. Butter, No. d^Hotel and Season " or combination pickles,capers Sauce, No. with If too Another cream. finelychopped Tartare taste salad all kinds Scallops and pickles or olives Clams, finelychopped some with Fried for Sauce olives minced and in well-beaten two a as unmolded makes a or very on eggs. three- for steamer a nice hot ley, pars- platter, dish for a 102 RECIPES FOR FOOD. SEA OYSTERS. Scallops, Lobsters, Crabs, Shrimps, and of shell fish used food. the principal varieties as are of in perfection in the cool waters shell fish are found Oysters, Clams, Prawns These the Northern Atlantic The coast. Wareham and the Providence Oysters are neither healthful nor well flavored from May to September ; at all other times they are used more extensivelyand are more highly prized than any other fresh shell fish. nutritious,are They are easily digested when when and When eaten or cooked, overonly slightly cooked. raw, be should never they are tough and leathery. Oysters kept long after being taken from the shell ; and if to be used raw should not be opened till just before using. River are To cold esteemed Prepare water over with liquor Oysters for Cooking. one quart of be Fried strained and oysters free fingers and may desired. in Boston. from and used broiled ; take any in oysters Pour " out bits of half each are of cup oyster separately shell. stew, or better much soup, a The oyster escallop and if cook Place one pint of parboiled slightlybefore crumbing. it for one-half minute cleaned oysters in a frying basket and keep them. in a kettle of boihng water Drain, deep enough to cover usual. soft towel and proceed as dry on a easier if Oysters a la Bechamel. " Drain one pint oysters and to the liquor to save make liquor; for twenty-fiveoysters add milk of flour in half a pint. Put one tablespoonful butter and one chafing-dish,then light the lamp ; mix thoroughly ; add liquor and milk, stir until it reaches the boilingpoint ; add oysters, half a teaspoonful salt,a quarter teaspoonful black pepper, and a dash of red the dish, and when boiling,stir in lastly pepper ; cover with the yolks of three eggs beaten two tablespoonfulsof cream ; half after putting out the light add a teaspoonful of lemon juice, of onion and toast. a teaspoonful on serve juice, the One-quarter pound butter melted in chafing-dish; add one-half cup finelychopped celery and cook (or milk) with juice of thoroughly ; put in one quart cream to a boil, then add one pint of oysters ; allow it to just come oysters ; add a dash of paprika, salt and pepper, and just before wine. serving add a wine-glass Madeira Oysters a la Beleveu. " 103 OYSTERS. Oyster Bisque. little white Two " quarts of oysters in nutmeg, pepper, of red pinch pepper, broth. boil ten Cover, the liquor. Then chop five ounces plate. Knead one of melted brown. butter. Then oyster liquor. Add and four tureen, and cream soup butter three ounces sieve butter with hot, in and with bits. ounces to the and utes. min- ten milk more one-half small a allowing boil add on four milk and steadily, Finish again. pint of if raw Taste, pour in small squares Take large oysters, dry between of bread fried in plate. a Shells,No. in pints of boiled fine very of serve a oysters, stir boil separatelyon Baked cook save them put with saucepan little without a of white pmt colander, and a a bay leaf, one mace, fine and oysters very of flour in a in with saucepan butter, one of ounces the the Stir and required. of minutes, drain with through Rub two Stir and dilute blades two a then 1. " that have been dry bread crumbs soned seawith and of the Put a salt, pepper, grating nutmeg. oysters in their shells,dot with butter,lay the shells in a dripping and bake till brown. in their shells, with Serve at once a pan dash of lemon juice on each. towels, dip in egg, Baked a Oysters, No. small oysters baking season ; and bake about Broiled coated broiler. toast and then Cook under the used pepper. dozen ; one when on all have a dip as thin of Fill fill with and as cover into cups many with a pan the largest oysters, scald, into one softened butter till flour. catch flour. Lay them on a buttered until a light brown. Serve on If done by a gas stove, lay the the drip. Fine cracker crumbs Oysters that have been breaded broiled. and two soon as large buttered by one toast. to Melt been Take " coals Oysters, No. cleaned, drained, and 1. clear broiler good butter in oven, pan bread toasted butter. and baking a of with spread ; in seasoned instead frying are Broiled and over buttered be may for towel of slices in round a minutes. ten a on Put " salt,pepper, them Oysters, No. drain, dry well 2. dish or cup with required,place as in 2. dried a last one two in is dozen large oysters, Sprinkle with salt large frying-pan,lay in cloth. soft butter ounces the Take " in a the in, turn first one turned, begin taking out, laying them oyster broiler ; cook to a light brown and closely over 104 moderate " FOR RECIPES in the set" put four oysters and shells ; oil seasoned wilh over with serve dry lay ; is best ; heat four the Oysters, No. Broiled each Dip oysters. in with sliced lemons. oysters cracker crumbs them Lay a on Drain " Dip which been have in a serve ; served drain as large many then and pepper broil and toast on butter, with large crumbs, Serve towel and " and fine melted broiler fire often and fire. seasoned fine well-buttered clear a delicious wash, in olive or slightly heated),garnish are on them required. are as 5. over been clear, hot a they rejecting butter butter roll butter, over Oysters, No. Broiled Pick, " melted in broiler fine wire broil 4. which oyster broiler,wipe broil toasted of may platter; the oysters, bread, spread with the oyster liquor (which has with moistened These with sprigs of parsley and lemon. with pickled peaches. rounds on in minutes, turning five or hot a in melted the oysters and on for " pepper dip dozen eighths. over ; on butter in Look " other toast the cut towels between the of on lemon 3. salt and with butter charcoal six rounds Have each, sprinkle on FOOD. browning, are Oysters, No. Broiled bits of these butter. stiffened were While fire. SEA until in salt. slightly colored. Oysters, No. Broiled Dip clear a with hot. are When fire. and salt, pepper, buttered by one gridiron,and the to over them toast, Oysters moistened 6. melted into one butter, der. colan- a ing stick- prevent to wire on a gridiron. Broil place them both on sides, season nicely browned them hot and of on butter, lay plenty with a little hot and in this way cooked select oysters in Drain " served Serve water. broiled on very beefsteak delicious. Oysters, No. Creamed one-half the quantity curl, drain begin to stand in bain in Swedish marie timbales of and butter drop 1. " ; scald them for five minutes or in pate Prepare into to shells. fillingfor short cake, croustade, or the on cream oysters until the season It toast. cream taking sauce, the edges ; let all sauce thoroughly. is very nice used Serve as a 106 RECIPES of Worcestershire spoonful and little lemon a to a tabasco sauce drops of lemon Have " three very thin their own and beard, it is called. chicken the add the Remove liquor the it is very thick. it with Mix the part, also oysters were if you have and oysters, chicken, oysters in edge or pieces, small Make a in, and cream boil until it, could mushrooms tea- slices of black into fine. very scalded two the the part remaining little cream, A mushrooms, fryingbatter, some parsley. Scald mushrooms and in equal an four or hard the Cut few- a let oysters stand thirty-fiveoysters, eggs, some and some bacon, liquor. as sauce, fat and serving. three chicken, quantity of cooked spoonfuls of cream, and mixture hand at glasses,five small one drop of catsup, add little horse-radish a before cold. very in small tomato glass,also juice. Prepare Cromeskies. the with hours Serve Serve " each to it for at least three also 2. Cover glass. dessertspoonful of catsup, vinegar. juice or FOOD. one sauce, Oyster Cocktail, No. oysters SEA FOR added. be stir in ; the the fire for three four minutes. or yolks of three eggs, stir it over it away cool. When dish and set to on a Spread the mixture thoroughly cold, roll into pieces about the size and shape of a each in a very thin slice of bacon. one good-sized cork, wrap in batter and nice brown, a fry in hot lard. When Dip each one drain hot plate with a garnish of brown and serve on on paper fried parsley. Oyster Croquettes, No. oysters in their tablespoonfulsof stir in one-half until the liquor. own of cup is Make thick Sherry, salt, white fine and add sauce as of the some with of dash a the follows Heat : two flour,then few a cayenne. Set away sauce. of quart oyster liquor. Cook Season and to slightlyone tablespoonfuls of sauce. pepper, Cook a two and cream a " . butter, stir in mixture oysters very 1 to drops of Chop the cool. When cold, shape into croquettes, roll in beaten crumbs, with and cream sauce Oyster with of a a little butter, Mix hot in a fat. Drain on separate dish. Boil Croquettes, No. 2. broth, pepper, little for two little and them. fry in save two minutes. the ounces in fine bread egg, then Serve heavy brown paper. very Then liquor. of " ground drain Then butter, two slice one on the ounce quarts mace, a and sieve. oysters of of oysters, two ounces Cool ; ^o not flour,and them chop one 107 OYSTERS, tablespoonful of boil add then browned, chopped one-half Then five minutes. sliced oysters, shallots. little chopped a constantly and boil three lemon and set away juiceof one into pieces the size of mixture about shape again, and one lemons, and make with cold, divide them in them give a in beaten the pulverized rectangular then naise sauce. sprinkle the pepper and salt,then two fried Add pinch Curried finelyminced of clove. season that Put over the fire in their juice. If own little water. curry with Add water. stir in Stir one the also powder, and firm, are Cook " a salt at quart of and criss-cross bake brown with once oysters just long the cut bacon lemon. over a slow juice is not sufficient to cook them tablespoonfulof butter, a teaspoonand pepper to taste. When tablespoonful of flour moistened one been has very and and green onion and little of the top covers and chopped or strip of bacon the oysters. Sprinkle a pepper Bear- or casseroles the green little crab a Brown the part of mixture. tartare sauce thin small a Oysters. with to cloth, a potato individual Butter " on strips. then uncover thoroughly, the and covers serve Replace enough quickly. oysters mixed with on muscular the meat potato dried the with Serve with of each and heat to ful of in tiny bacon two paste crumbs bottom onion, parsley, and a then Casserole. en crisp ; then with cover lobster or seasoned remove together and and egg little. a pepper and oysters drained onion, parsley and pepper, mashed enough fry a dainty brown. Oysters fresh crab the in beaten and Pick " Have oyster, lay meat, with mix paste. a seasoned add egg, knife a thick. Oyster Cutlets. fine and very Dip an of When roll pepper. stir in the serve. Masked the inch cool. to red in crackers Dip eggs, fry a lightbrown in plenty of clear hot lard. Dish up folded napkin, garnish with fried parsley and quartered a on the blade with until parsley,and a dash of minutes longer. Then Stir crackers, and beaten the them slightly Stir and liquor. oyster yolks of four eggs, the the of pint add Cook and carefully thoroughlywhile the the to a hquor thickens. Deviled egg. Oysters. " Mix to a smooth One heaping saltspoonfuldry mustard, and the yolk of one salt and pepper it. six large oysters with paste and coat saltspoonful each one-half 108 FOR RECIPES them Roll and in SEA and fine crumbs FOOD. broil clear a over fire. Arrange serve. Select large oysters, clean, and of the water. Drain and dry on parboilslightlyto draw out some Roll in fine bread and cracker towel. crumbs, dip in mayona naise in crumbs stand five again. Let them dressing, then cook if and in moist, dip again crumbs, they seem minutes, and fat for minute. hot in deep one Being already cooked, they only heated the crumbs browned. be and need to thoroughly Fried Oysters, No. 1. Fried Oysters, No. 2. " Pick " scald over, and drain dry roll in cracker oysters, sprinklelightlywith red pepper, with an equal quantity of thick cream dip in tgg mixed ; crumbs with and roll in fresh fine bread a gently ; press dozen two dust, drain palette knife, fry half in them brown to lifted,drop in burning while proceed in this way from slices and take a the As oysters are all the otherwise oysters in is keep the fat to half dozen whole a little a it would soft brown on first basket for another Put ; with once the potato raw done. fat,hot enough clear as changed are fire at the Drain in soon slices of repeatedly,when fat may be used the first time. time a dozen until from at minute. one half a dozen a folded care be paper. potato the ; in same blackened Have a the napkin ; range parsley on a oysters quickly is better It to not and serve begin frying until they instantly. be less inviting than wanted to are delay serving. Nothing can has that been fried oyster or one than a cold kept hot for five hot tuft of minutes. Philadelphia Fry in crumbs the then tgg, into difficult but Sauteed : both and roll in they are rolled in very cold, thick mayonnaise, again before frying. This is before, but time, dip them To crumbs pint prepared oysters put one pint stale bread and add two lightly. Let them stand eggs beaten in a quickly frying-pan and brown lay by spoonfuls butter. Oysters, No. oysters, put them into a 3. Serve " at once. them ; then the Select colander largestand and a on place them Have grated bread crumbs ready some salt,and plenty of yolk of egg beaten rich egg allow a large teaspoonful of rinse after one sides in hot Fried as delicious. crumbs, season one hour, then on first Proceed : over pour clean towel seasoned till very cream or a fresh finest little water and dry to them. and pepper light; and to each of the best fresh with 109 OYSTERS, butter. Beat the into egg the egg and cream and and then are well twice, until the oysters into Repeat this crumbs. the coated oyster first Dip each together. cream all Have over. ready frying-pan,an equal mixture of fresh butter and lard. be boiling fast when It must very nearly fill the frying-pan,and the oysters go in, otherwise they will be heavy and greasy. Fry sides hot. brown and them both serve a on yellow boiling,in Oysters, No. Fried and a towels dry between bread fry in and These wire a in beaten seasoned been before hours some 5. largestand Select " and over crumbs cracker in mixture which with in little pepper. a milk, two eggs well a beaten, pepper, salt,and flour to make moderately stiffbatter. their of with with grated Add one liquor,season oysters cup drop by spoonfuls into deep fat and fry. One-half nutmeg, and a a teaspoonful of baking powder sifted into the flour will make the and If be batter. preferred dipped light puffy oysters may in the batter small oysters are better when at a time, but one Oysters Fried mixed with boil. a Skim salt. half serve lemon. very of cup two Stir into the the thirtymedium-sized Select " liquor in pour the on strainer. a and stove Heat tablespoonfuls of oyster liquor and half let one flour, mix white pepper, yolks of two a with eggs Then sauce. a of cayenne, dash the add the cup of pint and juice of oysters and hot. Oyster Fricassee, No. frying-pan,add one-half and stir in with 1. own them thoroughly the Beat a their butter, add then Season cream. in them tablespoonful of thoroughly and of " of Oysters, No. Place to come Batter. the batter. Fricassee oysters. in One then egg, very butter. equal parts of lard and of the finest oysters. beaten in mixed been has and cloth, laying another wipe them by spreading upon them, pressing lightly. Roll each Drain pepper, cooking dry. is :cepeatedafter the first coat Oysters, No. salt and with deep fat. in prepared process Fried largest oysters, drain in dry sifted egg, then the Select " dip ; have basket be may breading Fry which crumbs 4. cup one of cream quart 2. " Melt of oysters, let with salt and one come pepper to a to butter in the boil, then taste and add one 110 RECIPES FOR tablespoonful of flour mixed with oysters done are well-beaten butter pour eggs, White over into drained. and washed when till Cook the oyster liquorinto flour with one hot the yolks of two crackers. tablespoonful of one pint of oysters drain again. Pour and fillwith cream. and cup of butter and blend with a till the one put in plump cook ; toasted Put " milk add platterof hot a and frying-pan a fire and of Oysters. Fricassee FOOD. little cold a the from ; remove SEA Cook spoonful table- one and cream oyster and about one-half onesaltspoonful pepper liquor; add in salt. Beat one teaspoonful freshness.) (Oystersvary egg it the add the light and oyster sauce oysters upon ; pour return the to gently that for lunch cook it may dinner or heated, but it for breakfast ; of tea or Oysters. must Stir pastry shells if or toast. on One " very and boil. not in crust Serve evenly. Fricassee Brown well be to pan half quart oysters, two scant tablespoonful flour,a dust large tablespoonfulsbutter, one one-half salt according to the oysters, and of cayenne, ful teaspoonthe butter and flour,add the oysters chopped parsley. Brown prepared as directed, stir carefullynot to break them, and as soon hot a on platter with eight trianglesof toast, as they curl serve portion. for each one Griddled Oysters. bit of lay on bit of person turn the dozen one and butter for all. way If too much scorch and butter sweet Do on as smoke " chives, parsley and after oysters they of baking dishes and bake minutes. in Oysters paper, or china la " rye shortcake. Chop as oven until crumbs sliced lemon Lincoln. desired " with or Line veal brown, maitre as another on four to over buttered from d'hotel each mushrooms, the oblong buttered many forcemeat in this quickly. griddle and sprinkle in on a it ; brown the with it on proceed button together, and and placed size,covered drop put ; Serve fresh some drained individual with a of shallots quick a Serve oysters. " are spread the dozen two oyster an must over will ruin square Cake. it will on ; that ; to on burn, but they let them two-inch Hunter's first oyster is put butter a a not the and drain heated large griddleevenly large as a pea and put give them plenty of room Have large oysters. Clean, scald, and " crumbs, five to eight butter. cases " for fish. metal, Poach Ill OYSTERS. medium-sized quart of one white gillof Chop and little butter veloute then boiled each slack of one Oyster Loaf. bread Put butter, then a bread oysters in them, and Cook " forcemeat. sheet bake in a in in a melted oysters, of Just before eggs. a one pound serving Astoria. the top of a loaf of stale Fill with crumbs. oysters tomato Boil " catsup ; hot oven, macaroni dot with of bits bastingfrequently and small No. L* Chop " a cloth to it keep stand Beat six half quantity, and half of one dozen large, fresh teaspoonful of salt over own liquor,in a cool place, for the yolks and whites apart ; the pieces, sprinkle let them a in dish seasoned with pepper, a layer salt,and of until the is Mix dish full. layer some oysters, with a beaten the and bake. top, tgg, spread over a in their eggs, paste, the latter to tablespoonful of rich, sweet sufficient ounce from soft to smooth a liquor and of tin on with in a hour. former yolks and top and the Oyster Omelet, an Cover a oyster liquor. straight. grated layer Waldorf " the remove Oyster Macaroni. half fresh slice a salt,pepper, replace the Cut " and with seasoned with in . yokes of two small glass of Sherry. ; minutes few oyster Bake butter. the and butter these. cut small, then add twelve cepes, up of lobster coral, then stir in one-quarter piece Vienna with oysters. ( Chafing-dish) la Louise a some cream add case Cut for fifteen minutes. Oysters small pare a the another with melted the with mixed then Cover with one oven butter has down. of top on been for one them. fill each frythem and them place which sauce, Brush mushrooms raw some liquor with own and drain cooked, pieces and When half-inch-sized in them wine. oysters in their then butter a solid cream, lightlystir in a in froth. Add and pepper the whites. to the salt in Put an hot it is frying-pan,and when in the mixture, fry,pour egg thoroughly melted, and begins to and add as quickly as possible the oysters. Do not stir,but with the from a as long-bladedomelet knife lift, set, the omelet eggs five its the pan, In will be to minutes, it scorching. prevent hot Place the done. bottom and a dish, upward, over omelet, the the brown side of the turn dexterously having over, pan omelet uppermost upon the dish. Serve without delay. 112 RECIPES Oyster Omelet, SEA FOR No. 2. Omelet, No. 3. FOOD. One dozen large oysters or two small dozen of milk, one ones chopped fine,six eggs, one cup of butter, one tablespoonful teaspoonful of chopped parsley, a dash of pepper and a pinch of salt ; beat the yolks and whites of the yolks, oysters and seasoning, cook in a eggs separately; mix in the hot till the thicken but butter not are frying-pan set, eggs beaten then stir in the stiffly whites. and Cook moment a longer hot Serve off to a at on once. platter. slip Oyster twelve or the small rest ones one fine ; take very when shovel yolks of eight mix in the skillet it and six large oysters let it melt the omelet in under the ; ; stir until side is the upper beat and season ; of whites and gillof butter, a mince part and eggs oysters turn ; when brown it stiffens ; fry lightbrown hot to a on platter. To for every the hard remove egg ; the boils, skim butter Allow " four,beat tillvery light,then thoroughly ; put into a up the " brown, side, hold a turn red hot it. over Oysters, No. Panned tablespoonful butter in with one-half covered a saltspoonful of white pepper, saucepan when hot add one teaspoonful salt,and a few grains of cayenne, and drained one pint of washed closely and shake oysters, cover minutes three from the pan to keep them sticking; cook about until plump. Serve on toasted bread or crackers. or Oysters Panned and the a hot oven peas, and oven and Shell, No. cracker May over Put shell. 3. a on fire until Pick " Wash of one the crumbs. with of remove the round size of Return to edges cold opened water two the oysters and drain tablespoonful butter one salt the over quickly in into hot served Oyster one bread or and out butter the shells shell down. round salt, add and Wash " with saucepan twenty-fiveoysters and a dash be 2. the a pan minutes take then ; three oysters into or Oysters, No. bits of sieve. shake one brown. remove on two Put " in pepper with cover Panned to Put with shells,season them for three shell. upper in the Place wipe dry. in Set 1. and Cover pepper. ruffle and oysters are for and plump. toast. Patties, No. tablespoonful of 1. flour into Work " a smooth one ounce paste. of When butter and warm, add 114 RECIPES FOR SEA FOOD. Wash fiftyoysters, put into a and strain the Hquor over them, adding one tablespoonsaucepan half a teaspoonful of salt ; cook until ful of pickhng spice and the edges curl, then the oysters look plump and add one cup of into hot cans and the liquid boils turn at once vinegar, and when finish as in canning. Store in a dry place. Pickled Oysters, No. Pickle To 3. " Oysters, No. 4. Two " hundred pint of vinegar, half a pint of white of salt,six spoonfuls of whole black pepper the Strain liquor,and add the above-named and while boil up once, boiling hot over pour half a these have the as stood minutes, pour ten then oysters, should jar and be allowed and little a get keep mace. Let ingredients. the After oysters. liquor,which, to oysters will The tight. cover off the large oysters, wine, four spoonfuls cold. well as into Put a time. some Place hundred one 5. good-sized strain and add also in the porcelain-lined kettle, liquor oysters spice, grated, one teaspoonful of alleighteen cloves, half a nutmeg Pickled Oysters, No. salt, and of thoroughly off the with them stand in a a wooden a to little cayenne one ful teaspoonpepper, tablespoonfuls of strong vinegar. Stir all two fire several they come as of mace, blades four Put slow a over spoon. and stir them thoroughly. times boil a " cool them pour place. in Take Just as porcelain-lined pan. the be ready to serve a will They fire. soon Let next day. Oyster Pie, No. biscuit paste, and a of salt, and lard, one over Pie, No. butter a Little to crust and Pigs in salt and oyster puff paste with flour ; drain salt,and butter, and well a small or rich a of quart one the into pour dredge with flour,and opening in the centre. 2. " taste. One cover with Bake in in each pepper. oysters, drained quart One tablespoonful salt,mix plate,then line pie plate with with a a oven. Oyster put dish with a pepper, the liquor; top crust, leaving quick Line " . dredge with oysters ; season dish ; add some 1 flour, two quart with crust water for ; fill with pie ; pepper, tablespoonfuls crust. Butter oysters, seasoned ; bake. Blankets, No. Cut slice,and 1 " Season . bacon in fasten with very a thin little large oysters slices ; wrap an skewer. wooden 115 OYSTERS. Heat frying-panand a enough been crisp to into cut with garnished hot before that they Pigs do is is nice a relish just long that toast for lunch The one. in. put are of and, ; be must care not be must pan Great tea or have Do immediately. serve pretty a No. 2. bacon. fat bacon, pinning on Cook pigs." slices very taken burn. salt and oysters with Place This Blankets, sliced little " pieces and "pigs" not in pepper, small parsley, is the the bacon. skewers. the remove the put in Have " Clean, Wrap toothpick. pepper. it with a hand at and season nice some each oyster Cook them salt, large oysters, in slice of thin a until the bacon crisp. Rarebit. Melt in tablespoonfuls of butter chafing-dish. Stir in one tablespoonful of corn-starch, add oneof oysters after first bringing half pound old cheese and one cup them milk. Stir until cheese is melted, then to a boil in half cup add one tablespoonful Worcestershire, salt and cayenne pepper. When mixed add of and serve on whipped cream, thoroughly cup Oyster " two toast. Oysters ramekin your thick. Pour and pepper, oysters at are in lay butter in with a nicely browned a about and oven twenty inch an dishes. but with ramekin fit to the moisten layerof the of seasoned each thin in pan " in and in melted bread quarter a lay them oyster liquor to Cover of as not salt, many cream sauce bake until minutes. Serve once. Relish bread cup salt,dash (^Chafing-disJi.^One crumbs, All cayenne. together, first stirring not to break a in the time to swell one bread curled, then cup the ingredients beating the egg chafing-dish, and well ^gg, one add the oysters, crumbs. stir in the a and Heat mixture little butter. oysters (drained), milk, one teaspoonful cup " stirred are slices than more shoes juice, and will hold. round not the crumbs, place crumbs one for the little of lemon buttered Oyster in Cut " Dip oysters they as butter a soft. too and and them over Ramekins. dishes, the slices Toast make the in a are well. let placed Be the in dish very mixture tablespoonful and cook and careful stand of butter until oysters 116 Boil Oyster Stew, No. 1 half of water. liquor and salt, half cup a " quart of oysters. Boil the tureen milk into Oysters, No. Stewed Scald oysters. when thicker, rub of by addition Stewed three dozen one quart skim oyster them it. plump are and pepper. of This smooth. ter butbe may celery or onion. chopped Place oysters. wash and tablespoonful each stir until cream over la Baltimore, No. a of cup Strain, boil, and and little a Oysters a boiling stew over together one milk to the Pick " half Put oysters. Cook fire,add hot milk, salt,and from flour ; add varied 2. oyster- a till oysters add clear If desired and one pour pint milk. one ruffled ; take well and half teaspoonful of tablespoonful of butter, When it begins to boil add minute. one strained of cup Skim, add saltspoonful of pepper, tablespoonful rolled cracker. one liquor; one a one cold FOOD, . and or SEA FOR RECIPES in a 3. Open " neatly their without saucepan of good butter. the and Cover ounce liquor and add one pan minutes. glass winethe fire. for two Then add one Cook place it over of good Madeira little cayenne wine and a pepper. very Cook together a little longer and then add one gillof espagnole and one-half a glass of demiglazed sauce. Stir thoroughly sauce until it comes to a boil. Just before serving add the juice of one lemon, one teaspoonful of butter, one teaspoonful of finely in a tureen. chopped parsley. Serve immediately Steamed Oysters. them thoroughly closely,place over and minutes. the lower the and of two mixture shells Oysters. and cream water lemon and pepper bread crumbs to eggs, dry brown and in the third crumbs season Moisten oysters. of a in with cup a of up. Cover let steam about twenty-five done. are Remove each, sprinkle with on hot serve hot on per pep- plates. twenty-fiveoysters, add the beaten salt to taste, two tablespoonfulsof Fill the thicken. 1. " butter. baking dish, over salt,white Wash flat side steamer, and teacup one melted shell. shells with this oven. Scalloped Oysters, No. sized and open, of butter Chop " a the oysters shells,put a bit salt,garnish with cut Shirred yolks in arrange boihng When oysters in the Procure " pepper, them and Clean of pint of one cracker Spread crumbs with one-quarter put one-half lemon medium- juice. one- of the of the oysters, Then spread 117 OYSTERS. . another of the crumbs, then the cup and lemon again with salt,pepper, Season oysters. with cover of quarter the liquor bubbles remaining crumbs. Bake the crumbs brown. and Scalloped cleaned and crumbs, one bread of with salt,one ful lemon of add another about cracker. layers,using cracker for the set one-quarter cup twenty-fiveminutes in suspects for a quick sometimes are and and Season top. teaspoon- tablespoon- one one-quarter of cup If it looks very dry Cook baking. juice before Wine, milk, oven. tershire Worces- or improvement. disguised by such no are fresh when not are crumbs, melted the about over used, but that the oysters bread one-half hour. an oysters, grated bread pudding pan butter for and of oyster the Arrange oysters Pour whole. aside the and one saltspoonfulof pepper, sauce One part of salt,allowing of layer a the and juice oyster liquor and the with solid cup the Rub until oven quart crumbs. into quick butter, one sprinkle bread the butter pepper fuls of and the alternate in each of rest rest butter in One " cup cracker coarse cold the stir the 2. drained, one-half thickly with moisten are No. Oysters, cup remaining juice, and a high seasoning. the Cover Scalloped Oysters, No. 3. dish (well buttered) with a layer of crumbs, bottom " put cream, with minute of their and with pieces more top. Set in the bake and cover, Serve until and use the invert the on up to grating upper Oysters, No. with minced which should lemon juice, sift bread be as arranged Serve 4. " Have ones. this, letting it drip until done. plate over a a little them, it to entirely hidden. thickly on arrange in the flavor, keep the top. oysters are small, and juice bubbles the deepest hot, seasoned in the strew for two or Remove three the minutes. baking dish. Scalloped for until butter, very oven, brown in the crumbs of with salt,and Next, put in the oysters, with Pepper them, stick bits of butter in among dry baking these wet and Pepper a bits of butter. liquor. cover Add spoonful by spoonful. on and of parsleyand little as in crumbs in the Open the shells,setting aside melted butter, not ready some a may baking over shells. Roll pepper. be, and pan. it,and Add bake lay each in each to in a oyster shells, the a quick little oven 118 RECIPES FOR SEA Scalloped Oysters, No. 5. FOOD, Make " a cream pint of milk; pour a little into a buttered crumbs layer of oysters, sprinkle with bread and and pepper with dotted and oysters, crumbs, then is dish moderate butter crumbs full,having butter ; of seasoned this butter top. on solid dry bread cracker or with crumbs, half hour and of puree sieve. of one set Arrange and at a with cover with the Take stick. Beat it then roll them paper one and for about are taken of a a in bits, and bake one- fowl, then medium-sized of one-quarter of a cup crumbs. cup of fine bread smooth Then paste. or cream Cook the add it rub them chicken, teatablespoonful of butter, one-half white Mix oughly all together thorpepper. cool. Dry the oysters thoroughly and one of whole Press in bread Fry serve the egg and little salt. a with well, season and Mix to away salt and crumbs. in hot very Oysters Roasted clean Cover moisten. to hand remaining oysters. crumbs. and milk is filled dish Roll them crumbs. in bread pepper. the forcemeat in half as many pieces as you have oysters Place fourteen a corresponding size. piece on oysters, them season parsley before twenty-eight large oysters prepared as follows : Scrape and at uncooked an egg, bit spoonful of salt,a and used top is often on When seasoning. sufficient Have " breast with white and forcemeat one-eighth slowly until they form the be a oven. chicken pound the through a in " tablespoonful butter one Oysters. some milk add in hot Stuffed crumbs 6. oyster liquor and strained add Put quart oysters. the Pick, wash, and drain one in layers in baking dish, alternatingwith Oysters, No. Scalloped sauce, Bake may bread a salt until process crumbs, and a grating of cheese an Sprinkle lightlywith chopped improvement. with the table. Serve olives. sending to of instead with layer of crumbs cracker or a pudding dish, add another repeat dots and Cerealine oven. ; add using sauce, wipe dry. hot with from the people enjoy many retained in this manner a Serve on the of in 1. first and cooking. The on Wash the put in the is not flavor oysters tgg, with egg brown separate dish. a " pan and hot dishes best in the Drain color. sauce this forcemeat. well covered baking Though oven. it,as good Shell, No. in twenty minutes. a them Madeira in the Place yolk left from the Dip each oyster Have fat until together so they will them moment oven they elegant dish, an of hot a shells the can, oysters is instead, be 119 OYSTERS. into opened retain to Roasted will Oysters. begin to and butter each, and Raw Oysters. scrub them coals, shell round vinegar lemons or block square be They place for ice plates in the Oysters the butter Blue and pepper, oyster lover four and will six a block of as no use Salt, red of Ice. perfectlyclear are to be own favorite. A for by oysters. raw of cracked ice, depressions, with shell-like have their surrounded beds shells, on Shell. should other and pepper Keep " be served quarters a of ice till serving time. on ice a served. oysters are a true preferred, plate. chip in a ten-pound cavity large enough to hold as many Have " lay the oysters in as Salt, opened. the side, and at Small sauce. for each enough are over this dish. lemon cut Block On oysters to a the pretty receptacle plates half full of fine ice and soup fast the plates as half of the shell,on deep the serve in and out small Have they poured served points are melted the which best are centre a Half the on the shell; wash they are done shell, and upper little melted a centre. with served are ; when ice. without served may in the oyster coals oysters parsley, makes of wreath lemon Raw " ice, with of the taste. plates of cracked shells,on in the shell,with to season oysters hot on Remove open. lower oysters in the the melted and red-hot over Always place Take " lay them clean, and shells or Wash " top of stove, on open. Serve juice. 2. them. with a Shell, No. oven, shells until in steamer down in hot Cook the shells. and butter, salt,pepper, immediately. served in the Oysters Roasted or be juice. They should lemon with seasoned and dish hot a dealer the Clean and drain them as usual, but Fold a large towel juice to flow. it with a napkin to lay in the platter; prop the block of and cover tilt in melting. Fill of cloth, lest it should with wads ice carefully to be ing restthe platterfull of parsley,so that the ice should seem leaves on only, and garnish the edge of the oysters green with fine small sprigs of parsley and celery tips. do not season, as it Oyster Salad, No. and then put them the causes 1 in cold " Scald . water oysters until while they are they are plump, boiling hot, so as 120 hard. Take white lettuce the firm. them make to in with oysters yolks of before dish. long a mayonnaise If serving. become the do you Be watery. have 2. and side chop Place very the oysters not is First Lay a Cover this. on them eggs of bed place will mayonnaise thoroughly dried. bring to a boil the lastly long and oysters lettuce five fine,and very let it stand very mashed Do boil fine. dressing. Over eggs. the " FOOD. one been the sure Oyster Salad, No. pint one of mix with two stalks of cold liquor,and when cress in fine pieces ; place on a bed of lettuce leaves or waterand crackers. with mayonnaise dressing crisped serve from oysters, drain celery cut and Oyster Salad, No. 3. Bring " to boil a four small dozen with little a liquor,skim and strain ; season half the quantity cold add about and vinegar ; when garnish the dish with celery and a cup of salad cream, and thin slices of lemon sprinkled with parsley over oysters, in their salt,pepper, of chopped celery leaves the to and whites eggs, which of whites the chopped the a them Put the off SEA FOR RECIPES own top. Oyster Sauce. ; add saucepan off whatever skim and of two Strain " pint one butter froth Let pepper. oysters till just as much cooked of they a stir this into this simmer to are For ; let ; Rub rise. may hard. are milk new together; salt and the fiftyoysters put it the juice into and simmer, large spoonful the liquor; add a then flour of a little add minutes, but do not the be sent to table, as oysters five turkeys, etc., this is splendid a dressing. Oyster liquor. one pint As Shortcake. soon as Boil " is set, scum one remove quart oysters it and in drain their and own return Mix scant tablespoonful of liquor to saucepan. ture the mixWhen flour with two heaping tablespoonfuls of butter. is lightand gradually turn upon it the boiling liquor creamy, After with salt and and boiling up once, stir in season pepper. the Stir over also the oysters. three tablespoonfuls of cream, Have shortcake Serve half fire oneminute. immediately. ready to of fill. Spindled Oysters. oysters, two slender steel skewers ounces " bacon will For and be take six persons dozen two six small slices of thin toast. needed. Cut two dozen large wafers Six of 122 RECIPES SEA FOR FOOD. CLAMS. Thin (softshells)and shell clams furnish delicious a when fresh. when cooked There They is when oysters oysters can forbidden. are be form of clams (quahaugs) if food and easilyopened more special season that they shall no shell have a eaten Only finer flavor shells. in the decrees custom wholesome and are round applied with for these be served of Most most nutritious only during the methods slightmodification to the fish,but the season of serving cooking of clams. A Clam at low " An impromptu clam bake may be had at clams If found. are along the coast where what to have an genuine fun, and to know appetite one you wish have for the bivalves,make can up a pleasant party and dig for the clams hat, rubber yourselves. A short, thick dress, shade boots at all,if you boots, can still, no bring your or, better mind small garden trowel, a fork, of bare feet, to the comfort a 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 Select a dozen more or along the shore. large stones, and of them level floor make a them, and make ; pile the driftwood upon hot a good brisk fire to heat the stones thoroughly. When as enough to crackle sprinkle water them, brush the you upon embers the stones. Put a thin layer off,lettingthem fall between of seaweed the hot clams from on stones, to keep the lower the clams in salt water burning. Rinse by plunging the basket which contains them Pile them in the briny pools nearby. over the hot with a Cover stones, heaping them high in the centre. thick layer of seaweed, and a piece of old canvas, pet, blanket, carThe time for baking or dry leaves to keep in the steam. will depend the size and quantity of the clams. Peep in upon the shells are occasionallyat those around the edge. When open any time Bake. tide " " the with clams are other done. They than are their delicious eaten from the shell Melted briny sweetness. who wish for those butter, pepper, vinegar ready them all may fall to." A Rhode be used. Fingers must ; then Islander would laugh at any one trying to use a knife and fork. Pull off the thin skin, take them by the black end, dip them in the prepared butter, and bite off close to the end. If you swalno sauce and should " own be 123 CLAMS. of sweet ears clam The At you. with the Brown for dessert watermelon clams, and the potatoes, and sweet husks baked are gauzy flavor. them delicious a gives steam Rhode genuine a in their corn with served hurt not bake, bluefish, lobsters, crabs, clam Island they will whole them low clams. bread is the completes feast. Soft-shell Clams. Baked as Be desired. are to sure Select " as soft-shell clams many Scrub large ones. get very the shells from the the clam string and loosen each clam as possible. Season shell,leaving it as nearly whole Then and a little butter. in its shell with pepper place a very other half of and each one thin slice of pork over replace the Then clean. the remove in Set them the shell. a and pan in bake moderate a until oven thoroughly steamed. Broth. Clam easily; save add enough shells open opening and till the with a of pair to fifteen simmer portion poured over the the table with and clam tough portion broth. Strain small and bouillon melted butter With quart. one a add little and and pepper Send cups. and reserve lemon the juice them. Bisque, No. Clam make to drained, steam juice that comes of soft part of the in very serve to water Chop in the minutes and salt if needed reserved broth. the with serve and drop every off the trim scissors washed Twenty-fiveclams " 1. " Boil quart of opened one clams for Strain pints of good veal consomme. add and two tablespoonfuls of tablespoonfuls of butter, two for a few minutes. Cook blended flour,and one pint of cream. for a few Cook stir in the well-beaten Then yolks of four eggs. to taste. minutes longer. Season with salt and white pepper in shells a kettle open. with Drain thickness double make three Bisque, No. Clam put in minutes twenty one 2. " one-half the Wash cup two hot liquor from of cheesecloth. quart liquid. Cook one quarts soft-shelled water, cover, and cook clams, until strain through a Add enough boiling water to tablespoonful finelycut onion clams and tablespoonfulsbutter tablespoonfulsgrated carrot in two Add five minutes. two tablespoonfuls flour and stir until well blended, then pour on gradually while stirringconstantlythe clam add one liquor. Bring to the boiling point, strain and cup and two 124 yolks of the and cream, and salt,pepper, in the chopped and onions two in onion and ground thyme, with sage, in the put thirtyminutes Boil butter, and Bruise of peeled and white pepper with clams Skim longer. parsley,mix chopped their Put the to veal chicken, Boil taste. the four fat,add a tomatoes, or liquor and the pork until Fry sliced broth, one- large white butter. and one steep two fine. very Cut and Chop pints of white clams, clams, part removed. ounce six hard soft-shelled water. pork one potatoes, three mace, Then minutes. of the of water, quart one ounces hard squares. salt of dozen two the in cold crackers stew-pan a add light brown, fine, with way, potatoes in small of hard pound quart of opened One . very with slightly. Season powdered nutmeg. of " FOOD. beaten eggs 1 same quart of peeled half No. chopped and drained two slightamount a Chowder, Clam SEA FOR RECIPES thoroughly,and thirty ers. crack- ounces at serve once. sliced of quart No. Chowder, Clam 2. " Forty-fiveclams potatoes, one-half pint sliced crisp,chop fine. chopped, onions. Cut one a few in kettle Put little a pork, fry to a little the pork, a layer of potatoes, clams, onions, a fat from per pepof until all and salt ; another layer chopped pork, potatoes, etc., three hours, Cook all the juice of the clams. Pour in. over are Add a just before teacup of milk being careful not to burn. of salt sHces serving. No. Chowder, Clam 3. " Twenty- five clams cut up, one- pork chopped fine,six potatoes sliced thin, four Put pork in kettle ; after cooking a short sliced thin. onions Cook and two add time potatoes, onions, and juice of clams. before add clams; fifteen minutes one-half hours, then serving half pound add two quarts shell place clams the to milk. Cocktail. Clam place salt and settle,then them catsup ice. on to " Open twelve small juice in a basin their remove carefully When they are fill four them clams carefully and to allow to another any sand bowl or and cient thoroughly chilled, add suffias large as claret glasses, glasses about of shakes teaspoonful of grated horse-radish, three tabasco one tablespoonful of vinegar, and the iced clams. sauce, is added. Serve one-half teaspoonful of grated onion Sometimes one very small cold. 125 CLAMS, Croquettes. Clam clams opened of broth, white Drain in with and ground colander. a thoroughly and tender until pepper, again Drain " an mace " two be may little a omitted. the liquid and chop chopped shallot in two Save quarts of butter, ounce mace cook the clams of tablespoonfulof ounces of sifted flour. butter until slightly Mix brown and add one ounce well and then stir in one Stir pint of the liquid you have saved. Then add the yolks of four eggs, a dash of and boil five minutes. red pepper, the chopped clams, and a littlefinely chopped parsley. boil the juice of one Add Stir constantly and minutes. two fine. Fry scant a Turn lemon. on a dish to cool. in beaten oblong pieces. Dip Drain on a frya lightbrown. of fried parsley and quartered Deviled onion one marjoram, sweet juice of the Soft Clams clams. Take each the neck. rest. Put little white Take them a pepper, in fine a eight minutes. beat cream, the saucepan mixture Mix for three do of minutes, and not garnish a or stir it. consistencyof each on j cover good-sized forty-five the break Cover yolks the of butter with saucepan three and crumbs, adding they are free fingersseparate the to pieces. the gently for boil and that with bread is of Select wineglassful of sized truflles cut with hour. " see not care in sixteen toes, tomavery fine ; take two little parsley,thyme, and lump a la Newburg. a in crumbs, Serve and one-half bake and in cracker paper. mixture shells with and Open them one separately and the from the until clams the mixture lemon. little salt,pepper, a crumbs, soft egg, brown " ; put it in the sausage with bread then clams Chop fifty chopped equally fine, a Clams. the Form and pour four minutes. into a the two slowly for pint of one clams. Do hot butter, a medium- cook and eggs over Pour and Sherry, three body Reject all of ounces sand. the body. two them from Shake let the not dish and serve at once. 1 Soft Clams, No. Stewed ( Cka/ing-^is/i). One-hsdf soft dozen clams, one teaspoonful of butter,one-half pint large, of boiled milk, one spoonful of cracker dust ; salt and a dash of Put Trim the rough parts from the clams. pepper. cayenne the butter in the chafing-dish; when quite hot add the boiled " milk, cracker Serve on hot dust, salt plates. and pepper. Simmer three minutes. 126 EOR RECIPES Stewed Clams, No. and salt ; put pepper and when melted add liquor and half pint of a Clam then the in all the and crushed will eggs, a tablespoonful melted or Bake to and Clams when with melted one-half of egg, clam add of cup off this milk, in sold and for beaten of this salt,a this the purpose. the shells. in serve a bowl a two teaspoonful a in into Beat cayenne pepper. the mixture clamshells,or fill with Add Toast. on Put the work clams and Steam " chop enough clams tablespoonful of butter in one tablespoonful of of clam cream. liquor and in flour. and Stir a each cup little salt a pepper, time. a shell-shaped in a quick oven cupful. one slowly an sliced lemon. Minced make of drain Mix away. dishes brown light a with Serve size fine, and butter, half same and stone-china come cracker, half the chopped clams, silver to and mace fiftyclams Chop " cup of the with season serve. a the and a with pinch clams butter saucepan liquor that of the Chop " a FOOD. teaspoonful of flour ; add slowly the three minutes; then clams, and cook cream, Scallops. colander 2. SEA the at cook last until Pour pan Add Season smooth. moment. the all the pieces over of toast. Quahaug butter Escalops. " and Wash chop quahaugs quite fine, crumbs, one layer of cracker baking dish first,put in a tablespoonful of the liquor,add bits and a layer of quahaugs. Proceed a crumbs on top, moisten minutes. twenty Salmon with half a this baked of butter, salt and dish until is cup of way instead pepper full,having Bake milk. of about quahaugs is nice. Cream dozen place chop Clam clams, put fire until Bouillon. Wash " in saucepan shells open. with and scrub one-half thoroughly cup cold one water butter and stir until clam one of smooth broth, heated Strain ; juice through cheesecloth ; clams fine and place in clam gently ten juice. Simmer minutes cool for five minutes. Whip until stiff the white ; then of one crushed clam shells and stir into clams and juice, egg, add boil up and of rich milk ; Allow strain. an equal quantity good milk heat in double boiler and add level tablespoonful of a on flour rubbed to and thick. Cool and seasoned a to paste for ; then five add to milk minutes, then taste, with red pepper and add and 127 CLAMS. salt if take from broth An the dish, four large carrots top crumbs cup gotten and carrots on cracker of up of and milk for into and with season grated cheese bake until cents on pepper, and potatoes twenty-five in lay press on a will pint salt of baking of butter. well. Lastly, five Put Sprinkle pour This brown. dish. Mash clams. and down serve clams, Butter bottom top top. golden and into ; once. one pieces. salted, cream at serve Take small and and potatoes whipped " peppered large thick and cream Dish. clams chop clams, Cream whipped add of cup a Supper black, put three be fire, ready Inexpensive remove half Have necessary. on dish people. one- can 128 RECIPES FOR SEA FOOD. SCALLOPS. The edible only which the part of the mollusk scallop is and closes central the muscle its shell. by Shippers scallops to improve their appearance, but this is a detriment fish. In buying, avoid the to the large that are those of medium size and ones white, choosing instead the natural white color. They are most appetizing when creamy Rinse them in salt fried. water, dry in a napkin, and dredge in with flour. hot fat. and crumbs not Fry pork are Eggs very add opens to the saleratus times some- needed. Devilled heat and in their cup the of a Put " quart of scallopsin one a saucepan the liquor just boiling point. Drain, them rather fine. From one-half of a chop of butter of remove one tablespoonful. Beat the contents and add to a cream, one teaspoonful of salt,one-eighth cup and one teaspoonful of cayenne, tard. musteaspoonful of made Beat of white stock thoroughly and mix with one cup it hot. Stir the chopped scallops and their liquor into this the save Scallops. to own liquor,and " have and sauce time let them put them dot crumbs, of in in fine bread crumbs, then in Season with and then salt and in the At dry the until Cook white beaten Qgg, and they do not so frying boiling fat. end of that Roll them pepper. and again in bread tgg, again in bread touch each a crumbs. other delicate amount necessary brown and and Arrange plunge in a serve with sauce. Fried seasoned Scallops, No. tgg, Scallops each Wash " . in beaten kettle of tartare 1 them crumbs, basket hour. an minutes. Scallops, No. scallops. half for escalop dish or shells. Sprinkle with the erate tablespoonful of butter,and bake in a mod- an the with for twenty oven Fried stand in then in into " cracker Batter. fritter batter 2. Wipe dry ; dip separately and dust, fry in hot lard. into and dry large scallops. Dip Wash " (see and Fritters) brown fry golden in smoking-hot fat. Scallop Fritters. season them with " salt and VVash white and drain pepper, one and quart mix them of scallops, with the 180 FOR RECIPES SEA FOOD. LOBSTERS. supplied with in good obtained markets The they be may canned is also lobster salads. and soups and cooked twenty should be not be should and with eaten juice or vinegar. When freshlyboiled the for soups, BE on eating,but are LN SURE CORD Boiled livinginto destroyed in When done, take and The head, which the body, but is laid Dress Open To ; through under cut on side upper CENTRE IN remove and and claws PULL ; BACK them that water, life may be half an hour. about clean, and give them without mashing will tail from also the division be end clear a them, to end. separated from is almost ceptible. imper- off shell, break off Wipe shell, body ; take body from " shell. on meat OFF Put woolly remove pick BACK. OF lobsters, throw should from tail,draw OF finest out fat and green gillsfrom body, break aside from meat from joints. shell. CORD INTESTINAL Break Draw edge of large Crush or flesh back FOUND claws and meat. Broiled female end stale. are TAIL). for oil,which Lobster. middle, and of they preferred. way Boiled small remove strongly kettle,wipe them it that near " latter and boil the eaten, tail large claws ; separate leaving lady," or stomach, coral boil large claws splitthe body and never so lemon INTESTINAL OF the in any a of out Crack appearance. with a sharp knife and CENTRE END them little salad a than digestion, tails turn REMOVE IN TO Let them shell with rub the watery, and FOUND instant. an soft They more pepper, their properly fast-boilingsalt of kettle a kept difficult of are To " be never TO BODY Lobster. in use boils. water and stiff, CASES CORD FROM RUNNING The year. for coral. ALL (BLACK red the fish,and of the generally considered is preferred for sauce lobster hen the of account the mustard, cayenne they the emergency, time Lobsters fish appear the inward ; when The flesh of the male lobster is flavor all an cold, and boiling. shell put alive into boiling salt water, from until after in are minutes deUcious condition convenient Lobsters eaten hours eighteen these are Lobster lobsters as with desired. Sauce. Splitthem " Select open and as many remove chicken all the 131 LOBSTERS. fat and coral. lobster with Set aside melted cooked, place on lobster. each platter and a in broil over the fire. clear a minutes, then of meat little melted a pour five for oven Brush sauce. butter, and Set following sauce Sauce for for the the When butter over with serve the : Broiled Lobster The quantity of sauce depends the number of lobsters you have. Mix salt,white pepper, upon for a plain French as oil,and vinegar, the same dressing,but do it quite as strong of the vinegar. Add not have to dry mustard fat of the and and lobster. the coral Stir constantly over taste, fire until it the thick as a la a the and black vein small sac the meat lady in the and aside set through cup white bread and minute crumbs, grated a Fill brown. of one pepper to cup white the shells,dust butter. Place on of white and and stock through Sherry. two flour cook cook fine sieve. a Serve Lobster a ounces of lettingthem two until it to bread onion, until cate deli- a with the ounce and cook Stir in half two for five one a and Remove add butter, one Add thickens. and and crumbs : Melt : minutes. taste one-half table- pint of strain wineglasses of hot. Bonnefoy onions, attain for Season very la mixture lobster the havr hominy, garnish brown. the the two oven minutes. let " " lobster with follows not carefully. tablespoonfuls of sherry glass of Madeira Mix all together taste. with sauce made as claws, and serve Sauce for Lobster la Brooklyn a add one tablespoonful of chopped Do remove remove Put : moderate croustade a Also there be any shells and claws in cold of over in Bake to sure fine, very of cream, remove claws the shell. should cup every sharp the tail and length. following forcemeat To and " the Place machine. salt pieces spoonful as bouillon with crack the be and shell to Crack the coral use. the half thoroughly. head Remove make not out end. extreme for further sauce, wine, be Hominy in court the cut the entire runs fat from and Take joined. and lobsters cold, down, taking care which the at meat a of it should Sauce -sized When shell lobster." and water, head head the Take served with medium two minutes. the scissors,from the small When, Brooklyn Cook " twenty-five Have boil. a cream. Lobster Croustade. for to comes : a and two color, and {Waldorf Astoria). " shallots, fry them add to them two in Chop up oil without live lobsters' 132 RECIPES them shell,saute with salt,cayenne, a sautoire, cook the pieces, dress broth pepper, cayenne with sauce add each six whole onion, and lobsters, parsley; chopped lobsters two boiling celery,one of the over and leaves. with head salt,one this pour with surface Cover " pounds of the tarragon Bisque. one-half spoonful brisk a fifteen for mushrooms, by sprinkling Lobster and over minutes, then drain off pyramidal form on a dish, and add to a minced little shredded a with in their and sauce tablespoonfuls of tomato espagnole the creamy parts picked from the body with a little it through a sieve, and stir it into the press some finish and them thick with few a Pound sauce. of lobsters the inch an fire,and season parsley garnished with thyme and a pint of red or white wine ; cover moments bunch a the the few a garlic,moisten of clove for FOOD. three-eighths of pieces across in tails cut SEA FOR Cook peppers. weighing about Add water. small until the one half bouquet, lobsters' one table- claws an can it will probably take pulled apart twenty minutes. the back and When cool enough to handle, cut the lobster down the meat from the body and claws. Save the coral and the remove claws fat. all the tough part of the small Put back and green cook them for twenty minutes in the same shells, and liquor. be The Dry the coral, then liquor must considerablyreduced. sieve. mix rub it through a In a saucepan one tablespoonful of easily be " with butter quart of hot one pint of the with salt give the lobster broth. white and this This it must serve and shell the to the a Then boil. sifted boil, stir in a add Then coral the green the pour one season enough to fat and hot mixture the hot. very Meat " of fine one bits,one into cut boil. a come in to comes to come Stir pepper. Chowder. Lobster from Let When Place liquid a bright pink color. in fine pieces in a tureen, cut meat them over milk. lobster and flour. of ounce one lobster,picked out of milk, six Boston teaspoonful of salt, one quart even split and buttered, one of two scant tablespoonfulsof butter quarter teaspoonful cayenne, milk. of prepared flour, a pinch of soda in the rolled in one Scald the milk, and stir in seasoning, butter, and one flour,cook crackers minute, add with the toasted boiling water Curried it comes the lobster,and and before buttered putting Lobster. a boil, add " to simmer Line crackers, dipping each it in Prepare a five minutes. mixture place, and the of pour lobster a as a tureen quickly in in the for stew chowder. ; when heaping teaspoonful of 133 LOBSTERS. half flour, and Let water. teaspoonful of Indian boil eight minutes, then a this Lobster Curry. Boil " it in small Make pieces. butter, one ounces tablespoonful small the fire,and two together over and meat, cut of this cook Let slices. stock, a a little salt,and minute juice of lobster,remove a sauce of in one in a little cold water. Boil all dissolved curry Have the mixture thickens, then add the lobster. Lobster a Cutlets. one-half curry hour. The in two fire,stir the wish cutlets your and fat. and a cool Drain on thoroughly dish. through moisten and ously gener- be Remove absorbed. on flat a dish, form cold, them an sifted hour each a egg, Set the ing fry in deep boilwith one you with in beaten crumbs. then and as cutlets them bread from deep as into lightly,dip fine Garnish paper. it stirringfrequently, for pour for half place one large lobster a thin simmer, When thicklywith them cover cutlets in and eggs, thick. from mixed very separate a stew-pan a should sauce cutter, flour medium-sized it Let sauce. rice in meat it in Place with boiled the Pass " machine. mincing with at once serve three pint of tablespoonful together until stir in of heated, and : flour cut and lemon, one as then the follows browned onions two, or cold with serve. medium-sized a mixed curry small a claw serve. Lobster Deviled sized lobsters vinegar. intestine. salted in When Pick cool, trim them, and Sauce, No. water, slit them to which and all the body, tail,and the with fat, creamy claws, chop very arrange in a remove 1 Boil " has added been the substance, fine. medium- two . Save stony and the a pouch coral little and from large shells, pan. tablespoonfuls of chopped shallots with saucepan of butter, and two ounces dry but not brown. fry until they are of flour over ounce them, fry a little longer, then Sprinkle one stir in the Add a lobster, salt, white pint of broth. pepper, handfals little Worcestershire and two a pinch of cayenne, sauce, all crumbs. and pressed bread of moistened Stir steadilywhile boils five minutes, and add the yokes of four eggs, some chopped fill lemon Mix the and well, juice. eight prepared shells, parsley, with of butter on bread small bits crumbs, put sprinkle top, and minutes. in a hot oven for eight or ten until slightly brown bake In a put two 134 Arrange on with serve SEA FOR RECIPES FOOD. napkin, garnish with in a bowl the following sauce : Lobster Deviled : Fry for folded a quartered lemons and tablespoonful of butter of melted until they are ounce chopped shallots in one ladleslightlybrown, and two ladlefuls of espagnole sauce, one of red mustard, a dash ful broth, two tablespoonfuls of mixed Sauce and pepper, a Lobster, No. Deviled it in done fat and and cold, take to all the out butter for five chopped some parsley, lemon the over of clean ; it. to little salt, anchovies, and salad oil, the back stir the in the salt a lobster and crumbs sauce and a the crumbs until oven the of lobster sprinkle bread set top, it with in cut ; of carefully,putting the in small pieces, meat the fat juice; shells ; fill the a cut essence handful meat the ; stir lengthwise ; wash together ; bits of boil live,heavy lobster a with plates; paste a and butter Procure " boiling water, separate on chopped shell in two, well pot coral cayenne, melted or 2. of coral the rub a stir in and napkin a Stir and sauce. hot. Serve parsley. When through Press minutes. put little Worcestershire one few are brown. Lobster Casserole. en the Rub " of inside casserole a the of a meat garlic. Break in olive into large pieces and lobster boiled oil, adding a fry of and each chopped onion, carrot, parsley. Add tablespoonful a bay leaf,a pinch of thyme, and two tablespoonfuls of Sherry. take out the lobster and for twenty minutes, then Cook keep hot. with the Add to the of stewed in the and cups one and one-half for ten cup minutes, put in Put " water, the when one tablespoonful of pan butter is melted add two this is hot add spoonful tableone chopped fine, when and of vinegar, little salt, pepper, mace mustard, and is creamy until the Stir constantly well-beaten sauce egg. Serve thick. piping hot. of lobster of medium-sized remove and serve. of cup stock Simmer tomatoes. Lobster. one-half and of beef cup and lobster, reheat Timbale Set steamed of clove a one-half sauce Fricasseed butter of surface cut aside to the Lobster lobsters cool. black in Break vein a which Maryland. bouillon court the la tail from runs the for the Cook two twenty-fiveminutes. head, entire " cut the length, also tail and remove 136 RECIPES Lobster Sprinkle with paprika, and and eggs and smooth. Sherry, according of cup until and butter, add salt and and is one of ster lob- Serve at No. 4. in small cut pepper the yolks of Remove " the melt from meat a large spoonfuls thoroughly heated cook until one minute two and add ; one-third slightlybeaten ; stir tablespoonfulsSherry wine two add thickened, then of more once. pieces ; and lobster thick eggs two brandy. Newburg, Lobster into a stir until and tablespoonfuls two ; cook and cream sauce of meat in small lobster or one taste. to the over add the thin the Cut " rounded two cream lobster with season with la Newburg, a good-sized 3. one-half and two or cup of Then one Lobster FOOD. pounds pieces of butter. tablespoonfuls of one-half salt, and a few grains of teaspoonful one tablespoonful of Sherry. Pour the yolks of two two in saucepan heat SEA No. la Newburg, a weighing and FOR small thin 5. the Cut " and slices cook for five minutes. butter of No. of two meat them slowly Then add in small four sters lobspoonfuls table- teaspoonful one spoonfuls tabletwo a saltspoonfulof pepper, speck of cayenne, of brandy and Sherry, a dash of mace each and simmer five minutes longer. Beat well the yolks of four eggs, mix with them and pour the cooking mixture. it over Stir one cream cup one-half and for in one minutes, then serve a constantly quickly with of dish. Garnish warm triangles puff paste. of salt,one Newburg, Lobster No. pint diced lobster with one-half teaspoonful salt,dash cayenne, Put pinch nutmeg. with two tablespoonfulsbutter, heat slowly. Add in saucepan two one-half tablespoonfulsSherry ; cook five minutes ; add cup cream Take beaten with yolks of two quickly eggs, stir until thickened. from 6. Season " one fire. Lobster Patties. of cold meat Lobster boiled through Proceed Take " live female the in as oyster patties,but the use lobster. la Portland. a three medium-sized runs " centre off the lobsters. of each tails and the Remove tail and crosswise cut big claws of stringwhich in five or O six the pieces. bodies. sieve with Crack Take four tgg the out claws the and creamy yolks and place them substance one-half on and pint a rub veloute plate. Boil it through a sauce, four 137 LOBSTERS. chopped shallots, of and bruised one and butter clove of garlic. Add little without two the fry browning. of parsley,and pinch of red pepper. lobster, a bunch Fry a little Add one-half longer, occasionally tossing the lobster. pint of white one-half broth and boil fifteen pint of white wine, and the minutes. Remove bunch of parsley and skim the lobster. out Reduce the liquid, add of veloute ladlefuls two and the sauce, Stir until it prepared egg yolks. constantly nearly boils,add a little chopped of and lemon. Pour the sauce one parsley juice ounces lobster and over Lobster pieces and at serve about a leaves of lettuce. Drain the and on the Wash pepper. Arrange and lobster mayonnaise Cut " of meat the lobster in . them in an Place squire. French dressing of olive oil, white it rich 1 inch one with season Add once. Salad, No. little salt and make a on with mix creamy. top of each in the enough Fill each form mayonnaise shell with Garnish one. bowl vinegar, and a thoroughly dry the white and flat dish a earthen shells. dressing to it and the of pour with dish little a lettuce leaves. Lobster mix with Salad, No. salad little desires celery pieces. pinch of upon do two chopped over in arrange is used, the small be sprinkled let it Break " these the shell pint one the garnish with claws cubes, crisp lettuce the grated about the upon all, over boil. Add Dice of of water the lobster the lobster or dish. if of flour,strain mixture tablespoonfuls two a lemon, and into veal-stock liquid is reduced fire,until the fine, the juice of half Lobster of nests lobster salt ; simmer gently until the butter with an of ounces ounce stir in half-inch one celery. Sauce. Pour it and not of the lobster Cut " lobster arrange salt may the flavor Lobster Mix whole and lobster coral A cream If the leaves. 2. and of small and a one-half. the liquid thickens, but lobster meat serve. lobster,showing the red side as much as possible. Put bands of writing paper, about inches around individual two as as high, ramequin cases many wish stiff Beat three of to serve. tablespoonfuls mayonnaise, you one-half one tomato sauce aspic jelly, together until cup cup they begin to look white, then stir in the pieces of lobster,adding better a still,one teaspoonful very little tarragon vinegar, or Souffle. " a two-pound 138 RECIPES chopped When set, take coral brown or one and kettle of thin cream, add meat cup in cubes, and when heated add one cut and Lobsters Clams. and boiling rapidly water red, turns receptacle large enough to lobster when in. it is dropped with just a little water hot stove it boils the it will steam shell opens the Stewed lobsters, in cut dice, cayenne, another tablespoonful butter minutes ten Stewed and and water in cut a cayenne, spoonfuls of the beef crackers been and rubbed Do have immediately. stir with and Stewed best ; four Lobster, pick with an a all the little spoonfuls of meat white a seasoned the well the egg the add sauce, -sized paste of butter,add fat of the Stir in two let it lobsters Remove the Cover with two after the and pour white lobster crackers a pepper, three table- curdle, add sauce a stir in which and lobster. the over of ounces tablespoonfulsof boil has gar. vine- butter Serve teaspoonful of beater. No. 3. from the gravy salt- lobster; medium four a melted sieve. salt, pepper rich Make medium two one-half needed, as as shells. chopped parsley. glass of Sherry,gradually mixture Should of a covered. pan meat on and with Mix added. the the put pan, their vinegar. portion in the serving dish. butter, also let the not the Boil extract a the salt Boil " of some through been water and they Keep Make ounces of the cov^er and of warm. crumbs, six of 2. and cracker completely washed Boil have to sure will open Take generous keep lobster. hot. arrange dish that and slices,and another the bottom lemon. serve Lobster, No. in salted are " one-half spoonful simmer Clams with season and water done. 1. beaten large, deep a Be the so are Lobster, No. immerse in the clams they Have " it is done. when a wine. tablespoonfulsMadeira shell from gradually one have dash a " lobster two the meat, in place. very cold with carefully,garnish pounded papers la Steaming When stiffen to away crumbs. a good-sized until off the ; pour cayenne egg put FOOD. Melt Somerset. butter, one-quarter cup one-half few a flour, salt, tablespoonful teaspoonful grains Lobster add and tarragon SEA FOR A " shells and and middling-sized lobster and mince grated nutmeg a small bit of is it fine ; season three or ; add butter. If you 139 LOBSTERS, have no stew about add and lobster cut Timbale. pound pound mortar, of Moisten one-half white Stir place about add pepper, of until salt, boil then of fire. the While size ice-water on the Remove " the small the for one tion, por- for oven firm the to If mixture. raw mixture. raw paper with Serve meat in the and lobster Croustade. and water, Stir well from and Bechamel good-sized chafing-dish one-half a one-half teaspoonful and cayenne, for simmer pour before over a be pan it from five minutes about the lobsters. in served of hot the on. water. of salt in and cook inch one Be hominy. When of cup lumps mold pouring to one teaspoonful free to into Place " one accommodate platter it is dish touch. meg. nut- let ; it serve toast. hot, to in add if not buttered with grated in the the to taste with small a of cup ice take the to pieces ; put tablespoonful vinegar, water, dash tablespoonfuls butter, and Hominy quart the on a sieve. a to poach cream cover half away in eggs puree a a time, egg more to and that one two little Then lobster, desired. Toast. cut buttered on firm mixture one two ; of of Season and mold, mold, until other of add light. stiffens. end white touch, on and the buttered oven any and timbale At the in the hot butter, cooked and sauce cayenne, the of through press very set it cools beaten poach Lobster then buttered it in in cup a thoroughly, to or cup dash place lobster ; one-half whites the Bechamel together Then sauce, then of until the firm too pulp, and a minutes. ten touch, vinegar tablespoonfuls with pounds two halibut, and all more or four mixed Place " chicken to with Beat hour Melt " flour a cream. of spoonfuls two tablespoonfuls teaspoonon one teaspoonful one-eighth quart of pepper ; pour when it reaches of the boiling point, add two cups in small minute and one serve. pieces ; cook Lobster salt, 4. three milk half No. Stew, ful salt and rich and minutes. twenty Lobster butter more use gravy, deep to sure When it is to a hominy, and wet hours. two the the cool, be over saucepan for desired mold turn warmed, one with it out stand 140 RECIPES SEA FOR FOOD. CRABS. These found are the near of coast such the Southern and Middle luxury in Maryland that special for their propagation. taken are means They are usuallyquite markets. their Crabs, like lobsters,shed expensive in Eastern shell is forming, they are the shell annually. When called new soft-shell crabs, and are highly esteemed by epicures. The same general rules for inspection as in lobsters. States, and are considered Bisque, No. Crab in salted water. large flap,is and 1 large,hard-shell crabs boiled by the light red claws the large shell, but Drain, remove Twelve " . female The the a crab, known best. part that sticks to it. Put creamy is in the crab, pound fine with four ounces this with the save that of the butter coral and the Pare off the flaps yolks of four eggs, and rub through a sieve. the is left of and w ash ofi' and what the crab sand, gills, pound to a puree. onion, put it in a saucepan Chop a medium-sized with of butter, fry a minute four ounces add or one two, then the bread and crab pound of steeped and pressed white and Stir the whole to a paste gradually stir in one-half puree. it of the right and wine enough white broth to make pint Catawba for one-half hour. Rub a consistency. Add bouquet and boil all the prepared through a fine hair sieve, stir and boil again. Add of one-half and a pinch pint yolks, white cayenne, egg pepper well and into without Mix tureen. a boiling boiling cream. pour with crabs If possible,serve small boiled separately on a oyster plate. Bisque, No. Crab hard-shell cream, crabs, one pint of one 2. quart of stale eight persons For " chicken free bread or of use veal eighteen large, stock, quart of one tablespoonfuls large slice carrot, one sprig of celery, one two crust, small slice of flour,one of stalk of onion, two bay leaves, one teaslightgrating of nutmeg, one-fourth parsley,a bit of mace, and three teaspoondash of cayenne, spoonful of white pepper, of fuls of claws the for of butter,one salt. into a Put one-half Add stew-pan. stock, and place minutes. forty remaining stock into the the meat the crabs and all of the and half spice,vegetables,herbs, pan where minutes Ten another of the will simmer its contents later stew-pan, put and the set bread the pan gently and where the its 141 CRABS. will contents simmer mixture has cooked second stew-pan. through have which add the crab meat, If salt and Crab of minutes in more, cook and set all away tablespoonful ounces of While it is brown, in with Divide into a a inch of at the a in in the hot into a mustard well mixed nice. They top will 1 well together of and until two melted. about bread one- and fry,until a light slice cool, spread each crust of inch an thick. each equal portions. Shape of the for five crab Put meat. six minutes. or all in in Serve cooking. dozen One " of pound powder, cayenne a bowl and crumbs. with mix Work it,then crabs and salt,fill the over of for three heat fresh boiled crabs . of and pepper crumbs sprinkle bread the six centre oven Crabs, No. cayenne oven. fire for cheese one-quarter in while were moderate When in a they meat upon a moderate Parmesan off the mixture place time, the butter shell eighteen hard- teaspoonful Fry one finely a good-sized slices about quantityof fine bread mix Sherry stove. with over a grated meat pickled ; quarter teaspoonful of mustard the over butter. and Put of six crab bake Deviled cook thick, trim cheese dish same butter cheese, stirringthem ball and and of ounces little fresh the dish the two an layer a and cooling, cut a from serve. of two flour Swiss of quarter of Add minutes. meat a ounce and the tablespoonfuls of flour,and cook two then in one gillof broth and cook slowly for pour it is cooking Stir all the time Add the crab meat for fifteen minutes, stirringoccasionally. Remove Mix to cool. one tablespoonful of butter and one five minutes. and one of three the plate,season saltspoonful of cayenne. a longer and once from flour and remainder and brandy all the on butter boil up soup is taken Remove " add five minutes boiler, the the Let bisque minutes, add two double a Place half onion chopped about the crabs. and fire and tablespoonful of one Canapes. salt in pepper. after boiled the to together. Cook heated added be may been chooses, one Return rubbed cream When the first thirtyminutes. that in the period, strain it over ingredients thoroughly and rub for the proper Mix all these fine sieve. a for gently the each, and fresh butter, and pepper carefully with the butter to a small one salt to taste. it equal an lightcream, handful stir in very carefully, a crumbs. with Season to taste crab shells three tops, put brown puff in baking and with them will be the small pieces quickly found mixture, to in be a of hot very 142 RECIPES Deviled Crabs, No. of well-boiled shells 2. crabs, One " FOOD, crab cup from picked meat, fine bread crumbs tablespoonfuls hard-boiled eggs chopped, juice of two yolks two rolled cracker, or SEA FOR a little cayenne and lemon, one-half teaspoonful mustard, a pepper Mix crumbs with butter. drawn one salt,one good spoonful cup drawn butter Fill scallop crab chopped meat, yolks,seasoning, small with shells will do shells or large clam pat6-pans the mixture over top, heat to slight browning in ; sift crumbs quick oven. " " Crab Tomato Sauce. sized do will the if you have tomato medium- (Water dry and add one teaspoonful of dry mustard. Press bouillon.) no of meat to butter, one tablespoonful of melted Pepper and salt to taste and moisten out all with one-half of cup sauce. of Crabs. Gumbo them, and pare and spongy crab in about chopped two Take " one-half mix with two shell and and every have been soaked in bouillon. slices of bread which crabs two with Farcie " off eight large,soft-shell crabs, clean are gillswhich legs, flaps,and Take " small the shallots, and two well, and drain generally sandy. Wash, eight pieces. Put in a each cut butter, two ounces saucepan of ham cut very ounces small. add one-half pint of white wine, five pints of white little, bunch of parsley tied up with one one bay broth, salt,pepper, of one-half clove two of cloves, one garlic, one leaf, thyme, sprig the seeds and without cut small, and finallythe a pepper green Fry a hour. Remove the parsley, Cover, and boil slowly for one the fat,and add six tablespoonfulsof gumbo powder. Drop crabs. skim the from liquid,all powder by the left hand quite a distance This it from the time stirringwith the right hand. prevents into and Season serve a tureen, highly,pour getting lumpy. soup dish. with plain boiled rice on a separate the Scalloped Crabs. water, to a and half throw in hour. an Put " handful a more, and add beaten, a one and little at a time of Boil the from pick out all the meat ; be careful not pint of meat put a little salt and pepper add into of salt. them Take crabs the tillsuited. cracker spoonful two tablespoonfuls or of from water break to kettle a the bread butter a very crumbs, (even boiling minutes twenty when ; taste, and Grate of done shell. if and To a enough not little nutmeg, well eggs full) stir all two , 144 RECIPES fish the sauce to after the is settle forcemeat. in mold a timbale pan on and and it it has of quarter oval, or on butter just begun pound of buttered and with dish red and in on each with the claws each on : bread Mix well brown pound together grated Put in the oven. Add a Put either one- round, ents ingredi- your it quarter with a of a cheese, Parmesan the fire bread buttering one- add the on of shape, after and Then leave slices only. pepper. butter. cream. and desired side one white of Cut any shallot of pepper, the one-half slightly or Unmold medium-sized pint bubble. of and fifteen sauce ounces a and trim follows as butter season side a two in stir to toast toasted prepared in salt thick, and square, Chop " and meat, inch an the flour to the sauce-boat. a coloring crab for Bechamel of table Place oven garnish and the firm. is toast Canapes. of pound until of in rest without of forcemeat tablespoonful a House lightly the an truffles. or hour. the in minutes. coral on half cook few a knocks for and piece the tablespoonful one water for lobster few a ice-box until Put serve White hot round a on measured cream, ice with it giving in whipped Set molds Set or parsley. mold and of minutes twenty fry in, FOOD. of cup timbale forcemeat your a SEA whipped. small some Put half with cream Decorate FOR canapes on a 145 SHRIMPS. SHRIMPS. Shrimps and Southern They coasts. They should small. in resembles eaten fish sauces, and cooked be very caught in for for lunches form shells season to as immense and the on lobster,but a head lobster. a ; the very five from water part that is They used are in garnish. quantities along the seashore a till late autumn, from summer boiling salted tail of effective are Shrimp are early spring the the in in the shape in similar are Remove eight minutes. to found are prawns but chieflyused are for bait the have unlimited parties of children who time from their paper-like shells. If one take to pick them can the trouble to pick them out delicate in fibre they are really more their larger cousins and finer flavored than from the gulf. The make an dainty pink morsels appropriate and appetizing garnish for boiled fish of all kinds, and for fish they added to any sauce than flavor often are more lobster, whose coarser satisfactory dominates the fish it is intended As to complement. a curry, or deviled salad, or in a bisque, they are or always good. They be prepared by any of the formulas already given for lobsters may that the or crabs, remembering seasoning should be less heavy as delicate. the flavor of shrimp is more Tinned shrimps should and always be rinsed before they are Cosmos flour and in Club Shrimps. creamed. Put pepper, it the color make let to come a Serve once. Creamed anchovy sauce, slices of toast. let them Serve on and drained aired The " half Mix a yolks of cup in the Shrimps Baked green peppers, of butter of sweet cream, add a juice and of the even-sized well tablespoonful each teacup one and anchovy sauce get thoroughly heated, stripsof toast. Creamed twelve in little lemon a Shrimps. some with One " shrimps. Put half a pound Add boil. on hot, buttered crackers. ful of eggs and water used. pinch of red to salted lightly sauce enough tomato into the chafing-dish and of shrimps and let boil up of cream, two bottle of one chafing-dishthe cream. not with remove in the Put allowing Green the teaspoon- one eggs, the shrimps, yolks of the shrimps and to eggs Peppers. stems and " curdle. Select seeds, and 146 RECIPES soak cold in and of butter spoonful in one teaspoonful of of celery in quick anchovy, truffles. pea. to Cut Put season bottom some all into small bowl into thoroughly. a china some top and " with of piece you the stir shrimps. will need mixture, butter, and bake Take " six prawns, put in the set it aside to nice in molds six lets fil- celery,two gherkins, and two pieces about the size of a large enough Prince of Wales sauce nice clear aspic jellyin the then has individual Set edge. Pour cases, jellyon a platterwhich on square with them the more the of white them of unmold of Wales. head one ones pepper a mixed of quart one them minutes. la Prince a When Qgg. Fill each and one- add canned not crumbs for fifteen oven Then Drain tablespoonfuls a teaspoonful of eighth of a tea- two quarter of a beaten " hour. mustard, one salt. fine bread Canapes of fresh with sauce sprinkle with mixed crumbs. be shrimps the season it with seed, and of fine bread cup the Should to thoroughly mix one pepper, FOOD. three-quarters of an following mixture : Cream the and SEA for water stuff with FOR jell. lettuce white the mixtures. When wanted, leaves and centre Pour around garnish with chopped aspic. Curried until Shrimps. yellow in one-half and powder with and Shrimps. with salt,cayenne, and two a boil. one of cups fine and Serve and on onion and cook on stewed and cups in pieces. Season crackers or toast. big lump of butter in the pan one-half teaspoonfuls of table sauce Put " a hot when cream, one one-half broken can or small tablespoonfuls butter ; add one and one-third teaspoonful curry and one one shrimps paprika and serve one pepper Dunbar to add smooth tomato salt and chopped one-half tablespoonfulsflour ; when strained and one fine Chop " add two hard-boiled pint of shrimps chopped fine hot dainty potato chips or toast. ; let eggs come pint of milk in the dish over the add two water tablespoonfulseach of butter pan, and flour creamed of strained and stir till thick, add one cup tomatoes, one-quarter teaspoonful of soda, seasoning, and last the picked shrimps. Serve on toast. Japanese hot when Shrimp add Shrimps. three and " Put a it boils Peas. " Melt tablespoonfuls flour four mixed tablespoonfuls butter, and one-half with teaspoonful 147 SHRIMPS. salt and and one-half their and serve. ; and and over lettuce the leaves soon as Take stalks top ; ; garnish sprinkle on gradually sauce of canned add one one can drained peas, rinsed. of can celery, cut up edge over of take shrimps, together thoroughly mix pour thickens can one of ; as one thoroughly two and pepper and pieces " cream dressing in Salad. lettuce salad milk liquor Shrimp of teaspoonful cups broken shrimp from one-eighth fine, ; platter with add pour with chopped bunch one half a a little pickled parsley of cup more beets and FEEEMAN HE T striven for We have Quality. is as organization that an make it, having ingenuity can scientific desirable volume great and attractive are business your with connected the and Houses, stock the which all at assured and this up-to-date more tensively ex- touch close we so us may Commission Fish exclusive enabling times, the from steadily increasing better position to help you before. We are closely ever in thus given us possible. a us most are shippers everywhere, choicest been appointed best business, a than of one finest demonstrated in now has methods has by giving year We increase Freezer with leading the to produce continually cry Quality.'' wish We *' modern most enjoy we the has trade the business. '' human as distributing stock, most a business of success our each the the and in dealer perfecting of opportunities Consequently in installed handling the reach perfection near with ourselves surrounded manner. The start, in methods it will that so has nearly thirty-nine years and have that consistent!}^ period they of to particular standard a produce during and COMPANY COBB " established been Successful Are We Why especially Haddies." Wachusett fancy, carefully scientific Laws, and so nutritious What than not will to as this only wish continue thank We you to ask you merit a for good Freeman with to strictly cured by all Pure appetizing, our Food wholesome confidence inspire your and loyal support your trust we prosperity, but to and success and Haddock most a you attention your smoked from accordance in produce delicacy. can are Shore and more ? They selected methods call to share " of your Cobb patronage. Co., Inc. WACHUSETT HADDIES WACHUSETT BRAND Famous Choicest FINNAN HADDIES their for tlie of FREEMAN C Quality COBB CO Choice BOSTON TR"Dl They WACHUSETT M*Hn KC6I"TC*CD ' different are HADDIES" BECAUSEthey They smoked different are Food strictlyfancy, carefully selected Shore scientific and cured Haddock, by the most where all the requirements of the Pure sanitary methods Law are observed, producing a most delicious, wholesome and nutritious and that are Haddie. from Where excellence supreme by quality there is brought appeals to the connoisseur. out the is delightful and They are packed in bay leaves parchment dust attractive boxes containing thirty proof and pounds. Increased your orders only Haddies Order chusett facilities whether that the by have large bear a enabled small or and and name Accept name, us to our recipes Freeman for Wachusett " Cobb Haddies Co., owners substitute. are of used the in paper and Haddies are fifty Demand by permission copyright. the mark. Haddies. The flavor successfullyhandle registered trade no tained main- of Wa- DIRECTIONS GENERAL off boiling water minutes, If boiled Drain, rapidly, served whole flakes. cooked is to scalding in hot lemon juice and water fine vinegar ; dress or use it to be into separate after butter, dry. to a its slight and pepper SALAD any and scald, trim Haddie. For one cup DISH or use fish of tarragon HADDIE CHAFING flake, flaked dressing. WACHUSETT THE oil and olive Use the and potatoes salt, pepper, flakes. into separate boiled cold preferred mayonnaise FOB Wash, and unless again add it and cool with taste CREAMED baked and heat moisten, hard be and HADDIE scalding the Iladdie thinly sliced parts of and also with about serve. After equal or bones to WACHUSETT Haddie trim cooked. back-bone plain, simply milk or and it will long large served be white are too and the remove fish tiakes the or skin the natural the until or remove If being no and fifteen before in lukewarm water, Simply wash soaking. fins, lay the fish in a large shallow cover pan, the and keep it at just below boiling point for need tail salted being only slightly Iladdies, Wachusett smoked, HADDIES WACHUSETT PREPARING of remnants any allow flaked, one broiled of cup or white sauce. Melt and rounded one blazer in the add gradually strained tomato, of fish and in cracker crumbs To and hot this adding before serving, cheese in the like to cookino^ sauce fish when up to dried. or (or half use lemon with or milk baked and Add potatoes ; cover a flaked the pvit the or with half and salt teaspoon juice. ramekins, in or saucepan, flour of tablespoon buttered till brown. cook Or add it only Codfish" make up each teaspoon one the (or flour. picked the dish, bake pepper the toast on method, green before one of small a rounded one-fourth teaspoon one serve and add smooth, baking a vary sweet serve and and cayenne when mixture use in butter milk of hot cup thin cream). one or till thick Stir dash tablespoon of chafing dish, stir in of the canned red beaten one enouofh Or for the pimento) to egg lonofer add of to one-fourth smaller amount set minced in the the cup of onion the butter just sauce eofff, of and grated nutriment WACHUSETT HADDIE IN GREEN PEPPERS Cook of minced in a rounded onions one teaspoon tablespoon of browned butter, slowly, till cooked but not add one tablespoon ; of fluur, mix, stir in gradually one-half then each of thin hot cup hot and cream one strained tomato, scalded and of cup from stem peppers and white fibre and moistened and together to the half and water small to As mixture, with cover bake hot about relish for over browning, browned quickly or seeds crumbs close pan butter till brown. Toasted or and in green tablespoon of or directly ; shallow a one scalded laid sweet remove cracker Scorched or gas, with in minutes bit of a shapes add salt, stir in three cover water, twenty supper, slightlytoasted boat them put HADDIE" a minute's the of teaspoon Divide making butter, WACHUSETT be one-fourth Haddie. end fill with melted in add flaked drained the on hot Haddie hot coals butter, in the may for a chafing dish. WACHUSETT scald, trim, Wash, the fish HADDIE it in Bake about liked richer minced a shallow if you bone like, but thin use and sweet bake of of tablespoon setting stir in the beaten blazer cover egg over scalded butter of in with one hot and flaked the blazer, leave water of pan hot to the milk. If sprinkling a with of cracker Tarragona Haddie, and milk. with then add vinegar cup with la a tarragon the fish tomatoes, HADDIE Prepare one cup tablespoon the the and pepper green until well browned. rounded one nearly cover basting frequently with and cream WACHUSETT one and baking-pan minutes, twenty onion, crumbs, Dilute and whole. Lay and skin remove -Baked a stir thin prevent it in saute dash of while tne cayenne it heats. and cream egg one after curdling stirring constantly, egg salt to taste of and If at using sherry serve once. approve you instead of the vinegar the dish may be called a la Newburgh. mixture and cook until the is set, WACHUSETT HADDIE Broiled " Wash, bone, scald, softened of butter the the turn water fish milk, or after curing butter, this as butter cup on make method bed parts with moisten a broiler wire side first, for until slightly hot ; and platter with or Spread thin the large with generously well about with greased five to scorched. a off Add the hot with slightly cream. bit eight minutes, Scrape moisten a a generous its it at often state makes best, the dry of lettuce. of finely mayonnaise with fish, lemon juice fish still more SALAD minced dressing and is it and serve to dry. No. cucumbers and milk when especially needs fat, no with moistening HADDIE equal Haddie, a or WACHUSETT Take on Remove dry. possible. its fresh in sauce to cream or broiled, rich a a if wipe liked. being Haddock side onto and if pepper it flesh skin and whole lay Broil brown skin, fish and rind. pork then and the keeping drain trim, in 2 prepared a tomato be How Haddies Finnan DISCUSSION A of men the S8KS in and Scotch ]\Iitchell Floyd, be?" "but brought admitted We town on houses, fish-curing which was lying were "After of one of the the it, wiiile move ; sagely ' Taste day you in Port him given burning this trade ' ' ! Lethen, for or the of cost by except cleverness new cured name finnan-haddie. of It Haddie nae ' he of one the to seaport a the structure, Haddock, and which had in been smoking them Findon the the market which in abbreviated He smelt his every Sandy, bit, saying, be to had a great Haddie a smoke from the in one no Port cured ever seaweed." the being them one another Findon, burning for was the away, dealers won took present the over fish it, town by mile a watched proved the cured until village This out heat. foreman, the ' nasty. time that him side and top pulled the tasting to over charred Maister around it so the from fisherman haddie," "findon ' is that on and men passed every the of caught w^ann fish, the fishing greater The his of from and in end the still of and head, freshly removed, were piece it, Sandy free Haddock a his kelp, Lethen, fish Haddock, a at ago occurred the an Mon!" happened years fire extinguished group off "Mon! burned salted, from findon-haddie a Robert kelp." were smoked tore nodded lightly dry curious the he of of piles slightly partially flames the of and of beds on Port Col. exclamation "Many of flavor the writes an the Lethen, Sea, full piled how ignorance. our North the out party a among between Highlander. know you fishes finnan-haddie, Scottish do food diflference the American Americanized exclaimed, and Boston, of merits the on Originated the first glory later on to put of the into Products Our Quality in "^F handle you Pladdies to protect in containing 50 used finest parts of Packed eight dozen in ordering FREEMAN you and 100 are large and smoked, each. and Lobster, culled packed herring, in boxes preparation ready Soups, Chowders, parchment lined one-quarter urgently recommend herring are LOBSTER, the Sandwiches, for on count. DEVILED Canape. IVe 100 and WACHUSETT the 75 smoked salted, slightly insist to cured split, slightly BLOATERS WACHUSETT inferior from you order In you. HEERING containing boxes these HADDIES. selected, specially round, request KIPPERED WACHUSETT to trade AVACHUSETT having packed appeal our we Stock Quality will grades Unrivaled are the " BOSTON, the COBB MASS. be can Newburgh and ing contain- case cans. products above will include serve, cans, size pound to of entire and trust when variety. CO., Inc. LIBRARY PUBLIC BOSTON "IlllilllJ . 177 06318 9999 3 8
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