of eggs and lemon-juice; place sauce-pan in a larger one containing
boiling water, and stir constantly until butter is melted, then add sec-
ond piece of butter, and as it thickens third piece. Add water, cook
one minute, remove from fire, then add salt and cayenne.
BAKED FISH.
1 medium-sized haddock, 1 tsp. chopped parsley.
bluefish or shad. 1 tsp. chopped pickles.
1 cup cracker or bread- 1 tsp. capers.
crumbs. 1 ssp. pepper.
% cup melted butter. 1 ssp. salt.
1 tsp. chopped onion✪ Baked Fish.
Eemove eyes of fish. Clean the fish, and wipe thoroughly inside
and out with a cloth wrung out of cold water. Make a stuffing of the
above ingredients. Put the stuffing in the cavity and sew up the open-
ing. Use larding needle to sew fish. Kub the fish thoroughly with
salt, pepper and butter on both sides. Cut small gashes across the sides
of the fish about two inches apart, and in these put tiny strips of fat
salt pork. Skewer the fish in the shape of a letter S, and dredge with
flour. Put on cheese-cloth in baking-pan, with extra pieces of pork.
Allow 15 min. to a pound, and baste frequently with the melted pork,
or salted H20.
Serve with a garniture of parsley and slices of lemon or hard-
cooked egg.
SARDINES. (FRENCH FASHION).
Remove the skin and tails from about a dozen sardines, and heat
them in the oven. Heat some butter or oil in the blazer of one chafing-
dish, and in it saute some bits of bread of suitable shape to serve under
the sardines. Put in the blazer of another chafing-dish over hot water
the well-beaten yolks of 4 eggs, 1 tsp. each of tarragon vinegar, cider
vinegar, and made mustard, % tsp. salt and 1 tsp. butter✪ Sardines (French Fashion). Stir the
.sauce until it is quite thick, then serve the sardines on the bread with
the sauce poured over them. Olives are agreeable with this dish.
The Lobster
lives on the bottom of the sea — under rocks. Its means of defense are
claws and ret real. It will sacrifice its life if necessary, lor reproduc-
tion. Its organism is modified to meet the conditions of reproduc-
tion and defense. The fishermen are the greatest enemies of lobsters.
The lobster is like a big insect. In all Crustacea the head and thorax
are fused into one body.
The lobster sheds all its shell once in a while. Then we have soft-
shelled Crustacea. The critical period in the life of any Crustacea
is in this shedding stage, when it tempts other animals to eat it. The
new shell forms very rapidly — in 2 or 3 weeks. The little brown spots
on back underneath the shell are the glands for secreting the shell.
When the lobster sheds its shell it also sheds the lining of its stomach.
The lobsters are kept in the hatchery till about an inch long and
then are thrown out to shirk for themselves. The shell is product of
the skin.
The parts of the lobster's body are :
head,
thorax,
abdomen and
swimineretts,
to which the eggs are attached. The young cling to the same swirn-
meretts till they shed their outside skeleton several times, which, when
young, is every few days. The period increases as they grow older.
Nearly all eggs are fertilized and hatched. They are excellent food
for young species, hence young lobster are often destroyed.
On the dorsal side we find the following organs :
Ovaries Dorsal artery
Heart Main artery and branches
Stomach Intestine
Reproductive organs Muscles
Page 34 · 2 recipe records on this page
Presented as published in 1914. 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
of eggs and lemon-juice; place sauce-pan in a larger one containing boiling water, and stir constantly until butter is melted, then add second piece of butter, and as it thickens third piece. Add water, cook one minute, remove from fire, then add salt and cayenne.
BAKED FISH.
1 medium-sized haddock, 1 tsp. chopped parsley.
bluefish or shad. 1 tsp. chopped pickles.
1 cup cracker or bread- 1 tsp. capers.
crumbs. 1 ssp. pepper.
% cup melted butter. 1 ssp. salt.
1 tsp. chopped onion.
Remove eyes of fish. Clean the fish, and wipe thoroughly inside and out with a cloth wrung out of cold water. Make a stuffing of the above ingredients. Put the stuffing in the cavity and sew up the opening. Use larding needle to sew fish. Rub the fish thoroughly with salt, pepper and butter on both sides. Cut small gashes across the sides of the fish about two inches apart, and in these put tiny strips of fat salt pork. Skewer the fish in the shape of a letter S, and dredge with flour. Put on cheese-cloth in baking-pan, with extra pieces of pork. Allow 15 min. to a pound, and baste frequently with the melted pork, or salted H20.
Serve with a garniture of parsley and slices of lemon or hardcooked egg.
SARDINES. (FRENCH FASHION).
Remove the skin and tails from about a dozen sardines, and heat them in the oven. Heat some butter or oil in the blazer of one chafingdish, and in it saute some bits of bread of suitable shape to serve under the sardines. Put in the blazer of another chafing-dish over hot water the well-beaten yolks of 4 eggs, 1 tsp. each of tarragon vinegar, cider vinegar, and made mustard, % tsp. salt and 1 tsp. butter. Stir the .sauce until it is quite thick, then serve the sardines on the bread with the sauce poured over them. Olives are agreeable with this dish.
The Lobster
lives on the bottom of the sea — under rocks. Its means of defense are claws and retreat. It will sacrifice its life if necessary, lor reproduction. Its organism is modified to meet the conditions of reproduction and defense. The fishermen are the greatest enemies of lobsters. The lobster is like a big insect. In all Crustacea the head and thorax are fused into one body.
The lobster sheds all its shell once in a while. Then we have softshelled Crustacea. The critical period in the life of any Crustacea is in this shedding stage, when it tempts other animals to eat it. The new shell forms very rapidly — in 2 or 3 weeks. The little brown spots on back underneath the shell are the glands for secreting the shell. When the lobster sheds its shell it also sheds the lining of its stomach.
The lobsters are kept in the hatchery till about an inch long and then are thrown out to shift for themselves. The shell is product of the skin.
The parts of the lobster's body are :
head, thorax, abdomen and swimmerettes, to which the eggs are attached. The young cling to the same swimmerettes till they shed their outside skeleton several times, which, when young, is every few days. The period increases as they grow older. Nearly all eggs are fertilized and hatched. They are excellent food for young species, hence young lobster are often destroyed.
On the dorsal side we find the following organs : Ovaries Dorsal artery
Heart Main artery and branches
Stomach Intestine
Reproductive organs Muscles
Records on this page
Baked FishSardines (French Fashion)