Scalloped Clams
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 108. The excerpt below is the record exactly as published.
Scalloped Clams Stewed Tomatoes Beet and Cabbage Salad Vanilla Ice Cream Maple Sauce Coffee *Scalloped Clams—Chop 25 clams fine and season with red pepper and salt to taste. Blend together 1 table- spoon each Crisco and flour, and cook with 1 cup liquid, half milk and half clam juice, with a tiny pinch of soda, and stir until smooth and creamy. Add chopped clams with 1 beaten egg. Have ready large clam or scallop shells, Crisco on inside and fll with clam mixture, smoothing over with silver knife blade. Ar- range on baking dish and bake about 6 minutes, or until well browned. Garnish with parsley and pass sliced lemons with them. May 19 Grape Fruit Cream of Celery Soup *Sweetbreads Creamed New Potatoes Green Peas Carrots Hot Biscuit Fruit Salad Orange Ice Sunshine Cake Coffee *Sweetbreads—Clean and soak 2 pairs of sweetbreads in cold water for an hour or more, then put them in pan with enough water to cover them, and cook them for 20 minutes. Take them out and place them in cold water for 2 or 3 minutes to make them firm. Dry thoroughly, rub them with tablespoon of Crisco. Sprinkle with salt and pepper and place in a pan with brown sauce. Cook in hot oven for 20 minutes. Baste often with the sauce. 183 A Calendar of Dinners May 20 Cream of Pea Soup Croutons Stuffed Eggs, Tartare Sauce Baked Bananas Potato Fluff *Onions Stuffed with Nuts Apple Salad Coffee *Onions Stuffed with Nuts—2 large Spanish onions, or good-sized Bermuda onions, 1 cup boiled rice, 1 cup chopped English walnut meats, mixed with 1 teaspoon salt, 1 salt- spoon pepper, and | raw egg. Put onions, without peeling into a saucepan of boiling water; add half the salt and boil for % an hour. Drain and dry. Remove outside skin, and with handle of a teaspoon, take out center, saving it for the sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand them in baking pan, brush with melted Crisco and bake in moderate oven for % hour. Chop very fine the portion that you have taken from center, press it through a sieve, add this pulp to a cup of tartare sauce and pour it into a sauceboat. Serve onions on platter; pass the sauce. May 21 Oloronnaise Potage Broiled Shad Roe *Anna Potatoes Duckling Braise with Cherries Fresh Asparagus, Swiss Weimar Pudding Coffee *Anna Potatoes—Peel, drain 4 good-sized, sound, raw po- tatoes. Slice them with a Saratoga- chip potato machine. If none is at hand, slice them as fine as possible. Grate 2 ounces of Parmesan or Swiss cheese. Heat 2 tablespoons Crisco in a small frying pan, remove pan from fire and cover bottom with light layer of potatoes. Mix teaspoon salt with 2 saltspoons white pepper, sprinkle a little over potatoes, spread a little cheese over potatoes, and place few bits Crisco over cheese. Ar- range another layer of potatoes—and so on till all are employed. Cover pan, place on moderate fire for 5 min- wash and -it does not cook too long. utes. Turn them over with cake tur- ner; let them cook again 3 minutes, then place in hot oven for 10 muin- utes. Turn on hot dish and serve. May 22 Little Neck Clams Parmentier Puree Veal Cutlets Mashed Potatoes *Spinach, Martha Chicory Salad Biscuit Tortont Coffee *Spinach, Martha—Trim of stalks of 3 quarts fresh spinach, discarding stale leaves if any. Thoroughly wash ahd drain, plunge in gallon boil- ing water with | tablespoon salt and boil for 10 minutes. Take them up with skimmer, drain on sieve, press out all water, chop finely, place in saucepan. Cut 3 slices bread in % inch square pieces, place on plate, pour over them I| tablespoon vinegar, then brown them in small frying pan with 1 tablespoon melted Crisco to golden color, add them to spinach, with 2 hard-cooked eggs cut into 8 pieceseach, 1 tablespoon Crisco
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