The household cook book

OYSTERS IN THEIR SHELLS— Put oysters in their shells into the chafing dish (first cleaning the shells thoroughly) and steam them till the shells will open. Time, ^ to -| hour. Then take off the upper shell, add pepper, salt and butter to season, and serve at once in the lower shell. Squeeze on lemon juice or serve with slices of lemon. PANNED OYSTERS — In the blazer melt 4 teaspoons of butter; when hot, put in some good sized oysters; when the edges curl season with salt, pepper, and a very little lemon juice. Serve on toast. STEWED OYSTERS — In the blazer melt 2 teaspoons butter; then stir in 2 teaspoons flour and add 2 cups oyster liquor; when it boils put in the oysters and cook till the edges curl. Season with pepper, salt, a dash of nutmeg and lemon juice, and serve. CREAMED CLAMS.— Into the blazer put 2 teaspoons butter and the same of flour; add 2 cups cream and stir and cook till it makes a smooth sauce; then put in 2 cups soft shell clams and cook till plump; stir in the beaten yolks of 2 eggs and cook 1 or 2 min- utes. Add a little lemon juice and serve. Use both pans, with hot water in the lower one. HARD SHELL CRABS.— Into the blazer put 1 tablespoon butter; when smoking hot put in the crabs and fry them nicely. Add salt, pepper and a little lemon juice, and serve. OYSTER CRABS— In the blazer melt 2 teaspoons butter; when hot put in the crabs. Time to cook, about 2 or 3 minutes. Add pepper, salt and a little lemon juice and serve. DEVILED SOFT SHELL CRABS— Take 2 teaspoons butter, 1 teaspoon each made mustard and curry powder, 1 saltspoon of salt and ^ teaspoon Worcestershire sauce; rub it to a smooth paste in the butter, and spread each crab with it. In the blazer melt a little butter; when smoking hot put in the prepared crabs and fry them nicely. Lobster meat, (it should be in large pieces), can be prepared the same way. SOFT SHELL CRABS — Remove the feathery substance under the sides of the shell, rinse them in cold water, drain, sprinkle with pepper and salt, and dredge with flour. In the blazer melt 5 or 6 teaspoons of butter; when smoking hot put in the crabs and fry brown on both sides. Time to cook about 9 minutes. Select small crabs and have them fresh. CREAMED SCALLOPS — Parboil 2 cups of scallops about 6 minutes in boiling water, and drain. In the blazer melt 4 teaspoons butter; stir in 2 teaspoons flour and 2 cups milk and cook till smooth ; then put in the scallops. Time to cook, about 4 to 6 minutes. Season with pepper and salt and serve. FRIED SCALLOPS — Parboil the scallops about 5 minutes in boiling water; drain, dry, sprinkle on salt and pepper and roll them in cracker crumbs or flour. Melt 2 tablespoons butter in the blazer; when hot, put in the scallops and fry them a delicate brown. CREAMED SHRIMPS.— Make the "White Sauce" previously given; put in the shrimps and simmer until they are heated through, and serve. STEWED SHRIMPS Into the blazer put 2 tablespoons of butter; when bubbling hot put in the shrimps; as soon as they are thoroughly heated put in 1 cup boiling water and cook about a minute; then add salt, pepper and a little lemon juice and serve. The canned shrimps can be used nearly as well as the fresh, but rinse them in cold water before they are cooked.