Fish Balls

The remnants of any cold fish can be used by breaking the fish to pieces with a fork, removing all the bones and skin and shredding very fine; add an equal quantity of mashed potatoes; make into a stiff batter with a piece of butter and some milk and a beaten egg; flour your hands and shape the mixture into balls; fry in boiling lard or drippings to a light brown.

Chafing Dish Recipe

Skin the fish and lay on brown paper for a few minutes; then dip in beaten egg and roll in finely powdered cracker crumbs; place butter in a chafing dish so that when melted it will cover bottom of the dish to the depth of 3/8 of an inch; when hot, place the sardines in and cook until nicely browned, being careful not to let them burn. Serve on a lettuce leaf with mayonnaise dressing.

Fried Oysters

Twenty-four large oysters, 1 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup bread crumbs, 1 egg. Clean and drain select oysters; roll in bread crumbs, seasoned with salt and pepper; let stand 15 minutes or more, then dip in beaten egg, roll in crumbs again, let stand again 15 minutes or more in a cool place, and fry 1 minute or until golden brown in deep fat; drain on paper; serve on hot platter and garnish with parsley, sliced pickle or lemon. Serve with French fried potatoes.

Fancy Fry for Bride and Groom

Fry 1 dozen Eastern oysters; beat 4 eggs, put in pan with oysters and cook together; serve on buttered toast.

Fancy Roast Cook 12 Eastern oysters in their own juice; add butter, pepper, salt and 1/2 teacup of catsup; let it come to a boil; serve in hot dish on buttered toast.

Pepper Roast Follow recipe for Fancy Roast, adding to it a tablespoon of green peppers, chopped very fine.

Hangtown Fry Spread flat omelette with thin broiled bacon; cover with fried oysters.

Escalloped Oysters

Dip oysters in cornmeal; put back in shell, pour a little drawn butter over them and lay a small strip of bacon on top of each oyster; bake 3 minutes and serve in shell.

Deviled Crab

One cup crab meat, picked from shells of well-boiled crabs; 2 tablespoons fine bread crumbs or rolled crackers, yolk 2 hard-boiled eggs, chopped, juice of a lemon, 1/2 teaspoon mustard, a little cayenne pepper and salt, 1 cup good drawn butter; fill scallop shells - large clam shell will do - with mixture; sift crumbs over top, heat to slight brown in quick oven.

Creamed Crab

Melt 1/2 inch slice of butter, add 1/2 cup flour; stir all the time; to this add 4 cups of milk; season with salt, red pepper and 1 tablespoon Worcestershire sauce; cook 10 minutes; add the picked meat of 3 crabs and a small bottle of mushrooms; let it come to a boil once. Serve in ramikins.

Lobster A La Louie (For Eight Persons)

Select a choice lobster or 2, about 4 pounds in all; but it lengthwise, clean and wash, dry it well in a towel; then cut into 1/4 slices and put in cool place; prepare 3 heads of lettuce (the harder the better); remove the loose leaves and keep for garnishing; then shred up the solid heads, dip in water and take out right away and drain.

Louie Dressing

Six green spring onions, chopped very fine; the same amount of very tender celery, chopped very fine; twice the amount of green peppers, chopped very fine; 1/2 teaspoon of paprika, 1 cup of mayonnaise, 1 cup Chili sauce, 1 cup tomato catsup, 2 teaspoons Worcestershire sauce, salt to taste; mix well; arrange the lettuce leaves on a large platter, lay the shredded lettuce in the center and arrange the sliced lobster upon it; garnish with a little mayonnaise, paprika and boiled eggs, quartered, olives, pickles and the legs of the lobster; serve the dressing on a side dish and serve as cold as possible.

Same recipe for Crab and Shrimp a la Louie.

Lobster Patties

Cut into small pieces tail part, 2 boiled lobsters; season well with pepper, salt and a little lemon juice; dissolve 2 tablespoons cornstarch in a little cold milk and turn into 1 pint of boiling milk; after it has thickened add butter and cook until quite thick; stir lobster into this mixture and heat through; fill patty shells which have been heated.