Seafood cookery in North Carolina

cups of milk (some prefer withouf) IV4 fsp. sugar Sift and mix dry ingredients thoroughly and stir onions into dry ingredients. Add egg yolks to milk and beat together; then mix into dry ingredients. Beat egg whites until smooth (not stiff). Add light sprinkle of baking powder to egg whites just before you finish beating. Fold egg white into batter in one direc- tion with as little stirring as possible. Fry in deep fat by dropping in balls V-2 tsp. in size. Place on absorbent paper to remove excess grease and serve hot. 44 J^\ajcIbJ9C Fish 6 Baked Fish 6 Baked Stuffed Fish 6 Planked Fish 6 Baked Fillets or Steaks 7 Frozen Fish Fillets 7 Baked Mullet with Cheese Sauce 7 Baked or Broiled Mullet with Creamed Roe 8 Baked Mullet with Tomato Sauce 8 Fried Fish 8 Sauteed King Mackerel 9 Smoked Fish 9 Shad De Luxe 9 Shrimp 10 Shrimp Creole 10 Shrimp in Tomato Aspic 10 Spiced Shrimp 10 French-Fried Shrimp 11 Shrimp Gumbo 11 Shrimp Jambalaya 11 Shrimp Bisque 11 Curried Shrimp 11 Oysters 12 Oysters Au Gratin 12 Scalloped Oysters 12 Roasted Oysters in the Shell 12 Oyster Cocktail 13 Oyster Noodle Casserole 13 Creamed Oysters 13 Oyster a La King 14 45 Xvix(e*: Deviled Oysters 14 Fried Oysters 14 Oyster Fritters 15 Oyster Rockefeller 15 Broiled Oysters on the Half Shell 15 Steamed Oysters in the Shell 15 Clams 16 Fried Clams 16 Deep-Fat Fried Clams 16 Roast Clams 16 Steamed Clams 17 Clams on the Half Shell 17 Cocktail Sauce 17 Clam Fritters 17 Clam Fritters 18 Clam and Spaghetti Casserole 18 Crabs 19 Crab Cakes 19 Barbecued Crab Sandwiches 19 Crab Meat Salad 19 Crab Cocktail & Sauce 20 Sea Ranch Crab Bisque 20 Spaghetti with Crab Sauce 21 Crab Potato Cakes 21 Crab Ravigote 21 Crab Jambalaya 22 Tomatoes stuffed with Crab Meat 22 Imperial Crab 22 Deviled Crab 23 Baked Crab Meat in Shells 23 46 Xvixte*: Crab Newburg 23 Fried Soft-Shell Blue Crabs 24 Pan Fried 24 Deep-Fat Fried 24 Scallops 25 Scallops and Rice Au Gratin 25 Scallop Shepherd's Pie 25 Broiled Scallops 26 Scallop Kabobs 26 Scallop Croquettes 26 Scallop Fritters 27 Fried Scallops 27 Scallop Bisque 27 Scallop Salad 27 Sauces 28 Spanish Sauce 28 Shrimp Sauce 28 Tartar Sauce 28 Mushroom Sauce 28 Maitre D'Hotel Butter 29 Lemon Sauce 29 Buerre Noir (black butter) 29 Caper Sauce 29 Tartar Sauce 30 Cocktail Sauce 30 Bechamel Sauce 30 Remoulade Sauce 30 Dip 31 Clam Sauce for Noodles 31 Chili-Mustard Sauce 31 47 SAAxleJf^ Tomato Sauce 31 Spicy Dunk Sauce 32 Sauce for Shrimp, Lobster, Crab meat 32 Cucumber Sauce 32 Creole Sauce 32 Hollandaise Sauce 33 Curry Sauce 33 Anchovy Sauce 33 Cream Sauce 33 Cocktail Sauce 33 Canapes & Hors D'Oeuvres 34 Broiled Clam Canapes 34 Crab Canapes 34 Angels on Horseback (oysters) 35 Scallop Canapes 35 Shrimp Turnovers 35 Soups and Chowders 36 Clam Chowder 36 Carteret County Clam Chovi'der 36 New England Clam Chowder 36 Manhattan Clam Chowder 37 Clam Chowder — New England Style 37 New Bern Clam Chowder 37 Clam and Corn Chowder 38 Oyster Stew 38 Core Sound Oyster Stew 38 Oyster Chowder 38 Oyster Chowder 39 Crab Stew 39 Turtle Soup 40 48 Xujctei^ Pine Bark Stew 40 Fish Chowder 40 Fish Chowder — New England Style 41 Rock Fish Muddle 41 Bouillabaisse 41