Wash clean 100 clams; use only the soft part and the string part
chopped fine; put a layer in the bottom of buttered baking dish, season
with salt, pepper, cayenne and a little mace; sprinkle on plenty of
stale bread crumbs and a quantity of bits of butter; repeat the layer
until the 'dish is lull; put plenty of butter on top, and pour in a cup
of the water from the clams; bake in a moderate oven for one hour,
and when half dene, pour in a good glass of sherry✪ Escaloped Clams.
CLAM ChfOWDER— Mrs. W. F. Jones.
Fry % lb. of salt pork cut in small bits and 1 large sliced onion
together, until brown. Chop the necks of the clams, and add to the
mixture, also the clams and juice, and 3 or 4 potatoes cut like dice;
let all simmer together about % hour. Season with salt and pepper,
and thicken with a teaspoon of corn starch. This is too thick to serve
as soup but takes the place of a fish course. If one prefers this in
soup addi 1 qt. of milk✪ Clam Chowder, and serve as such.
OYSTERS! AND MUSHROOMS— Df. C. B. Brown, Sw F.
1 tablespoon butter and 1 tablespoon of flour cooked together; add
-i^-Cup of mushroom liquor; when thick, add 1 qt. oysters and 1 cup of
mushrooms, 2 eggs beaten light, 1 teaspoon salt, and a dash of cayenne .
OYSTER AND MUSHROOM RAGOUT— Mrs. Jas. W. Cochrane.
Boil 20 oysters in their liquor for one minute and
drain, saving the liquor. Let cold water run over the oys-
ters. Peel a pint of meadow mushrooms; cut in pieces and sim-
mer for five minutes with four tablespoons of butter, half a teaspoon
FISH AND SHELIi FISH 35-
of salt, and half a saltspoon of pepper; add the oysters, twO' tablespoons
of the oyster liquor, a gill of hot sweet cream, and a tablespoon of but-
ter cut small and rolled in flour. Boil up once and serve In individual
dishes.
DEVILED OYSTERS— Mrs. James Cochrane.
For this you need some farcy shells. Select medium' sized oysters,
drain well, butter the shells, and lay in each four oysters ; dust thickly
■with salt, and pepper or paprika, sprinkle with lemon juice and lay
on the oysters a small pat of butter. Bake in a very hot oven until
the edges of . the oysters are crimped. This dish may be varied, by
adding a few drops of good table sauce, or by 'putting in a few pieces
of chopped fresh mushrooms or a little mushroom catchup.
OYSTER COCKTAIL— Mrs. Carter P. Pomeroy.
100 California oysters, 3 tablespoons of unsweetened tomato catsup,
4 tablespoons oyster liquor, 1 tablespoon Worcestershire sauce, juice
of 1 large lemon, 1 dash of tabasco, salt to taste; mix well, and place
on ice 1 hour.
CREAMED OYSTERS — Mrs. W. F. Jones.
Melt a lump of butter the size of an egg in a sauce pan. Stir into it
a heaping tablespoon of flour. Let this cook but not brown, and then
add 1 large cup of rich cream previously warmed, a dash of cayenne
and tabasco, about 1 level teaspoon of salt, and a little Worcestershire
sauce. This is for 3 dozen large oysters. When STiooth, skim the
oysters from the pan in which they have been heating, and add to the
cream. Let them puff up, and when the edges curl they are done. Add
a little of the oyster juice to thin the mixture, according to judgment
and taste.
TOASTED ANGELS— Mrs. W. F. C. Hasson.
Wr'") a large oyster in a very thin slice of bac-^n or fat salt nork,
putting on the oyster a little cayenne and 2 drops of lime juice; fasten
with a string, or pin the bacon with a wooden toothpick; broil till the
bacon is crisp, and serve very hot on squares of buttered toast✪ Toasted Angels.
Page 12 · 4 recipe records on this page
Presented as published in 1906. 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
Wash clean 100 clams; use only the soft part and the string part chopped fine; put a layer in the bottom of buttered baking dish, season with salt, pepper, cayenne and a little mace; sprinkle on plenty of stale bread crumbs and a quantity of bits of butter; repeat the layer until the 'dish is lull; put plenty of butter on top, and pour in a cup of the water from the clams; bake in a moderate oven for one hour, and when half dene, pour in a good glass of sherry.
CLAM CHOWDER— Mrs. W. F. Jones.
Fry % lb. of salt pork cut in small bits and 1 large sliced onion together, until brown. Chop the necks of the clams, and add to the mixture, also the clams and juice, and 3 or 4 potatoes cut like dice; let all simmer together about % hour. Season with salt and pepper, and thicken with a teaspoon of corn starch. This is too thick to serve as soup but takes the place of a fish course. If one prefers this in soup addi 1 qt. of milk, and serve as such.
OYSTERS! AND MUSHROOMS— Df. C. B. Brown, Sw F.
1 tablespoon butter and 1 tablespoon of flour cooked together; add 1 cup of mushroom liquor; when thick, add 1 qt. oysters and 1 cup of mushrooms, 2 eggs beaten light, 1 teaspoon salt, and a dash of cayenne . OYSTER AND MUSHROOM RAGOUT— Mrs. Jas. W. Cochrane.
Boil 20 oysters in their liquor for one minute and drain, saving the liquor. Let cold water run over the oysters. Peel a pint of meadow mushrooms; cut in pieces and simmer for five minutes with four tablespoons of butter, half a teaspoon
FISH AND SHELL FISH 35-
of salt, and half a saltspoon of pepper; add the oysters, twO' tablespoons of the oyster liquor, a gill of hot sweet cream, and a tablespoon of butter cut small and rolled in flour. Boil up once and serve In individual dishes.
DEVILED OYSTERS— Mrs. James Cochrane.
For this you need some farcy shells. Select medium' sized oysters, drain well, butter the shells, and lay in each four oysters ; dust thickly ■with salt, and pepper or paprika, sprinkle with lemon juice and lay on the oysters a small pat of butter. Bake in a very hot oven until the edges of . the oysters are crimped. This dish may be varied, by adding a few drops of good table sauce, or by 'putting in a few pieces of chopped fresh mushrooms or a little mushroom catchup.
OYSTER COCKTAIL— Mrs. Carter P. Pomeroy.
100 California oysters, 3 tablespoons of unsweetened tomato catsup, 4 tablespoons oyster liquor, 1 tablespoon Worcestershire sauce, juice of 1 large lemon, 1 dash of tabasco, salt to taste; mix well, and place on ice 1 hour.
CREAMED OYSTERS — Mrs. W. F. Jones.
Melt a lump of butter the size of an egg in a sauce pan. Stir into it a heaping tablespoon of flour. Let this cook but not brown, and then add 1 large cup of rich cream previously warmed, a dash of cayenne and tabasco, about 1 level teaspoon of salt, and a little Worcestershire sauce. This is for 3 dozen large oysters. When STiooth, skim the oysters from the pan in which they have been heating, and add to the cream. Let them puff up, and when the edges curl they are done. Add a little of the oyster juice to thin the mixture, according to judgment and taste.
TOASTED ANGELS— Mrs. W. F. C. Hasson.
Wr'") a large oyster in a very thin slice of bac-^n or fat salt nork, putting on the oyster a little cayenne and 2 drops of lime juice; fasten with a string, or pin the bacon with a wooden toothpick; broil till the bacon is crisp, and serve very hot on squares of buttered toast.
Records on this page
Deviled Clams, No. 2Escaloped ClamsClam ChowderToasted Angels