Shell-Fish
Clam Chowder
Chop fifty clams, peel and slice ten raw potatoes, cut into dice six onions and a half pound fat salt pork, slice six tomatoes (if canned…
Clam Pie
Take three pints of either hard or soft-shell clams (if large, chop slightly), put in a sauce-pan and bring to a boil in their own liquor…
Clam Stew
Take half peck hard-shell clams, wash shells clean, and put in a kettle with about one tea-cup water; let steam until the shells open, when…
Fried Clams
Remove from shell large soft-shell clams; boat an egg well and add two table-spoons water; have the clams dried in a towel, and dip them…
Deviled Crabs
Lob- Pick the meat from a boiled crab and cut in fine bits, add onethird as much bread-crumbs, two or three chopped hard-boiled eggs, and…
Boiled Oysters
Wash shell-oysters perfectly clean, place in a small willow basket, drop in a kettle of boiling water, and when shells open, lift basket…
Broiled Oysters
Dry large, selected oysters in a napkin, pepper and salt, and broil on a fine folding wire-broiler, turning frequently to keep the juice…
Broiled Oysters With Pork
String a hair-pin shaped wire, first with an oyster, then with a thin slice of pork, and so on until the wire is filled; fasten ends of…
Oyster Croquettes
Scald and chop fine hard part of the oysters (after taking the other part and liquor for a soup), add an equal weight of mashed potato; to…
Broiled Oysters On The Half-Shell
Select large shells, clean with a brush, open, saving juice; put oysters in boiling water for a few minutes, remove and place each oyster…
Curried Oysters
Put the liquor drained from a quart of oysters into a sauce-pan, add a half-cup of butter, two table-spoons flour, and one of curry powder…
Deviled Oysters
Wipe the oysters dry and lay in a flat dish, cover with a mixture of melted butter, cayenne pepper (or pepper sauce), and lemon juice. Let…
Escaloped Oysters
Take crushed crackers, not too fine; drain liquor from a quart of oysters and carefully remove all bits of shell, butter a deep dish or…
Fried Oysters (Drain carefully remove all)
Drain carefully, remove all bits of shell, and sprinkle with pepper and salt, and set in a cool place for ten or fifteen minutes. Then, f…
Fried Oysters (To fry oysters take two dozen)
To fry oysters, take two dozen large oysters (they are sold under different names and brands in different markets), drain off liquor; have…
Fricasseed Oysters
Take a slice of raw ham (corned and not smoked), soak in boiling water for half an hour, cut in very small slices and put in a sauce-pan…
Oyster Fritters
Drain off liquor, boil, skim, and to a cupful add a cup of milk, two or three eggs, salt and pepper, and flour enough to make a rather…
Oyster Omelet
Add to a half cup of cream six eggs beaten very light, season with pepper and salt, and pour into a frying-pan with a table-spoon of…
Panned Oysters
Cut stale bread in thin slices, then round them, removing all. crust. Make them to fit patty-pans; toast them, butter, and place in pans…
Oyster Pie
Line a deep pie-dish with puff-paste; dredge with flour, pour in one pint oysters, season well with bits of butter, salt and pepper, and…
Oyster Pickles
To every quart of liquor add a tea-spoon of black pepper, a pod of red pepper broken in bits, two blades of mace, a tea-spoon salt, two…
Oyster Roll
Cut a round piece, say six inches across, from the top of a wellbaked round loaf of bread, remove the inside from the loaf, leaving crust…
Raw Oysters
Wash the shells, open, detaching the flat shell, loosen from the deep shell, but leave them in it, and serve half dozen on a plate, with a…
Oysters In The Shell
Open the shells, keeping the deepest ones for use. Melt some butter, season with minced parsley and pepper. When slightly cooled, roll each…
Oyster Stew
Put the liquor from the oysters on the stove, let boil, skim, and season with butter and pepper, add oysters, let come to a boil only…
Steamed Oysters
Lay some oysters in the shell in some air-tight vessel, placing the upper shell downward so the liquor will not run out when they open. Set…
Walled Oysters
Make a wall one and one-half inches high and three-quarters wide of one quart nicely mashed and seasoned potatoes, just inside raised edge…