Clam Chowder II

Ingredients:

1/2 tsp. tabasco sauce 1/2 tsp. salt 1/8 tsp. pepper

1 tsp. parsley 1 onion

1/2 sliced lemon

Method :

Strain liquor from clams, add to B with boiling water. Simmer until potatoes are tender, add A, boil 3 minutes. Add C.

Oyster Broth

Ingredients:

1 c. oysters 1 1/3 c. milk 1 1/2 tbsp. water

1/2 tsp. salt pepper

1 tbsp. butter

Method:

Scald milk. Heat oysters in water until plump. Add milk and seasonings.

Oyster Stew

Ingredients:

1 pt. oysters 1 pt. thin white sauce

Method :

Heat the oysters in their own liquor or sufficient water until the edges curl. Add cooked oysters to white sauce just before serving.

Oyster Cocktail

Ingredients:

1 tsp. grated horseradish

6-8 drops tabasco sauce

1/4 tbsp. Worcestershire sauce

2 tbsp. tomato catsup

2 tsp. salt

2 tbsp. lemon juice

Method :

Serve in glasses or in halves of grapefruit.

Fried Oysters

Ingredients:

2 doz. large oysters 1 1/2 c. grated crumbs

1 egg and 1 tbsp. water salt, pepper

Method :

Drain oysters, wash, dry, and season with salt and pepper. Crumb, egg and crumb oysters, and fry in deep fat.

Pigs In Blankets Or Oysters In Bacon

Ingredients:

1 doz. oysters 4 slices toast

1 doz. slices bacon Method:

Drain oysters, wash, dry, and roll each in bacon. Fasten with skewer. Cook in hot omelet pan until slightly crisp and brown. Remove skewer and serve on toast.

Oyster Fricassee

Ingredients:

1/4 c. butter paprika

2 tsp. salt pepper

2 qts. oysters Method :

Place butter, salt, and pepper in a saucepan, and when hot, add oysters. Cover and shake until oysters are plump. Drain and add cream to the liquid to make 2 c.

Make sauce of the 2 c. liquid 2 tsp. lemon juice

1/4 c. butter 2 eggs

1/4 c. flour

Add oysters. Serve on toast.

Lobsters

Directions:

Lobsters should be bought alive. Small ones, heavy for their size, are best. If they are bought after being cooked, the tail should spring back quickly when straightened, otherwise the lobster was dead before being cooked.

Cook 15-30 minutes below boiling point. When done, place in cold water. If cooked too long, they become tough.

Break off the claws, separate tail from body and body from shell. Save the coral. Crush the tail by pressing the sides together, then pull or cut it open on the under side and take out the meat in one piece. Remove the intestine which runs the entire length. Break off the tail from the body before picking the meat from the joints.

The gills, the stomach, and the intestines are the only parts not eaten. The liver may or may not be eaten. Break the body in the middle lengthwise and pick the meat from the joints. Pound the claws carefully so that the meat may be removed without being crushed. The meat should not be kept more than 18 hours after it is cooked. Season with salt and cayenne, pack in a covered jar, and place on ice. If French dressing is to be used, omit salt and cayenne from the recipe.

If it is desired to save the tail for serving the salad, break it on the inside.