Atlanta women's club cook book

Cut pork into small pieces and fry slowly in bottom of kettle until all fat is fried out. Add clams and potatoes, onions and celery, all of which have been put through chopper. Add tomatoes and 2 quarts of water, and enough pepper and salt to season, being careful as clams are already salty. Boil slowly four hours and fifteen minutes before serving. Add milk and crackers. Mrs. Charles Myers. PICKLED SHRIMP. Charleston Style. 1 qt. shrimp (boiled & picked) . 1 t-spoon allspice. • 1 t-spoon whole black pepper. 1 t-spoon salt. 1/2 pint vinegar. Heat up vinegar, salt and spices and pour over shrimp while hot. Set away to cool before serving. Mrs. C. E. Cresse. FISH AND OYSTERS 137 CRAB FARCIS. (STUFFED CRABS) A CREOLE DISH. 2 cans crab meat. 1 large onion. 3 tbls. lard. 1 this, butter. 2 bay leaves. 3 sprigs parsley. 1 cup wet bread. As lard heats in frying-pan, add chopped onion. Add crab meat as onion curls ; let fry and add bread, squeezed free of water. Mix all well together, add salt, pepper, bay leaves and butter. Simmer five minutes, stirring constantly. Remove from fire and when cold, place in butter-greased shells. Dot with butter and top with grated bread crumbs. Bake five minutes. Serve, garnishing with sprigs of parsley or celery. Mrs. G. L. Pratt. CLAM FRITTERS. NO. 1. 1 pt. clams. 2 eggs. 1 pt. flour. 1 t-spoon Royal baking powder, 1/2 pt. milk. l^ t-spoon salt. Pinch Cayenne pepper. Butter size of egg. Grind clams in food chopper, beat eggs light, add milk, sifted flour, salt, pepper and butter which has been warmed but not melted then baking powder and clams. Cook in deep fat and drain on brown paper. Serve hot. Mrs. N. C. Booker, . . Norfolk, Va. CLAM FRITTERS. NO 2. 12 clams. 2 eggs. 1/2 cup milk. 1 t-spoon baking powder. 2 tbls. flour. Open clams, wash in cold water and drain. Put in chopping bowl and chop fine. Add flour with baking powder and yolks of eggs, put in milk and mix. Beat whites of eggs to a stiff froth and add last. Fry in deep fat. Mrs. P. H. Grace, Cape May, N. J. CLAM CHOWDER. 12 clams. l^ lb. salt pork. 2 white onions. 2 potatoes, 6 crackers. 1 tbls. butter. 1 pt. milk. Chop clams fine. Cut up pork fine and fry. Slice onions thin, cut potatoes in dice, adding crackers crushed. Put all in kettle in alternate layers with pieces of butter, using enough water to keep boiling 30 minutes. Add hot milk and serve, Mrs. J. A. Beam. LOBSTER. Lobster to be edible should be perfectly fresh. One of the tests of freshness is to draw back the tail ; if it springs into position again, it is safe to think the fish good. The time of boiling varies with the size of the lobster and in different localities. In Boston and other places on the Massachusetts coast, the time is fifteen or twenty minutes for large lobsters and ten for small. The usual way is to plunge them into a pot with enough boiling water in the bottom to create a steam without boiling dry. Cover tightly. There are few ways of cooking lobster in which it should be more than thoroughly heated, as much cooking toughens it and destroys the fine delicate flavor. Mrs. R. T. Cresse, Boston, Mass. STEWED LOBSTER. 1 tbls. butter. 14 lemon. Pinch cayenne. 1 tbls. flour. 2 medium sized lobsters. 1/2 cup water.