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.
6 small raw oysters
1 drop tabasco
Few grains salt
1 teaspoonful celery, chopped fine
1/4 teaspoonful fine Worcestershire
Mix the ingredients, chill thoroughly and serve.
Allow six oysters to a person. Place the oysters on the half shell in a dripping pan, lay a tiny bit of bacon on each one and bake in a moderate oven till the oysters curl, about five minutes. Serve garnished with a slice of lemon decorated with strips of pimento, fringed celery and parsley.
Baked Oysters on the Half Shell.
5 well-shaped green peppers
6 tablespoonfuls lemon juice 1/4 teaspoonful curry powder 1 1/2 cupfuls crab flakes cut in inch lengths
6 tablespoonfuls catsup 1 tablespoonful horseradish 1/4 teaspoonful Worcestershire Lettuce hearts
Cut the peppers in halves, crosswise, scraping out the seeds and core, rinse in cold water, dry and fill with a sauce made of the catsup, lemon juice, etc. Place on a bed of lettuce hearts, arrange on individual plates, and dispose the flakes on the leaves around the base of each cup.
6 Little Neck clams
1/2 tablespoonful lemon juice
1/2 teaspoonful grated horseradish
1 drop tabasco
1/2 tablespoonful grapefruit juice
1 tablespoonful tomato catsup Few drops Worcestershire 1/4 teaspoonful celery salt Few grains curry powder
Discard the hard heads of the clams and wash the clams carefully to remove any grit. Mix together the sauce ingredients, add the clams, cover and let stand one hour in a cold place before serving.
24 Little Neck clams Carpels from 2 grapefruit 2 tablespoonfuls shredded red and green peppers 1 tablespoonful lemon juice 1/2 teaspoonful salt
Dash tabasco Grating orange rind 1/4 teaspoonful Worcestershire Few grains curry powder
Wash the clams thoroughly. Cut the carpels from the grapefruit and separate into four pieces each. Put the ingredients together in a bowl, mix, cover and chill thoroughly. Serve in lemon or green pepper cups.
3/4 teaspoonful chopped parsley 1 teaspoonful scraped onion 1 teaspoonful olive oil 10 drops tabasco sauce 1 teaspoonful Worcestershire 1 1/2 cupfuls small scallops 6 green pepper or hollowed tomato cups
1 teaspoonful salt
2 tablespoonfuls tarragon vinegar
1/2 cupful tomato catsup 1 tablespoonful grated horseradish
Cook the scallops for five minutes in salted boiling water. Drain, chill and halve them; mix together the balance of the ingredients, add the scallops and divide in six portions into the cups.
1/2 tablespoonful grapefruit juice Grated orange rind Few grains celery salt
Mix the sauce ingredients together; scoop out halves of small oranges, line with fringed wax paper, pour in the sauce and add the tuna fish; place individually on doily-covered plate; surround with tiny parsley sprigs, and sprinkle with minced parsley. Use the orange pulp for a shortcake or orange jelly.
Sardines, Italian Style For each serving allow:
I canned pimento i of a shredded green pepper
2 sardines 1 slice lemon
Lay the pimento on a small plate, place the 2 sardines upon it, sprinkle with the pepper, and top with the lemon slice, covered lightly with minced parsley. Pass olive oil to use with the lemon.
3/4 cupful tuna fish, pounded 1 tablespoonful finely minced chow chow 1/2 tablespoonful lemon juice
1 tablespoonful minced capers Stiff mayonnaise Powdered parsley
Mix together the first five ingredients with enough mayonnaise to make them adherent; form into small balls and roll in the parsley. Use as an hors-d'oeuvre.
Cut canned pimentoes in halves and prepare pointed pistil-like forms of cream cheese moistened with French dressing and highly seasoned with salt, pepper and Worcestershire sauce. Roll these in the pimento pieces and chill before serving.
Select tender celery; trim the ends square and fill the grooves with sardine paste made according to the proportions given for making tuna fish-balls; only substituting sardines for the tuna fish. Chill and cut in two-inch strips.