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FIFTY WAYS TO COOK SHELL-FISH


CLAMS


CLAMS └ LA MARQUISE

Cook a quart of opened clams with a cupful of white stock, a tablespoonful of butter, and pepper and mace to season. Skim out, drain, and slice the clams. In another saucepan blend together a teaspoonful each of butter and flour, add one cupful of the liquid, cook and stir for five minutes. Thicken with the yolks of two eggs, add the clams, and reheat. Fill small individual dishes with the mixture, sprinkle with crumbs, dot with butter, and bake until brown. Sprinkle with lemon-juice just before serving.


CLAMS IN THE CHAFING-DISH

Put a tablespoonful of butter in the blaser and when it froths add a green pepper and a very small onion, both chopped fine. Cook for five minutes. Add one-half cupful of clam-juice and season with red pepper. Add one cupful of clams finely chopped or one small can of minced clams, cook five minutes longer, and pour over hot buttered toast.


CLAM COCKTAIL

Put a dozen small clams into a cold bowl and pour over them a teaspoonful each of Worcestershire sauce, vinegar, lemon-juice, tomato catsup, and horse-radish. Add a little salt, and a few drops of tabasco sauce. Serve very cold in small glasses.


CREAMED CLAMS

Chop fine two dozen hard clams. Make smooth in a saucepan two small spoonfuls each of butter and flour. When they cook through, add the clams and one-half cupful of the juice. Season with red pepper, simmer for ten minutes, then add the thickening and half a cupful of cream. Boil up once and serve.


CONNECTICUT CLAM PIE

Fill a buttered baking-dish with alternate layers of minced clams and thin slices of boiled potatoes, dredging each layer of clams with flour. Season with salt, pepper, grated onion, and minced parsley. When the dish is full, pour in one cupful of clam-juice, add three tablespoonfuls of strained tomato, cover with a pastry crust, and bake brown in a quick oven.


DEVILLED CLAMS

Chop fine two dozen clams, removing the hard parts. Mix with half the quantity of bread crumbs, a teaspoonful each of grated onion and parsley, and three tablespoonfuls of melted butter.

Season highly with salt and pepper, and add a few drops of Worcestershire sauce. Put into buttered clam-shells, cover with crumbs, dot with butter, and bake until brown.


ESCALLOPED CLAMS

Clean the clams, scrub thoroughly, and heat until they open. Drain carefully. Strain the juice through linen and save a cupful of it. To one pint of clams allow one cupful of clam-juice, one cupful of milk, and two cupfuls of crumbs. Arrange the clams and crumbs in alternate layers in a baking-dish, seasoning with pepper and dots of butter, and having crumbs and butter on top. Pour over the hot liquid and bake in a brisk oven.



CRABS


BAKED CRABS.

Butter a baking-pan and put a layer of seasoned crab meat in the bottom. Add a layer of finely chopped cooked ham, then a layer of crumbs. Dot with butter and repeat until the dish is full, having crumbs and butter on top. Add sufficient stock to moisten, and bake for half an hour in a moderate oven.


BAKED SOFT-SHELL CRABS

Clean the crabs, season with salt and pepper, dip in melted butter, and sprinkle thickly with dry bread-crumbs. Put into a dripping-pan and put into a very hot oven for five minutes. Serve with Tartar Sauce.


BROILED SOFT-SHELL CRABS

Clean carefully, dip into melted butter, season with pepper and salt, and broil. Serve on toast with melted butter and lemon-juice.


CRABS └ LA CR╔OLE

Melt one tablespoonful of butter, add a clove of garlic, a sweet pepper, and a small onion chopped fine, one cupful of tomatoes, and salt and pepper to season. Cook for ten minutes, add one cupful of cooked crab meat, reheat, and serve on toast.


CRABS └ LA ST. LAURENCE

To one and one-half cupfuls of minced cooked crab meat, add one cupful of white stock, one tablespoonful of sherry, one tablespoonful of grated cheese, and salt and pepper to season. Cook for ten minutes, pour over buttered toast, and sprinkle thickly with grated cheese. Put into a very hot oven until the cheese melts, and serve at once.


CRABS BAKED IN SHELLS

Chop fine two cupfuls of crab meat. Season with salt, red pepper, grated onion, mushroom catsup, lemon-juice, and a pinch of ginger. Heat with a tablespoonful of butter and half a cupful of stock until the liquid is nearly absorbed. Butter the empty shells, fill with the mixture, cover with crumbs, dot with butter, and brown in the oven.


CRAB CROQUETTES

Chop fine two cupfuls of boiled crab meat. Season with salt, pepper, and melted butter. Add half a cupful of cream and enough crumbs to make very stiff. Add one egg well-beaten, heat for a moment, and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat.



DEVILLED CRABS

Melt one tablespoonful of butter, add one tablespoonful of flour, and cook thoroughly. Add one cupful of cream and cook until thick, stirring constantly. Season with salt, red pepper, and grated onion. Add two cupfuls of crab meat and two eggs well-beaten. Heat until it begins to thicken, then cool. Fill the crab-shells with the mixture, brush with beaten egg, cover with crumbs, dot with butter, and brown in the oven, or omit the butter and fry in deep fat.


CRAB FARCI WITH TOMATO SAUCE

Mix one cupful of cooked crab meat with half the quantity of bread-crumbs. Moisten with well-seasoned beef stock, season with salt, pepper, mustard, and melted butter, and add one-half cupful or more of stewed and strained tomato, to which a little chopped garlic and onion have been added. Fill the crab shells, cover with crumbs, dot with butter, and brown in the oven.


CRAB FRICASSEE

Prepare according to directions given for Creamed Crabs. Season with lemon-juice and add a pinch of soda dissolved in a little cream. Add the yolks of three eggs well-beaten just before serving.


FRIED SOFT-SHELL CRABS

Clean carefully, dip in egg and crumbs, and fry in deep fat. Drain on brown paper and serve with Tartar Sauce.


STUFFED CRABS

Boil large crabs. Take out the meat and rub the shells with oil. Add to the meat one-third the quantity of grated bread-crumbs and one chopped hard-boiled egg for each crab. Season with salt, paprika, grated nutmeg, and lemon-juice, and make to a paste with melted butter or cream. Fill the shells, cover with crumbs, dot with butter, and brown in the oven.



LOBSTER


BROILED LOBSTER

Split a boiled lobster lengthwise, rub the cut surface with soft butter, and broil with a slow fire.



BROWN LOBSTER CURRY

Melt three tablespoonfuls of butter and fry in it two small onions chopped fine. Dredge with one tablespoonful of flour and cook until brown. Add two cupfuls of stock, salt and pepper to season, the juice of a lemon, and one tablespoonful of curry powder rubbed smooth with a little cold water. Cook until thick, add the meat of a boiled lobster, reheat, and serve with boiled rice and ice-cold bananas.


DEVILLED LOBSTER

Pick out the meat from a boiled lobster, reserving the coral, and season with salt, mustard, cayenne, and mushroom catsup. Put into a buttered saucepan and heat thoroughly, adding enough hot water to keep the mixture from burning. Rub the coral smooth with the liquor, mix with a tablespoonful of melted butter, add to the lobster, keep hot five minutes longer, and serve.


ESCALLOPED LOBSTER

Cover the bottom of a baking-dish with fine bread-crumbs. Put in a layer of lobster and season with pepper and salt Add another layer of crumbs and repeat until the dish is full, having crumbs and butter on top. Pour over enough milk to moisten, and bake about twenty minutes.


LOBSTER └ LA NEWBURG

Put into a saucepan four tablespoonfuls of butter and when it melts add the meat of two boiled lobsters coarsely cut. Season with salt, pepper, and grated nutmeg, add two tablespoonfuls of sherry, and simmer for five minutes. Add the yolks of four eggs beaten smooth with one cupful of cream, cook for two minutes, and serve immediately.


LOBSTER IN CASSEROLE

Fry a chopped onion in a little butter, add one cupful each of chicken stock and strained tomato, season highly with salt and zed pepper, and pour over the meat of a boiled lobster arranged in a casserole. Set into a hot oven for fifteen or twenty minutes and serve.


LOBSTER WIGGLE

Melt two tablespoonfuls of butter, add two small spoonfuls of flour, cook and stir thoroughly. Add one cupful of cream, and salt and pepper to season. Cook until thick, add one and one-half cupfuls of boiled lobster meat, and one teaspoonful each of lemon-juice and minced parsley. When hot, add half a can of French peas, bring to the boil, and serve on toast



OYSTERS


BAKED OYSTERS

Put into a baking-dish one-half cupful of butter and one cupful of cream. Heat thoroughly, but do not boil. Add three tablespoonfuls of sherry, one teaspoonful of anchovy paste, a dash of red pepper, and a grating of lemon-peel. Dip out one-half cupful of the mixture and set aside. Put one quart of oysters into the baking-dish, sprinkle with salt, pepper, grated cheese, and dried bread-crumbs. Pour over carefully the remaining cream, sprinkle again with crumbs and cheese, and bake in a very hot oven. Serve immediately. If preferred, oysters may be baked this way in individual dishes.


BROILED OYSTERS ON TOAST

Drain three dozen large oysters, and wipe dry with a cloth. Season with salt and pepper, and fry briskly in butter for two minutes. Skim out, arrange on a buttered oyster-broiler, and broil brown on both sides. Arrange the oysters on thin slices of toast, pour over the hot butter, garnish with lemon and parsley, and serve.


CREOLE OYSTER LOAF

Cut the top from a baker's loaf and scoop out the crumb. Toast or fry the shell and lid. Fill with fried oysters, season with tomato catsup and sliced pimolas, put on the lid, reheat, and serve very hot.


CURRIED OYSTERS

Put into a saucepan one tablespoonful of butter and one teaspoonful of chopped onion. Fry the onion brown, add a heaping tablespoonful of flour and one teaspoonful of curry powder. Cook and stir until the mixture leaves the sides of the pan, add one cupful of cream, and salt and pepper to season. Stir constantly until the sauce is thick, add one quart of oysters with their liquor, and cook slowly until the edges of the oysters curl Serve on toast.


DEVILLED OYSTERS

Parboil a pint of oysters, skim out, drain, and cool. Chop coarsely. Mix with two hard-boiled eggs, chopped fine, two tablespoonfuls of bread-crumbs, salt, red pepper, and lemon juice to season, and enough cream to make the mixture a smooth paste. Fill buttered oyster-shells with this mixture, cover with crumbs, dot with butter, and bake in a hot oven until brown.


ESCALLOPED OYSTERS AND MACARONI

Break into inch pieces half a pound of macaroni. Put into salted boiling water, and boil for twenty minutes. Drain in a colander and pour fresh boiling-water through to remove superfluous starch. Butter a pudding-dish and put a layer of macaroni in the bottom. Cover with a layer of oysters, dot with butter, season with pepper and salt, and repeat until the dish is nearly full. Beat together two eggs, and one and one-half cupfuls of milk or cream. Pour over the oysters and macaroni, spread one cupful of cracker crumbs over the top, dot with butter, sprinkle with grated cheese, and bake about half an hour.


FRIED OYSTERS

Select large oysters and drain on a cloth. When dry, dip in beaten egg, then in dried bread-crumbs, sprinkle with salt and pepper, and set aside for two hours. Dip in eggs and crumbs again, fry brown in deep fat, drain on brown paper, and serve immediately.


OYSTERS IN BROWN SAUCE

Parboil a pint of oysters in their own liquor, skim out, and drain. Put into a saucepan one-quarter of a cupful of butter, and cook until brown. Add one-quarter of a cupful of flour, cook and stir until the mixture leaves the sides of the pan. Add cue-half cupful of milk, one cupful of oyster liquor, one teaspoonful of anchovy paste, and salt and pepper to season. Cook until thick, add the oysters, reheat, and serve.


OYSTERS IN CASSEROLE

Toast small square slices of bread, butter thickly on one side, and put, butter-side down, into a casserole. Cover with oysters, dot with butter, sprinkle with red pepper and salt, cover the dish, and bake in a quick oven until the edges of the oysters curl. Serve with lemon quarters.


OYSTER COCKTAIL

Put into a glass two teaspoonfuls of lemon-juice, two drops of tabasco sauce, half a teaspoonful of Worcestershire, two teaspoonfuls of tomato catsup, a pinch of salt, and a saltspoonful of paprika. Mix thoroughly, add five or six small fresh oysters, let stand for five minutes, and serve very cold.


OYSTERS WITH DUMPLINGS

Make a light biscuit dough, roll thin, and cut into inch squares. Scald a quart can of oysters in their own liquor and when it boils, skim out the oysters and set aside. Add to the liquor two cupfuls of boiling water, a tablespoonful of butter, and salt and pepper to season. Cook and stir with a teaspoonful of flour rubbed smooth in a little cold milk. When boiling hot, put in the dumplings, cover closely, boil for forty minutes, add the oysters, reheat, and serve at once.


OYSTERS WITH GREEN PEPPERS

Put a tablespoonful of butter into a frying-pan and fry in it a sweet pepper and a small onion both chopped fine. Add a pint of oysters with their liquor, season with salt and paprika, and cook for five minutes. Serve on hot buttered toast.


OYSTER STEW

Drain one quart of oysters and put the liquor to heat in a saucepan. Add one cupful of cream, and salt and red pepper to taste. Bring to the boil, add two tablespoonfuls of butter, and thicken with one teaspoonful of flour rubbed smooth in a little cold milk. Cook and stir until it thickens, add the oysters, simmer until the edges curl, take from the fire, add the juice of half a lemon, and pour over thin slices of the buttered tout


OYSTERS └ L'INDIEN

Strain the juice from a quart can of tomatoes, and add enough water to make two cupfuls. Heat to the boiling point, add half a cupful of well washed rice, and cook for twenty minutes, stirring as needed. Add two tablespoonfuls of butter, two teaspoonfuls of curry powder, salt and pepper to taste, and two dozen large oysters. Cook until the oysters ruffle. Serve with thin brown bread sandwiches and bananas.


OYSTERS └ LA MADRID

Butter individual baking-dishes. Put a layer of drained oysters in the bottom, season with salt and pepper, dot with butter, sprinkle with finely chopped pimentos, cover with crumbs, and repeat until the dish is full, having crumbs and butter on top. Bake in a quick oven.



SCALLOPS


FRIED SCALLOPS

Trim off the beards and black parts, rinse well, and drain. SautÚ in hot lard, drain on brown paper, and serve at once. Or, dip in egg and crumbs and fry in deep fat.



PIGS IN BLANKETS

Parboil scallops, drain and dry on a cloth. Roll a thin slice of bacon around each one and fasten with a wooden tooth-pick. Fry until the bacon is crisp and serve on thin slices of buttered toast.



SHRIMPS


CREAMED SHRIMPS

Melt one tablespoonful of butter, add one table spoonful of flour, and cook thoroughly. Add one cupful of milk, and cook until thick, stirring constantly. Add two cupfuls of shelled shrimps broken into small pieces, season to taste, reheat, and serve.


CURRIED SHRIMPS

Melt one heaping tablespoonful of butter, add one tablespoonful of flour and cook thoroughly. Add one cupful of boiling water and cook until thick, stirring constantly. Add a tablespoonful of curry powder and a teaspoonful of grated onion. Heat thoroughly and add a can of shrimps well-washed and drained. Cook for five minutes longer and serve with boiled rice and ice-cold bananas.



JELLIED SHRIMPS

Open a large can of shrimps and soak in ice. water for an hour. Dissolve half a box of powdered gelatine in cold water to cover, add to it one cupful of boiling water, the juice of two lemons and a pinch of salt. Strain into a ring mould and put in half the shrimps. Set on ice. When the jelly is firm, loosen from the mould by dipping for an instant in boiling water. Turn out on a round platter, and put the rest of the shrimps in the middle with the small hearts of lettuce. Serve with mayonnaise.


MAYONNAISE OF SHRIMPS

Prepare two cupfuls of shrimps, and break each one in two pieces. Mix with mayonnaise and serve with a border of lettuce leaves. A little finely cut celery may be added if desired.


SHRIMPS BAKED IN GREEN PEPPERS

Cut the stem ends from half a dozen green peppers and carefully remove the seeds and veins. Soak the green peppers in cold water for half an hour. Melt one tablespoonful of butter, add half a teaspoonful of mixed mustard and salt, pepper, celery salt, and grated nutmeg to season. Add one egg well-beaten and mix thoroughly. Add two cupfuls of shelled and broken shrimps and enough grated bread-crumbs to make a smooth paste. Fill the peppers, cover with crumbs, dot with butter, and arrange in a baking-pan with the open side up. Bake for twenty minutes.


SHRIMPS └ LA CREOLE

Put into a saucepan two cupfuls of shelled shrimps, one heaping tablespoonful of butter, half a small onion chopped fine, and a bruised bean of garlic. Heat thoroughly, add one cupful of canned tomatoes, and salt and cayenne to season. Cook for ten minutes and add one-half cupful of French peas just before serving.


SHRIMP WIGGLE

Prepare according to directions given for Creamed Shrimps, using equal quantities of broken shrimps and French peas.


TOMATOES STUFFED WITH SHRIMPS

Take half a dozen large tomatoes, cut off the tops, and scoop out the pulp, leaving a thin shell. Melt a tablespoonful of butter, add the tomato tops and pulp and cook until thick, seasoning with salt, pepper, minced parsley, and grated onion. Add one small can of shrimps cut fine and enough crumbs to make a paste. Fill the tomato shells, cover with crumbs, dot with butter, and bake in the oven. Serve with a border of boiled rice.


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