Take one-half of a can of large fresh oysters ; put them
in a colander, strain them well, and pour one pint of cold
water over them ; add this water to the liquor put into a
kettle; boil, and skim closely all the scum that rises; put
in one-half gallon or more of fresh unskimmed milk, one
and a half tea -cupful of butter, fifteen butter crackers
rolled very fine, salt and pepper to taste✪ Oyster Soup. As soon as this
becomes boiling hot, put in the oysters, and when they begin
to boil, take up at once, and serve immediately. Do not
add salt until the soup is ready to serve, as it is apt to cur-
dle the milk. Mrs. L. C. Dimmitt.
OYSTER SOUP.
Take one quart. of oysters, one quart of milk, and one
quart of water; one-fourth of a pound of butter, three-quar-
ters of a pint of rolled crackers, one even table-spoonful of
salt, and one tea-spoonful of pepper. Let the water and the
The New Kentucky Home Cook Book.
29
liquor come to a boiling, and skim carefully all the scum that
rises ; then add the milk, and when it begins to boil put in
the oysters; when they begin to curl, put the butter in a
tureen and pour the soup over it. Serve with rolled crack-
ers. Mrs. Charles Tabb.
OYSTER SOUP.
After having carefully picked over a half can of oysters
to remove the shells, strain the liquor back over them, and
put them into a kettle on the stove. In another kettle put
three pints of milk and half a. pound of butter. When the
oysters commence boiling, skim them; when they begin to
curl, take them off and pour them into the milk ; let them
just come to a boiling. Have in a tureen eighteen butter
crackers rolled very fine, and salt and pepper to taste ; pour
over this the soup, and serve immediately.
Mrs. W. H. Wadsworth, Jr.
FISH.
In buying fish, see that the flesh is firm, the gills red, arid
the fins stiff. The greatest merit of a fish is freshness. It
should be cleaned as soon as it comes from market, and put
on ice until the time of cooking. Do not soak a fish, as it
greatly impairs the flavor. If frozen, put into ice-cold
water to thaw. If the fish is to be fried, wash it before cut-
ting up. Have plenty of lard in the skillet, and have it
very hot before commencing to cook. A fish is sufficiently
cooked when the meat separates from the bones.
BOILED FISH— EGG DRESSING.
Wash the fish carefully, rub it with salt, wrap it in a
strong cloth, and boil, allowing fifteen minutes to each
pound for cooking. When it is done, take it out of the
cloth carefully so as not to break it, and place it on a heat-
ed dish. Boil nine eggs hard; take one pint of the water
the fish was boiled in, one-fourth of a pound of butter, salt;
mash the yelks of six eggs in the butter, which roll in a
little flour✪ Dressing for Fish ; then pour in the broth gradually, set it on the
stove, and let it boil until it thickens. Slice the remaining
three eggs into rings, which put over the fish, then pour
over it the dressing. Serve at once.
BAKED FISH.
Wash carefully, and sprinkle with salt. Season some
bread crumbs with salt, pepper, a little chopped onion, and
a table-spoonful of butter; with this stuff the fish, fasten
securely so as to keep it together. Put it in a baking-pan,
with one pint of water. Season the fish with salt, pepper,
(30)
The New Kentucky Home Cook Booh
31
✪ Baked Fish
Page 12 · 5 recipe records on this page
Presented as published in 1884. 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 one-half of a can of large fresh oysters ; put them in a colander, strain them well, and pour one pint of cold water over them ; add this water to the liquor put into a kettle; boil, and skim closely all the scum that rises; put in one-half gallon or more of fresh unskimmed milk, one and a half tea -cupful of butter, fifteen butter crackers rolled very fine, salt and pepper to taste. As soon as this becomes boiling hot, put in the oysters, and when they begin to boil, take up at once, and serve immediately. Do not add salt until the soup is ready to serve, as it is apt to curdle the milk. MMrs. L. C. Dimmitt.
OYSTER SOUP.
Take one quart. of oysters, one quart of milk, and one quart of water; one-fourth of a pound of butter, three-quarters of a pint of rolled crackers, one even table-spoonful of salt, and one tea-spoonful of pepper. Let the water and the
The New Kentucky Home Cook Book.
liquor come to a boiling, and skim carefully all the scum that rises ; then add the milk, and when it begins to boil put in the oysters; when they begin to curl, put the butter in a tureen and pour the soup over it. Serve with rolled crackers. Mrs. Charles Tabb.
OYSTER SOUP.
After having carefully picked over a half can of oysters to remove the shells, strain the liquor back over them, and put them into a kettle on the stove. In another kettle put three pints of milk and half a. pound of butter. When the oysters commence boiling, skim them; when they begin to curl, take them off and pour them into the milk ; let them just come to a boiling. Have in a tureen eighteen butter crackers rolled very fine, and salt and pepper to taste ; pour over this the soup, and serve immediately.
Mrs. W. H. Wadsworth, Jr.
FISH.
In buying fish, see that the flesh is firm, the gills red, arid the fins stiff. The greatest merit of a fish is freshness. It should be cleaned as soon as it comes from market, and put on ice until the time of cooking. Do not soak a fish, as it greatly impairs the flavor. If frozen, put into ice-cold water to thaw. If the fish is to be fried, wash it before cutting up. Have plenty of lard in the skillet, and have it very hot before commencing to cook. A fish is sufficiently cooked when the meat separates from the bones.
BOILED FISH— EGG DRESSING.
Wash the fish carefully, rub it with salt, wrap it in a strong cloth, and boil, allowing fifteen minutes to each pound for cooking. When it is done, take it out of the cloth carefully so as not to break it, and place it on a heated dish. Boil nine eggs hard; take one pint of the water the fish was boiled in, one-fourth of a pound of butter, salt; mash the yelks of six eggs in the butter, which roll in a little flour ; then pour in the broth gradually, set it on the stove, and let it boil until it thickens. Slice the remaining three eggs into rings, which put over the fish, then pour over it the dressing. Serve at once.
BAKED FISH.
Wash carefully, and sprinkle with salt. Season some bread crumbs with salt, pepper, a little chopped onion, and a table-spoonful of butter; with this stuff the fish, fasten securely so as to keep it together. Put it in a baking-pan, with one pint of water. Season the fish with salt, pepper, (30)
The New Kentucky Home Cook Booh
Records on this page
Oyster SoupOyster SoupOyster SoupDressing for FishBaked Fish