special seasoning; panned, or baked with butter, salt, and pepper just until the edges curl; or with cracker crumbs and milk and butter or margarine as scalloped oysters; creamed in a rich cream sauce; poached in milk as oyster stew; or dipped in egg and fried. The only precaution required is not to overcook them. Oysters need no cooking to make them tender. Just heat them to serving temperature. An overcooked oyster is a tough oyster. Clams. Clams are most frequently served steamed in the shell, or in a thick soup or chowder. The making of a chowder is an art which varies from New England to Philadelphia, the limits of the fresh-clam area. For a New England chowder, to each dozen clams use a scant J cup of diced salt pork, 1 small onion chopped, 1 tablespoon flour, 1 cup water and the clam liquor, 1 cup diced potatoes, 1 cup milk, salt and pepper to taste. Fry the salt pork and remove from the fat. Add onion to the fat and cook a few minutes, add the flour and blend well, add the water, any clam liquor, and the potatoes. Cook at low heat until the pota¬ toes are done. Add the clams (chopped), the milk, salt, and pepper, and browned salt pork. Heat to serving temperature. Garnish with chopped parsley and serve. To make a Manhattan or Philadelphia clam chowder, substitute canned tomatoes for the milk. Lobsters. Lobsters are at their best freshly boiled. To boil a lobster, heat 3 quarts of water and 3 tablespoons salt✪ Boiled Lobster to the boiling point. Lift the lobster by the back or tail and drop head first into the boiling water. Cover, and count the cooking time after the water returns to boiling. Reduce heat and simmer (just below boiling) the lobster 5 minutes for the first pound and 3 minutes for each additional pound. Lobsters toughen and shrink with overcooking. To remove the meat from the body, lay the lobster on its back. Cut through to the [254] back with a knife, from the head to the tail. With your hands, force the lobster open into two halves. Remove the intestinal vein which runs through the tail meat just under the back. All other parts of the lobster are edible. Small indentations in the body cavity contain meat not to be overlooked. The green lobster liver fills much of the body cavity. It has excellent flavor. Scoop out the liver, mix with buttered bread crumbs, salt and pepper, a bit of grated onion and chopped parsley✪ Broiled Lobster with Liver Mixture. Replace the liver mixture in the lobster and place under the broiler to brown. Boiled whole lobster may be served hot or cold with lemon butter sauce on the side for dunking. Crabs. Soft-shell crabs should be washed carefully. The flaps on either side are lifted and the feathers removed. Also remove the apron, the pointed piece at the lower end of the shell. Dry well and cook immediately. These crabs may be cooked by broiling, or may be pan-fried or fried in deep fat after dipping in egg and crumbs.

AI-modernized reading of the original text

special seasoning; panned, or baked with butter, salt, and pepper just until the edges curl; or with cracker crumbs and milk and butter or margarine as scalloped oysters; creamed in a rich cream sauce; poached in milk as oyster stew; or dipped in egg and fried. The only precaution required is not to overcook them. Oysters need no cooking to make them tender. Just heat them to serving temperature. An overcooked oyster is a tough oyster. Clams. Clams are most frequently served steamed in the shell, or in a thick soup or chowder. The making of a chowder is an art which varies from New England to Philadelphia, the limits of the fresh-clam area. For a New England chowder, to each dozen clams use a scant 1/2 cup of diced salt pork, 1 small onion chopped, 1 tablespoon flour, 1 cup water and the clam liquor, 1 cup diced potatoes, 1 cup milk, salt and pepper to taste. Fry the salt pork and remove from the fat. Add onion to the fat and cook a few minutes, add the flour and blend well, add the water, any clam liquor, and the potatoes. Cook at low heat until the pota¬ toes are done. Add the clams (chopped), the milk, salt, and pepper, and browned salt pork. Heat to serving temperature. Garnish with chopped parsley and serve. To make a Manhattan or Philadelphia clam chowder, substitute canned tomatoes for the milk. Lobsters. Lobsters are at their best freshly boiled. To boil a lobster, heat 3 quarts of water and 3 tablespoons salt to the boiling point. Lift the lobster by the back or tail and drop head first into the boiling water. Cover, and count the cooking time after the water returns to boiling. Reduce heat and simmer (just below boiling) the lobster 5 minutes for the first pound and 3 minutes for each additional pound. Lobsters toughen and shrink with overcooking. To remove the meat from the body, lay the lobster on its back. Cut through to the [254] back with a knife, from the head to the tail. With your hands, force the lobster open into two halves. Remove the intestinal vein which runs through the tail meat just under the back. All other parts of the lobster are edible. Small indentations in the body cavity contain meat not to be overlooked. The green lobster liver fills much of the body cavity. It has excellent flavor. Scoop out the liver, mix with buttered bread crumbs, salt and pepper, a bit of grated onion and chopped parsley. Replace the liver mixture in the lobster and place under the broiler to brown. Boiled whole lobster may be served hot or cold with lemon butter sauce on the side for dunking. Crabs. Soft-shell crabs should be washed carefully. The flaps on either side are lifted and the feathers removed. Also remove the apron, the pointed piece at the lower end of the shell. Dry well and cook immediately. These crabs may be cooked by broiling, or may be pan-fried or fried in deep fat after dipping in egg and crumbs.

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Boiled LobsterNew England Clam ChowderBroiled Lobster with Liver Mixture

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