<!O0KIKG RECIPES. 2» 



Oyster Toast—Toast white bread nicely, then place oysters with their 

 juice on the fire; as soon as boiling remove, take out the oysters, set the juice 

 back again and stir in a large tablespoonful of butter rubbed with a Uttle 

 flour, let tins boil five minutes, remove, then add the yelks of two eggs, 

 pepper, salt, a little chopped parsley, and the oysters, which have been 

 pounded fine; use the mixture to spread over toast; set in the oven to heat 

 thoroughly. 



IIoTv to Cools. Clam^.^ — Take one dozen clams — open, saving juice and 



meat— chop the meat fine. Take sue eggs, mixing the whites and the yelks; 

 then mix the clams (juice and meat) with the eggs, and cook over a sloio 

 yi/v, stirring constantly tdl the mixture has the consistency of stiff cream. 

 Take off and serve — a dish fit for a king. 



Fi jh Croquettes. — Take one pint of any cold white fish, flake it very 

 fine, remove all bones and pieces of skin; season it highly with salt, pepper, 

 cayenne and onion juice. Let the taste decide, but remember that fish needs 

 more than meat. Moisten the fidh with one cup thick cream sauce. 



Clam Cakes. — Make a batter of one egg, beaten light, with one cnp of 

 milk, two and one-half cups of flour, and a little salt; beat well together and 

 then stir in lightly three dozen clams that have been washed and drained, 

 and drop in hot fat with a tablespoonful of batter, and one or two clams in 

 each spoonful, fry brown and drain in a colander. Serve immediately. 



ComUh Fish Pie. — In Cornwall almost every kind of fish is put into a 

 pie, well floured over, with a Uttle chopped parsley and onions, a little pep- 

 per and salt, some broth or water, and a nice short cmst over it; there is a 

 hole left in the crust at tlie top, and through this hole some cream is poured 

 in just before serving. 



Pifitle*! Oj-stem. — Open the oysters, and take each one away from its 

 liquor; boil some vinegar, equal quantities, with the liquor of the oysters; 

 put in some whole mace; drop the oysters into the boihng hquor, and lift 

 them speedily from the fire; then bottle them. This method keeps the oys- 

 ters from shriveling. 



To Broil SmoUetl Halibut. — Select halibut of a dark-brown color, tlie 

 thianest and hardest; soak twenty-fonr hours in cold water, with the fle«h 

 side down; only cover with water; broil over hot coals; serve with a littl* 

 butter, or poach eggs and dish them with the haUbut as if for ham. 



Claiu Soup_-Twenty-five clams, opened raw and chopped fine; add 

 three quarts of water; boil them one-half hour, then add a pint of milk, one 

 onion chopped iine, thicken with butter and flour, beat three eggs in th« 

 ttireen, and pour your broth over them boiling hot. 



Broiled ."HacUei el. — Split down the back and clean; be careful to scrape 

 all the thin black skin from the inside. Wij)e dry and lay on a greased grid- 

 iron; broU on one side brown, and then on the other side. The side that has 

 the sldn on should be turned to the fire last. 



Oystor Macaroni—Boil macaroni in a cloth, to keep it straight. Put a 

 layer in a dish seasoned ^vith butter, salt, and pepper, then a layer of oys- 

 ters, alternate, until the dish is full. Mix some grated bread with a beaten 

 agg. Spread over the top and bake. 



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