Deviled
Oysters
One quart oysters. Put in a pan and cook until the
edges turn up; take off the stove, drain, and cut in small pieces with a silver
knife. Sauce-2 tablespoons butter, 4 tablespoons flour, 1 1/2 pints milk. Cook
as you do for cream dressing; add pepper, salt parsley, and two hard boiled eggs
chopped up fine. Mix sauce with the oysters, put in ramekins, cover with dried
bread crumbs and brown in the oven.
Mrs. R.H. Youngman
Filling
for Oyster Patties
Melt 2 tablespoons butter, stir in 2 tablespoons
flour, salt and pepper to taste; when well blended add 1/2 cup cream and 1/2 cup
white stock. Boil 1 minute; add 2 cups of oysters, make very hot and serve in
patty shells.
Mrs. R.F. Nevling
Oyster
Croquettes
Fifteen oysters, 1 pint milk, 3 tablespoons butter,
1 1/2 teaspoons flour, 1 egg. Make a white sauce of the milk, butter and flour,
and to this add one beaten egg; season to taste; cook 15 oysters until curled,
drain and chop fine; stir into sauce and let cool; mould and roll in egg and
bread crumbs. Fry in hot fat.
Miss Mary Swoope
Current
Event Lobster
Two cups boiled lobster, 3 hard boiled eggs, 1
tablespoon chopped parsley, 1 teaspoon salt, 1 salt-spoon pepper, 1 tablespoon
butter, 1 even tablespoon flour, 1/2 nutmeg, 1/2 pint milk. Put milk on to heat;
rub butter and flour together and stir into hot milk, stirring until smooth; add
lobster cut small, hard boiled eggs chopped, and seasoning. Put mixture into
timbal cups, brush over top with beaten egg and bread crumbs. Place in hot oven
to brown. Garnish with parsley.
Mrs. C.T. Kurtz
Fried
Oysters
One quart large oysters, 1/2 cup flour, 1/2 cup
milk, 1/2 cup tomato catsup, 1/2 teaspoon salt. Mix thoroughly flour, milk,
catsup and salt; dip oysters into mixture then roll in cracker crumbs. Fry in
sweet fresh lard until dark brown.
Mrs. W.E. Wallace
Salmon
Croquets
Remove bone and any skin from 1 can of salmon; mince
with fork and season with pepper and salt. Add 1 egg well beaten, a little
melted butter, 1/2 cup of milk and enough bread crumbs to stiffen and make into
croquets. Dip in bread crumbs, egg, and bread crumbs and fry a nice brown. Serve
plain or with white sauce.
Mrs. David L. Krebs, Jr.
Baked
Shad
Clean shad by scaling and remove head. Split open
from gills to tail. Remove backbone and all other large bones, and entrails.
Fill with bread crumbs cut coarse seasoned with onion, salt, pepper and butter.
Either tie or sew shut. Place in roaster and surround with strips of bacon. Use
very little water in a self-basting roaster. When the skin gets dry turn back a
little and if the meat is mealy the fish is done. It depends upon the kind of
heat you use for the length of time to cook. Generally 1/2 hour is enough. Serve
at once with lemon or parsley and the crisp strips of bacon.
Mrs. Frank W. Roessner
Poached
Eggs with Cream Salmon
Cut out 4 rounds of bread 1 inch thick; remove the
centers leaving a case with narrow rim. Brush over the outside of the cases with
melted butter and brown in the oven. Fill with canned salmon, flaked and heated
in 1 cup of cream sauce. Place a poached egg above the salmon. Serve garnished
with parsley and slices of lemon.
Mrs. J.R. McMurray
Codfish
Souffle
To every cup of codfish use 2 cups of mashed
potatoes, 1/2 cup of milk, 2 well beaten eggs, and 1/4 cup of butter. Have the
milk and butter hot in a large sauce pan. Stir in the fish and mashed potatoes
and beat thoroughly. In a bowl beat the whites of the eggs stiff; add the yolks
and beat a minute longer; stir the eggs quickly and lightly into the potato
mixture and turn at once into the baking dish; a bit of pepper is all the
seasoning necessary. Bake in a hot oven half an hour. Serve at once and very
hot.
Mrs. J.R. McMurray
Salmon
Loaf
One can salmon, 2 eggs, 1 cup bread crumbs, 2
tablespoons of melted butter, parsley, pepper, salt; make in loaf and bake 3/4
of an hour.
Halibut
Baked in Milk
Two and one-half pounds of halibut sliced, 2
tablespoons minced parsley, 1/2 cup butter, flour, milk, salt and pepper. Lay
the fish in a deep platter, season with salt and pepper, dredge with flour,
sprinkle with the parsley and dot with the butter. Add milk to the depth of 1
inch and if desired lay over some sliced onion and a few minced celery tips.
Bake gently for 45 minutes in a moderate oven.
Mrs. J.R. McMurray
Swedish
Baked Halibut
Wipe a slice of halibut weighing 1 pound, brush it
over on both sides with melted butter; place it in an earthen baking dish.
Measure a cup of canned tomatoes and add to this a teaspoon of powdered sugar;
pour the sweetened tomatoes over the fish; slice an onion in thin slices and
place on top of the fish and tomatoes; bake 20 minutes, pour 1 cup of heavy
cream over, bake 10 minutes more. Remove onion and garnish with parsley before
serving.
Sauce for Halibut
2 tablespoons butter, 2 1/2 tablespoons flour, 1 1/2
cups cream or milk, 1/4 teaspoon salt, dash of paprika, 2 hard boiled eggs,
chopped rather fine, 1 heaping tablespoon of capers. Put butter in pan, stir
until melted and bubbling; add flour mixed with seasoning. Stir until thoroughly
blended-pour on milk gradually-beat until smooth-add eggs and capers and serve.
Mrs. A.L. Moore
