This shell-fish comes from the South, Baltimore being the
great terrapin market. It belongs to the turtle family. It
is always sold alive, and is a very expensive fish, the diamond
backs costing from one to two dollars apiece. Three varie-
ties are found in the market, the diamond backs, little bulls
and red fenders. The first named are considered marketable
when they measure six inches across the back. They are then
about three years old. The little bulls, or male fish, hardlv
ever measure more than five inches across the back. They
are cheaper than diamond backs, but not so well flavored.
The red fenders grow larger than the others, and are much
cheaper, but their meat is coarse and of an inferior flavor.
MARKETING. 47
Terrapin are in the market all the year, but the best time to
buy them is from November to February,
Oysters.
No other shell-fish is as highly prized as this. The oyster
usually takes the name of the place where it is grown,
because the quality and flavor depend very much upon the
feeding grounds. The Blue-point, a small, round oyster from
Long Island, is considered the finest in the market, and
it costs about twice as much as the common oyster. Next
comes the Wareham, thought by many quite equal to the
Blue-point. It is a salt water oyster, and is, therefore, par-
ticularly good for serving raw. The Providence River
oyster is large and well flavored, yet costs only about half as
much as the Blue-point. The very large ones, however, sell
at the same price. Oysters are found all along the coast
from Massachusetts to the Gulf of Mexico. Those taken
from the cool Northern waters are the best. The sooner
this shell-fish is used after being opened, the better. In the
months of May, June, July and August, the oyster becomes
soft and milky. It is not then very healthful or well
flavored. The common- sized oysters are good for all pur-
poses of cooking except broiling and frying, when the large
are preferable. The very large ones are not served as
frequently on the half shell as in former years, the Blue-
point, or the small Wareham, having supplanted them.
Clams.
There are two kinds of this shell-fish, the common thin-
shelled clam and the quahaug. The first is the most
abundant. It is sold by the peck or bushel in the shell, or
by the quart when shelled. Clams are in season all the
year, but in summer a black substance is found in the body,
which must be pressed from it before using. The shell of
the quahaug is thick and round.
48 MISS PABLOA'S 1STEW COOK BOOK.
Scollops.
This shell-fish is used about the same as the clam, but
is not so popular, owing to a peculiarly sweet flavor. It is in
season from September to March, and is sold shelled, as
only the muscular part of the fish is used.
VEGETABLES.
Page 14
Presented as published in 1880. 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
This shell-fish comes from the South, Baltimore being the great terrapin market. It belongs to the turtle family. It is always sold alive, and is a very expensive fish, the diamond backs costing from one to two dollars apiece. Three varieties are found in the market, the diamond backs, little bulls and red fenders. The first named are considered marketable when they measure six inches across the back. They are then about three years old. The little bulls, or male fish, hardlv ever measure more than five inches across the back. They are cheaper than diamond backs, but not so well flavored. The red fenders grow larger than the others, and are much cheaper, but their meat is coarse and of an inferior flavor.
Terrapin are in the market all the year, but the best time to buy them is from November to February,
Oysters. No other shell-fish is as highly prized as this. The oyster usually takes the name of the place where it is grown, because the quality and flavor depend very much upon the feeding grounds. The Blue-point, a small, round oyster from Long Island, is considered the finest in the market, and it costs about twice as much as the common oyster. Next comes the Wareham, thought by many quite equal to the Blue-point. It is a salt water oyster, and is, therefore, particularly good for serving raw. The Providence River oyster is large and well flavored, yet costs only about half as much as the Blue-point. The very large ones, however, sell at the same price. Oysters are found all along the coast from Massachusetts to the Gulf of Mexico. Those taken from the cool Northern waters are the best. The sooner this shell-fish is used after being opened, the better. In the months of May, June, July and August, the oyster becomes soft and milky. It is not then very healthful or well flavored. The common- sized oysters are good for all purposes of cooking except broiling and frying, when the large are preferable. The very large ones are not served as frequently on the half shell as in former years, the Bluepoint, or the small Wareham, having supplanted them.
Clams.
There are two kinds of this shell-fish, the common thinshelled clam and the quahaug. The first is the most abundant. It is sold by the peck or bushel in the shell, or by the quart when shelled. Clams are in season all the year, but in summer a black substance is found in the body, which must be pressed from it before using. The shell of the quahaug is thick and round.
Scollops.
This shell-fish is used about the same as the clam, but is not so popular, owing to a peculiarly sweet flavor. It is in season from September to March, and is sold shelled, as only the muscular part of the fish is used.