Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

1 T. salt 2 Tb. butter 8 drops tabasco, or less 1 Tb. flour 1 Tb. lemon juice 2 C, cream or milk 1/2 C. bread crumbs 1 T. onion, grated or minced Make sauce, add fish. Cook 5 minutes. Put into shells, cover with buttered bread crumbs, to brown. Bake 10 to 20 minutes. Oyster Luggers. The Barataria waters lie west of the Mississippi, near the Gulf coast. They are the home of great oyster beds and are free from contamination of sewage. The Louisiana oysters are of large size and fine flavor. Broiled Oysters. 1 pt. oysters, washed in % cup of water, dried, and dipped in 2 Tb. melted butter, then in the following : 6 soda crackers, rolled fine 1/2 T. salt i/s T. pepper Dip again into melted butter if browness is necessary. Place on pan in the oven until oysters are plump and juices begin to flow. Serve at once. Sauce for Oyster Cocktail. % Tb. horseradish 2 Tb. lemon juice 1/4 T. tabasco 4 Tb. tomato catsup % Tb. Worcestershire 1/2 T. salt 1 Tb. vinegar 2 doz. small oysters Panned Oysters. This is the simplest method of cooking. Prepare in the usual way to clean and free from bits of shell. Drain. Put 2 Tb. butter into chafing dish (over water pan) or double boiler. When butter bubbles, add oysters, and toss about until plump, and the edges curl. Serve on buttered toast. A stew may be made of this by adding milk and heating. Seasonings may be added with butter or milk. 1 pt. oysters, 1 pt. milk. An excellent sauce for the panned oysters is made by merely heating in butter 2 Tb. chopped chives with a little fresh or powdered thyme. Toast, oysters and sauce must all be hot. Crabs. [illustration: Common Edible or Blue Crab] Crabs should be bought alive — always. Baskets are covered with Spanish moss to keep crabs quiet. When ready to cook remove moss and handle crabs with fire tongs or longhandled kitchen spoons or forks. Drop one at a time into madly boiling, highly salted and seasoned water. When all are in, reduce the heat and simmer for 10 minutes, until the shells are bright red. Too much cooking makes flesh watery. Cool in water in which they were cooked. Crab meat, if well prepared in the home, is the most delicate of all flesh foods. Crabs may often be bought in New Orleans for twenty-five cents a dozen, in the early summer, or late spring. How To Get Crab Meat from the Shell. Remove the claws. Crack them with a mallet on meat board, or with nut crackers. With pointed knife turn back the "apron" or "tablier" and remove it. From opposite side pry shell some, and pull apart. The gills lie along each side. They are white and fibrous and not edible, and are sometimes called "dead man's fingers." The soft yellow fat is considered very delicious. The intestine and brain should be discarded. The meat lies in long segments of thin shell-like substance and the whole body clings to the under shell. This can be broken into two parts, and meat taken out with fork and fingers, cracking shell as needed. The claw meat is large and fine. Picking crabs is a tedious process. The upper shell is used to place the "farci" or seasoned flakes into for stuffed crabs. Stuffed Crabs. 2 C. cracker crumbs % T. mustard 1 C. hot milk 1 T. thyme (coarse sprigs) 1 egg % T. salt 1 Tb. butter 1 Tb. grated onion 1^ T. cayenne 2 C. crab flakes (1 doz. crabs)