Dora's cook book

Two cups of flour, two cups of milk, two eggs, and a little salt ; beat well, and add an oyster to each spoonful of batter, as you drop it in the lard, which must be hot clams should be chopped and stirred in the batter, then dropped by spoonfuls into the hot lard. Y OYSTER TOAST. Scald a quart of oysters in their own liquor, take them out and pound them in a mortar; when they form a paste add a little cream, and season with pepper and salt. Get ready some nice pieces of toast, spread the oyster paste upon them, and place them fora few minutes into an oven to heat. A little finely chopped pickle strewn among them just before serving makes an improvement. CREME DE LA CREME OYSTERS. Two quarts solid oysters, one dozen crackers rolled fine one cup oyster juice, lump of butter, one cup good sherry wine, pepper, salt, and mace to taste. In a deep dish in which the oysters are to be served place alternate layers of cracker crumbs and oysters, beginning with the crackers ; season each layer of oysters with mace, pepper, and salt. When the dish is full put a lump of butter on top of the cracker crumbs, then pour the oyster juice, then the wine over the crumbs. Bake half an hour. CREAMED OYSTERS. One quart of oysters, one pint of cream, a small piece of onion, a little mace, a tablespoon of flour, salt and pepper to taste. Let the cream, with the onion and mace, come to a boil. Mix flour with a little cold milk or cream, and SHELL FISH, 25 stir into the boiling cream. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off all the liquor, and turn the oysters into the cream. Skim out the mace and onions, and serve. LOBSTER RAGOUT. Remove all the meat of a boiled lobster from the shell and cut in small pieces. Pound the spawn to a smooth paste, with two ounces of butter, salt, pepper, and a little mace. Put one gill of water into a saucepan; thicken it with two well beaten eggs; add the spawn, and stir it over the fire briskly for ten minutes, Add the pieces of lobster ; boil up at once and serve very hot. LOBSTER CROQUETTES. Chop meat of a well boiled lobster fine; add pow- ~ dered mace, pepper and salt ; mix with this one-fourth as much bread crumbs as you have meat, with two tablespoons melted butter ; form into pointed balls. Roll these in beaten egg, then in cracker-crumbs, and fry in butter or lard. SOFT CRABS. Scald the crabs, take off the claws and spongy part, and sand; wipe them dry, broil or fry them; add a little butter, pepper and salt, when you serve. BOILED LOBSTER, Lobsters are usually sold ready-boiled. When served, crack the claws and cut open the body, lay neatly on a napkin-covered dish, and garnish with a few sprigs of parsley, to be eaten cold. CLAM STEW. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook five minutes and pour over toast. CLAMS. They may be roasted, fried and stewed the same as oysters. STEWED OYSTERS. Take a pint of fine oysters, put them with their own liquor and a gill of milk into a stew-pan, set it over the fire, take off any scum which may rise; when they are plump and white turn them into a deep dish; add butter and salt and pepper to taste. Serve crackers and dressed celery with them. OYSTER PATTIES.