Physical culture cook book

17. Oyster Omelet. — Stew one dozen oysters in their liquor, with pepper and salt, two minutes ; take out the oysters and chop them, and if necessary to thicken, add a little flour to the sauce; put back the oysters and set on the back part of the stove ; beat four eggs very light, and add two tablespoonfuls of milk or cream; cook in a well buttered pan; when done, remove to a hot platter or deep plate and the oyster sauce over them. Serve hot. 18. Fricasseed Oysters. — Drain one quart of oysters and put the liquor on to boil; thicken with one tablespoonful of flour blended with or one tablespoonful of butter; take from the fire and add carefully the beaten yolks of two eggs ; return to the fire, put in the oysters and let boil a few minutes. Serve on toast. 19. Oysters on Crackers. — Split as many crackers as desired, and butter; lay on each cracker as many oysters as it will hold; salt, sprinkle with a few drops of lemon juice ; cover with the other half of the cracker and put in a hot oven until the crackers are browned. 20. Creamed Oysters. — Drain the juice from one pint of oysters and cook them in one-half cup of their liquor until plump ; make a sauce of one-half cup of milk, one-half tablespoonful of butter, one tablespoonful of flour, salt and a little celery salt; mix this sauce with the oysters and boil up. Serve at once. 21. Clam Chowder (No. i). — Take one quarter pound of bacon, cut into small cubes, and brown in a skillet. Now put on the fire a pot that will hold four quarts; into this put two quarts of hot water, and into this put the browned bacon cubes; then add one cup of finely cut carrots, and one cup of finely chopped celery, and let all boil for ten minutes ; then add one cup of chopped onions, and boil all five minutes more; now add two cups of raw potatoes cut in small cubes, and let the entire mixture boil until the potatoes are soft, then add one quart of strained tomatoes, one teaspoonful of thyme and salt to taste. In the meantime put tablespoonful of butter in a skillet and let it get very hot, then brown two tablespoonfuls of whole-wheat flour in it; add one cup of the soup, stir for a few minutes, and pour it into the large pot. Now strain the liquid off twenty-five clams, chop the clams very fine, put them back into the liquid and put this into the large pot. When all comes to a boil let it boil for three minutes, and the chowder is done. When put in a cold place it will keep for several days, and will be just as delicious warmed up as fresh. 22. Clam Chowder (No. 2). — Chop fine one and a half slices of pork and fry in a saucepan until crisp ; drain the liquor from one quart of clams and put it in the saucepan ; when hot, add two carrots, one onion, six potatoes, one turnip, a little parsley, one quart tomatoes chopped fine. Let boil up, chop and add the clams, one cup hot water, and season to taste. Cover and put back to simmer slowly two hours.