SCALLOPED HERRING.— Soak 5 salt herrings over night.
Divide; remove all skin and bones; cut into inch squares. Slice
1 doz. of cold potatoes, have a layer of potatoes and fish, adding
bit of butter and good sprinkling of pepper to each layer of fish,
end with potatoes.. Cover with a sauce made of 3 cups of milk
and 3 beaten eggs. Lastly, add ^2 cup of fine bread crumbs,
mixed with 1 teaspoon drawn butter. Bake about 40 minutes.
Serve hot— Mrs. E. D. Kelley, Winnetka, 111.
COOK COUNTY COOK BOOK 237
LOBSTER A LA ATLANTIC CITY.— Scald 1 qt. of milk,
stir in 1 teaspoon of salt, a dash of cayenne pepper, add 2 table-
spoons of butter, rolled in 1 of flour; cook 3 minutes; add 1 lob-
ster. Simmer S minutes. Line a tureen with 6 split and buttered
crackers; serve with sliced lemon. — ^^Mrs. C. J. Jeffries, Winnetka,
111.
LOBSTERS BROILED IN THE SHELL.— Kill the lobster✪ Lobster a la Atlantic City
by cutting the tail off with one stroke of the knife, just where it
joins the body: With another clean cut, divide it lengthwise into
two equal parts, shell and all. Take out the coral, the one long
intestine, and the stomach. Crack the claws with a hammer. Put
on a buttered broiler, split side downward, and broil over a fierce
fire. As soon as the juice begins to run freely, withdraw long
enough to wash liberally with melted butter, and return to the fire,
turning often to keep in the juices. Cook about 10 minutes on the
split or flesh side, and 8 minutes on the other. Have ready a
sauce made by rubbing 2 tablespoons of flour to a cream with
lemon juice and finely minced parsley, adding a little cayenne, and
wash the lobster with this while hissing hot. Serve half a lobster
to each guest with oyster forks for extracting the meat. — ^Mrs. F.
M. Stall, 2317 Indiana Ave., Chicago, 111.
CREAMED LOBSTER.— 2 cups of boiled lobster meat cut
into dice. Season with paprika, salt, and lemon juice. Heat a
tablespoon of butter in a saucepan, and turn in the lobster dice.
Toss until smoking hot, add J^ a cup of cream, heated, with a bit
of soda, then beat into it the whipped yolks of 3 eggs. Stir for 1
minute, and dish. Serve hot buttered crackers around it. — Mrs. D.
H. Smedley, 629 Wells St., Chicago, 111.
CREAMED LOBSTER A LA NEW YORK.— Mix y, cup of
butter, the yolks of 3 hard-boiled eggs and a dash of dry mustard
to a smooth paste. Heat the chafing-dish and add gradually 1 cup
of rich milk and the beaten yolk of a raw tzZy then 4 tablespoons
of cracker crumbs, rolled fine, and 1 lobster, picked into pieces,
mixed with salt and pepper. Toss the mixture about with a fork
and spoon until thoroughly heated. Serve on toast. — Mrs. C. J.
Jeffries Winnetka, 111.
LOBSTER CROQUETTES.— Mix with 1 cup cream sauce, 2
cups of finely chopped lobster, 1 saltspoon salt, 1 of mustard, a
238 FISH
trifle of cayenne. Make into croquettes, roll in beaten egg and
bread crumbs and fry in hot lard. — Mrs. Conklin, 914 N. 5th Ave.,
Maywood, 111.
LOBSTER CURRIED.— Heat a tablespoon of butter m a
frying-pan, and cook in it a tablespoon of sliced onion. Strain out
the onion, return the 'butter to the pan, and stir smooth with a
level tablespoon of flour, and a teaspoon of curry powder. Add 4
tablespoons of cream, heated, with a pinch of soda; lastly, 2 cups
of Jobster meat, cut into dice. Stir steadily until very hot. Serve.
— Mrs. J. H. Salmann, 2638 Cottage Grove Ave,, Chicago, 111. ✪ Creamed Lobster
Page 160 · 9 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SCALLOPED HERRING.— Soak 5 salt herrings over night. Divide; remove all skin and bones; cut into inch squares. Slice 1 doz. of cold potatoes, have a layer of potatoes and fish, adding bit of butter and good sprinkling of pepper to each layer of fish, end with potatoes.. Cover with a sauce made of 3 cups of milk and 3 beaten eggs. Lastly, add 1/2 cup of fine bread crumbs, mixed with 1 teaspoon drawn butter. Bake about 40 minutes. Serve hot— Mrs. E. D. Kelley, Winnetka, 111.
LOBSTER A LA ATLANTIC CITY.— Scald 1 qt. of milk, stir in 1 teaspoon of salt, a dash of cayenne pepper, add 2 tablespoons of butter, rolled in 1 of flour; cook 3 minutes; add 1 lobster. Simmer S minutes. Line a tureen with 6 split and buttered crackers; Serve with sliced lemon. — Mrs. C. J. Jeffries, Winnetka,
LOBSTERS BROILED IN THE SHELL.— Kill the lobster by cutting the tail off with one stroke of the knife, just where it joins the body: With another clean cut, divide it lengthwise into two equal parts, shell and all. Take out the coral, the one long intestine, and the stomach. Crack the claws with a hammer. Put on a buttered broiler, split side downward, and broil over a fierce fire. As soon as the juice begins to run freely, withdraw long enough to wash liberally with melted butter, and return to the fire, turning often to keep in the juices. Cook about 10 minutes on the split or flesh side, and 8 minutes on the other. Have ready a sauce made by rubbing 2 tablespoons of flour to a cream with lemon juice and finely minced parsley, adding a little cayenne, and wash the lobster with this while hissing hot. Serve half a lobster to each guest with oyster forks for extracting the meat. — Mrs. F. M. Stall, 2317 Indiana Ave., Chicago, 111.
CREAMED LOBSTER.— 2 cups of boiled lobster meat cut into dice. Season with paprika, salt, and lemon juice. Heat a tablespoon of butter in a saucepan, and turn in the lobster dice. Toss until smoking hot, add 1/2 a cup of cream, heated, with a bit of soda, then beat into it the whipped yolks of 3 eggs. Stir for 1 minute, and dish. Serve hot buttered crackers around it. — Mrs. D. H. Smedley, 629 Wells St., Chicago, 111.
CREAMED LOBSTER A LA NEW YORK.— Mix 1/2 cup of
butter, the yolks of 3 hard-boiled eggs and a dash of dry mustard to a smooth paste. Heat the chafing-dish and add gradually 1 cup of rich milk and the beaten yolk of a raw egg then 4 tablespoons of cracker crumbs, rolled fine, and 1 lobster, picked into pieces, mixed with salt and pepper. Toss the mixture about with a fork and spoon until thoroughly heated. Serve on toast. — Mrs. C. J. Jeffries Winnetka, 111.
LOBSTER CROQUETTES.— Mix with 1 cup cream sauce, 2 cups of finely chopped lobster, 1 saltspoon salt, 1 of mustard, a
trifle of cayenne. Make into croquettes, roll in beaten egg and bread crumbs and fry in hot lard. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
LOBSTER CURRIED.— Heat a tablespoon of butter m a frying-pan, and cook in it a tablespoon of sliced onion. Strain out the onion, return the 'butter to the pan, and stir smooth with a level tablespoon of flour, and a teaspoon of curry powder. Add 4 tablespoons of cream, heated, with a pinch of soda; lastly, 2 cups of Jobster meat, cut into dice. Stir steadily until very hot. Serve. — Mrs. J. H. Salmann, 2638 Cottage Grove Ave,, Chicago, 111.
Records on this page
Creamed Finnan HaddieLobster a la Atlantic CityScalloped HerringLobsters Broiled in the ShellCreamed LobsterLobster A La New YorkLobster A La NewburgLobster CroquettesLobster Curried