FRIED OYSTERS. MRS. H. T. VAN FLEET.
Place New York counts in a colander to drain for a few minutes. With a fork remove them separately to a dry towel. Place another towel over them, allowing them to remain until all moisture is absorbed.
Have ready the beaten yolks of three eggs and a quant.i.ty of rolled cracker, salted and peppered. Dip each oyster separately, first into egg, then into cracker. When all have been thus dipped, have ready a hot spider, into which drop four heaping tablespoons of b.u.t.ter. When b.u.t.ter is melted, place in the oysters, one by one; fry a light brown, then turn. Serve very hot.
PIGS IN BLANKET. FRED. LINSLEY.
Take extra select oysters and very thin slices of nice bacon. Season the oysters with a little salt and pepper. Roll each oyster in a slice of bacon; pin together with a toothpick; roast over hot coals, either laid on a broiler, or fasten them on a meat fork and hold over the coals. Cook until the bacon is crisp and brown. Don"t remove the toothpick. Serve hot.
SOUR FISH. MRS. W. H. ECKHART.
Take a whole fish; stew until tender in salt water; take out, lay on platter. Throw a handful of raisins in the salt water and a few whole cloves, allspice, stick cinnamon, with vinegar enough to give a sour taste, and a tablespoonful of sugar. Thicken with flour to the consistency of gravy; pour over fish. Serve cold. Fish may be served with mayonnaise dressing, cooked in same manner.
SALT HERRING. MRS. JUDGE B.
Heat them on gridiron; remove the skin and serve with pepper and melted b.u.t.ter.
SALMON LOAF. MARGARET LEONARD.
One small can salmon, four eggs beaten light, four tablespoons melted b.u.t.ter--not hot--one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in b.u.t.ter till smooth.
Beat crumbs into egg and season before putting with fish. b.u.t.ter your mold and steam one hour.
SAUCE FOR SAME.--One cup of milk, heated to a boil; thicken with one tablespoon of corn starch and one tablespoon of b.u.t.ter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf; Serve hot.
SAUCE FOR FISH.
Stir in one cup of drawn b.u.t.ter, the yolks of two eggs (well beaten), pepper and salt, and a few sprigs of parsley. Let it boil. Pour over fish when ready to serve.
SOUR SAUCE FOR FISH.
One-half cup b.u.t.ter, with one-half cup vinegar; let boil, then add two mustardspoonfuls of prepared mustard, a little salt, and one egg, beaten together. Make in the farina kettle. Stir while cooking.
BROILED OYSTERS.
Place good-sized oysters on pie plates; sprinkle well with flour, small lumps of b.u.t.ter, pepper and salt. Cover with strained liquor and a little cold water. Set in a warm oven fifteen or twenty minutes. Nice to serve with turkey.
OVEN FRIED FISH. MRS. JANE E. WALLACE.
Open and clean fish (white or ba.s.s). Have fish pan spread thick with b.u.t.ter, and lay fish in. Season with salt. Over this pour two well-beaten eggs, and dredge with flour. Bake three-quarters of an hour, and baste with b.u.t.ter and water. Garnish fish plate with parsley.
ESCALOPED SALMON. CARRIE P. WALLACE.
Pick bones and skin out of one can of salmon, and mince fine. Use as much rolled cracker as you have salmon, a little salt, and cup of cream. Fill sea sh.e.l.ls with this mixture, placing a small piece of b.u.t.ter on top of each sh.e.l.l. Bake twenty minutes and serve in the sh.e.l.ls.
FOWL AND GAME.
"And then to breakfast with what appet.i.te you have."
--SHAKESPEARE.
ACCOMPANIMENTS FOR FOWLS.
With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies, and cream sauce.
With roast turkey, cranberry sauce, currant jelly.
With boiled turkey, oyster sauce.
With wild ducks, cuc.u.mber sauce, currant jelly, or cranberry sauce.
With roast goose or venison, grape jelly, or cranberry sauce.
A GOOD WAY TO COOK CHICKEN. MRS. R. H. JOHNSON.
Frica.s.see your chicken, taking care to brown the skin nicely; season to taste. When done set by to cool; then remove all the bones; put back into the liquor in which it was cooked; chop fine, leaving in all the oil of the fowl. If not enough of the oil, add a piece of b.u.t.ter; then pack closely in a dish as you wish it to go to the table.
DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.
One full pint of sifted flour, two even teaspoonfuls of yeast powder, and a little salt. Wet this with enough milk or water to drop from spoon in a ball; remove your meat or chicken; drop in the b.a.l.l.s of dough; cook five minutes in the liquor; place around the edge of platter, with the chicken or meat in center; season the liquor and pour over it.
JELLIED CHICKEN. MRS. R. H. J.