Clam Fritters. — Take fifty small or twentj^-five large clams, cut each in two if large. Lay them on a thickly folded nap- kin, and put a pint of wheat flour into a basin, adding three well-beaten eggs, and half a pint or more of clam juice. Beat the batter until it is smooth and perfectly free from lumps, then stir in the clams. Put plenty of lard into a thick-bottomed frying- pan, let it become boiling hot, and put in the batter by the spoonful. Fry gently, and when one side is a delicate brown, turn the other. Clam Chowder. — For this take fifty clams, a bowl of salt pork, cut up fine, and one of onions, finely chopped, with the same or a greater quantity of potatoes cut into small pieces. Fry the pork very gently, and when brown take it out and put in the onions to fry. This should be done in a frying-pan, and the chowder-kettle be made very clean l^efore they are put in it, or the chowder will burn. Sprinkle some of the pork in the bottom of the pot, place on it a layer of clams, seasoned with salt and pepper and covered with bits of butter. Next have a layer of onion and one of small crackers moistened with milk. On this pour some of the fat from the frying-pan, and then repeat the process, continuing till the pot is nearly full. Cover now with water and stew slowly, for forty -five min- utes. Drain off" the liquor that flows freely, and, after emptying the chowder from the pot, return this liquor. Thicken it with flour or cracker dust, add some wine and catsup, boil, and pour over the contents of the tureen. Devilled Crabs. — Extract the meat from boiled crabs and mince it finel3^ Season well wath mustard, caj^enne, salt, and some sharp sauce. Toss and stir till well mixed, and cook in a covered saucepan, with just enough water to keep the meat from, burn- ing. For dressing, use pulverized cracker, moistened with a tablespoonful of cream, and with vinegar until thin. After the water has come to a boil stir this in. Next stir in a tablespoonful of butter✪ Oyster Sauce, l)oil again, and take from the fire. Serve in the shell of the crab, if desired. Lobster Croquettes. — Add pepper, salt, and powdered mace to the meat of a boiled lobster, chopped fine. Mix with this a quar- ter of its quantit}^ of bread crumbs, and mold into pointed balls, with the aid of two table- spoonfuls of melted butter. Roll in beaten ^ZZ, then in cracker dust, and fr}^ in butter or sweet lard. Serve dr}- and hot. Lobster Salad. — Extract all the meat from a cold boiled lobster, and mince it, ex- cept the coral, which is reserved for the dressing. For this take four hard boiled eggs, and rub the yolks to a smooth paste in a bowl or mortar, gradually rubbing in two tablespoonfuls salad oil, and one tea- spoonful each of mustard, salt, white sugar, ca\^enne pepper, and Harvey's or other sauce. Lastly add the coral, which must be worked well upon a plate with a spatula. Moisten with vinegar as the ingredients stiffen, adding until the mixture, is thin enough to pour over the minced lobster. Toss with a silver fork, taking care not to break the meat. Cliopped lettuce may be mixed with the salad. Garnish the dish around its edges with curled lettuce, or rings cut from the white of the lioiled eggs. Loi)Ster salad should be eaten soon. It l)e- comes unwholesome if it stand long.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Clam Fritters. — Take fifty small or twentj^-five large clams, cut each in two if large. Lay them on a thickly folded nap- kin, and put a pint of wheat flour into a basin, adding three well-beaten eggs, and half a pint or more of clam juice. Beat the batter until it is smooth and perfectly free from lumps, then stir in the clams. Put plenty of lard into a thick-bottomed frying- pan, let it become boiling hot, and put in the batter by the spoonful. Fry gently, and when one side is a delicate brown, turn the other. Clam Chowder. — For this take fifty clams, a bowl of salt pork, cut up fine, and one of onions, finely chopped, with the same or a greater quantity of potatoes cut into small pieces. Fry the pork very gently, and when brown take it out and put in the onions to fry. This should be done in a frying-pan, and the chowder-kettle be made very clean l^efore they are put in it, or the chowder will burn. Sprinkle some of the pork in the bottom of the pot, place on it a layer of clams, seasoned with salt and pepper and covered with bits of butter. Next have a layer of onion and one of small crackers moistened with milk. On this pour some of the fat from the frying-pan, and then repeat the process, continuing till the pot is nearly full. Cover now with water and stew slowly, for forty -five min- utes. Drain off" the liquor that flows freely, and, after emptying the chowder from the pot, return this liquor. Thicken it with flour or cracker dust, add some wine and catsup, boil, and pour over the contents of the tureen. Devilled Crabs. — Extract the meat from boiled crabs and mince it finel3^ Season well wath mustard, caj^enne, salt, and some sharp sauce. Toss and stir till well mixed, and cook in a covered saucepan, with just enough water to keep the meat from, burn- ing. For dressing, use pulverized cracker, moistened with a tablespoonful of cream, and with vinegar until thin. After the water has come to a boil stir this in. Next stir in a tablespoonful of butter, l)oil again, and take from the fire. Serve in the shell of the crab, if desired. Lobster Croquettes. — Add pepper, salt, and powdered mace to the meat of a boiled lobster, chopped fine. Mix with this a quar- ter of its quantit}^ of bread crumbs, and mold into pointed balls, with the aid of two table- spoonfuls of melted butter. Roll in beaten ^ZZ, then in cracker dust, and fr}^ in butter or sweet lard. Serve dr}- and hot. Lobster Salad. — Extract all the meat from a cold boiled lobster, and mince it, ex- cept the coral, which is reserved for the dressing. For this take four hard boiled eggs, and rub the yolks to a smooth paste in a bowl or mortar, gradually rubbing in two tablespoonfuls salad oil, and one tea- spoonful each of mustard, salt, white sugar, ca\^enne pepper, and Harvey's or other sauce. Lastly add the coral, which must be worked well upon a plate with a spatula. Moisten with vinegar as the ingredients stiffen, adding until the mixture, is thin enough to pour over the minced lobster. Toss with a silver fork, taking care not to break the meat. Cliopped lettuce may be mixed with the salad. Garnish the dish around its edges with curled lettuce, or rings cut from the white of the lioiled eggs. Loi)Ster salad should be eaten soon. It l)e- comes unwholesome if it stand long.

The standard book of recipes and housewife's guide, comprising as complete cook book