Document 6507875

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
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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