Chop 50 small clams. Put one pint of flour in a
basin, add to it three well beaten eggs, one-half pint of
sweet milk and nearly as much of clam liquor✪ Clam Fritters, beat this
batter until it is perfectly smooth, then stir in clams.
Put a spoonful of this batter in boiling hot lard, when
one side is a delicate brown, turn the other side and fry
brown.
GRILLED OYSTERS.
Mrs. Dodds, Philadelphia.
Pick over, rinse and drain a dozen medium sized
oysters. Prepare two thin slices of butterd toast (not
too hard), cut each in half diagonally and keep hot.
In a frying pan drop a heaping tablespoonful of butter
and heat it slowly. As it begins to change color drop
96 KIRMESS COOK BOOK.
in the oysters and shake them over until they plump
and ruffle. Skim them out quickly and arrange on toast,
which is on a hot platter. To the liquid in the pan add
one heaping tablespoonful of beef extract. If, when it
dissolves, the sauce is very thick, add a teaspoonful of
strained oyster liquor and boil up once. Pour over the
oysters and serve immediately.
MARYLAND STEWED OYSTERS.
Mrs. C. M. Oould, Bayside, L. I.
Take one pint of juice, let it simmer, skimming it
carefully, then rub the yolks of three hard boiled eggs
and one large spoonful of flour well together and stir
into the juice ; cut in small pieces, a quarter of a pound
of butter, half teaspoonful of whole allspice, a little salt,
a little cayenne and the juice of a fresh lemon✪ Maryland Stewed Oysters. Let all
simmer ten minutes and, just before serving, add the
oysters. This is for two quarts of oysters.
OYSTER PIES.
Mrs. Alexander Brodie, Washington, D. C.
To make little oyster pies prepare a rich light
crust the day before, and get about eight fine large oys-
ters for each person. Just before dinner time fill the
small baking-dishes with the oysters washed and drain-
ed, and wet them with their own juice, strained, brought
to a boil and skimmed, and then mixed with as much
rich cream; thicken this with a teaspoonful of butter,
melted, with as much flour, and strain over the oysters ;
each dish should be only half full of juice, as the oys-
ters will shrink in the oven and thin the sauce. Season
FISH, OYSTERS, LOBSTERS, ETC. 97
with salt, pepper, and bits of butter✪ Oyster Pies; put on the crust,
and bake until it lightly browns. In serving put each
dish on a separate plate and add a bit of parsley on top
of each little pie.
CLAM PIE.
Mrs. Oeorge W. Case.
First put some butter in the bottom of the pan, then
a layer of clams, then a layer of sliced potatoes and re-
peat till the pan is as full as required. Add the water
from the claims, small piece butter, then salt and pep-
per to taste. Cover with a rich pie crust, bake in a mod-
erate oven one and one-half hours.
CLAM PIE.
Mrs. E. H. Murphy, Newark, N. J. ✪ Clam Pie
Page 38 · 6 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chop 50 small clams. Put one pint of flour in a basin, add to it three well beaten eggs, one-half pint of sweet milk and nearly as much of clam liquor; beat this batter until it is perfectly smooth, then stir in clams. Put a spoonful of this batter in boiling hot lard, when one side is a delicate brown, turn the other side and fry brown.
GRILLED OYSTERS.
Mrs. Dodds, Philadelphia.
Pick over, rinse and drain a dozen medium sized oysters. Prepare two thin slices of butterd toast (not too hard), cut each in half diagonally and keep hot. In a frying pan drop a heaping tablespoonful of butter and heat it slowly. As it begins to change color drop
in the oysters and shake them over until they plump and ruffle. Skim them out quickly and arrange on toast, which is on a hot platter. To the liquid in the pan add one heaping tablespoonful of beef extract. If, when it dissolves, the sauce is very thick, add a teaspoonful of strained oyster liquor and boil up once. Pour over the oysters and serve immediately.
MARYLAND STEWED OYSTERS.
Mrs. C. M. Oould, Bayside, L. I.
Take one pint of juice, let it simmer, skimming it carefully, then rub the yolks of three hard boiled eggs and one large spoonful of flour well together and stir into the juice ; cut in small pieces, a quarter of a pound of butter, half teaspoonful of whole allspice, a little salt, a little cayenne and the juice of a fresh lemon. Let all simmer ten minutes and, just before serving, add the oysters. This is for two quarts of oysters.
OYSTER PIES.
Mrs. Alexander Brodie, Washington, D. C.
To make little oyster pies prepare a rich light crust the day before, and get about eight fine large oysters for each person. Just before dinner time fill the small baking-dishes with the oysters washed and drained, and wet them with their own juice, strained, brought to a boil and skimmed, and then mixed with as much rich cream; thicken this with a teaspoonful of butter, melted, with as much flour, and strain over the oysters ; each dish should be only half full of juice, as the oysters will shrink in the oven and thin the sauce. Season
with salt, pepper, and bits of butter; put on the crust, and bake until it lightly browns. In serving put each dish on a separate plate and add a bit of parsley on top of each little pie.
CLAM PIE.
Mrs. Oeorge W. Case.
First put some butter in the bottom of the pan, then a layer of clams, then a layer of sliced potatoes and repeat till the pan is as full as required. Add the water from the claims, small piece butter, then salt and pepper to taste. Cover with a rich pie crust, bake in a moderate oven one and one-half hours.
CLAM PIE.
Mrs. E. H. Murphy, Newark, N. J.
Records on this page
Clam FrittersMaryland Stewed OystersLobster NewburgLobster Newburg (Another Variation)Oyster PiesClam Pie