Scalloped Oysters — Butter a pudding dish, put
in a layer of bread crumbs with bits of butter, then a
layer of oysters, season with salt and pepper. Repeat
this until the dish is full; leave layer of bread crumbs
on top. Mix the oyster liquor with half the amount
of cream and milk and a beaten egg✪ Scalloped Oysters. Pour over the
top. Bake until a light brown. It usually takes
twenty-five minutes. Many people don't like them
cooked much, and they heat a shovel hot and hold over
the top until the scalloped is brown.
Oysters shell-scalloped are fixed the same way, only
instead of cooking them in one dish they are baked
in shells. The shells are placed in a dripping pan.
When done serve directly from the shell. The flavor
is much better when cooked this way.
Scalloped Oysters with Hard Boiled Eggs —
Thesie are made the same as above, only chop fine hard
boiled eggs and mix with the bread crumbs.
22
fish;
Fresh Fish — We have only one test which we
apply to all varieties of fish. If fresh, the eyes will
be full, the body full, the flesh firm and thick, the fins
stifif, the skin and scales bright; any drooping of the
tail shows that the fish is not in a prime condition.
Salmon, if good, always has red flesh and gills; fresh
salmon is improved by keeping a day or two. It is
claimed, by good authority, that no other fish is.
We might say a great deal on the subject of fish,
but as we mean for our book tO' be practical, we are
trying to make our receipts plain so every one can
understand them.
Before cooking fish, always wash it well in cold
water. Many people sprinkle salt inside of fish ; this
will destroy any muddy taste. But if you wish to fry
or broil fish it is better to sprinkle pepper inside of
the fish, as salt prevents fish from browning nicely.
Vinegar is much better than salt to preserve fish.
Cover the fish with the vinegar. In frying fish use
lard ; some people like fish fried in equal quantities of
lard and butter, but this is nothing but extravagance.
Before frying fish, after it has been cleaned and
washed, roll it in a cloth to absorb the moisture.
Boiling Fish — Place fish in cold, salted water for
boiling. Never use hot water, because the outside
will be cooked before the inside. Put a little vinegar
23
in the water, it always adds to the flavor of the fish
as much as salt. Boil fish gently until you can draw
out one of the fins. Most fish will be done in thirty
or forty minutes.
Cheese and Cod Fish — Prepare the fish as for
balls. Have a nice dish greased with butter, put in a
layer of fish first, then a layer of grated cheese with
bits of butter, salt and pepper alternately, until the
dish is full. Put over the top one-half cup of cream
or milk, and bake about twenty minutes or until
brown.
Cod Fish Balls — Take an even quantity of shredded
cod fish and mashed potatoes or more potatoes mashed
together well, add one egg, moisten with a little sweet
milk, roll in flour and fry in lard. Always cook the
fish first.
^^* tg?* c^*
POULTRY.
Ducks — Ducks have supple feet, otherwise, the
same tests should be applied to them as fowls.
Geese — ^Young geese have feet and bills yellow in
color; when old, the feet are red. If the windpipe
breaks easily, they are young ; if it rolls, you had better
not trust the bird.
Page 8 · 2 recipe records on this page
Presented as published in 1905. 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
Scalloped Oysters — Butter a pudding dish, put in a layer of bread crumbs with bits of butter, then a layer of oysters, season with salt and pepper. Repeat this until the dish is full; leave layer of bread crumbs on top. Mix the oyster liquor with half the amount of cream and milk and a beaten egg. Pour over the top. Bake until a light brown. It usually takes twenty-five minutes. Many people don't like them cooked much, and they heat a shovel hot and hold over the top until the scalloped is brown.
Oysters shell-scalloped are fixed the same way, only instead of cooking them in one dish they are baked in shells. The shells are placed in a dripping pan. When done serve directly from the shell. The flavor is much better when cooked this way.
Scalloped Oysters with Hard Boiled Eggs — These are made the same as above, only chop fine hard boiled eggs and mix with the bread crumbs.
fish;
Fresh Fish — We have only one test which we apply to all varieties of fish. If fresh, the eyes will be full, the body full, the flesh firm and thick, the fins stiff, the skin and scales bright; any drooping of the tail shows that the fish is not in a prime condition. Salmon, if good, always has red flesh and gills; fresh salmon is improved by keeping a day or two. It is claimed, by good authority, that no other fish is.
We might say a great deal on the subject of fish, but as we mean for our book to be practical, we are trying to make our receipts plain so every one can understand them.
Before cooking fish, always wash it well in cold water. Many people sprinkle salt inside of fish ; this will destroy any muddy taste. But if you wish to fry or broil fish it is better to sprinkle pepper inside of the fish, as salt prevents fish from browning nicely.
Vinegar is much better than salt to preserve fish. Cover the fish with the vinegar. In frying fish use lard ; some people like fish fried in equal quantities of lard and butter, but this is nothing but extravagance.
Before frying fish, after it has been cleaned and washed, roll it in a cloth to absorb the moisture.
Boiling Fish — Place fish in cold, salted water for boiling. Never use hot water, because the outside will be cooked before the inside. Put a little vinegar
in the water, it always adds to the flavor of the fish as much as salt. Boil fish gently until you can draw out one of the fins. Most fish will be done in thirty or forty minutes.
Cheese and Cod Fish — Prepare the fish as for balls. Have a nice dish greased with butter, put in a layer of fish first, then a layer of grated cheese with bits of butter, salt and pepper alternately, until the dish is full. Put over the top one-half cup of cream or milk, and bake about twenty minutes or until brown.
Cod Fish Balls — Take an even quantity of shredded cod fish and mashed potatoes or more potatoes mashed together well, add one egg, moisten with a little sweet milk, roll in flour and fry in lard. Always cook the fish first.
POULTRY.
Ducks — Ducks have supple feet, otherwise, the same tests should be applied to them as fowls.
Geese — Young geese have feet and bills yellow in color; when old, the feet are red. If the windpipe breaks easily, they are young ; if it rolls, you had better not trust the bird.
Records on this page
Scalloped OystersScalloped Oysters with Hard Boiled Eggs