292 THE HOUSEHOLV. 



Oyster Patty. — Scald tho oysters iu their own liquor, beard them, draiu 

 them perfectly dry, aud flour aud fry them lightly in butter. Take each 

 oyster separately with a fork aud put them into a stewpan, strain tho liquor 

 iu which you have scalded the oysters into tho butter aud flour that romaius 

 in the frying pau, stir well together, and season with a little popper, salt and 

 a little juice of lemon; pour the whole on tho oysters, and let them stew. 

 When nearly douo thicken with a small quantity of butter rolled in flour, 

 and till your patties. 



Suliiinn Croquettes. — Mix the fish thoroughly with an equal quantity of 

 boiled rice, adding a little melted butter, and salt and popper to taste. 

 Mold into small sausage-shaped forms, and roll them first in finely-pow- 

 dered crackers, then in beaten egg yelk, and again iu the cracker crumbs. 

 Fry iu hot fat like doiighnuts. A palatable, nutritious food, easily prcjiared, 

 and as the egg provonta the entrance of much fat they are readily digestible. 



Clams -witk Cre;im. — Chop fifty small clams, not too fine, and season 

 with pepper and salt. Put into a stewpan butter the size of an egg, and 

 when it bubbles spriuklo in a teaspoouful of flour, which cook a few minutes; 

 stir gradually into it the clam liquor, then the clams, which stow about two 

 or three minutes; then add a cup of boiling cream, and serve immediately. 



Baked Bluefisli — Chop up an onibn and fry it in biitter; then add half 

 a pound of soft, fine bread crumbs, a tablespoonful of fresh butter, a littlo 

 chopped parsley, pepper, salt, and a few drops of lemon. After cooking a 

 very little, take it up and add a well-beaten egg. Stuff your bluofish with 

 this. Servo the fish with a drawn butter sauce having a littlo finely-chopped 

 pickled asparagus in it. 



Deviled Crabs. — Boil your hard cr;ibs, aud take out tho moat and miuce 

 it. Grate two ounces of bread crumbs and mix with them two hard-boiled 

 eggs chopped fine, some cayenne, salt, aud lemon juice. Add all this to six 

 ounces of the crab meat, make moist and rich with cream, clean the shells, 

 fill them with the mixture, and put some bread crumbs over tho top, aud 

 broi^n iu a hot oven, 



Cra.l» Sauce. — Mix about two or three ounces of butter with a littlo ilour, 

 and melt it in about a pint of milk, ^tir it over the fire for alow minutes. 

 Pick the meat from a fine boiled crab, chop it into small pieces, season it 

 with a littlo cayenne, powdered mace aud salt, and stir it into tho melted 

 butter and milk. Then warm it gradually and simmer for a minute or two, 

 but do not let it boil. 



Panned Clams. — Allow one potty-pan with nearly upright sides to each 

 person. Cut stale bread in rounds to fit tho bottom of each pan, butter it, 

 and wet with clam liquor. Fill each pau nearly full of clams, popper and 

 salt them, and lay a bit of butter on each. Put them in a dnpping-pan, 

 cover with another, and bake till tho edges curl— about ten minutes. Servo 

 in the pans. 



CodAsIi Balls. — Boil and pick tho codfish. Boil potatoes, mash well, 

 mix with them a piece of butter, season with popper and salt, and add cream 

 snough to moisten them. Mix codfish aud potatoes together iu like propor- 

 tion, and add three or four chopped hard-boiled eggs, and a little fineljr- 

 QUQV^d ooioQ. Make into cakoti and fi-y iu boiling lard, 



