Fried Oysters Fried oysters are prepared same as Sauted Oysters except they are fried in deep fat. Supreme Oysters .1 pint oysters I cup chicken stock 2 tablespoons butter i cup oyster liquor 2 tablespoons onion salt, cayenne, nutmeg 4 tablespoons flour 3 egg yolks I cup cream parsley ^ cup finely cut chicken✪ Supreme Oysters 72 lowney's cook book Melt butter ; add onion; when yellow, add flour; when well blended, add liquids and seasonings. Cook five minutes ; add chicken, yolks of eggs beaten until thick, cream beaten until stiff. When thick, cool. Parboil oysters ; drain and dry. Cover oysters with chicken mix- ture, dip in crumbs, egg and crumb, and fry in hot fat. Drain. Serve on hot dish and garnish with lemon and mayonnaise dressing. Clams Clams may be cooked and served in all ways like oysters. Steamed Clams Wash and scrub clam shells ; place in kettle ; add water, allowing one half cup of water for each peck of clams✪ Steamed Clams. Cover kettle and cook until shells open. Serve hot with melted butter. Kettle should be removed from the range as soon as shells open, otherwise clams will be overcooked. Clam Fritters 2 egg yolks well beaten | cup flour I cup milk salt, pepper, cayenne 1 tablespoon olive oil 2 egg whites stiffly beaten 1 tablespoon lemon juice✪ Clam Fritters Combine ingredients in order given; let stand ten min- utes. Remove clams from shell, cut off heads, cover with batter, and fry until golden brown in hot fat. Drain on brown paper. As clams contain so much water, only a few should be put into the fat at once. Oysters in batter may be prepared in the same way as Clam Fritters. Fried Scallops 1 quart scallops flour salt and pepper, 1 egg crumbs✪ Fried Scallops FISB 7S Wash, drain, and parboil scallops. Season; dip in flour, egg and crumb, and fry in deep fat. Drain and serve with sauce tartare. Garnish with parsley and lemon. Fried Scallops in Batter Parboil scallops, and proceed as with Clam Fritters. Scalloped Scallops 1 pint scallops 4 tablespoons flour 1 cap mushrooms, chopped 1 cup cream 2 tablespoons onion ^ cup scallop liquor 4 tablespoons butter salt, pepper, cayenne✪ Scalloped Scallops Parboil scallops. Drain and cut in slices. Melt butter; add onion and mushrooms, cook five minutes; add scallops, cook five minutes ; add liquids, cook until thick. Place mixture in buttered baking dish or scallop shells; dot with butter; cover with buttered and seasoned crumbs; bake until crumbs are brown. Lobster To open a lobster : wipe lobster, break or sever small and large claws from the body. Separate tail from body portion by twisting and pulling at the same time. Re- move meat from body portion carefully, picking edible portion from small bones. Reserve liver and coral if there be any; discard stomach, or "lady." Meat from the body of the lobster is the sweetest and tenderest, but is often thrown away because of the difficulty in removing it. Break the large claws, or if the shell is tender, cut with scissors and remove meat whole. Crush the tail shell and remove the meat in one piece. Cut entire length of the tail meat and remove the intes- tinal canal. The small claws are attractive for garnishing, and should be reserved. 74 LO^VNEY'S COOK BOOK m Creamed Lobster 1 pint lobster meat salt, pepper, cayenne 4 tablespoons butter 2 cups cream 4 tablespoons flour 1 red pepper cut in ribbons parsley 1 teaspoon lemon juice✪ Creamed Lobster

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Fried Oysters Fried oysters are prepared same as Sauted Oysters except they are fried in deep fat. Supreme Oysters 1 pint oysters I cup chicken stock 2 tablespoons butter i cup oyster liquor 2 tablespoons onion salt, cayenne, nutmeg 4 tablespoons flour 3 egg yolks I cup cream parsley 1/2 cup finely cut chicken 72 lowney's cook book Melt butter ; add onion; when yellow, add flour; when well blended, add liquids and seasonings. Cook five minutes ; add chicken, yolks of eggs beaten until thick, cream beaten until stiff. When thick, cool. Parboil oysters ; drain and dry. Cover oysters with chicken mixture, dip in crumbs, egg and crumb, and fry in hot fat. Drain. Serve on hot dish and garnish with lemon and mayonnaise dressing. Clams Clams may be cooked and served in all ways like oysters. Steamed Clams Wash and scrub clam shells ; place in kettle ; add water, allowing one half cup of water for each peck of clams. Cover kettle and cook until shells open. Serve hot with melted butter. Kettle should be removed from the range as soon as shells open, otherwise clams will be overcooked. Clam Fritters 2 egg yolks well beaten | cup flour I cup milk salt, pepper, cayenne 1 tablespoon olive oil 2 egg whites stiffly beaten 1 tablespoon lemon juice Combine ingredients in order given; let stand ten minutes. Remove clams from shell, cut off heads, cover with batter, and fry until golden brown in hot fat. Drain on brown paper. As clams contain so much water, only a few should be put into the fat at once. Oysters in batter may be prepared in the same way as Clam Fritters. Fried Scallops 1 quart scallops flour salt and pepper, 1 egg crumbs FISB 7S Wash, drain, and parboil scallops. Season; dip in flour, egg and crumb, and fry in deep fat. Drain and serve with sauce tartare. Garnish with parsley and lemon. Fried Scallops in Batter Parboil scallops, and proceed as with Clam Fritters. Scalloped Scallops 1 pint scallops 4 tablespoons flour 1 cup mushrooms, chopped 1 cup cream 2 tablespoons onion 1/2 cup scallop liquor 4 tablespoons butter salt, pepper, cayenne Parboil scallops. Drain and cut in slices. Melt butter; add onion and mushrooms, cook five minutes; add scallops, cook five minutes ; add liquids, cook until thick. Place mixture in buttered baking dish or scallop shells; dot with butter; cover with buttered and seasoned crumbs; bake until crumbs are brown. Lobster To open a lobster : wipe lobster, break or sever small and large claws from the body. Separate tail from body portion by twisting and pulling at the same time. Remove meat from body portion carefully, picking edible portion from small bones. Reserve liver and coral if there be any; discard stomach, or "lady." Meat from the body of the lobster is the sweetest and tenderest, but is often thrown away because of the difficulty in removing it. Break the large claws, or if the shell is tender, cut with scissors and remove meat whole. Crush the tail shell and remove the meat in one piece. Cut entire length of the tail meat and remove the intestinal canal. The small claws are attractive for garnishing, and should be reserved. m Creamed Lobster 1 pint lobster meat salt, pepper, cayenne 4 tablespoons butter 2 cups cream 4 tablespoons flour 1 red pepper cut in ribbons parsley 1 teaspoon lemon juice

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Supreme OystersSteamed ClamsClam FrittersFried ScallopsScalloped ScallopsCreamed Lobster

Lowney's cook book