Remove the claws, wash well and wipe, open carefully and take out the spongy part and sand bag, season inside and out with salt and pepper, dip in batter (or in egg, then in corn meal or crackers), and fry light brown; serve very hot. Mrs. G. M. Dugan. Clam Stew. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook for five minutes and pour over toast. Mrs. M. L. S. Clam Fritters. Twelve clams chopped or not, one pint milk, three eggs, add liquor from clams, salt and pepper and flour enough for thin batter✪ Clam Fritters; fry in hot lard. M. A. T. 52 New Century Cook Book. ME MORA NDA New Century Cook Book. 53 ##3 MEMORANDA 4. AAAA J. A J. A A A A A J.J.AA J. J. J. J. A XiJ.1 11 A A J. J. A A IMEATSAND POULTRY 1 " What meat doth this our Ctesar feed upon That he is grown so great? " — Shakespeare. "Not meats but cheerfulness makes the feast." — i^ini" MEATS. SCHEDULE FOR ROASTING MEAT, POULTRY AND GAME. To roast properly the oven should be very hot for the first fifteen minutes; then the draughts should all be closed and the heat moderated for the rest of the time. This insures a crust over the outside of the roast, which retains the juices. A roast should be basted every fifteen minutes with a little well-seasoned stock, if convenient; do not have water in the pan, as the steam from it keeps the crust from forming. Salt and pepper may be shaken over after the first fifteen minutes, and it should be dredged thoroughly with flour on all sides before plac- ing in the oven. TIME FOR ROASTING, PER POUND. Beef ribs (rare) — Eight minutes. Beef ribs (well done) — Twelve minutes. Beef (rolled, without bones) — Twelve minutes. Beef Round — Twelve minutes. Mutton saddle (rare) — Nine minutes. Mutton Loin (rare) — Eight minutes. Mutton Leg (rare) — Ten minutes. Mutton Leg (well done) — Fifteen minutes. Mutton Shoulder (stuffed) — Fifteen minutes. Lamb (well done) — Fifteen minutes. Veal (well done) — Twenty minutes. New Century Cook Book. 55 Pork (well done) — Twenty minutes. Venison (rare) — Ten minutes. Goose — Eighteen minutes. Chicken — Fifteen minutes. TIME FOR ROASTING WHOLE. Turkey of Eight Pounds — One hour and three-quarters. Turkey of Fourteen Pounds— Three hours. Tame Duck— Three-quarters of an hour. Wild Duck (very hot oven) — Fifteen minutes. Partridge — Thirty-five minutes. Grouse — Twenty minutes. Small Birds (hot oven) — Fifteen minutes. Liver — Two hours. Braised Meat — Three to four hours. Fillet (hot oven) — One-half hour. SCHEDULE FOR BOILING MEATS AND POULTRY. To retain the flavor in meats they should be plunged into rapidly boiling water, covered closely with a lid, and after fifteen minutes the kettle may be drawn aside and the lid removed, and the ebullition should be slow. Do not wash the meat, but cleanse it by rubbing with a damp cloth. Tough meat should be cooked longer and more slowly than tender cuts. Never put salt and pepper on meat before the outside is seared — that is, before a crust has been formed by the coagula- tion of the albumen on the surface — because they draw out the rich, nourishing juices. Never pierce meat with a fork while it is cooking for the same reason. Use wooden paddles or spoons if it has to be turned.

AI-modernized reading of the original text

Remove the claws, wash well and wipe, open carefully and take out the spongy part and sand bag, season inside and out with salt and pepper, dip in batter (or in egg, then in corn meal or crackers), and fry light brown; serve very hot. Mrs. G. M. Dugan. Clam Stew. Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as open, saving the juice; add a little hot water, pepper, a very little salt and butter rolled in flour sufficient for seasoning; cook for five minutes and pour over toast. Mrs. M. L. S. Clam Fritters. Twelve clams chopped or not, one pint milk, three eggs, add liquor from clams, salt and pepper and flour enough for thin batter; fry in hot lard. M. A. T. [illustration: New Century Cook Book.] [illustration: New Century Cook Book.] ##3 MEMORANDA IMEATSAND POULTRY 1 " What meat doth this our Ctesar feed upon That he is grown so great? " — Shakespeare. "Not meats but cheerfulness makes the feast." — Plini MEATS. SCHEDULE FOR ROASTING MEAT, POULTRY AND GAME. To roast properly the oven should be very hot for the first fifteen minutes; then the draughts should all be closed and the heat moderated for the rest of the time. This insures a crust over the outside of the roast, which retains the juices. A roast should be basted every fifteen minutes with a little well-seasoned stock, if convenient; do not have water in the pan, as the steam from it keeps the crust from forming. Salt and pepper may be shaken over after the first fifteen minutes, and it should be dredged thoroughly with flour on all sides before placing in the oven. TIME FOR ROASTING, PER POUND. Beef ribs (rare) — Eight minutes. Beef ribs (well done) — Twelve minutes. Beef (rolled, without bones) — Twelve minutes. Beef Round — Twelve minutes. Mutton saddle (rare) — Nine minutes. Mutton Loin (rare) — Eight minutes. Mutton Leg (rare) — Ten minutes. Mutton Leg (well done) — Fifteen minutes. Mutton Shoulder (stuffed) — Fifteen minutes. Lamb (well done) — Fifteen minutes. Veal (well done) — Twenty minutes. New Century Cook Book. Pork (well done) — Twenty minutes. Venison (rare) — Ten minutes. Goose — Eighteen minutes. Chicken — Fifteen minutes. TIME FOR ROASTING WHOLE. Turkey of Eight Pounds — One hour and three-quarters. Turkey of Fourteen Pounds— Three hours. Tame Duck— Three-quarters of an hour. Wild Duck (very hot oven) — Fifteen minutes. Partridge — Thirty-five minutes. Grouse — Twenty minutes. Small Birds (hot oven) — Fifteen minutes. Liver — Two hours. Braised Meat — Three to four hours. Fillet (hot oven) — One-half hour. SCHEDULE FOR BOILING MEATS AND POULTRY. To retain the flavor in meats they should be plunged into rapidly boiling water, covered closely with a lid, and after fifteen minutes the kettle may be drawn aside and the lid removed, and the ebullition should be slow. Do not wash the meat, but cleanse it by rubbing with a damp cloth. Tough meat should be cooked longer and more slowly than tender cuts. Never put salt and pepper on meat before the outside is seared — that is, before a crust has been formed by the coagulation of the albumen on the surface — because they draw out the rich, nourishing juices. Never pierce meat with a fork while it is cooking for the same reason. Use wooden paddles or spoons if it has to be turned.

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