A laboratory manual of foods and cookery

\ tbsp. Worcestershire sauce 2 tbsp. lemon juice Method : Serve in glasses or in halves of grapefruit. Fried Oysters Ingredients : 2 doz. large oysters i| c. grated crumbs i egg and i tbsp. water salt, pepper Method : Drain oysters, wash, dry, and season with, salt and pepper. Crumb, egg and crumb oysters, and fry in deep fat. Pigs in Blankets or Oysters in Bacon Ingredients : i doz. oysters 4 slices toast i doz. slices bacon Method : Drain oysters, wash, dry, and roll each in bacon. Fasten with skewer. Cook in hot omelet pan until slightly crisp and brown. Remove skewer and serve on toast. Oyster Fricassee Ingredients : 1 c. butter paprika 2 tsp. salt pepper 2 qts. oysters Method : Place butter, salt, and pepper in a saucepan, and when hot, add oysters. Cover and shake until oysters are plump. Drain and add cream to the liquid to make 2 c. Make sauce of the 2 c. liquid 2 tsp. lemon juice j c. butter 2 eggs | c. flour Add oysters. Serve on toast. Lobsters Directions : Lobsters should be bought alive. Small ones, heavy for their size, are best. If they are bought after being cooked, the tail should spring back quickly when straightened, otherwise the lobster was dead before being cooked. Cook 15-30 minutes below boiling point. When done, place in cold water. If cooked too long, they become tough. Break off the claws, separate tail from body and body from shell. Save the coral. Crush the tail by pressing the sides together, then pull or cut it open on the under side and take out the meat in one piece. Remove the intestine which runs the entire length. Break off the tail from the body before picking the meat from the joints. The gills, the stomach, and the intestines are the only parts not eaten. The liver may or may not be eaten. Break the body in the middle lengthwise and pick the meat from the joints. Pound the claws carefully so that the meat may be removed without being crushed. The meat should not be kept more than 18 hours after it is cooked. Season with salt and cayenne, pack in a covered jar, and place on ice. If French dressing is to be used, omit salt and cayenne from the recipe. If it is desired to save the tail for serving the salad, break it on the inside. Lobster Newburg Ingredients : 2 c. lobster meat nutmeg 2 tbsp. butter \ c. sherry | tsp. salt 2 tbsp. brandy cayenne ^ c. thin cream 3 egg yolks Method : Melt butter, add lobster meat, and cook 3 minutes. Add cream and egg yolks slightly beaten. Stir the mixture until thickened, over hot water. Add wine and serve. Devilled Crabs Ingredients : 6 crabs | tsp. mustard i tbsp. lemon juice 2 tbsp. butter 2 drops tabasco sauce i tsp. parsley 2 tbsp. flour | tsp. salt \ tsp. Worcestershire sauce cayenne i| c. cream Method : Cook crabs in boiling water (salted) for 20 minutes. Place in cold water for a few minutes. Pick out the meat, being careful not to break the shell. Make a sauce of the remaining ingredients, season highly, and add crab meat to it. If the mixture is too stiff, add milk or cream to make the right consistency. Wash and scrub the upper shell and fill with the mixture. Cover with buttered crumbs and bake from 15-20 minutes, or until brown. Soft-shell Crabs Method: