The galley guide

Wash fresh clams, using a scrubbing brush on the shells if necessary until all mud is removed. Put in large kettle with y2 cup boiling water to 4 qts. clams. Cover the kettle and place on the stove until shells partially open. Do not leave them in longer. Serve in shells with individual saucers of melted butter for dipping purposes. Participants who get melted butter and clam juice above the elbow or back of the ears should be disqualified. Save the water in which the clams are steamed. It is perfect clam broth if the mud was properly washed off the clams in the first place. 309 — Scalloped Oysters (or Clams). 1 pint oysters or clams (shelled) 4 tablespoons oysters or clam liquor (the juice) 2 tablespoons milk or undiluted evaporated milk y2 cup stale bread crumbs I cup cracker crumbs y2 cup melted butter, salt and pepper Mix bread and cracker crumbs, stir in butter. Put a thin layer of this mixture in the bottom of a shallow baking dish which has been well buttered and cover with oysters sprinkled with salt and pep¬ per; add half the liquor and half the milk. Lay another layer of crumbs and another of oysters, add¬ ing remainder of liquor and milk. Cover the top with remaining crumbs. Bake 30 min. in hot oven. (Note : Never allow more than two layers of oysters or clams. If three layers are used the middle one will be underdone.) 310 — Boiled Lobsters. Bring a large kettle or pail of water to a boil. When boiling put in the lobsters alive and cover. Boil until they turn a bright red, 20 to 30 min. Pour off water and set out to cool. To remove meat when cool enough to handle, break off large claws at the body and break body in two where the tail section joins the back, bending the lobster backwards. Keep legs, tail and the loose greenish gurry that falls out when the lobster is broken open; discard the rest. There is not enough meat in the rest of the beast to bother with. The gurry above referred to is known as Tom Alley. Crack the claws and legs with a hammer and pick apart to remove the meat. Break off the tip of the tail and push the meat in this section through with finger from aft forward. In the center of this piece of meat is a small black strip of intestine which should be carefully removed, pulling the two halves of the piece apart to get at it. When the meat is heaped on a platter, mix the Tom Alley with 1 cup of melted butter and pour over. Then snap to it ! 31 1 — Bass. Cut dressed fish into pieces the size of a match box, sprinkle with salt and pepper, place in shallow pan, cover with buttered paper and bake 12 min. in hot oven. 312 — Salmon. Fresh salmon may be fried (Recipe No. 301), baked (Recipe No. 302), or boiled (Recipe No. 315). Canned salmon is best heated in a saucepan with a tablespoon of butter and poured over hot boiled rice. 314 — Tuna. Same as salmon (Recipe No. 312). 315 — Boiled Fish.