Clams

Ingredients

• one dozen clams
• very little salt
• with drawn butter

Method

1. 1

   Never boil clams long; pour boiling water over them and set over a hot fire until the shells open.

2. 2

   Empty the juice in a saucepan, add the clams, pepper, and salt.

3. 3

   Serve on shells with drawn butter.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 10. The excerpt below is the record exactly as published.

one dozen crabs well picked from the shell, after being boiled. Boil one pint of fresh milk, with a teaspoonful of finely chopped onion, one tablespoonful of butter, salt, red and black pepper to taste, a pinch of mace, allspice, and one nutmeg grated, the whites of four hard-boiled eggs chopped fine, the yolks of the same rubbed smooth with a little milk. When this boils, add three or four tablespoonfuls of powdered crackers, and cook until the onions are quite done. Then put in half a pint of fresh cream and the crabs. Let all boil together a few minutes only. Serve with lemon juice and sherry wine to your taste. It is necessary to stew quickly all the time. If too thick, add either milk or cream, whichever is most convenient. — Gulf City Cook Book. Buttered Shrimp. — Take one pint of shrimp picked clean HOW "WE COOK IN TENNESSEE. 19 Moore's Dabney Furniture do Phone 338. 127-129 E. College St. Ladies' Skirts Jackson, Tenn. 50c to 75c. We Will Save You Hal R. Moore. Money. from their shells ; put them iu oue aucl cue-half cups of cream sauce aud simmer for two minutes ; season with salt and pepper. Shrimp Salad. — Boil the shrimp in salt water, and remove the shells. Then make a dressing of the yolks of four hard- boiled eggs, creamed until smooth, one-fourth of a teaspoonful of cayenne pepper, one teaspoonful of black pepper, two table- spoonfuls of mustard, and one of' salt, one teacup of vinegar, two tablespoonfuls of olive oil. When thoroughly mixed, pour over the shrimp. This dressing will do for crabs also. — Gulf City Cook Book. Crab or Shrimp Patties. — Take the meat of the crab or shrimp, cut up, season with cream, butter, salt and pepper, make patties of puff paste, run into stove and let brown. While hot fill with meat and dressing. Codfish a la Creme. — Bone carefully required amount of shredded codfish; cover with cold water and let come to a boil. Heat a cupful of milk, stir in butter size of an egg, teaspoon flour, a little salt and white pepper, two well beaten eggs. Remove fish from water, drop into the cream, shake over fire until well mixed, serve in deep, covered dish. Creamed Codfish. — Make a cream dressing of one pint milk, one tablespoon of butter rubbed into flour; into this put one- half can Beardsley's Shredded Codfish. As soon as it boils up, serve on toast. A nice breakfast dish. Codfish on Toast.— Soak a cupful of shredded codfish in cold 20 HOW WE COOK IN TENNESSEE. water for an hour; let it come to a boil, drain through a col- ander ; turn into the skillet again with a little cold milk ; season with butter and pepper, stir smooth a tablespoonful of flour with a little cold milk ; add, and let it boil for a moment ; pour over buttered toast on a platter. Codfish Balls — No. 1. — Soak the cod in cold water in the morning, or over night. Change the water, and let it scald for an hour. Then boil five or six minutes. Chop very fine, and mix well with potatoes, using equal quantities of fish and po- tatoes, and adding butter, pepper, and milk, to soften. Make in small cakes and fry in lard. Shredded Codfish Balls. — A delightful breakfast dish. Use shredded codfish, which is already cooked and can be ready at a half hour's notice, an equal bulk of mashed potatoes, work into a stiff batter by adding a lump of butter, and sweet milk, and if you want them very nice, a beaten egg. Flour your hands and make the mixture into balls. Drop into boiling lard or good dripping and fry a light brown. Plainer fish cakes may be made of the codfish and potatoes alone. — Marion Har- land. Codfish Balls. — One-quarter pound fish to three-quarter pounds potatoes, one egg to moisten. Season with salt and pep- per and fry in hot lard. Clams. — Never boil clams long, as it makes them indigestible ; pour boiling water over them, and set them over a hot fire until the shells open, then empty the juice in a sauce pan; add the clams, pepper and very little salt. Serve on shells with drawn butter

Cook this with the app: pantry check, scaling, and the assistant.