CARP A LA PROVENCALE.— Cut in square pieces put into a saucepan with 4 tablespoons of olive oil, a J^ pt. of claret, and a piece of butter the size of an ^%z, well mixed in advance with a tablespoon of flour✪ Boiled Black Bass with Cream Gravy, salt, and pepper, parsley, 1 shallot, and 1 clove of garlic, chopped together, and a ^ of a lb. of mushrooms. Add these in the saucepan. Put over a good fire, cook for 20 minutes, and serve. — Mrs. B. Cross, 533 E. 43rd St., Chicago, 111. FRIED CATFISH.— Skin and clean; lay the fish in very cold water for a few minutes, then wipe them dry. Dredge thoroughly with flour, or roll them first in beaten ^zZy then in cracker crumbs✪ Fried Catfish, and fry to a delicate brown. — Mrs. C. Jackson, 2721 S. Wabash Ave., Chicago, 111. CREAMED CLAMS.— Drain the liquor from a pt. of opened clams, and set the clams and liquor on the range in separate double boilers to heat. Cook together a large tablespoon of butter, and the same of flour, until they (bubble, then pour upon them the heated liquor, and cook until smooth and thick. Have ready in another vessel, a pt. of hot cream, in which a pinch of soda has been dissolved. Pour this gradually upon a beaten t^z, and return to the fire for a minute, stirring constantly. Add the chopped and heated clams to the thickened liquor, season with paprika, stir grad- ually into the hot eggs and cream, and pour upon squares of lightly buttered toast✪ Creamed Clams. — Mrs. Geo. C. Miller, 3445 Indiana Ave., Chicago, 111. 226 FISH DEVILED CLAMS.— Slice an onion, and fry it to a ligrht brown in a large spoonful of butter. Strain out the onion, and put the hot butter back upon the fire. Chop 2 large (peeled) tomatoes fine, season with salt, ^ a teaspoon of sugar, a good dash of pap- rika, and the same of nutmeg. Stir into the hissing butter; stir for 3 minutes, and add a teaspoon of butter, rolled in half as much flour. Have ready the clams, drained and chopped fine✪ Deviled Clams, and mix them with the butter and tomatoes. Fill buttered scallop shells or clam shells, or a buttered pudding dish with the mixture; sift fine crushed cracker all over, dropping tiny dabs of butter on top, and cook until delicately browned. — Mrs. Mary R. Smith, 3312 Rhodes Ave., Chicago, 111. FRIED CLAMS. — Drain the clams, and dry them by laying them on a soft napkin. Season with a dust of paprika. Beat 2 eggs light in a soup plate, and have ready in another deep plate an abundance of cracker crumbs✪ Fried Clams. Dip each clam in the egg, and then in the crumbs, until thoroughly coated. Lay side by side on a large platter, and set in a cold place for an hr. Fry in deep boilmg cottolene, or other fat, to a golden brown, drain in a colander, then transfer to a hot platter. Garnish with slices of lemon, and sprigs of parsley. — Mrs. D. West, 3437 Vernon Ave., Chicago, 111. CLAM FRITTERS.— Strain 1 doz. clams, saving the juice. Add to this juice enough water to make a pt. Mix into it 2 eggs, and sufficient flour✪ Clam Fritters to make a batter. Chop clams, and add with a little salt. Drop a spoonful at a time in boiling lard. — Mrs. M. Abbott, 2110 Dearborn J^ve., Chicago, 111.

AI-modernized reading of the original text

CARP A LA PROVENCALE.— Cut in square pieces, put into a saucepan with 4 tablespoons of olive oil, a J^ pt. of claret, and a piece of butter the size of an ^%z, well mixed in advance with a tablespoon of flour, salt, and pepper, parsley, 1 shallot, and 1 clove of garlic, chopped together, and a ^ of a lb. of mushrooms. Add these in the saucepan. Put over a good fire, cook for 20 minutes, and serve. — Mrs. B. Cross, 533 E. 43rd St., Chicago, 111. FRIED CATFISH.— Skin and clean; lay the fish in very cold water for a few minutes, then wipe them dry. Dredge thoroughly with flour, or roll them first in beaten egg, then in cracker crumbs, and fry to a delicate brown. — Mrs. C. Jackson, 2721 S. Wabash Ave., Chicago, 111. CREAMED CLAMS.— Drain the liquor from a pt. of opened clams, and set the clams and liquor on the range in separate double boilers to heat. Cook together a large tablespoon of butter, and the same of flour, until they bubble, then pour upon them the heated liquor, and cook until smooth and thick. Have ready in another vessel, a pt. of hot cream, in which a pinch of soda has been dissolved. Pour this gradually upon a beaten egg, and return to the fire for a minute, stirring constantly. Add the chopped and heated clams to the thickened liquor, season with paprika, stir gradually into the hot eggs and cream, and pour upon squares of lightly buttered toast. — Mrs. Geo. C. Miller, 3445 Indiana Ave., Chicago, DEVILED CLAMS.— Slice an onion, and fry it to a light brown in a large spoonful of butter. Strain out the onion, and put the hot butter back upon the fire. Chop 2 large (peeled) tomatoes fine, season with salt, ^ a teaspoon of sugar, a good dash of paprika, and the same of nutmeg. Stir into the hissing butter; stir for 3 minutes, and add a teaspoon of butter, rolled in half as much flour. Have ready the clams, drained and chopped fine, and mix them with the butter and tomatoes. Fill buttered scallop shells or clam shells, or a buttered pudding dish with the mixture; sift fine crushed cracker all over, dropping tiny dabs of butter on top, and cook until delicately browned. — Mrs. Mary R. Smith, 3312 Rhodes Ave., Chicago, 111. FRIED CLAMS. — Drain the clams, and dry them by laying them on a soft napkin. Season with a dust of paprika. Beat 2 eggs light in a soup plate, and have ready in another deep plate an abundance of cracker crumbs. Dip each clam in the egg, and then in the crumbs, until thoroughly coated. Lay side by side on a large platter, and set in a cold place for an hr. Fry in deep boilmg cottolene, or other fat, to a golden brown, drain in a colander, then transfer to a hot platter. Garnish with slices of lemon, and sprigs of parsley. — Mrs. D. West, 3437 Vernon Ave., Chicago, 111. CLAM FRITTERS.— Strain 1 doz. clams, saving the juice. Add to this juice enough water to make a pt. Mix into it 2 eggs, and sufficient flour to make a batter. Chop clams, and add with a little salt. Drop a spoonful at a time in boiling lard. — Mrs. M. Abbott, 2110 Dearborn J^ve., Chicago, 111.

Records on this page

Fish PuddingBoiled Black Bass with Cream GravyCarp a la ProvençaleFried CatfishCreamed ClamsDeviled ClamsClam Stuffed ShellsFried ClamsClam Fritters

The Cook County cook book