BOILED MUSSELS.— Brush the shells and wash the mus-
sels in several waters. Put them into a deep saucepan (without
water), and sprinkle a little salt over them. Spread a napkin over
them in the saucepan, put on the lid and scald them over a sharp
knife. Shake frequently to keep them from burning. When the
shells open, take the saucepan off the fire, drain the liquor✪ Boiled Mussels into a
bowl, and take out the fish. Very carefully remove the little weed
which is found under the black tongue and throw it away. Do
not let the mussels stay too long on the fire, as they become
leathery. — Mrs. C. J. Jeffries, Winnetka, 111.
OYSTERS
ANGELS ON HORSEBACK.— Roll up a slice of bacon; take
an oyster and skewer it on the roll of bacon; repeat until the pan
is full; bake in the oven. — ^Mrs. Emma Minter, 3334 S. State St.,
Chicago, 111.
BAKED OYSTERS.— Select nice large oysters in the shell;
wash, scrub, and rinse until the shells are free from sand. Place
in a baking-pan, and then in a quick oven; bake for 10 or 15 min-
utes, until the shells open. Take from the oven, and quickly re-
move the upper shell. Arrange 6 on a dinner plate with a little
cup of melted butter, seasoned with salt and pepper, placed in the
center, and send at once to the ta'ble. To eat these, remove the
oysters from the shell with an oyster fork, and dip them into
melted butter. — Mrs. Cecelia Miller, 611 Dearborn Ave., Chicago,
111.
BROILED OYSTERS.— Free from the shells, pour water over
the oysters and drain. Dip in melted butter, then in highly-sea-
soned cracker dust; let stand until a crust is formed, as they will
then retain their juices. Lay on a fine, well-buttered wire grid-
iron, till a delicate brown. Serve on a hot platter at once, gar-
nished with thin slices of lemon, and dividing these slices into 4
or 6 pieces. — ^Eloise Jennings, Winnetka, 111.
242 FISH
OYSTER COCKTAIL.— Mix together 2 tablespoons catsup,
2 drops tabasco sauce, Yi teaspoon Worcestershire sauce, Ij^ tea-
spoons lemon juice, 1 teaspoon horseradish. Add to oysters in the
proportion desired. — Mrs. Richard M. Johnson, 608 E. 43rd St., Chi-
cago, 111.
VIRGINIA CREAMED OYSTERS.— Lay 3 or 4 oysters on
a nappy or clam shell. Have ready a sauce made by cooking to-
gether 2 tablespoons each of butter and flour, until they bubble,
and pouring on them, then a cup of oyster liquor, and 1 of cream;
add a tiny pinch of baking soda to the cream, and stir over the iire
in. a double boiler until you have a thick, smooth sauce. Season
to taste with salt and white pepper, beat up hard once, and pour
over the oysters in the shells or the nappies. Set in the oven,
and after the shells or dishes are hoc, bake for about 5 minutes.- —
Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111.
OYSTER CROQUETTES.— Chop ^ pt. raw oysters and ^ pt.
of cooked veal very fine. Soak 3 tablespoons of cracker crumbs in
oyster liquor, and then mix all the ingredients, adding 1 tablespoon
of onion juice, 1 tablespoon butler, melted, and shape. Dip in
yolks of 2 eggs and roll in bread crnmbs, and fry as usual. — Mrs.
Conklin, 914 N. Sth Ave., Maywood, 111. ✪ Angels on Horseback
Page 163 · 7 recipe records on this page
Presented as published in 1912. 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
BOILED MUSSELS.— Brush the shells and wash the mussels in several waters. Put them into a deep saucepan (without water), and sprinkle a little salt over them. Spread a napkin over them in the saucepan, put on the lid and scald them over a sharp fire. Shake frequently to keep them from burning. When the shells open, take the saucepan off the fire, drain the liquor into a bowl, and take out the fish. Very carefully remove the little weed which is found under the black tongue and throw it away. Do not let the mussels stay too long on the fire, as they become leathery. — Mrs. C. J. Jeffries, Winnetka, 111.
OYSTERS
ANGELS ON HORSEBACK.— Roll up a slice of bacon; take an oyster and skewer it on the roll of bacon; repeat until the pan is full; bake in the oven. — Mrs. Emma Minter, 3334 S. State St., Chicago, 111.
BAKED OYSTERS.— Select nice large oysters in the shell; wash, scrub, and rinse until the shells are free from sand. Place in a baking-pan, and then in a quick oven; bake for 10 or 15 minutes, until the shells open. Take from the oven, and quickly remove the upper shell. Arrange 6 on a dinner plate with a little cup of melted butter, seasoned with salt and pepper, placed in the center, and send at once to the ta'ble. To eat these, remove the oysters from the shell with an oyster fork, and dip them into melted butter. — Mrs. Cecelia Miller, 611 Dearborn Ave., Chicago,
BROILED OYSTERS.— Free from the shells, pour water over the oysters and drain. Dip in melted butter, then in highly-seasoned cracker dust; let stand until a crust is formed, as they will then retain their juices. Lay on a fine, well-buttered wire gridiron, till a delicate brown. Serve on a hot platter at once, garnished with thin slices of lemon, and dividing these slices into 4 or 6 pieces. — Eloise Jennings, Winnetka, 111.
OYSTER COCKTAIL.— Mix together 2 tablespoons catsup, 2 drops tabasco sauce, 1/2 teaspoon Worcestershire sauce, 1 1/2 teaspoons lemon juice, 1 teaspoon horseradish. Add to oysters in the proportion desired. — Mrs. Richard M. Johnson, 608 E. 43rd St., Chicago, 111.
VIRGINIA CREAMED OYSTERS.— Lay 3 or 4 oysters on a nappy or clam shell. Have ready a sauce made by cooking together 2 tablespoons each of butter and flour, until they bubble, and pouring on them, then a cup of oyster liquor, and 1 of cream; add a tiny pinch of baking soda to the cream, and stir over the fire in a double boiler until you have a thick, smooth sauce. Season to taste with salt and white pepper, beat up hard once, and pour over the oysters in the shells or the nappies. Set in the oven, and after the shells or dishes are hot, bake for about 5 minutes.- — Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111.
OYSTER CROQUETTES.— Chop 1/2 pt. raw oysters and 1/2 pt. of cooked veal very fine. Soak 3 tablespoons of cracker crumbs in oyster liquor, and then mix all the ingredients, adding 1 tablespoon of onion juice, 1 tablespoon butler, melted, and shape. Dip in yolks of 2 eggs and roll in bread crumbs, and fry as usual. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.
Records on this page
Boiled MusselsAngels on HorsebackBaked OystersBroiled OystersOyster CocktailVirginia Creamed OystersOyster Croquettes