This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1/2 pint oysters
1 cupful minced celery leaves
1 slice onion
Bit of bay leaf
Few grains mace
2 1/2 tablespoonfuls flour
Wash the oysters thoroughly, then chop fine; add the celery leaves, onion, bay leaf and cold water and simmer gently for twenty minutes. Rub through a sieve, add the milk, scalded, and thickened with the flour and butter rubbed together, and let stand to blend for a few minutes, but do not boil. Season to taste, add the celery and serve at once.
2 cupfuls cooked white fish, (any kind), minced fine
1 tablespoonful butter or bacon drippings
1 tablespoonful Worcestershire sauce
1 pint hot milk
1/2 teaspoonful salt
1 teaspoonful chopped parsley
1 tablespoonful flour
Make a sauce of the butter, flour, milk and seasonings; add the fish and crumbs; combine with the stock, boil up once and serve.
1 quart oysters
1 quart water
A few celery leaves
A bit of mace
Salt and pepper to taste
Wash the oysters and chop them fine. Add the liquor, strained, and the other ingredients. Simmer for ten rninutes; then strain through a double thickness of cheesecloth, and serve in cups garnished with a spoonful of whipped cream to each serving, and sprinkled with shredded pimento.
1/2 peck clams
2 1/2 cupfuls cold water
1 cupful whipped cream
Scrub the clams thoroughly, changing the water several times. Place in a kettle with the water, cover, and steam until the shells open. Strain through double cheesecloth, cool and clear, if desired. Serve very hot, with or without whipped cream.
(For cooking trout or other delicate small fish)
1 1/2 pounds any white fish
2 quarts cold water
2 tablespoonfuls minced onion
2 tablespoonfuls minced carrot
Salt and pepper to taste 1/2 teaspoonful celery salt Bit of bay leaf 1 sprig parsley 3 cloves
Cut the fish in small pieces, add the other ingredients and let come to a boil. Skim, and simmer an hour and a half. Strain, season, and use as desired.
1/2 can salmon (1 cupful)
1 quart milk
2 tablespoonfuls flour 1/2 teaspoonful salt
2 tablespoonfuls butter or oleomargarine
1/4 teaspoonful onion juice 2 teaspoonfuls minced parsley 1/8 teaspoonful pepper
Scald the salmon with boiling water. Put in a double boiler with the milk and cook until the latter is scalded. Rub together the flour, salt, butter and pepper. Stir into the milk mixture, and, when thickened, serve with croutons. Sprinkle each plateful with a little parsley before sending to the table, if convenient.