Atlanta women's club cook book

Boil fish till done, using haddock, cod, or any large fish. Cook potatoes and onion slowly in liquor from fish. Fry out pork, add bones and skin. Add to potatoes and onions (chopped fine). Salt and pepper to taste. Mrs. H. M. Larrabee, Boston, Mass. MOLDED HALIBUT OR HADDOCK. 1 lb. halibut or haddock. 1 cup cream. 1 lb. bread crumbs. 1 tbls. butter. 1/4 t-spoon celery salt. 4 egg whites. Add cream and butter to bread crumbs and cook to a smooth paste. Put in fish which has been through meat grinder. Then the celery, salt and egg whites, beaten stiff. Bake 3/4 of an hour in bread pan lined with oiled paper and placed in under pan of hot water. Serve with almond sauce. OYSTERS ON THE HALF SHELL. Keep on ice till serving time. Have small soup plates half full of fine ice, and lay the deep half shell on the plates as soon as opened. Salt, pepper and cut lemon should be served at the side. Small oysters are preferred and four to six are enough for each plate. Mrs. L. E. St. John. FRIED OYSTERS. Lay oysters on a cloth and press another upon them to absorb the moisture. Roll in cracker crumbs and then dip in beaten eggs, then again in cracker crumbs. Season with salt and pepper. Fry in deep fat. Mrs. D. L. Farrow. FRIED OYSTERS A LA THORNTON 1 pint oysters. 1/2 cup cracker meal. 1/2 cup corn meal. Post toasties. Mix the corn meal and cracker meal well on a large platter. Salt and pepper oysters and dip lightly into meal mixture. Beat 2 eggs well and drop the oysters into them, have the post toasties arranged on a large platter and drop the oysters into them and pat lightly so as to make them stick to the oysters. Fry in deep very hot fat. Garnish with sour pickle and parsley and serve on toast. Thornton Cafeteria. BROILED OYSTERS. 50 large oysters. 1 cup milk. 3 t-spoons cornstarch. 1 tbls. butter. Drain oysters through colander and lay on cloth. Have cake griddle perfectly clean, hot and well buttered. Put on as many oysters as it will hold and as soon as they begin to curl up, turn, cook on the other side, not too much. Then put in sauce pan, so on until oysters are all done. Mix corn starch with milk and pour over oysters, put in butter, season with salt and pepper to taste. Let boil up and serve hot. Mrs. Mary Phillips. OYSTER STEW. 1 qt. oysters. 1 cup milk. 1 cup hot water. 1 t-spoon butter. 1 t-spoon flour. Salt and pepper. Drain liquor from oysters, add 1 cup water and let come to a boil. Then add oysters, and when this comes nearly to a boil, remove oysters to dish in which they are to be served. Mix to a paste the flour with a little milk, add butter and the rest of the milk and let come to a boil. Pour over oysters and serve. Mrs. C. E. Cresse. OYSTER TOAST. 15 large oysters. 2 well beaten eggs. 1 gill cream. Chop oysters fine, salt and pepper to taste, and a little grated nutmeg. Add the well beaten eggs, also the liquor from oysters and the cream. Let come to a boil and when set pour over hot buttered toast. Mrs. C. L. Williams. CLAM CHOWDER. 2 slices salt pork. 3 pts. hot milk. 25 clams, II/2 cups cracker crumbs. 2 large Irish potatoes. 4 onions. 11/2 cans tomatoes. 1 bunch celery. Salt. Pepper, 2 qts. water.