988 THE AMERICAN FARMER. 



Fried Oysters. Select the largest oysters, drain off all the liquor, dip in rolled 

 cracker crumbs, and fry in equal parts of butter and lard until they are brown. Another 

 method is to dip them in beaten egg and then in cracker crumbs before frying. 



Chicken Salad. Cut into small pieces two quarts of boiled or roasted chicken, free 

 from skin, fat, and bone. Add four tablespoonfuls of vinegar, one teaspoon of salt, and a 

 little pepper to suit the taste. For a dressing take the yolks of three eggs boiled hard ; make 

 them, fine and add two table spoonfuls of oil, one scant tablespoonful of mustard, one of 

 sugar, and just enough of the liquor in which the chicken was boiled to moisten the salad 

 nicely. Chop one quart of tender white celery. Keep separate on ice until just before 

 serving, stirring the celery and chicken together. Arrange on a platter and garnish with 

 the white leaves of celery. Half lettuce and half celery is sometimes used instead of all celery. 



Lobster Salad. This may be made in the same manner as chicken salad except using 

 the lobster instead of the chicken. Another method: Four eggs, one tablespoonful of sugar, 

 two of butter, one of salt, two of vinegar, one of mustard; beat the whites of the eggs sepa 

 rately, and add last. Cook in a bowl set in a kettle of water, stirring until it thickens. 

 When cold add cream enough to make as thin as boiled custard. Add salt and red pepper 

 to the chopped lobster, also chopped celery and lettuce. Set on ice until time for serving. 



Salmon Salad. One quart of cooked salmon, two heads of lettuce, two tablespoonfuls 

 of lemon juice, one of vinegar, two of capers, one teaspoonful of salt, one-third of a teaspoon- 

 ful of pepper, one cupful of mayonnaise dressing, or the French dressing. Break up the 

 salmon with two silver forks. Add to it the salt, pepper, vinegar, and lemon juice. Put in 

 the ice chest or some other cold place, for two or three hours. Prepare the lettuce as directed 

 for lobster salad. At serving time, pick out leaves enough, to border the dish. Cut or tear 

 the remainder in pieces, and arrange these in the centre of a flat dish. On them heap the 

 salmon lightly, and cover with the dressing. Now sprinkle on the capers. Arrange the 

 whole leaves at the base, and, if you choose, lay one-fourth of a thin slice of lemon on each 

 leaf. Miss Parloa. 



Fish Chowder. Four or five pounds of any hard, white fish; haddock, bass, cod, 

 sword-fish; cut in small slices, and freed from bone and skin Three or four slices of salt 

 pork fried out, crisp, in the chowder kettle. Two onions sliced and fried brown in fat. Two 

 or three more onions, sliced, raw. Eight common-sized potatoes, boiled and sliced. A dozen 

 soft, or butter crackers, split. Take the fried onions out of the fat. Leave only fat enough 

 to just cover, say wet, the bottom of the kettle. Put in a layer of fish; a layer of sliced 

 potatoes; sprinkle some of the onion, both fried and raw, upon the potatoes; a &quot;scatter&quot; 

 of pepper; a careful pinch of salt, as the pork will help to salt it; another layer of fish, 

 potatoes, onions; the pepper and salt again; go on until the materials are half used, taking 

 care to proportion the layers so that all may hold out together. 



When half is used, scatter in a few small-cut bits or strips of the crisped pork, and cover 

 with a layer of half crackers, inside down. Do the same when the remainder of the chowder 

 is layered in, putting the split crackers over all. You may butter the crackers, or not, as 

 you prefer. You may butter and crisp them, previously, if desired. These variations are 

 points of taste. Cover once and a half deep with cold water, and set on where it will come 

 to a boil. Boil gently and steadily one hour, keeping it where it will not burn. Pour in a cup 

 of cream, and stir carefully, just before it is done. Having used salt very cautiously, taste 

 and see if more is needed. Be careful also with pepper, and add that, if required. When you 

 have not cream, it will certainly be well to butter the crackers. Use the best, of the milk, 

 at any rate. Mrs Whitney. 



Clam Chowder, Same way. using clams instead of fish. Save all the clam liquor to 

 help fill up with water in the kettle. Also, cut off the &quot; leather straps, &quot; when you trim the 

 clams, and put them, not in the chowder, but in a saucepan, with just enough water to boil 

 them, by themselves Add the broth thus gained to the chowder before taking up. Heads, 

 of course, have been thrown away. To open clams, wash them clean, put them in a large pan 

 or pot, with enough boiling water just to prevent from boiling dry and burning. A couple 

 of quarts are enough for a bucket of clams. Cover them closely, that the steam may be kept 

 in. As soon as they are well opened, take them off. Fifteen minutes will cook them, for 

 serving as plain boiled clams. Dish up, and help as they are, in shells. Season with pepper, 

 as you eat them, with lemon juice or vinegar. Mrs. Whitney. 



