Oyster Rissol and Coquille St. Jacques

a patti or biscuit cutter trim the edges so as to form a half moon or crescent shape; fry in hot new lard or olive; butter same as a croquette, place in a tin drainer or dry towel one minute �and you have an oyster rissol, the appearance and taste of which will repay you for the trouble of producing. Serve with cream of oyster or Madeira or Bordelaise sauce. NO. 66--OYSTERS EN COQUELLE. Place in a coquelle shell, five or six medium sized raw oysters one tablespoonful bechamel sauce on top of oysters, dust with green bread crumbs, pepper, salt, ground mace and melted butter; put in hot oven and brown. Serve in the shells placed in the folds of a napkin. Serve with bleached celery. 44 500 WAYS TO. COOK NO. 67.--ESCALLOPED OYSTERS. Grease well with butter an augratine dish. (individual dish for one portion^ and cover the bottom with cracker dust: then cover the cracker dust with oysters, spread out the thickness of one oyster only: season with celery salt, red pepper, ground nutmeg, and chopped parsley: repeat the layer of cracker dust and oysters three or four times according to the depth of your dish. Build one-half inch above the top of your dish so that it will be pleasing to the eye when served. Begin and tinish the layers with cracker dust: place in a moderately hot oven and cook, it requires from 20 minutes to one-half hour It will be nicely cooked when the top is a golden brown all over. NO. 6S._ESCALL0PED OYSTERS MAITRE D' HOTE. Escalloped Oysters. Maitre d" Hote. are pre- pared and cooked the same as Escalloped. Baltimore style, except that you use stale baker's or yeast bread with all of the crust taken olf. and cut in one- half inch pieces. This style is prefer- erable. being much easier to digest. NO. 69--OYSTERS EN LOAE. Place twelve prime oysters in a saute pan with two ounces of butter, three tablespoonfuls of chopped celery, one tablespoonful chopped mushrooms and one teaspoonful fine chopped parsley, pepper and salt: saute four or five minutes: place pan where it will keep hot. without cooking, cut AND SERVE SHELL FISH. 45 off both ends of loaf Vienna bread four inches long; scrape all of the crumbs out of both ends, bvown in hot lard or olive butter; lay on a drainer or dry towel one minute. A.dd one ounce of green bread crumbs and one-half gill port wine to oysters, heat very hot, fill all of the oysters into one end of the bread, push the empty end over the filled end, fold in the meshes of a napkin and serve to two persons, with celery and watercress. NoTE.^Pettie oyster loaf for individual service or portion is prepared and served in the same manner. Use French sandwich or Vienna rolls instead of loaf bread. NO. 70--CANOPY OF OYSTERS. Cut from a loaf or loaves of sandwich bread as many slices one-half inch thick as you have covers laid for; cut with a round or oval-shaped Patti, cake or biscuit cutter, 'from the center of each slice of bread; cover the whole base of the form of bread with a fricandeau of oyster and build from base up two and-a-half inch cone-shaped pyramid of oyster fricandeau, dust with green bread crumbs; sprinkle with butter and brown in quick oven. Serve with Cardi- nal oyster sauce. NO. 71.--OYSTERS EN BROCHETTE. Lay eight large raw oysters between the folds of a clean, dry, coarse towel, three or four 46 300 WAYS To tOOK minutes (do not press them). Cut eight Is x 1 inch pieces from Irish bacon; run a long, smooth white skewer through the bacon and oysters alternately, so as to have the bacon first and last on the skewer; dust the oysters and bacon thoroughly with flour and fry in moderate hot lard, scallop or frill a lemon in halves, place on half (frill edge turned out) on a long silver skewer slip the oysters and bacon when cooked from the wooden skewer to the silver skewer. Place the other half frilled lemon on end of skewer, place the oyster brochette, which you now have, on a crouton of bread and serve with a Bordelaise or Devil sauce. NO. 72.--OYSTERS AU GRATIN, A L' ITALIENNE. Butter grease an au gratin dish and cover bottom with cream or puree of oysters. Place twelve medium sized oysters in the dish, season, cover with puree of oysters, dust well with green bread crumbs and grated American or Swiss cheese, sprinkle with butter, place in hot oven, when nicely brown all over take out and serve quickly, it usually requires about twenty minutes, garnish with chopped parsley. NO. 73 --OYSTERS A LA BORDELAISE. Chop (not fine) forty-eight drained raw oysters, put them in a china bowl or some kind of deep tin-lined vessel, add to the oysters the yolks of six raw eggs, two teaspoonfuls sweet marjoram, two tablespoonfuls Lea and Perrin Sauce, one- AND SERVE SHELL FISH. 47 half of a small bunch of green cherville, salt, pepper (very little pepper), one cup of flour, mix well, put in cold place six to twelve hours, when ready tc use roll out barrel shape (two to the order or portion) in flour, drop in boiling oyster liquor and water mixed, cook ten minutes Serve on toast with Bordelaise sauce. NO. 74.--OYSTER FRAPPE IN SHELL. The simplest and cleanest way to frappe an oyster is in an ice cream freezer. To frappe in the shell take the top shell off on the oyster, wrap the oyster in the deep shell in heavy brown paper and place them in an ice cream can one on top of the other, ice the can up, use salt freely, put aside until ready to use; it ordinarily takes about three hours, the longer they stand the better, do not disturb until ready to use. Frappe oysters out of the shell in the same manner, wrapped in oiled paper. NO. 75.--SPICED OYSTERS. Spiced oysters are good every season of the year, and in any climate if properly spiced. Put whatever quantity of oysters you are going to spice, liquor and all in a tin-lined copper pot, and place on a brisk open fire, as soon as it comes to a good strong boil, remove from the fire and strain all of the liquor, wash the oysters with scalding hot water, through collander, refresh with cold water and put in cool place; put oyster liquor back over brisk fire (be sure to have 48 300 WAYS TO COOK enough liquid to cover whatever quantity of oysters you have) to every quart of oyster liquor add one half-pint of vinegar, one-quarter spoonful celery salt, one dessertspoonful Lea and Perrin's sauce, teaspoonful chopped onion, cook and skin, continuously thirty to forty minutes (remember, boil strongly and steadily), strain through flannel or three thickness of cheese cloth and pour over the oysters w^hile hot. Seal air- tight. NO. 76 --DEVILLED IN SHELL. Scrub a dozen large medium sized oyster she'ls with a new stiff scrub brush, wash thoroughly inside and out and place them in a hot place and dry them quickly. Chop fifty oysters, seconds or thirds (not very fine) put three ounces of butter in tin-lined copper or block tin saute pan, one small onion three tablespoonfuls dry flour; cook to light brown add one cupful oyster liquor and one ; cup sweet cream; cook eight minutes over hot fire, stir continuously with wooden spoon, reason with celery salt, white pepper to taste, add two teaspoonfuls of chopped parsley, two tablespoonfuls of Chili sauce, yolks of four eggs, and chopped oysters; cook two minutes, spread out on large china dish and cool thoroughly; when ready to use fill the shells about one-half inch above the edges of the shells ; bread same as croquettes, and fry in hot lard or olive oil. Serve in the folds of a napkin with bleached celerv. AND SERVE SHELL FISH- 49 NO. 77.--DEVILED OYSTERS, CLUB HOUSE STYLE. Braise the oysters (primes) in butter and serve them on toast or puff paste croutons, w^ith devil sauce, from three to six, to the portion. Serve v^ith bleached celery or Saratoga chips. NO. 78.-- OYSTER CROQUETTES. Place two ounces of butter in a tin lined copper or iron pot, with one small hashed onion, cook light brown, add one-half cup of dry flour, cook nine minutes, add one pint of sweet cream, (stir continuously), celerj' salt and red pepper to taste; yolks of four eggs, one teaspoonful of fine chopped parsley and one-fourth teaspoonful of ground or grated nutmeg; add fifty chopped blanched oysters. Spread out on a dish to cool; when ready to use form, bread and fry same as chicken croquettes. This receipt is for twentyfour portions. NO. 79.--OYSTER CUTLETS. Made exactly the same as oyster croquettes. Shape as nearly as possible like the top or flat shell of an oyster, bread in green crumbs, fry and serve with an oyster or cream sauce. NO. 80.--FRIED OYSTERS, A LA BOOTHSY. Place a colander in a pan or vessel of any kind larger than the colander (in order to save the oyster liquor) and place one hundred medium sized plump oysters in the colander and leave them to drain, (never dry them between the folds of a cloth, as is frequently done by housekeepers), 50 300 WAYS Tjo cook whilst you proceed to make oyster batter in the following manner ; Break six fresh eggs in a deep tin vessel or bowl which holds about three or four pints ; add a full tablespoonful of celery salt, one-fourth teaspoonful red pepper, one- eighth teaspoonful dry ground mace, and two tablespoonfuls dregless Lea and Perrin sauce ; whip energetically for about two minutes, add one-half pint of strained oyster liquor and one quart of sweet milk ; whip well for about two minutes. For every additional one hundred oysters reduce ingredients about one-third, ex- cept the eggs and oyster liquor. Dry the oysters in cracker dust lightly, let them lay from fifteen to thirty minutes, at least, before laying out, then dip them in the batter, one at a time, using the thumb and forefinger and not a fork ; bread them in green bread crumbs, they are then ready to fry. Use new lard or olive oil, enough to float the oysters, very hot ; cook a golden brown, never darker. -- Note. In preparing an oyster for frying use the forefinger and thumb in handling, catching the oyster by the eye only, and in drying and breading use the palm of the hand only, and do not squeeze or pat the oyster, if you do you will kill it before it reaches the hot fat, and thereby spoil the best or poorest oyster that ever grew. NO. 8 1. --FRIED OYSTERS A LA MARYLAND. Prepare and serve same as fried oysters a la Boothby and serve with strips of broiled or AND SERVE SHELL FISH. 51 braised Irish bacon and cream sauce, chopped parsley. NO. 82.--FRIED OYSTERS, BALTIMORE STYLE. Prepare and serve same as a la Boothby ; use all cracker dust instead of dry bread crumbs. NO. 83.--FRIED OYSTERS, BOSTON STYLE. Prepare and cook same as a la Boothby; serve with tomato sauce. NO. 84.--FRIED OYSTERS, NEW YORK STYLE. Prepare and cook same as a la Boothby; serve with celery sauce. NO. 85.--TENDERLOIN OF OYSTERS, FRIED. Take the eyes out of prime oysters and fry same as a la Boothby; serve plain or with tomato, cream, or celery sauce. NO. 86.--FRENCH FRIED OYSTERS, PLAIN. Dip the oysters (prime) in batter, a la Boothby. Roll in flour and fry; serve with bleached celery. NO. 87.--FRENCH FRIED OYSTERS, A LA BOOTHBY Prepare and cook same as French fried, plain; serve with sauce Royal. NO. 88.--FRENCH FRIED, BOSTON STYLE. French fried oysters, plain, served with tomato sauce. NO. 89.-FRENCH FRIED, WITH BACON. French fried, plain, served with bacon. 52 300 WAYS TO COOK NO. 90.--FRENCH FRIED TENDERLOIN OYSTERS, TOMATO SAUCE. Tenderloin of oysters, French fried, served with tomato sauce. NO. 91.--FRENCH FRIED A LA CREAM, French fried, plain, served on toast with hot cream, NO. 92.--FRENCH FRIED A LA DIABLE. French fried oysters, plain, served with deviled sauce on toast. NO. 93--FRIZZLED OYSTERS. Dry oysters in cracker dust, drop them in bat- ter, same as for fried oysters as many as you like, at the time, dip them out of batter on a strainer and roll in cracker dust and fry. NO. 94.--FRICASSEE OYSTERS. Braise one dozen oysters in saute pan, with one ounce of butter four minutes; add dessert- spoonful flour, pinch of celery salt, dust of white or red pepper, one-fourth teaspoonful chopped parsley, little grated nutmeg; cook three minutes; add one gill of cream, yolk of one egg; cook two minutes longer and serve. NO. 95.--OYSTERS A LA NEWBURG. Blanch twelve oysters in saute pan or chafing dish, drain, and add one gill of Newburg Sauce, and serve. AND SERVE SHELL PISH. 53 NO. 96 --OYSTERS A LA. DELMONICO. Prepare same as for oysters a la Newburg, and serve writh Delmonico sauce. NO. 97.--OYSTERS A LA POULETTE. Prepare same as for oysters a la Newburg, and serve w^ith w^hite wine sauce. Place a crouton, garnished with hard chopped boiled egg and parsley on top of each portion. NO. 98.--OYSTER PIE A LA BOOTHBY. Blanch one hundred medium sized, or Blue Point, oysters ; after which drain thoroughly, through a collander, place them in a deep vessel, add ten hard boiled eggs, chopped; one-half can French mushrooms, chopped ; one-fourth teaspoonful dry ground mace, one teaspoonful fine chopped parsley ; one quart of cream sauce. Mix all well together and pour in a porcelainlined or block-tin lined pan. Cover with thin rolled puff paste dough, and bake in quick oven. The above will serve twelve persons, if you wish indvidual portions, fill au gratine dishes, cover with puff paste dough and cook in quick oven, and serve in au gratin dishes, as soon as taken from the oven. NO. 99.--OYSTER PIE, BALTIMORE STYLE. Cover the bottom of an ordinary roast pan, 8x12, or tin pudding pan, with rich pie dough pour one hundred oysters containing about one and a-half pints of oyster liquor in pan, one- 54 300 WAYS TO COOK fourth pound of butter over oysters in small bits, salt and pepper to taste, chopped parsley over all. Cover oysters with same dough as was used for bottom of pan, place in a medium hot oven and cook slowly; it usually takes one hour to cook bottom crust properly. NO. 100.--OYSTER PIE, FAMILY STYLE. Prepared and served same as oyster pie, Baltimore style, except that you cook and thicken the oysters before putting them in the pan to be covered; also cook Parisienne or diced potatoes with the oysters, white potatoes. ONE DOLLAR PER WEEK. DIAMONDS & WATCHES, FINEST GOODS. If it is not convenient to call, send your address. I will be glad to send salesman to your residence at any hour to show goods. S. R. WEAVER, nSTo. 1103 Clne^stntj.t Stx^^t, PHILADELPHIA, PA. Salesroom on Second floor, Open Saturday Kvening until 7 o'clock. Cream Clam Chowder, Clear Green Turtle Soup, Snapper Soup, Mock Turtle Soup, per quart, 75 cts. " $1.25 " 1.00 " 80 cts. (Made to order only.) Inimitable Chicken Croquettes a la Cream, $4,00 per dozen. Chicken Salad a la Capon, per quart, $3.50 Decorated, $4.00 per quart. Any of the above delivered within the city limits, or shipped out of town on reasonable notice, not otherwise, as I would not fill a hurry order of any of the above specialties if I received four times the price quoted. Address all orders or communications to F. A. CONERTON, Business Manager, S. W. Cor. 17th and Bainbridge Streets, --OR H. FRANKLYN HALL, Chef Boothby Hotel Company, 1235 Chestnut Street, PHILADELPHIA. AND SERVE SHELL FISH, 55 CLAMS. NO. I.--DIFFERENT KINDS. Bull Nose, Cape Mays, Eastern Shores, Cherry Stone, Little Neck and Soft Shell. NO. 2.--RAW CLAMS. In serving raw clams use either Little Necks Cherry Stone or soft shell. They should always be served on the half shell, submerged in shaved ice (do not put crcked ice on top of the clams). Serve sliced lemon or olives with the clams. NO. 3--CLAM BROTH. Place one quart of clam juice in a tin-lined pot, add one quart of cold water, two whole allspices, two whole cloves, one bay leaf, top of stalk of celery, pinch of white pepper; boil gently but continuously; skim as long as any scum rises to the top. Strain and serve. The above quantity will make nine portions. NO. 4--PUREE OF CLAMS. Take three quarts of prepared clam broth. (Prepared according to receipt No. 3.) Add two ounces of butter and thicken with three table- 56 2>0O WAYS TO COOK spoonfuls of mixed cornstarch ; strain and serve garnished with chopped parsley and bread, or paste, petite croutons. (Fifteen portions.) NO 5--BISQUE OF CLAMS. Grind or hash thirty large raw clams, place them in a tin-lined pot or sauce-pan, with two ounces of butter, one quarter pound of bacon, one medium sized onion, small bunch of pot herbs, and one tablespoonful of Lea and Perrin sauce. Cook twenty minutes; add four ounces of flour; cook five minutes, add one quart of clam broth, and four quarts of water. Cook gently one hour. (Blanch fifty tenderloins of clams.) Clams with eyes taken out. Grind or hash them fine. Strain through puree sieve add clams when ready to serve. NO. 6,--STEWED CLAMS. Place ten medium sized clams in a saute pan, with ounce of butter, and dust of white or red pepper; put one gill of milk or cream or one-half and one-half of each in another saute pan. Place both over brisk open fire or gas; cook milk or cream one and a half minutes, cook clams three minutes, pour milk or cream in clams and cook one minute longer. Serve immediately. NO. 7.--PANNED CLAMS. Panned clams are prepared, cooked and served same as stewed, without milk or cream. AND SERVE SHELL FISH. 57 NO. 8.--CLAMS STEWED IN CRfeAM. Follow receipt No, 6, using pure cream instead of milk, or milk and cream. NO. 9.--CLAMS STEWED IN CREAM WITH CELERY Same as receipt No. 8, with the addition of one tablespoonful of chopped celery. NO. 10.--CLAM CHOWDER, NEW ENGLAND STYLE. Dice three pounds of salt pork and fry a light brown, be careful not to burn, put aside to cool. Chop one hundred hard or soft shell clams fine; slice eight medium sized whi'e onions, break in large pieces three pounds of large soda crackers. Place a ten-quart tin-lined pot on the fire, pour half of the fried pork and grease in the pot; line the bottom of the pot with crackers on top of the pork; then cover the crackers with a part of the clams. Cover the clams with a layer of sliced onions, cover the onions with sliced raw white potatoes, dust lightly with white pepper and chopped parsley. Repeat the layers of ingredients mentioned until you have used all of the clams. (If directions are carefully followed one hundred clams should build three or four layers.) Fill the pot with sweet unskimmed milk and one-half pound of butter; cut in small pieces and distribute over the top of all. Boil gently forty-five minutes. When the onions are done the chowder is ready to serve. Dish gently. NO. II.--CLAM CHOWDER A LA BOOTHBY. Wash and drain thoroughly one hundred large 58 300 WAYS To GOOK clams, hash or cut the clams fine, place them in a tin-lined twelve quart pot, with one pound of diced salt pork and one-half pound of butter; cook twenty minutes; add one quart diced white onions; cook ten minutes longer; add three quarts of hot water and four quarts of diced white potatoes ; cook ten minutes longer ; add four quarts of hot milk, whip the yolks of six eggs, one-quarter pound cornstarch, one-quarter tea- spoonful ground mace in one pint of cold milk, as soon as the pot comes to a strong boil after adding milk, mix in cornstarch thickening, stir- ring continuously one and-a-half minutes ; re- move immediately from over the dry heat; add one-half teacup chopped parsley and serve at once, or place the pot in a bambaree or vessel of hot water. NO. 12--CLAM CHOWDER. HARLEM RIVER STYLE. Follow receipt given for clam chowder. New England style, with the addition of two quarts of raw tomatoes (canned tomatoes are best) to every one hundred clams. NO. 13.--CLAM BAKE. Place fifty clams and two quarts of clam broth in the bottom of a large tin-lined pot or new wash boiler, place cheese cloth (three thicknesses) over clams on top of the cheese cloth place a ; layer of white potatoes and one layer of sweet potatoes and sliced onions, then a layer of cheese cloth same as before; on top of this place a layer AKD SERVE SHELI, FISH. 59 of corn on the cob with one bunch of parsley ; another layer of cheese cloth, then a layer of spring chicken cut up into quarters ; another layer of cheese cloth, then a layer of parboiled lobster claws; another layer cheese cloth, then a layer of Rock or Sheep-head fish, cut in orders to serve, another and last layer of cheese cloth, a layer of large fat oj^sters, dust each layer lightly with celery salt and white pepper ; cover so as to confine all steam in vessel and cook gently two hours. When made on the seashore use sea weed instead of cheese cloth. Serve in courses in the order arranged in the pot or boiler. Serve with the following sauce : place one pound of butter in a saute pan, one can of French mush- rooms chopped fine, one-quarter cup Chili sauce, two tablespoonfuls Lea and Perrin sauce, one teaspoonful English mustard, one tablespoonful chopped parsley, juice of one-half lemon ; cook one minute after the butter melts and remove from the fire ; serve over each course. NO. 14.--DEVILED CLAMS IN SHELL. Chop fine fifty large clams, place them in a tin- lined saute pan with four ounces of butter, one small hashed white onion, one teaspoonful of powdered sweet marjoram and three ounces of dry flour; cook gently twenty minutes, add one quart of cream and yolks of four eggs ; season with salt and white pepper. Cook ten minutes after which fill into clam shells, bread and fry same as croquette. 6o 300 WAYS TO COOK NO. 15.--DEVILED CLAMS, CLUB HOUSE STYLE. Detach eyes from clams, saute in butter and serve on toast with devil sauce. NO. 16.--CLAM CROQUETTES. See oyster croquettes, receipt No. 78 in oysters, using clams instead of oysters. NO. 17.--MINCED CLAMS ON TOAST. Grind in a meat cutter eight large or twelve small clams, saute them with one ounce of butter and pinch of chopped parsley, one tablespoonful fine chopped celery, whip yolk of one egg in one gill of cream, pour in saute pan with clams; cook one and a-half minutes; serve on toast. NO. 18.--CLAM FRITTERS. Made in the same manner as oyster fritters, using clams instead of oysters. (See receipt No. 39 in oysters.) NO. 19.--CLAM PAN CAKES. Made in the same manner as oyster pan cakes, the only difference being you use clams instead of oysters, (See receipt No. 40 in oysters,) NO. 20.--PATTI OF CLAMS. Made in the same manner as oyster patti, the only difference being that you use clams instead of oysters. (See receipt for patti in oysters.) NO. 21.--FEIED CLAMS. Prepared and cooked the same as fried oysters ANDSERVE SHELL FISH. 6l a la Boothby. (See receipt for fried oysters a la Boothby.) NO. 22.--TENDERLOIN OF CLAMS, FRIED. Prepared and fried the same as tenderloin of oysters, plain. (See receipt for tenderloin of oysters, fried.) NO. 23.--BROILED CLAMS. Prepared, broiled and served in the same manner as oysters, either a la Boothby or a la Mary- land. (See receipts for broiling oysters.) NO. 24.--CLAMS EN BROCHETTE. Prepare, cook and serve in the same manner as oysters en brochette. NO. 25.--STEAMED CLAMS. Prepare, cook and serve in the same manner as steamed oysters. NO. 26. -ROAST CLAMS IN SHELL. Prepare, cook and serve in the same manner as oysters roasted in the shell. 62 300 WAYS TO. COOK LOBSTERS. NO. I.--HOW TO SELECT. A-No. 1 lobsters are those which measure from ten and one-half to fourteen inches, firm and of a dark green color. Female lobsters are always preferable because of the coral or eggs, and they are always fatter. Lobsters of any size are all right if properly cooked. Be careful to follow directions for cooking. Never use still lobsters during the months of April, May, June, July, August or September. Live lobsters are best any month in the year, but still lobsters are all right if frozen to death. NO. 2.--HOW TO COOK LOBSTERS. For every purpose and manner of preparing or serving lobsters, except broiling, lobsters should be parboiled or cooked in the shell, either boiled or steamed ; if boiled be careful to have the water over a fire strong enough to keep water boiling, during the placing of the lobster in same. Be sure that the water entirely covers lobsters; put three ounces of salt in pot to every fifty pounds of lobster. If young, boil continuously from twenty to twenty-five minutes ; if steamed use same quantity of salt spread over AND SERVE SHELL FISH. 63 top of lobsters, after placing lobsters in steam chest or boiler, fasten tight and turn on from twenty to forty pounds pressure of steam (not less than twenty, nor more than forty pounds