Part 5

One can of preserved salmon, 3 eggs, 4 tablespoons of butter melted, ½ cup fine bread crumbs, pepper, salt and minced parsley. Mince the fish and drain off all the liquor for sauce. Rub in the butter and work in the crumbs and add the seasoning, and last of all add the beaten eggs. Put in a buttered pudding mould and set in a dripping pan full of hot water, keep the water at a fast boil, filling up as it evaporates. Cook for one hour. Set the mould in cold water a moment when you take it from the oven. Serve on a platter with the following sauce. One cupful of milk heated to a boil, and thicken with a tablespoon of corn starch. Add 1 egg beaten light, and stir in the liquor from the fish and 1 large spoon of butter. Season and let it cook for 3 minutes in hot water, then add the juice of a lemon and some capers. Pour over the mould of pudding and serve. Cut the pudding in slices.

TO FRY FISH.

W. R. COOK, STEWARD, “FISHHAWK,” WASHINGTON, D. C.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Beat up an egg in a little water until it is thoroughly mixed, then dip fish in batter. Then roll in batter and fry in very hot fat.

CRAB RAVIGOTE.

_Contributed by Mrs. Joseph Neff, Philadelphia, Pa._

Boil crabs, put aside to cool, then pick. Mix meat with thick Remoulade sauce and fill shell. Cover meat with mayonnaise, and decorate with anchovy fillets and sliced pickles. Serve with sprig of parsley and sliced lemon. Remoulade Sauce.--Mix together in a bowl 2 tablespoonfuls of chopped anchovies that have been preserved in capers and oil. Add 1 tablespoonful of chopped parsley, 1 teaspoonful of mustard. Salt and pepper to taste. Mix all with a pinch of scraped garlic, salad oil and a few drops of malt vinegar.

TO COOK TERRAPIN.

MRS. GOODFELLOW.

Mrs. Goodfellow was quite celebrated in Philadelphia about 100 years ago. She was at the head of a famous cooking school class where young ladies of the representative families learned the art of cooking, it being considered then the last touch to their education preparatory to entering society. Boning a turkey gave one a diploma at this celebrated school.

_Contributed by Mrs. Francis Taylor Chambers, Philadelphia, Pa._

To 1 large sized terrapin take ¼ of a pound of butter, ½ a gill of cream, the same of wine, cayenne pepper, salt and flour to your taste; a little water must be mixed with it to prevent your butter going to oil. Just before you take them up stir in the cream. The boiling of the terrapin depending on the size.

BOSTON FISH-BALLS.

_Contributed by Mrs. Charles P. Searle, Boston, Mass._

One pint bowl salt fish picked up very fine, 2 pint bowls of potatoes, pared whole and raw. Put the fish and potatoes together into cold water, and boil until the potatoes are wholly cooked, remove from the fire and drain off all the water, then mash with a potato masher, add a piece of butter the size of an egg, two well-beaten eggs and a little pepper. Mix well with a wooden spoon, and then sprinkle some flour upon your moulding board, and also some on the hands, and take small piece of the fish mixture and roll in the hands to about the size of a small egg. Then fry in hot fat as you would doughnuts.

TOSSED-UP CODFISH.

Pick fish to pieces. Half a pint of thin drawn butter, half pint of sweet milk, three hard boiled eggs chopped fine, one tablespoonful of butter, pinch of red pepper. Heat until nearly boiling, then throw in the fish and boil up once. Serve on buttered toast.

FISH IN MOULD (NORWEGIAN RECIPE).

_Contributed by Mrs. J. F. Minis, Savannah, Ga._

Boil 1 large firm-meated fish (rock fish) not quite done. Skin and take out bones, putting the bones, skin and head back, to boil down strong. Have 1 cup of milk, 3 cups of cream. To 1 large soup plate of fish meat put 2 tablespoonfuls of potato flour, pound ½ hour, adding a little nutmeg and a tiny bit of mace. As you pound add a tablespoonful at a time of the milk, cream and fish essence. Put in a mould. Put greased paper over the top, bake in cool oven in a pan of water. Turn out of mould, dress with rounds of truffles, make pink shrimp or lobster sauce to serve.

SABOT A LA CREME AU GRATIN.

MRS. BRADLEY T. JOHNSON.

_Contributed by Mrs. John Poe, Baltimore._

Boil a fresh cod or rock weighing 4 to 5 pounds. Pick out all bones, season lightly with white pepper and salt. Put aside till the sauce is ready. Sauce.--One quart milk, mix smoothly with ¼ lb. flour, put in 5 small onions, a sprig of thyme, a bunch of parsley, tied together, add a little grated nutmeg, a teaspoon of salt, ¼ teaspoonful white pepper. Place on a quick fire, stir all the time until it forms a paste, then take off and stir in ½ lb. butter, yolks of 2 eggs. Mix well together and pass through a sieve. Pour some of the sauce in a baking dish, and a layer of fish alternately, sprinkle top with bread crumbs and grated cheese. Bake in oven ½ hour.

LOBSTER CUTLETS.

_Contributed by Mrs. M. Kim Miller, New York._

One lobster cut in dice, butter size of an egg, tablespoon flour, 2 yolks of eggs, ½ pint milk, pepper, salt and ¼ nutmeg. Put butter in pan, add flour, when thick add milk, then seasoning, and last lobster. When cold dip in egg and bread crumbs and fry.

COLD CRAB RAVIGOTE.

_Given by the Chef of the famous old Bellevue, Philadelphia, Pa._

One pt. best crab meat, 2 large fresh ripe tomatoes, 1 large green pepper, 1 red pepper same kind. Chop the tomatoes and peppers fine. Be sure to take out all the seeds in peppers. Tablespoonful of chopped parsley. Mix all together with mayonnaise enough to have them quite wet and moist. Season to taste with salt and a dash of paprika. Fill each shell heaping full of the mixture and garnish the top with 2 anchovies, a small piece of cut pickle and lemons. The anchovies can be dispensed with if preferred. Serve in six shells.

CODFISH BALLS.

MRS. GILBERT (1800).

_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._

Put the fish (not the canned) to soak in cold water, changing the water at bedtime. In the morning boil fresh potatoes, and with a fork beat them very smooth with a piece of butter about the size of an egg. Pick all the bones out of the fish, and mix with the potatoes, beating with a fork. Then beat to a froth 1 egg and beat that in. Also season with pepper and salt, _no milk_. Have them rolled lightly into balls, and fry to a light brown in _boiling_ lard. Drop them in just as you send in breakfast. Five minutes is long enough for them to cook. Serve on dish with sprigs of parsley between.

TERRAPIN.

_Contributed by Mrs. M. Kim Miller, New York._

Put in boiling water and remain until claws become soft. After cooling open and use liver, meat and eggs to 1 terrapin, the yolks of 3 hard boiled eggs mashed fine with 1 tablespoonful of flour, a little cream, salt and pepper, cup of wine. Put in saucepan ¼ lb. butter, let melt and then put in terrapin. When warmed through put in dressing and boil once. Add wine after it boils.

TERRAPINS.

MRS. JOHN MARKOE, PHILADELPHIA, PA. (1790).

_Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa._

Boil the terrapins until the shells are easily separated, the time depends on the size of the terrapins. To 2 quarts of picked terrapin, put ½ lb. butter; work it up well with a tablespoonful of flour, add the pounded mashed smooth yolks of four hard-boiled eggs, pepper and salt. Put 1 pint of cream on the fire, heat it, _not boil_. Stir in gradually the butter, flour and egg, cook five minutes, then add terrapin only long enough to heat well, all slowly done. Then add 1 pint of wine, if you like them thick, add more flour and butter mixed.

TURBOT A LA CREME.

PHILADELPHIA, PA.

Take a haddock about 4 lbs., boil it until the bone will come out, and the skin come off quite easily. Boil 1 qt. of milk and stir into it 4 tablespoonsful of flour, a little salt, 1 egg, a piece of butter the size of an egg. Put into a bag 1 onion cut fine, 1 teaspoonful of pepper, 1 of nutmeg, a few sprigs of parsley, 1 tablespoon of thyme, and boil in the milk to extract the flavor before adding the flour, butter, etc. Butter a dish, put a layer of fish, then one of the mixture, and so on until the dish is filled. Sprinkle over the top bread crumbs and a little grated cheese and some butter. Bake until brown.

TERRAPIN WHITE STEW.

_Contributed by Mrs. Gulielma Harrison, Brandon, Va._

Have 3 terrapins boiled; when done take a portion of the liquor, rub into a smooth paste the yolks of 6 hard boiled eggs and 2 tablespoonsful of fresh butter. To this add the terrapin and liquor in a chafing dish, add 2 wineglasses of wine, ½ grated nutmeg, 1 tablespoon salt, 1 lemon rind cut thin, a little cayenne pepper and ½ pint of cream. Cook 10 minutes, stirring constantly.

KEDGEREE.

_Contributed by Miss K. Willcox, Westport, Conn._

Equal quantities of boiled fish and boiled rice, for a half pound of each use two hard boiled eggs, a grain of cayenne pepper and a grain of curry powder, ½ tablespoonful of cream, 2 oz. of butter and little common pepper and salt. Remove the bone and skin from the fish, and put it in a saucepan with butter. Add the rice and whites of two hard boiled eggs, cutting the whites into small pieces. Then add the cream, the curry powder and the cayenne. Toss this over the fire until it becomes very hot, then take it off and pile it very high on a very hot dish. Smooth with a knife, and rub the yolk through a sieve on the top and serve.

FISH CHOWDER.

MRS. NEIL ROBINSON, NEWPORT, R. I.

For 6 persons use a fish weighing 4 lbs., 1 qt. sliced potatoes, ¼ lb. salt pork, 2 good-sized onions, ½ doz. crackers, 2 qts. of water, 1 pt. milk, 1 tablespoonful of flour, salt and pepper to taste. Cook fish first. Put potatoes on in qt. of water and boil 10 minutes. Cut pork into bits and cook until brown, then onions sliced very fine. Fry slowly, spread pork and onions on fish and cover until ready. Stir the flour into fat remaining in pan and cook until brown, then add the milk and boil up once. Now add a quart of boiling water and cook for 3 minutes. Then turn milk from the pan, split the crackers and let boil up once.

TO FRY FISH IN FLOUR BATTER.

W. R. COOK, STEWARD, “FISHHAWK,” WASHINGTON, D. C.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

Mix the flour up in a little water, and put an egg in and beat it all up together, not very thick. Then season with pepper and salt. Put the fish in the batter, and have a hot pan of lard. Then it is all prepared for frying.

DEVILED CLAMS.

_Contributed by Mrs. M. Kim Miller, New York._

One hundred clams chopped fine, 1 cup bread crumbs soaked in milk, ¼ lb. butter, teaspoon sweet marjoram, red and black pepper and 1 onion chopped fine. Let this cook until thickens, then cool and fill shells. Dip in egg and bread crumbs and fry in deep boiling lard.

TO DRESS FISH WITH BROWN SAUCE.

_Contributed by Geo. W. Anderson, Savannah, Ga._

Take a well cleaned fish, and lay it in a pan on slow fire. Flour it well, add pepper and salt, mace and cloves with parsley, and sweet marjoram chopped fine. This to taste and according to size of fish. Half a pound of butter, with 8 Bermuda onions, nicely fried (not scorched), 2 wineglasses of port or white wine, and wineglass of catsup, or ½ glass of Worcester sauce.

FISH A LA CREME.

_Contributed by Mrs. Allen Maury, Ashland, Virginia._

Take 4 lbs. halibut, whitefish, rock or shad and boil in salt and water. When done take off the skin, remove bones and shred fine. To 1 qt. of cream mix well 3 tablespoons flour, ¼ lb. butter, ½ onion, 1 bunch parsley and a little cayenne pepper. Put into a deep dish, a layer first of fish and then of sauce until dish is filled. Put on top bread crumbs and bake one-half hour.

SOFT SHELL CRABS, SAUTÉED.

_Contributed by Miss Charlotte Mitchell, New Orleans, La._

After cleaning crabs, add salt and pepper, and dredge all over with flour and cracker crumbs. Lay them in a hot frying pan with butter sufficient to cover the pan. Be careful not to let butter burn, and cook until brown. Add to butter in pan 1 tablespoon of lemon juice, and pour over crabs when ready to serve.

SHAD ROE CROQUETTES.

MISS SCHENCK, WASHINGTON (1880).

_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._

Two shad roes, ½ pt. cream, yolks of 2 eggs, 2 tablespoons flour, ¼ nutmeg, 1 tablespoon lemon juice, 1 tablespoon butter, 1 tablespoon chopped parsley, pepper and salt to taste. Whites of 4 eggs and sifted bread crumbs for frying. Put the roes in a pan of salted boiling water, cover and simmer for 15 minutes. Take off the skins and mash them. Bring the cream to a boil, mix the butter and flour together over the fire, but do not brown. Add the cream, and stir until it is a thick custard. Then add all the other ingredients and spread to cool on a dish. Roll in forms. With well floured hands dip in white of eggs and bread crumbs, and leave for two hours before frying.

CREAMED LOBSTER.

MRS. GENERAL WILLIAM B. FRANKLIN, HARTFORD, CONN.

_Contributed by Mrs. Robert L. Pollard, Austin, Tex._

Mince lobster or crab fine. Boil 1 qt. milk and stir in slowly 2 large tablespoons flour, mixed smooth with a little cold milk. Season with black and red pepper, chopped parsley and a bit of onion. Fill dish with alternate layers of lobster and cream. Sprinkle bread crumbs on top and brown in oven.

OYSTERS.

OYSTER GUMBO.

MRS. LEWIS MINOR, NORFOLK, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Take one fat chicken (an old one is best), cut it up in small pieces. Put into a pot a large spoonful of lard and 1 heaping spoonful of flour. Make this very brown. Then add the chicken and fry that brown. Then put on it 3 pts. of cold water and a little minced ham, and let boil slowly for 3 hours. About 1 hour before dinner add as much oyster liquor as will make it the quantity you want, some red and black pepper, and let it boil closely until about 15 minutes before dinner. Then add 150 oysters, let them merely curl up and become firm. Take from the fire and add just enough fillet to make it not quite as thick as mush. Return it to the fire and let it boil _not_ more than 5 minutes. Serve immediately, as it becomes thin from standing.

OYSTER PATTIES.

_Contributed by Mrs. Thomas B. Sims, Bryn Mawr, Pa._

Take 1½ doz. blue points, scald them in their own liquor--be careful that they do not remain in a moment after it boils. Take them out and cut each oyster in fine pieces if they are large. Put a dessertspoon of butter in a saucepan, with same of flour. Pour on this 1 gill of the liquor _strained_, 1 gill of cream, 1 saltspoon of salt, ½ saltspoon white pepper. Boil all, stirring until smooth. Beat yolks of 2 eggs. Add this with cut up oysters to sauce. Let all get _hot_ together, _stirring_ all the time. It must be very thick--it will be just before boiling point. Take from fire quickly, _stirring_ all the time to prevent eggs curdling. Add a few drops of lemon juice and a suspicion of nutmeg. Place in pattie pan shapes.

OYSTER COCKTAILS.

_Contributed by Mrs. Charles B. Maury, Washington, D. C._

A small oyster is used for this purpose, ½ doz. being the number for each person. For 6 plates mix 3 teaspoons each of vinegar, grated horseradish and tomato catsup. Six teaspoons of lemon juice and 1 of tabasco sauce. Have oysters very cold and place in small glasses and pour the sauce over and serve. The glasses should also be chilled and placed on plate with spoon and an oyster fork. Thin slices of brown bread buttered should be served with them. Some persons prefer cocktails as a finale. They can also be served on individuals--blocks of ice--with center melted out with hot poker.

OYSTERS AND MACARONI.

A quarter of a pound of macaroni boiled and cut into short pieces, and 25 big oysters. Put a layer of the macaroni in a baking dish, place a layer of oysters next, a layer of macaroni and so on until all are used. Have the macaroni cover the top of the dish. Sprinkle it with 3 level tablespoonsful of Parmesan cheese, or with broken bits of soft rich American cheese. Cover the whole with buttered bread crumbs, and bake until the top is nicely browned. It will take about twenty minutes.

TO PICKLE OYSTERS.

MRS. RICHARD WILLIAM (1800).

_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._

Open large oysters and wash them, put them in a saucepan to boil in clear water with a very little salt. When they are sufficiently boiled, take out the oysters and put them in cold water to whiten them, then add to the liquor they were boiled in a little more water and salt, some blades of mace, whole pepper, and orange peel. Then boil them a little. Lay your oysters with their spices in a gallipot. When the liquor is cold, pour over them, and tie them down close with white paper.

PICKLED OYSTERS.

PHILADELPHIA, PA.

Procure any number you may desire of the finest large oysters. Wash them well and lay on a sieve to drain. Strain the liquor through a fine bag, and put in a porcelain kettle; add salt, let it boil and skim, then put in your oysters; let them only plump up, when skim out immediately, placing separately on dishes until quite cold. Take enough of the liquor to cover them, add to it a blade of mace, a dozen or more of whole pepper corns, and cloves, and a pt. of clear cider vinegar to 2 pts. of liquor. Put the cold oysters in a deep vessel, and pour the liquor over boiling. Let stand twenty-four hours.

OYSTER SOUP.

MRS. LEWIS MINOR, NORFOLK, VA.

_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._

Take 1 qt. of oysters, strain half the liquor. Put on oysters and liquor in pot. Add 1 large tablespoon of butter, some finely chopped celery, about ½ spoon of celery seed, 1 teaspoon of salt and a pod of red pepper. Let the oysters just begin to curl, take from fire, add 1 pt. of cream, 1 pt. of milk (all cream is better), let come to boil and then add 1 tablespoon of butter creamed with 1 of flour. Let come to a boil and take from fire or oysters will toughen, and serve placing 1 inch squares of bread in tureen before pouring in soup.

TO PAN OYSTERS.

AN OLD SERVANT OF MRS. MORRIS HACKER’S, PHILADELPHIA, PA.

Wash the oysters in a colander with cold water, quickly. Do not let them stay in the water. Put piece of butter the size of a walnut in pan or chafing dish. When hot put in the oysters, salt and pepper, and then dredge about three times with flour. Stir often, then put in tablespoonful of cream, or more if necessary.

OYSTER JAMBALAYA.

_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._

Three dozen oysters, 2 slices bacon or ham, 1½ tablespoons tomatoes, ¼ teaspoon cayenne pepper, 1 teaspoon salt, 1 tablespoon butter, 3 cups boiled rice. Heat butter in skillet, put in tomatoes, salt and bacon or ham. Cook a few minutes, then add oysters. Cook them ten minutes longer and stir in rice. Cover closely and set aside in a very warm place for about a half hour before serving.

CELERIED OYSTERS.

MISS FLORA HARTLEY, THE GRAMERCY, NEW YORK.

_Contributed by Mrs. M. Kim Miller, New York._

One doz. large oysters, wineglass sherry, tablespoon minced celery, teaspoonful butter, salt, pepper. Put butter in chafing dish, when melted add oysters, celery, salt and pepper. Cook three minutes. Add sherry and serve on toast or not as you please.

PICKLED OYSTERS.

MRS. JOSHUA HARVEY, BALTIMORE.

One hundred large oysters. Put on fire and let come to a boil, strain, put in liquor, teacup cider vinegar, salt, tablespoon whole allspice and cloves, several pieces of mace, couple of red peppers; let come to a boil and pour over oysters. Let cool.

SCALLOPED OYSTERS.

MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.

Cracker crumbs, pepper, salt, a little nutmeg. Use all the liquor and a little water besides and a tablespoonful of wine to a small dish. Put in dish in layers, thus: a layer of oysters, crumbs, salt, pepper and pieces of butter, crumbs on top and so on until the dish is full, liquor and wine all in, etc.

OYSTER CROQUETTES.

_Contributed by Mrs. M. Kim Miller, New York._

Fifty oysters, let simmer in their liquor five minutes, and then drain and set aside until cool. Dry with towel, chop fine, season with salt and pepper, small piece of onion chopped, ¼ nutmeg, parsley, four hard boiled eggs chopped fine, mix all together. Melt in saucepan 5 oz. butter and stir into it flour to thicken, then add half teacup liquor, ¼ cup milk. Then add oysters and seasoning. Let cool. Dip in bread crumbs and eggs and fry.

OYSTER BELLEVUE-STRATFORD.

BAPTISTE, HEAD WAITER THE BELLEVUE-STRATFORD, PHILA., PA.

Place in chafing dish some butter, one shallot, or young onion chopped; when these come to a browning point, put in sufficient fresh mushrooms, cut in long strips, and cook for eight minutes. Take about two dozen strained, good-sized, plump oysters, and place them in dish, putting in enough Bechamel sauce or thick cream to cover oysters, and let contents boil about three or four minutes. When on point of serving add dessertspoonful of good Madeira.

OYSTERS A LA BELLEVUE.

_Contributed by Mrs. Charles Heath Bannard, Philadelphia, Pa._

Wash and drain twenty-five large, firm oysters. Put into the chafing dish a quarter of a pound of butter, one-half teacupful of chopped celery, which has previously been stewed until tender. A teaspoonful of cracker dust, a few drops of onion juice, and a dash of paprika. Boil for a few minutes, then add a teacupful of rich cream and the oysters. Cook until the edges begin to curl, add salt to taste and a wineglassful of sherry. Do not allow the mixture to boil after adding wine.

OYSTERS BELLEVUE.

PHILADELPHIA, PA.