Twentieth century home cook book

Prepare the terrapin by plunging them into boiling water. Boil fifteen minutes. Take them out, when cool rub off the skin from the legs, pry the shells apart, and cut away the meat from the shells. Rub together, to a paste, the yolks of the hard-boiled eggs and the butter. Gradually add to this (stirring constantly) the cream. Whisk into it the sherry. Pour this mixture into the chafing dish. Stir while it is warming; add the terrapin when quite hot. Simmer all together for a few moments and serve. PIGS IN BLANKETS (Blazer). One pint oysters. One-half pound nice bacon. Toast. Drain and wipe nice, large oysters. Cut bacon in thin slices, and put one oyster in each slice of bacon, fastening together with toothpicks. Cook in hot blazer until bacon is crisp, and serve on round pieces of toast. CREAM OF TOMATO SOUP (Both). Two cups of white sauce. One quart of tomato juice. One teaspoonful of butter. .Salt. A little paprika. Make a white sauce, add the tomato juice and seasoning. Serve hot with croutons or saltines. PAN ROAST (Blazer). One dozen large oysters. One-half pint of oyster liquor. One tablespoonful of butter. Salt and pepper. Melt the butter in the chafing dish, and as it creams add the oysters, liquor, salt and pepper. Cover and cook about two minutes. Put six of the oysters on a thin slice of toast, with sufficient liquor to moisten the toast, and serve. STEWED SOFT CLAMS (Blazer). One-half dozen large soft clams. One teaspoonful of butter. One-half pint of boiled milk. One spoonful of cracker dust. Salt and a dash of cayenne pepper. Trim the rough parts from the clams. Put the butter in the chafing dish and when quite hot add the boiled milk, cracker dust, salt and pepper. Simmer three minutes. STEWED OYSTERS (Both). Two dozen good-sized oysters. One and one-half pints of milk. Butter the size of a walnut. One-half teaspoonful of salt and dash of white pepper. Boil the milk in the chafing dish. Add the oysters, butter, salt and pepper. Allow it to just come to a boil, then serve. Above is sufficient for four. CREAMED OYSTERS (Both). One pint of milk. One-half tablespoonful of butter. One-half tablespoonful of flour. One-half teaspoonful of salt. One pint of oysters. Clove. Nutmeg. When the milk boils, stir into it the butter, into which the flour has been rubbed; season with clove and a slight grating of nutmeg, and salt; when creamy, add the oysters without their liquor; allow them to be just heated through, and serve on thin strips of buttered toast. BROOK TROUT (Blazer). Brook trout. Two tablespoonfuls of butter. Flour. Lemon. Clean the fish carefully and dredge with flour. Put the butter in the chafing dish, and when hot lay in the trout and fry to a nice brown. Serve as soon as done, with sprigs of green or slices of lemon as a garniture. No salt will be needed when fried in butter. SARDINES ON TOAST (Both). One dozen sardines. One tablespoonful of butter. Two teaspoonfuls of anchovy paste. One tablespoonful of Sauterne and a little tabasco. Drain and remove the skins of the sardines; put in the butter, anchovy paste, tabasco and Sauterne; lay in the sardines carefully, and when well heated through, serve each on a tiny strip of toast. SMELTS (Blazer). Smelts. One-half cup of flour. One-half cup of Indian meal. One ounce of butter. Carefully open the smelts at the gills, drawing each one between your finger and thumb, beginning at the tail. Wash, then drain them in a colander. Salt the fish and roll them in the flour and meal. Put the butter in the chafing dish, and when hot drop in the smelts and fry brown. Do not put in too many at a time or they will not crisp well. LOBSTER PATTIES (Both).