Take twelve large, or twenty-five small clams from their shells; if the
clams are large divide them. Mix two gills of flour, one gill of milk, half
as much of the clam liquor, and one egg✪ Clam Fritters well beaten. Make the batter
smooth, and then stir in the clams. Drop the batter by tablespoonfuls in
boiling lard; let them fry gently, turning them when done on one side.
F. C. R,
SHRIMPS.
Have half a pint of shelled shrimps. Then make a thick sauce: a
heaped teaspoonful of flour, half an ounce of butter and a gill of milk.
Flavor it with a little mace, pepper and salt. Stir in the shrimps. When
well heated pour the whole out onto a hot dish, trim the dish round with
cold boiled rice, and serve. Mrs. Annie Rust.
SHRIMPS CREAMED.
Heat two tablespoonfuls of butter and half a grated onion. When
hot, stir in half a cup of cold boiled rice; add a cup of cream and half a
pint of canned or fresh shrimps. Stir until it comes to the boiling point,
then simmer about five minutes. Serve on toast. Eastman Hotel.
CREAMED SHRIMPS ON TOAST.
Wash and drain one can of shrimps or wash the same amount of
fresh-gathered ones and remove shell. Put in a saucepan two tablespoon-
fuls of butter; when it melts add the same quantity of flour and rub
smooth, but do not brown. Pour on this a quart of milk and bring to a
boil. Season with pepper, add the shrimps and let the mixture stand on
the back of the stove until it is heated through, then pour over toasted
bread. Mrs. N. K. B.
SHELL FISH. 93
MACARONI AND OYSTERS.
Break a pint of macaroni into inch pieces. Put in a saucepan and
cover with boiling water. Keep at the boiHng point for one-half an hour.
Have ready one pint of oysters, salt, pepper and one-half of a cupful of
cream. Drain the macaroni, put a layer in buttered baking dish, sprinkle
over a little salt and pepper, little dots of butter and a little cream; then a
layer of the oysters and another of the macaroni with more salt, pepper and
butter. Sprinkle cracker crumbs over the top, add bits of butter and a
little more cream if necessary. Put a cover over the dish and bake till
nearly done; then remove cover and continue baking till a delicate brown.
Mrs. Emily B.
OYSTER TOAST.
Boil one cupful of oyster liquor with one-half of a cupful of milk and
cream mixed, one tablespoonful of butter, one-fourth of a teaspoonful of
salt, a pinch of pepper; pour it over some toasted bread and set it in the
oven five minutes, then lay broiled oysters on the slices and serve hot.
D. B.
OYSTER RAREBIT.
Clean and remove the hard muscle from one-half or a pint of oysters,
parboil them in their own liquor until their edges curl, then remove to a
hot bowl. Put one tablespoonful of butter and one-half of a pound of
grated cheese, one salt-spoonful of salt and a few grains of cayenne into
a dish; while the butter is melting beat two eggs slightly and add to them
the oyster liquor, mix this gradually into the melted cheese, add the
oysters and turn at once over hot toast. L. Miller.
CLAM CHOWDER. ✪ Clam Chowder
Page 73 · 2 recipe records on this page
Presented as published in 1917. 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
Take twelve large, or twenty-five small clams from their shells; if the clams are large divide them. Mix two gills of flour, one gill of milk, half as much of the clam liquor, and one egg well beaten. Make the batter smooth, and then stir in the clams. Drop the batter by tablespoonfuls in boiling lard; let them fry gently, turning them when done on one side.
F. C. R,
SHRIMPS.
Have half a pint of shelled shrimps. Then make a thick sauce: a heaped teaspoonful of flour, half an ounce of butter and a gill of milk. Flavor it with a little mace, pepper and salt. Stir in the shrimps. When well heated pour the whole out onto a hot dish, trim the dish round with cold boiled rice, and serve. Mrs. Annie Rust.
SHRIMPS CREAMED.
Heat two tablespoonfuls of butter and half a grated onion. When hot, stir in half a cup of cold boiled rice; add a cup of cream and half a pint of canned or fresh shrimps. Stir until it comes to the boiling point, then simmer about five minutes. Serve on toast. Eastman Hotel.
CREAMED SHRIMPS ON TOAST.
Wash and drain one can of shrimps or wash the same amount of fresh-gathered ones and remove shell. Put in a saucepan two tablespoonfuls of butter; when it melts add the same quantity of flour and rub smooth, but do not brown. Pour on this a quart of milk and bring to a boil. Season with pepper, add the shrimps and let the mixture stand on the back of the stove until it is heated through, then pour over toasted bread. Mrs. N. K. B.
MACARONI AND OYSTERS.
Break a pint of macaroni into inch pieces. Put in a saucepan and cover with boiling water. Keep at the boiling point for one-half an hour. Have ready one pint of oysters, salt, pepper and one-half of a cupful of cream. Drain the macaroni, put a layer in buttered baking dish, sprinkle over a little salt and pepper, little dots of butter and a little cream; then a layer of the oysters and another of the macaroni with more salt, pepper and butter. Sprinkle cracker crumbs over the top, add bits of butter and a little more cream if necessary. Put a cover over the dish and bake till nearly done; then remove cover and continue baking till a delicate brown.
Mrs. Emily B. OYSTER TOAST.
Boil one cupful of oyster liquor with one-half of a cupful of milk and cream mixed, one tablespoonful of butter, one-fourth of a teaspoonful of salt, a pinch of pepper; pour it over some toasted bread and set it in the oven five minutes, then lay broiled oysters on the slices and serve hot.
D. B. OYSTER RAREBIT.
Clean and remove the hard muscle from one-half or a pint of oysters, parboil them in their own liquor until their edges curl, then remove to a hot bowl. Put one tablespoonful of butter and one-half of a pound of grated cheese, one salt-spoonful of salt and a few grains of cayenne into a dish; while the butter is melting beat two eggs slightly and add to them the oyster liquor, mix this gradually into the melted cheese, add the oysters and turn at once over hot toast. L. Miller.
CLAM CHOWDER.
Records on this page
Clam FrittersClam Chowder