OYSTER STEW Clean the oysters and scald the milk. Heat and strain the oyster liquor. Add the oysters and cook them until the edges curl. Add the hot milk, butter, and sea- soning and serve the stew at once. The stew may be thickened according to No. 24. PAN-BROILED OYSTERS Toast thin slices of stale bread and keep them hot. Clean oysters and wipe them dry. Put them into a saucepan without water, shaking the saucepan until the oys- ters are plump and the edges begin to curl. Season them with butter, salt, and pepper, and serve them at once on the toast. FRIED OYSTERS Clean large oysters, dry them thoroughly, and season them with salt and pepper. Prepare them according to directions for crumbing and egging food for fr3dng (p. 115), and fry them in very hot deep fat. CREAMED OYSTERS Make medium white sauce (No. 25). Wash 2 c. oysters✪ Scalloped Oysters, add them to the sauce. Digitized by Google 110 SECOND YEAR 4 tbs. butter and cook them until they are plump and the 4 tbs. flour edges curl, which will be about five minutes, i ts. salt Serve them on toast, and garnish them with Spk. pepper points of toast. RECIPE i63. STEAMED CLAMS Clams for steaming should be alive and bought in their shells. Wash them thor- oughly, changing the water several times. Put one half cup of boiling water into a large kettle, add the clams, cover them tight, and steam them imtil shells partially open. Serve each person with steamed clams and a small dish of melted butter. CLAM CHOWDER Clean the clams and separate the hard and soft parts, chopping the hard portion. Strain the clam liquor and heat it to the boiling point. Fry the salt pork and onion until they are light brown. Parboil the potatoes for five minutes and then drain off the water. Put the potatoes, chopped clams, pork, and onions into a saucepan, add the clam liquor and enough boiling water to cover them. Cook them slowly fifteen minutes. Add the soft part of the clams and cook them three minutes longer. Add the milk, salt, and pepper. Make a thickening according to No. 25. Pour it into the chowder and boil it five minutes. Put split crackers into the chowder just before serving it. LOBSTERS As lobsters are more diflScult to digest than some other shell- fish, those having poor digestion should not eat them. The average weight of the market lobster is about 2 lb. and the length from 12 to 15 inches. They are most abundant from June to September, although obtainable all the year. RECIPE 163. 4 c. clams✪ Steamed Clams 4 medium potatoes (washed, pared, and cut into inch cubes) 2 medium onions, sliced i c. salt pork, cut into cubes 3 c. milk, scalded 2 tbs. butter 2 tbs. flour 1 ts. salt J ts. white pepper 6 common crackers, split Digitized by Google FISH 111 Selection of Lobsters. — Choose a medium-sized one hav- ing a hard shell streaked with black. Take it in the hand ; if it is heavy in proportion to its size, it is fresh. Straighten out the tail ; if it springs back, the lobster is fresh. Unless well acquainted with conditions at your market it is well to select live lobsters. Boiling. — Lobsters should be put alive into boiling salted water and boiled for twenty minutes. They should not be eaten until they are cold and should never be kept more than twenty hours after boiling. The shell changes from a dark green to a bright red color during the boiling process.

AI-modernized reading of the original text

OYSTER STEW Clean the oysters and scald the milk. Heat and strain the oyster liquor. Add the oysters and cook them until the edges curl. Add the hot milk, butter, and seasoning and serve the stew at once. The stew may be thickened according to No. 24. PAN-BROILED OYSTERS Toast thin slices of stale bread and keep them hot. Clean oysters and wipe them dry. Put them into a saucepan without water, shaking the saucepan until the oysters are plump and the edges begin to curl. Season them with butter, salt, and pepper, and serve them at once on the toast. FRIED OYSTERS Clean large oysters, dry them thoroughly, and season them with salt and pepper. Prepare them according to directions for crumbing and egging food for frying (p. 115), and fry them in very hot deep fat. CREAMED OYSTERS Make medium white sauce (No. 25). Wash 2 c. oysters, add them to the sauce. Digitized by Google 4 tbs. butter and cook them until they are plump and the 4 tbs. flour edges curl, which will be about five minutes, i ts. salt Serve them on toast, and garnish them with Spk. pepper points of toast. RECIPE i63. STEAMED CLAMS Clams for steaming should be alive and bought in their shells. Wash them thoroughly, changing the water several times. Put one half cup of boiling water into a large kettle, add the clams, cover them tight, and steam them until shells partially open. Serve each person with steamed clams and a small dish of melted butter. CLAM CHOWDER Clean the clams and separate the hard and soft parts, chopping the hard portion. Strain the clam liquor and heat it to the boiling point. Fry the salt pork and onion until they are light brown. Parboil the potatoes for five minutes and then drain off the water. Put the potatoes, chopped clams, pork, and onions into a saucepan, add the clam liquor and enough boiling water to cover them. Cook them slowly fifteen minutes. Add the soft part of the clams and cook them three minutes longer. Add the milk, salt, and pepper. Make a thickening according to No. 25. Pour it into the chowder and boil it five minutes. Put split crackers into the chowder just before serving it. LOBSTERS As lobsters are more difficult to digest than some other shellfish, those having poor digestion should not eat them. The average weight of the market lobster is about 2 lb. and the length from 12 to 15 inches. They are most abundant from June to September, although obtainable all the year. 4 c. clams 4 medium potatoes (washed, pared, and cut into inch cubes) 2 medium onions, sliced i c. salt pork, cut into cubes 3 c. milk, scalded 2 tbs. butter 2 tbs. flour 1 ts. salt J ts. white pepper 6 common crackers, split Digitized by Google Selection of Lobsters. — Choose a medium-sized one having a hard shell streaked with black. Take it in the hand ; if it is heavy in proportion to its size, it is fresh. Straighten out the tail ; if it springs back, the lobster is fresh. Unless well acquainted with conditions at your market it is well to select live lobsters. Boiling. — Lobsters should be put alive into boiling salted water and boiled for twenty minutes. They should not be eaten until they are cold and should never be kept more than twenty hours after boiling. The shell changes from a dark green to a bright red color during the boiling process.

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Scalloped OystersOyster StewFried OystersCreamed OystersSteamed ClamsClam Chowder

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