Domestic science, principles and application

Blue points are small oysters so named because the first came from Blue Point, Long Island. They are regarded to be of extra quality. OTHER SHELLFISH Clams are similar to oysters. The hard-shell varieties are known as little neck clams, and are served in the half shell, in coast towns. The soft-shelled clams are used more in New England. Lobsters are abundant from June to September, but are used all the year. A lobster weighs about 2 pounds, and is 256 DOMESTIC SCIENCE 12 to 15 inches long. They are more difficult to digest than other shellfish. Lobsters are broiled or boiled. Shrimps are in season from May to October, and are found more abundant in Southern waters, the best coming from Lake Ponchartrain. Canned shrimps are much used for salads. APPLICATION 1. Oyster Stew 2 c. milk (scalded) 1 tbsp. butter 2 c. oysters 3^ tsp. white pepper 1 c. oyster liquor Salt to taste Method. — Pick over the oysters, wash in a strainer set in a bowl of water, removing any adhering pieces of shell. Heat the oyster liquor; then add the oysters and cook until the edges curl, which requires only a few minutes. Add the hot milk, butter, and seasoning, and serve at once. Oysters become tough if not served immediately or if over-cooked. 2. Fried Oysters 1 doz. select oysters 3^ c. cracker crumbs 1 tsp. salt 2 eggs 3/8 tsp. pepper 4 tbsp. water Method. — Clean oysters, and dry them thoroughly between two towels; season with salt and pepper. Roll in fine crumbs and then in beaten eggs to which has been added the water; then roll in fine crumbs again, and fry in a wire basket in deep, hot fat until nicely browned. Drain on a piece of plain paper. Serve hot, garnished with pars- ley or cabbage slaw and lemon. 3. Creamed Oysters 1 pt. oysters 1/^ c. medium white sauce }/8 tsp. celery salt Method. — Clean and cook the oysters in their liquor until the edges curl; drain, and add to hot medium white sauce; add the celery salt. Serve on squares of toast, in timbale SHELLFISH 257 cases, or in toasted buns. Cut off top of bun, scoop out the center, leaving shell whole. Spread with butter, toast in oven. Fill with creamed oysters. Garnish with parsley and lemon. 4. Oysters on the Half Shell Method. — Allow 6 oysters on half shell for each plate. Arrange the shells on crushed ice on deep plates, with the shells radiating out from the center. Place a quarter of a lemon and a piece of parsley in the center of each plate. Serve with salt, pepper, horseradish, cocktail sauce, or Worcestershire sauce. 5. Scalloped Oysters 1 pt. oysters 1 c. cracker crumbs 4 tbsp. oyster liquor 3^ c. melted butter 2 tbsp. milk 1 tsp. salt }/2 c. stale bread crumbs Pepper Method. — Mix the bread and the cracker crumbs and the butter. Put a thin layer in the bottom of a buttered baking-dish, cover with oysters, sprinkle with salt and pepper; add half of the oyster liquor and half of the cream or milk. Cover with another layer of oysters, add the remainder of the liquor and milk and cover with crumbs. Never make more than two layers of oysters, for oysters should be evenly cooked through. Bake 30 minutes in a hot oven. A sprinkling of nutmeg to each layer adds a good flavor 6. Lobster a la Newburg 1 lb. lobster 3^ c. cream 34 c. butter 2 egg yolks 3^-2 tsp. salt Grating of nutmeg