Heat milk and oyster liquor in separate sauce-pans ; work the
butter into the cracker crumbs, pour on this the boiling milk,
stirring smoothly, and add hot oyster liquor. Just before serving
our in the oysters and let boil up. When taken up add lemon
juice.
ooo
CREAM POTATO SOUP.
Potatoes, ; , ; : : I quart.
Water, ; } , : é I pint.
Milk, . : ; : : : 2 quarts.
Butter, . : ; ; I tablespoonfal.
Chopred Parsley, ; : ; 1 tablespoonful.
Salt to taste.
Boil potatoes until soft. The water will then be reduced to
one-half. Mash the potatoes in the water and pass the whole
through a sieve, when there should be one quart of the potato
and water. Add the milk and return to the fire. When the
soup is boiling, stir in the butter, adding salt to taste, cook until
creamy. Mrs. PAUL LEE.
FISH.
OBSERVATIONS ON BOILING AND FRYING FISH.
Fish that is to be boiled should be put into cold salt water to
make it firm. When ready to cook it must be put into cold
water, when it boils skim with care, throw a cup of cold water
into the kettle to check the extreme heat, then keep it simmer-
ing only for fear the outside skin breaks before the thickest and
inside is done.
To judge if a large fish be done draw up the palate in fish
kettle and with a thin knife try if the fish comes easily from the
bone at the back. Be careful not to break it. If done lift the
drainer out, for if left in the water, the fish becomes soft. Set
it across the kettle and cover with a cloth till dished. Always
put salt in the water before cooking.
BROILED SHAD.
Prepare the fish, have a long griddle very hot, grease with but-
ter, place the fish on it and broil well done, turning frequently.
Brown nicely, occasionally basting with butter. Serve on a hot
dish garnished with parsley and sliced lemon. Use butter freely.
SHAD—STUFFED AND BAKED.
Prepare the fish and rub with pepper and salt inside and out ;
cut off the crusts from half a loaf of stale bread, crumble fine
and season with about 1 teaspoonful salt, a small teaspoonful
celery seed, % teaspoonful pepper, a small onion chopped fine
and butter the size of an egg—cut into bits. Stuff the fish
with this dressing, tie up firmly and lay into a baking-pan with
enough water to barely cover, cut into 1he water a piece of but-
ter as large as an egg, and place in the stove. When it begins
to cook baste frequently until done. Garnish with hard-boiled
egg cut into rings, and pour the gravy from the pan over the
fish. Mrs. JAMES MCKIMMON.
SALMON CROQUETTES.
Drain the liquor from 1 can of salmon. Mix the meat with
same quantity of bread crumbs. Season with salt and pepper,
mold into shapes and drop into boiling lard.
8 oy MASE ES 8 E
STEWED OYSTERS.
Oysters, ; : 5 ; : : 1 gallon.
Butter, - s 4 : ; : ¥% pound.
Fresh Milk, : : : ; : I pint.
Crackers.
Put the oysters with the liquor and butter into a sauce-pan,
season with pepper and put on stove to cook, stirring until the
butter melts. At the same time set the milk on the back of the
stove to heat ; have a /of fire and as soon as the oysters begin
to frizzle add the milk ; boil up once and pour in a bowl in
which you have already broken crackers, and serve immediately.
One secret of good stewed oysters is to cook quickly, and remove
from fire just as soon as they boil.
Mrs CHAS. JOHNSON.
ie ee
DEVILED CRABS.
Crab meat, either fresh or canned, I pint.
Eggs (hard boiled), : : 2
Butter (melted), . ; : ; 2 tablespoonfuls.
Vinegar, : ‘ : : 3 tablespoonfuls.
Pepper, Salt and Mustard to taste.
Raw Egg (well beaten), ; ; I
Page 2
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Heat milk and oyster liquor in separate sauce-pans ; work the
butter into the cracker crumbs, pour on this the boiling milk,
stirring smoothly, and add hot oyster liquor. Just before serving
our in the oysters and let boil up. When taken up add lemon
juice.
ooo
CREAM POTATO SOUP.
Potatoes, ; , ; : : I quart.
Water, ; } , : é I pint.
Milk, . : ; : : : 2 quarts.
Butter, . : ; ; I tablespoonfal.
Chopred Parsley, ; : ; 1 tablespoonful.
Salt to taste.
Boil potatoes until soft. The water will then be reduced to
one-half. Mash the potatoes in the water and pass the whole
through a sieve, when there should be one quart of the potato
and water. Add the milk and return to the fire. When the
soup is boiling, stir in the butter, adding salt to taste, cook until
creamy. Mrs. PAUL LEE.
FISH.
OBSERVATIONS ON BOILING AND FRYING FISH.
Fish that is to be boiled should be put into cold salt water to
make it firm. When ready to cook it must be put into cold
water, when it boils skim with care, throw a cup of cold water
into the kettle to check the extreme heat, then keep it simmer-
ing only for fear the outside skin breaks before the thickest and
inside is done.
To judge if a large fish be done draw up the palate in fish
kettle and with a thin knife try if the fish comes easily from the
bone at the back. Be careful not to break it. If done lift the
drainer out, for if left in the water, the fish becomes soft. Set
it across the kettle and cover with a cloth till dished. Always
put salt in the water before cooking.
BROILED SHAD.
Prepare the fish, have a long griddle very hot, grease with but-
ter, place the fish on it and broil well done, turning frequently.
Brown nicely, occasionally basting with butter. Serve on a hot
dish garnished with parsley and sliced lemon. Use butter freely.
SHAD—STUFFED AND BAKED.
Prepare the fish and rub with pepper and salt inside and out ;
cut off the crusts from half a loaf of stale bread, crumble fine
and season with about 1 teaspoonful salt, a small teaspoonful
celery seed, % teaspoonful pepper, a small onion chopped fine
and butter the size of an egg—cut into bits. Stuff the fish
with this dressing, tie up firmly and lay into a baking-pan with
enough water to barely cover, cut into 1he water a piece of but-
ter as large as an egg, and place in the stove. When it begins
to cook baste frequently until done. Garnish with hard-boiled
egg cut into rings, and pour the gravy from the pan over the
fish. Mrs. JAMES MCKIMMON.
SALMON CROQUETTES.
Drain the liquor from 1 can of salmon. Mix the meat with
same quantity of bread crumbs. Season with salt and pepper,
mold into shapes and drop into boiling lard.
8 oy MASE ES 8 E
STEWED OYSTERS.
Oysters, ; : 5 ; : : 1 gallon.
Butter, - s 4 : ; : ¥% pound.
Fresh Milk, : : : ; : I pint.
Crackers.
Put the oysters with the liquor and butter into a sauce-pan,
season with pepper and put on stove to cook, stirring until the
butter melts. At the same time set the milk on the back of the
stove to heat ; have a /of fire and as soon as the oysters begin
to frizzle add the milk ; boil up once and pour in a bowl in
which you have already broken crackers, and serve immediately.
One secret of good stewed oysters is to cook quickly, and remove
from fire just as soon as they boil.
Mrs CHAS. JOHNSON.
ie ee
DEVILED CRABS.
Crab meat, either fresh or canned, I pint.
Eggs (hard boiled), : : 2
Butter (melted), . ; : ; 2 tablespoonfuls.
Vinegar, : ‘ : : 3 tablespoonfuls.
Pepper, Salt and Mustard to taste.
Raw Egg (well beaten), ; ; I