Royal baker and pastry cook

Fried Blue Fish, and other Fish. — Clean, wipe dry, inside and out. Sprinkle with flour, and season with salt. Fry in hot butter or sweet lard. y lard and y butter make a good mixture for frying fish. The moment fish are done to good brown, take them from fat and drain in hot strainer; garnish with parsley. To Fry Brook Trout or any other Small Fish. — Clean fish, and let them lie few min¬ utes wrapped singly, in clean dry towel; sea¬ son with pepper and salt; roll in com meal, fry in y butter and % lard; drain on sieve, and serve hot. V* Shell Fish LAM CHOWDER. — 25 clams cut up, y pound salt pork chopped fine, 6 pota¬ toes sliced thin, 4 onions sliced thin. Put pork in kettle; after cooking a short time add potatoes, onions, and juice of clams. Cook 2 y hours, then add clams; 15 minutes before serving add 2 quarts milk. Fried Oysters. — Select largest and finest oysters. Drain and wipe them by spreading upon cloth, laying another over them, press¬ ing lightly. Roll each in beaten egg, then in cracker crumbs with which has been mixed a very little pepper. Fry in mixture of equal parts of lard and butter. Oysters Roasted in the Shell — Wash and scrub the shells. Cook in hot oven, on top of stove, over red-hot coals, or in steamer until shells open. Always place them round shell down to retain juice. Serve melted butter and vinegar or lemons with them. Panned Oysters. — Pick over the opened oysters to remove bits of shell. Wash quickly in cold water and drain on sieve. Put into saucepan with 1 tablespoon butter for 25 oysters and a dash of salt and pepper. Cover and shake over a hot fire until edges ruffle and oysters are plump. May be served on toast. Scalloped Oysters. — Pick, wash, and drain 1 solid quart oysters. Put in layers in bakingdish, alternating with dry bread or cracker crumbs and seasoning. When dish is filled add strained oyster liquor and sufficient milk to moisten. Cover with crumbs, add 1 table¬ spoon butter in bits, and bake y hour in hot oven. Broiled Oysters. — Pick, wash, and drain large oysters. Dip each in melted butter, roll in fine crumbs, and broil in fine wire broiler over a clear, hot fire. Serve on toast with sliced lemons. Stewed Oysters. — Pick over and wash 1 quart oysters. Scald 1 pint milk. Strain, boil, and skim oyster liquor; when clear add oysters. Cook till oysters are plump and well ruffled ; take from fire, add hot milk, salt, and pepper. If desired thicker, rub together 1 table¬ spoon each of butter and flour; add to milk and stir until smooth. This may be varied by addition of a little chopped celery or onion. Creamed Oysters. — Prepare 1 cup thick cream sauce (see Sauces). Pan 1 pint cleaned oysters; drain and add to sauce. Season with salt, pepper, pinch of mace, and few drops lemon juice. Pickled Oysters. — 2 gallons large oysters, drain and rinse them; put 1 pint oyster juice in 1 quart vinegar over fire; scald and skim until clear; add 1 tablespoon whole pepper, 1 tablespoon cloves, 1 tablespoon mace, 1 even tablespoon salt; scald a minute, then throw in oysters ; let them just come to a boil. The oysters should be pickled day before being wanted, as they grow tough after standing a few days in vinegar.