Physical culture cook book

6. Fried Smelts, Brook Trout, Perch, and Other Small Fish. — Put butter in a pan and heat ; cook the fish brown and serve, garnished with parsley and lemon ; or, fry some slices of salt pork in a pan until brown; take out, put in enough fish to cover the bottom of the pan and fry brown. 7. Fried Bluefish or Shad. — Cut into pieces, salt, dip in egg and bread crumbs and cook in enough boiling oil to cover. 8. Baked Bluefish, or Shad.— Cut gashes across the fish, in which put narrow strips of salt pork; dredge the fish with flour, season with salt and pepper ; put in a baking pan, cover the bottom of the pan with hot water, and bake one hour; baste often and add a little water if the pan gets dry. Serve with Hollandaise sauce. 9. Fish a la Creme. — Any white-flesh fish left from yesterday's dinner will serve for this dish ; make a drawn butter sauce, No. 2, put a layer of shredded fish in a dish, pour over half the sauce, add another layer of fish, the rest of the sauce, and sprinkle bread crumbs over the top; dot with butter and brown quickly in a hot oven. This dish is delicious, baked in individual shells or ramekins, for luncheon. 10. Philadelphia Oysters (Delicious). — Drain fifteen oysters from their liquor and dry thoroughly; put in a frying pan with two tablespoonfuls of butter and brown; take out and pour into the pan the liquor, season and heat, and serve poured over the browned oysters. 11. Panned Oysters. — Put an ounce of butter in a pan with two salt-spoonfuls of salt, lay in two dozen oysters, cover and cook until the edges curl, four or five minutes. 12. Oysters Roasted in the Shell.— Wash the shells thoroughly, put in a dripping pan and roast in a hot oven fifteen minutes, or until the shells open. Serve at once on hot plates. The full flavor of the oyster is retained by this method of cooking them. 13. Stewed Oysters. — Drain the liquor from one quart of oysters, and put on the fire with one-half cup hot water and a little salt; boil up once, skim, and add the oysters. Let them cook four or five minutes and add one-half cup of boiling milk and two tablespoonfuls of butter, and serve at once. 14. Broiled Oysters. — Wipe the oysters dry and broil over a buttered gridiron over a hot fire. Serve with a little butter and salt on each or with cream sauce. 15. Scalloped Oysters. — Drain the juice from one quart of oysters and carefully remove all bits of shell from them ; butter a deep pudding dish, cover the bottom with cracker crumbs (not too fine), season with salt, then a layer of oysters seasoned, a layer of crackers then oysters until the oysters are used. Put cracker crumbs on top with bits of butter. Pour over the oyster liquor strained and one cup of milk, and bake one-half hour in a hot oven. 1 6. Oysters a la Providence. — Melt two tablespoonfuls butter and add four tablespoonfuls chopped mushrooms; cook two minutes, then add two tablespoonfuls flour and one pint oysters; cook until the edges curl, add a few drops of onion juice, a little lemon juice and a little salt; add one beaten egg, cook until it thickens and serve on toast.