Part IV

Add ten quarts of chicken broth, chicken bones, raw chicken necks, and feet, season with salt, white pepper and one teaspoonful of celery bitters and one bay leaf, cook three hours. Strain while hot through puree sieve or china cap and cool gently put away in even temperature; will ; keep pure and sweet one week or one month. NO. 2.-- A LA LORENZO Put one-half pound butter, two large white onions, cut small, bunch of parsley, one handful of celery tops, eight spring chives, one small bay leaf, tablespoonful celery salt, one-half teaspoon- ful red pepper, one pound of dry flour, cook gently one hour, stir often, after cooking one AND SERVE SHELL FISH. 85 hour add eight quarts of new milk, one small raw ham nuck, well cracked, and two ounces of dry sweet marjoram, cook two hours, stirring every ten minutes or so, Do not allow the ingredients to hang to the bottom of the pot. (In making all heavy or body sauces use wooden spoon or egg whip.) Strain, add one pint white wine sauce, cool slowly and put away in cool even temperature. If directions are carefully followed it will keep sweet for weeks and even months. NO. 3.--SAUCE BERNAISE. For every portion of Bernaise sauce needed add to one-half gill of cream sauce one tablespoonful tomato sauce, one teaspoonful white vinegar, one teaspoonful pulverized sugar, onehalf ounce of butter, one-half teaspoonful lemon juice and yolk of one egg, whip all well together with egg whip while heating. (Do not stop whipping for a second, as it will either burn or tie up, or both.) Serve at once, or keep hot in a bamberer or vessel of hot water until ready to serve. Bernaise sauce should always be used at once or during the first hour after preparing. NO. 4. --BORDELAISE SAUCE Put one pound of beef marrow cut up in small pieces in a tin-lined pot, with one large onion, hashed fine, two cloves of garlic, chopped fine, one-half pound lean cooked ham, chopped fine, one-half teaspoonful dry sweet marjoram, one teaspoonful of salt, one-fourth teaspoonful red 86 300 WAYS TO COOK pepper cook until marrow fat turns to light ; brown, add one-fourth pound dry flour, cook slowly fifteen minutes, add one pint of tomato sauce and cook slowly ten minutes, add three pints of consomme, one pint of port wine, one can of French mushrooms and four truffles, chopped fine, cook slo\vly one and a half hours. Cool slowly before putting away. When pre- pared according to above receipt will keep pure and sweet for weeks or months. NO. 5.-- BOSTON SAUCE. Take the skin from one small knuckle of ham, chop it into small pieces, bone and all, and put it in a tin-lined pot with one pound of butter, two large white onions, cut into small pieces, one small carrot, handful celery tops, one large bunch of green pot herbs, six whole cloves, six whole allspices, two leaves of green bay leaf, two tablespoonfuls salt, one teaspoonful red pepper and one-half cup granulated sugar ; cook slowly one hour, then add two quarts of chicken broth and six quarts of canned tomatoes, cook slowly two hours, thicken with one half pound of best cornstarch. Strain through puree sieve or china cap. Cool slowly and put away in an even temperature, NO 6.-- BECHAMEL SAUCE. Put one pound of butter in a tin-lined pot with one large white onion, chopped fine, one table- spoonful of salt, one-half teaspoonful red pepper, onedialf teaspoonful ground green mace and one AND SERVE SHELL EISH. 87 bunch of parsley ; cook twenty minutes, add. one pound of dry flour, cook thirty minutes, stir often, add two quarts of chicken or veal broth and one quart boiled oyster broth, cook slowly fifteen minutes, stirring often; with an egg whip whip the yolks of ten eggs into five quarts of boiled milk, whip milk and eggs into pot with other ingredients and cook slowly three-quarters of an hour. Strain through china cap and cool quickly. This sauce will keep good and sweet with care for about two weeks. NO. 7.--BROWN (OR ESPAGNOLE) SAUCE. Place three pounds of fat bacon and ham, cut in small pieces, in a large tin-lined pot, with three or four large onions, or eight or ten leeks, two large carrots, cut up, one large bunch of pot herbs, one-fourth cup of salt, one-half tablespoonful of white pepper, one cup of Lea and Perrin sauce, one tablespoonful of dry English mustard, ten whole allspice, six whole cloves, two leaves of bay leaf and six cloves of garlic ; cook one hour, add two pounds of dry flour and four quarts of canned tomatoes, cook one-half hour, add nine quarts of consomme or bouillon and one-half cup burnt caromel (burnt sugar), cook gently four hours, stir often, keep free from bottom of pot, cool slowly. This sauce will keep in a cool even temperature one week or six months. NO. 8.--CLAM SAUCE. Cut in small pieces one-fourth pound salt pork 88 300 WAYS TO ^COOK and place in saute pan with two ounces of but ter, one -fourth of a small white onion, chopped fine, pinch of ground mace, pinch of mace, pinch of salt, one-fourth teaspoonful white or red pep- per, one teaspoonful chopped parsley and ten large clams, chopped ; cook twenty minutes, add one quart of clam juice, cook fifteen minutes, add one quart of boiled milk, cook ten minutes, thicken with cornstarch and use within twelve hours after making. NO. 9.--CRAB SAUCE. Reduce cream sauce to the consistency of heavy cream and add chopped crab meat or blanched oyster crabs, a little sherry or Madeira wine, chopped parsley ; serve. NO. 10.-- CREAM SAUCE. Place one pound of butter in a tin-lined pot, cook afier it all melts three minutes, add one pound of flour, pepper, salt, and one-half grated nutmeg, cook ten minutes ; add four quarts boiled milk and one quart of heavy cream; cook one hour, cool slowly, will keep pure and sweet for two weeks in a low even temperature. NO. II.--CURRY SAUCE. Carry sauce is made by adding the desired quantity (according to taste) of imported curry powder to either Cream, Bechamel, or Armande sauce. This is a combination sauce and like all such should be served as soon as made. AND SERVE SHELL FISH. NO. 12.--DEVIL OR DIABLE SAUCE. Place two quarts brown sauce in a six or eight quart pot or saute pan (tin lined), add one-half pint of Boston sauce: two tablespoonfuls of dry English mustard, one tablespoonful parsley sauce, one-half teacup Lea and Perrin sauce ; two tablespoonfuls of grated horseradish, onehalf tablespoonful of salt, one teaspoonful of Indian sooy, one-half teaspoonful curry powder, four ounces of butter and one quart consomme or bouillon; cook three hours, cool slowly ; will keep pure and sweet one year almost anywhere. NO. 13.--DIPLOMATE SAUCE. Put one-quarter pound butter in tin-lined saute pan, with one small white onion, hashed fine, small bunch pot herbs, one-half teaspoonful salt, pinch white pepper, and ground mace, cook slow- ly ten minutes, add three ounces of flour ; cook ten minutes one pint of chicken broth, and one quart of heavy cream ; cook thirty minutes slow- ly, add one pint of Madeira and one teaspoonful liquid cochineal strain ; and serve at once or keep in a bambree of boiling water until ready to use. NO. 14--DELMONICO SAUCE. For every pint of Delmonico sauce desired, one pint will make four portions, add one gill Madeira wine and forty blanched oyster crabs to three gills of Royal sauce. Heat and serve at once, 90 300 WAYS To 'COOK NO. 15.--TERRAPIN DRESSING. To make two quarts of terrapin dressing mash smoothly together the yolks of fourteen hard boiled eggs and one-half pound of best creamery butter, work into butter and eggs three ounces of dry flour, knead until perfectly smooth, place in tin-lined sauce pan, with one pint of terrapin or chicken broth and three pints 'of steamed cream, cook slowly one-half hour, add one-half teaspoonful of salt, pinch of red pepper, one-half teaspoonful grated nutmeg, juice of one-fourth lemon ; cook half hour longer, add one-half pint of best Madeira and one gill of best brandy ; cook one-half hour longer, strain and cool quickly. Terrapin dressing made according to directions above given will keep pure and sweet in an even temperature of forty-five, or less degrees, for months. NO. 16.--SNAPPER DRESSING. Snapper dressing is made in the same manner as terrapin dressing, except that you use milk instead of cream. Use sherry wine only, NO. 17.--CARAMEL DRESSING, OR SAUCE. Put one pound of granulated sugar in old iron pot or pan and cook until it turns to a dark brown ; add one large carrot, cut up, one-half cup of salt. Cook until it turns black ; add three pints of clear hot water, cook slowly two hours, strain and put away ; it will keep anywhere for years. Used for coloring soups, sauces and gravies. AND SERVE SHELL FISH. 9I NO. 18 --FRENCH DRESSING. Put one-half pint of white vinegar, one gill of olive oil, one tablespoonful of white sugar, one teaspoonful of salt, one-f nurth teaspoonful red pepper, and one tablespoonful dry English mus- tard in a deep china bowl. Whip all of the above mentioned ingredients with an egg whip three minutes and put in a cool place at least one hour before using. NO. 19.--IMPERIAL SAUCE. To one pint of Royal sauce add one gill of macedoine, two thinly sliced truffles, eight thinly sliced French mushrooms and one teaspoonful powdered lobster coral. Use within six or eight hours after preparing. NO. 2o._LOBSTER SAUCE. Put in a pot with four or five quarts of veal or chicken broth, one-half pound of butter, one onion cut in four pieces, one bunch of parsley, handful celery tops, pepper and salt to taste, and as many lobster bodies crushed as the pot will contain (which should be at least a ten or twelve quart pot) and cook gently two hours, strain through cheese cloth and place the pot with the strained broth back on the fire and add to it two quarts of cream, one-half pound of lobster butter and one-half cup of powdered lobster coral and flour thickening, (to make thickening use one-half pound of flour and one pint of white tvineand cook gently, but continuously one hour, strain through puree sieve or china cap, cool 92 300 WAYS TO COOK slowly ; will keep pure and sweet in a low even temperature three or four weeks. NO. 21 --MAYONNAISE DRESSING. (The following receipt is how to make three pints of Mayonnaise dressing.) Knead the yolks of five hard boiled eggs, perfectly smooth, with a wooden spoon, in a china bowl ; then add the yolks of seven raw eggs ; knead both together until smooth, (after which use egg whip to finish Mayonnaise instead of wooden spoon), add one tablespoonful dry English mustard, one-fourth tea^spoonful grated nutmeg, one- half tablespoon- ful celery salt, one-fourth teaspoonful red pep- per and juice of one lemon, then whip into the bowl with the other ingredients, one quart of olive oil and one-half pint white Tarrigan Vine- gar, whip gently and slowly at first until all of the ingredients have thoroughly blended, then beat hard and rapidly in order to produce friction, heat sufficiently to cook eggs and oil; when the dressing becomes as firm and smooth as currant jelly and cracks when whipped, it is finished and ready for use. Mayonnaise dressing made according to the above receipt will keep pure and sweet for months in a cool even temperature. NO. 22.--MADEIRA SAUCE. To one pint of Cream or Bechamel sauce add one gill of Madeira wine ; heat and serve at once, (See Cream and Bechamel eauces.) AND SERVE SHELL FISH. 93 NO. 23.--MAITRE D' HOTE SAUCE. Put two ounces of butter in a saute pan with a teaspoonful of lemon juice, one teaspoonful Lea and Perrin sauce, salt and pepper to taste and cook to light brown add one teaspoonful hot white vinegar and one-half teaspoonful chopped parsley and serve. The above sauce is always made to order for immediate use. NO. 24 --NEWBURG SAUCE. To make one quart of New^burg sauce put four ounces of butter in a saute pan or chafing dish, with one-half pint of Madeira wine and four truffles sliced thin ; cook three minutes (whip yolks of eight eggs in one and a-half pint of heavy cream, season with salt and red pepper, serve at once or keep hot in Bambereen or vessel of hot water. NO. 25.--OYSTER SAUCE. To make one quart of oyster sauce put onequarter pound of butter in saate pan with small white onion hashed fine, srnall bunch of parsley, one teaspoonful celery salt, pinch of red pepper, pinch of ground mace, and three ounces of flour cook six minutes, stir often, then add one quart of oyster liquor and one pint of cream ; cook one hour. Strain through puree sieve or china cap. Cool slowly. NO. 26.--PIQUANT SAUCE. Take one quart of brown sauce and place the same in a saute pan with one-half cup of horse- 94 300 WAYS TO COOK radish, six gherkins chopped fine, one large white onion chopped fine, one-half can French mushrooms chopped fine, one-fourth cup white vinegar, one bunch chervil chopped fine, one teaspoonful celery salt, pinch of red pepper and one pint of consomme or beef bouillon, cook one hour and cool slowly. Will keep pure and sweet for weeks in a cool even temperature. NO. 27.--ROYAL SAUCE. Put one pound of butter in a large bowl or pan with the grated yolks of eighteen hard boiled eggs, one teaspoonful grated nutmeg, table- spoonful of salt, one- fourth teaspoonful of pepper, juice of two lemons and four ounces of dry flour ; knead all well together until perfectly smooth, then place in a tin-lined pot with one quart of chicken or veal broth and two quarts of cream, cook slowly one hour, add one pint good sherry, cook twenty minutes longer and strain through china cap or puree sieve cool quickly. ; If kept in a cool even temperature, will be sweet and pure five or six weeks. NO. 28.-- SHRIMP SAUCE. To one gill of cream sauce add one tablespoonful shrimp butter and one teaspoonful of ground shrimps, one-half gill of cream, pinch of pepper, salt and parsley. Heat and serve at once. NO. 29.--TOMATO SAUCE. Place small veal knuckle and one-half pound of salt pork in tin-lined pot with one-half pound AND SERVE SHELL FISH. 95 of butter and large white onion, chopped, small carrot, chopped fine, bunch of pot herbs, handful celery tops, tablespoonful of salt, one- half tea- spoonful of red pepper, three whole cloves, three whole allspices, one leaf of bay ; cook briskly twenty minutes, stirring almost continuously ; add two quarts of hot water and a small cup of sugar, cook one-half hour longer ; and add one gallon of raw tomatoes, cook gently two hours, thicken with cornstarch while boiling, strain through china cap and cool slowly. Keep in a cool place. NO. 30.--TARTAR SAUCE. Take one large white onion, a small bunch of chives, eight gherkins, one-half can of French mushrooms, two large seedless olives, chop all together fine, squeezing all of the water out. Mix it well into two quarts of heavy mayonnaise dressing, add one half teacup well drained capers. Keep in a cool even temperature, it will be pure and sw'eet until used. NO. 31.--VINAIGRETTE SAUCE. To one pint of white vinegar add one-half pint olive oil, one teaspoonful salt, one-half teaspoonful white pepper, four gherkins, chopped, onehalf can French mushrooms, chopped fine, one bunch of parsley, chopped fine, one-half bunch of chives and one-fourth cup of capers, chopped fine. Mix all well together and serve cold. 96 300 WAYS t6 cook UNCLASSIFIED PvECEIPTS. SOFT SHELL CRABS. Soft shell crabs are good as long as the shell is A soft. dead soft shell crab, that is one not killed in preparing it to cook, is never fit to use. HOW TO PREPARE. Detach the sand pocket, the fan, at the lower part of the belly, and the eyes; throw in cold salt m water ; after remaining the water fifteen minutes drain thoroughly and then dry between a thick towel ; spread out on dishes or pans until ready to use ; keep in a very cold place. SOFT SHELL CRABS, FRIED, PLAIN. Dust them with dry flour and fry in olive oil or butter, serve with cream, tomato or tartar sauce on toast. SOFT SHELL CRABS, BREADED. Dip in batter and bread in green bread crumbs in the same manner as an oyster, or croquette. Fry in boiling hot olive oil or new lard. Serve with cream, tomato, bordelaise or tartar sauce. SOFT SHELL CRABS, BROILED. Coat the crabs with olive oil, season and broil in the same manner as a lobster (see broiled lob- AND SERVE SHELL FISH. 97 ster). Serve on toast with tartar or drawn butter sauce. SOFT SHELL CRAB SANDWICH. Saute crab in butter, cool and lay between two large white leaves of lettuce, spread two thin slices of bread with tartar sauce or mayonnaise dressing place the crab and lettuce between ; the slices of bread : trim the crust off, and serve between the folds of a small napkin or on a lace paper mat for lunch or tea. LOBSTER A LA FERRIS. To make one portion of lobster a la Ferris take one-half of the meat of one tail of lobster, cut lengthwise, and the meat of one claw and wraj) with thin raw bacon (fasten with new toothpicks) braise in hot oven fifteen minutes, serve on toast with Madeira sauce, or drawn butter. CARDINAL SAUCE, Cardinal sauce for fish, game, meats, etc., may be made by simply adding a few drops of cochineal or other harmless red coloring to most any kind of cream sauce. (As per example, if you wanted to use plain cream sauce, you would simply add a few drops of cochineal to the cream sauce, never enough to change the flavor) and it would be cardinal sauce a la cream. If you use royal sauce it would be cardinal sauce a la royal etc. OYSTERS-- BOSTON ROAST. Is made by lining a stew dish or individual 98 300 WAYS TO COOK soup tureen with diamond-shaped French toast and placing hot stewed oysters on top. Garnish with oyster crabs and serve as soon as made. OYSTERS--BOSTON PANNED. Made in the same manner as Boston roast, the only difference being that you use panned oysters instead of stewed, and garnish with blanched celery. AND SERVE SHELL FISH, 99 HOUSEKEEPERS, MANAGERS, STEWARDS, CATERERS, CHEFS AND COOKS. To the housekeeper who may use or own this book, I would say in the simplest way that I know how, as I have not the ability, if I had the desire, to say it in any other way, that I have conscientiously followed the rule that I had fixed in my mind by which I would be governed be- fore beginning this book ; namely, simply to talk to y ou through the receipts in this book of which I know most and best about in the shortest, plainest and most correct manner, I possibly could, how to select, prepare and serve shell fish, in which I hope, I have in part, at least, suc- ceeded in entirely eliminating wordy prelimina- ries before and after each receipt. You will kindly remember that I am only a cook and not even a poor scholar ; but I pledge yo on my reputation as a cook and chef that every receipt in this book is absolutely correct. To the manager, steward, caterer, chef or cook in reading or using this book, you doubtless will find many new suggestions in connection with the sauces named in this book, being of course familiar with the names and stereotyped manner of making them--the way you know LofC. 300 WAYS TO COOK how to make them is perfectly correct, if you make them according to standard authorities, for meat, game, fish, relishes and entrees. But the way 1 have given the receipts for making them to serve in connection with shell fish, is the proper way to make them. They may be used also for meat, game, fish, etc. AND SERVK SHELL FISH. tot CONCLUSION. In concluding "300 Ways to Cook and Serve Shell Fish," my dear friend, I wish to state, that from the beginning to the finish of this work, I have had ever in mind two cherished objects, the first of which, and is to become better known and appreciated by that branch of the great American public with whom I have in the past (through force of circumstances), and hope to in the future, through the medium of this book, come in business contact. Secondly, because I need--and very much need--the revenue that I hope to derive through the sale of this book, to the end that I may accomplish the cherished objects mentioned. I earnestly appeal to you for your personal assistance. It may seem a strange thing to you, perhaps, for me, possibly a stranger to you, to make an appeal for your personal assistance in connection with this book ; well, I have frankly told you my main object in studying and toiling for years, principally at nights, after working hours, to produce this book, because I have learned from experience that the American people appreciate frankness, and knowing that I could only hope to make it a success financially by selling many copies, and not having any immediate cash with 300 WAYS Td COOK which to extensively advertise, I concluded from my the outstart to give you best efforts in this particular line, for so small a sum in consideration of the value given as to enable me to frankly state my position and earnestly appeal for your personal assistance to the end that you will personally recommend it to your friends and acquaintances. AUTHOR AND PUBLISHER. AND SERVE SHELL FISH 103 CHARLES FREIHOPER, WILLIAM FRKIHOFER. FF^EIHOFER'S VIENNA BAKERY, OFFICE AND BAKERY, Twenty=fourth and flaster Streets, PHILADELPHIA. PA. Vienna Bread and Rolls of every description. Telephone Coniiectiou. �, ^, ^"umm ��. MANUFACTURERS OP PI � SALAD OILS A SPECIALTY Office, Lawrence and Vine Streets, Works, 408 to 418 Vine Street, PHILADELPHIA, PA. Local and Long Distance Phone I04 2>^0 WAYS To COOK VAL, MILLER. 2162 K. Noiiis St, JNO. KRAUSS, 2426 Cedar St. MILLER & KRAUSS Wholesale and Retail Dealers in Tripe, Pigs' Feet and Beef Salad, 2JG2-HU E. NOIMIIS ST., PHILADELPHIA, PA. Raw and Cooked Tripe our specialty. We claim to have a process of cleaning and bleaching tripe, (known only to ourselves and as nearly perfect as is possible to obtain.) We are prepared to fill all orders lai-ge or small. Our shipping department is a special feature of our business. AND SERVE SHELL FISH, 105 John G. Cox. Isaac C. Harvey. JOHN G. COX, WHOLESALE DEALER IN IW/t & BOIUO UOBST^RS, "jt Commercial Wharf, BOSTON, rXASS. We always have on hand a large supply of -- Lobsters and can fill orders, either large or -- small at short notice. One of the special features of our extensive business is the shipping department, which enables us to promptly fill orders of any size that may be received from any State in the Union. Io6 300 WAYS TO 'cook FRANCOIS SUPIOT, Fifty-seventh St. and Lancaster Ave. WEST PHILADELPHIA, PA. Dealer in French and baby water cress, parsley. Lettuce, pot herbs, radishes, mint, chives, chervals, tarrigan, thyme, garlic, etc. Makes a specialty of imported French lilacs and We violets. claim to be able to serve the finest specimens of these flowers pro- duced in America. USE THE BEST.... VieD9a Bread and Rolls. PHILADELPHIA, PA. Our shipping department for the prompt dis- patch of out-of-town orders a special feature of our extensive business. AND SERVE SHELL FISH. 107 OLD RESERVE WHISKEY IS THE BEST, SIR! ALONZO LOHMAN CAT^R^R Phone Nos. 4-48 or 1-35-64. PHILADELPHIA, PA. THOROUQHLY UP TO DATE. Estimates furnished for weddings, breakfasts or lunches, banquets, dinners, stags, etc. Silver, glass, china and linen service to hire. Also table decorations and paraphernalia of the latest designs. Io8 300 WAYS TO COOK E. P. TFMMONS, WHOLESALE Fish and Oyster Dealer, Dock Street Wharf, Phila., Pa. Shell oysters sold by tlie Imndred, bai-rel or vessel load. A specialty made of opened oysters, sold by the hundred or by the gallon. SUMMER SPECIALTIES : Hard and Soft Shell Crabs and Crab Meat. JOSEPH TIERS & CO., Importers and Wine Merchants, FINE OLD WHISKIES, No. 341 WALNUT STREET, PHILADELPHIA. AND SERVE SHELL FISH. 109 II27 Atlantic Ave., Atlantic City. 831 Park Ave. NY. GARRETT E. BROWNBACK'S Famous Golden Butter, FARMERS' MARKET, EIGHTEENTH ST. AND RIDGE AVENUE, A. H. FRY, MANAGER. Telephone Connections. PHILADELPHIA, PA. ALBION R. STAHL, Wholesale and Retail Dealer in Poultry and Game, 219 CALLOWHILL STREET, PHILADELPHIA. Hotels, Restaurants. Club Houses and Hospital trade a specialty. Family trade given special attention. ^ Phone 26-11-D. no 300 WAYS TO COOK AND SERVE SHELL FISH. G. F. BENCKERT, WHOLESALE AND RETAIL mihK DEALiER 2130 South Sixth St , PHILADELPHIA. MAKES A SPECIALTY OF HOTELS, CLUB HOUSES, RESTAURANTS, AND HOSPITAL SERVICE. Having the entire control of two Pennsylva- nia and three New Jersey dairy farms, we feel in a position to guarantee all new customers one kind and quality of milk (the best), every day in the year. FAMILY TRADE SOLICITED AND GIVEN CAREFUL ATTENTION. PHONE. ^ay-17. 1901 MAY 13 1901 ONE copy RECEnflED LIBRARY OF CONGRESS 014 484 128 1