Oysters

"Thou who dost dwell In the heart of the shell."

Fried Oysters

One pint oysters, 1 egg, salt and pepper; drain the oysters; beat egg very light and mix with oysters. Stir fine cracker crumbs into the oysters and egg until the mixture can be lifted with a spoon and made into pats; then roll in fine cracker crumbs and drop them in hot fat until nicely browned; serve on hot platter.

Oyster Patties

Scald oysters until the edges begin to curl; drain and drop them into the sauce; let stand for 5 minutes. Sauce: - 1 pint sweet cream or milk, 1 small tablespoon butter, 2 tablespoons flour, salt to taste. Crust: - 2 cups flour, 1 cup butter, 1/2 cup water; roll 1/4 inch thick; line patty tins; fill with the oysters and sauce. 1 or 2 oysters are sufficient for 1 patty.

Oyster Croquettes

One pint oysters, drained well; 2 cups mashed potatoes, whipped creamy; 2 cups cracker crumbs; form into croquettes and roll in cracker crumbs and beaten yolk of egg; drop in hot lard and brown. Serve with peas or white sauce.

Dressing For Oyster Cocktail

One tablespoon vinegar, 1 tablespoon tomato catsup, 1 tablespoon Worcestershire sauce, 2 tablespoons lemon mice, 1/4 teaspoon Tabasco sauce: sufficient for 6 people.

Oyster Fritters

Drain the liquor from the oysters; to cup full of this add the same quantity of milk, 3 eggs, well beaten, a little salt, flour enough for a thin batter; chop the oysters and stir into batter. Have ready in a frying pan a few spoons of very hot lard, drop the oyster batter in by spoon.

Grilled Oysters On Toast

Drain the oysters in a colander; drop them into a hot pan upon the range with a tablespoon of butter, they will ruffle in a few moments; then toss them lightly about that they may ruffle and plump on both sides. arrange toast, which should be hot and brown, nicely buttered on platter. Remove the oysters from the pan; arrange them in small heaps upon each slice, keep perfectly hot, salt and pepper the liquid in the pan; pour that and a little melted butter over the whole and serve.

Oyster Cocktail

One tablespoon chopped celery, 3 tablespoons each chopped green peppers, chili sauce and tomato catsup, 3 dashes of Worcestershire sauce, some horseradish, juice of 1/2 lemon, a pinch of salt; mix all together into cocktail glasses, put 6 or 7 oysters, add the above mixture and serve.

Celeried Oysters

One pint oysters, 1/3 cup butter melted, 1/2 cup cracker crumbs, 3 stalks celery chopped fine, salt and pepper. Wash oysters, drain dry between towels. Dip oysters in melted butter, then in crumbs; fry in hot butter, arrange on hot toast, pour over white sauce, sprinkle with the celery.

Grilled Oysters

One pint oysters, 3 slices buttered toast; fry oysters in butter; put on toast and keep hot; add 1 teaspoon of fat to butter in skillet, pour in the liquid from the oysters; cook a few minutes and pour over the toast and oysters and serve very hot.

Deviled Oysters

Chop 25 oysters fine; add 1/2 cup cracker crumbs; 1 cup cream; salt and pepper; 1 tablespoon melted butter, butter ramekin and fill with the mixture. Bake 20 minutes.

Fish

"So let us noo' sit down to serieus eatin' and tackle to the inhabitants o' the Great Deep."

Broiled Salmon

Take salted salmon, soak 24 hours, changing water several times, then par-boil slightly. At the hour wanted, broil sharply; season to taste; cover with bits of butter. This recipe will answer for all kinds of salt fish.

Baked Fish

Clean well, sprinkle with salt an hour before cooking; fill with dressing, tie, sprinkle with flour; lay pieces of salt pork on top; baste often; allow 1 1/2 hour for a good-sized fish.

Pickled Fish

Take fresh fish and par-boil in salt water (do not cook until tender), then drain, cover with vinegar, add spices and slices of lemon, put back on the stove, bring to a boil, pour into a crock and let stand until cold, when it is ready for use.

White Fish Stuffed With Macaroni

For a fish weighing from 4 to 6 pounds, take a half-pound of macaroni, boil thoroughly done, 1/2 cup grated cheese, 1 egg beaten light, 1/2 cup cracker crumbs, stir lightly not to break the macaroni; put mixture in fish, season with salt and pepper to taste; roll pie crust enough to cover fish; bake in slow oven 40 minutes. Serve with tomato sauce.

Salmon Loaf

One cup salmon, 3/4 cup cracker crumbs, 1/2 cup sweet milk, 1 egg, salt and pepper to taste. Steam 1/2 hour.

Salmon Puffs

One pound salmon, 2 eggs, 3 tablespoons melted butter, salt and pepper to taste, 2 tablespoons lemon juice, 1 small cup bread crumbs, stir all, put in butttered cups, steam 20 minutes. Sauce: - 1 tablespoon flour, 2 tablespoons butter, 1 cup milk, salt and pepper, cook, pour over puffs, garnish with lettuce leaves.

Codfish With Eggs

Put 1 cup of picked codfish into 1 quart of cold water, heat slowly, when hot (not boiling) pour off water, remove fish to another dish, put into skillet 1 pint of nice rich milk, thicken with 1 tablespoon of flour, add fish, butter size of walnut, when gravy boils, add 1 or 2 eggs, stir briskly and serve at once.

Creamed Codfish

One cup codfish, picked free from bones, par-boil, drain, pour over l 1/2 pint milk, 1 cup sweet cream, thicken with large tablespoon flour dissolved as for gravy, add a piece of butter, salt to taste.

Fish Chowder

Try out about 6 slices of salt pork, place all in a large kettle with a dozen sliced potatoes and 2 good-sized onions; cover with boiling water, just before it is done add hot milk as for potato soup, about 1 quart, and 2 pounds fresh fish (halibut preferred), cut in large pieces or wrapped in a thin cloth whole and cook in the soup; boil about 25 minutes more, add butter and salt to taste.

Salmon Croquettes

One can salmon, 3/4 cup milk, 1/2 cup crumbs (bread, cracker), 2 eggs, pepper and salt; drain the fish, bone and mash fine, add the egg, milk, salt and pepper to taste, then the crumbs; beat until a soft paste is formed, drop by spoon into hot butter and brown.

Fish Turbot

Stir into 1 pint of boiling milk 1/2 cup of flour and 3/4 cup of butter. Boil until thick, then remove from stove and add the beaten yolks of two eggs. Place on stove for a few minutes, then remove and squeeze the juice of 1 lemon in. Take one small can of salmon, mince fine, place in dishes alternately salmon and dressing, putting dressing on last. Over this sprinkle rolled crackers and place in oven and bake 15 minutes. Serve with slice of lemon on top.

Baked Salmon

One can salmon. Put together 1 tablespoon butter, 1 tablespoon flour, 1 teaspoon salt, 1 teaspoon mustard, 1 teacup boiling water. When come to a boil put in the salmon, from which bones, skin and oil have been taken. After it is taken from the stove beat in one egg and the juice of half a lemon. Bake for about 10 minutes in either a large dish or cups. Buttered bread crumbs should be put on the top.

Codfish Croquettes

One cup codfish, 1 cup raw potato. Boil together till done. Then take from the stove and mash. Add 1 egg, 1 tablespoon sweet cream, beat well and drop into hot fat by tablespoon. Remove from fat as soon as a nice brown. This is a small rule.