This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
The nearly round, ribbed shell of the scallop is known to many who have never seen the scallop itself. Only those who live in seashore towns ever see the whole bivalve, as the non-edible portions are discarded before the edible part, the large adductor muscle, is sent to market.
Cracker-crumbs Beaten egg
Wash the scallops, drain them and dry them thoroughly. Season fine cracker-crumbs with salt and pepper, dip the scallops in beaten egg, then in the crumbs, and fry in hot fat 360° F., for two minutes. If preferred, they may be simply seasoned and rolled in flour and then fried. Serve with Tartar sauce.
Use recipe for broiled oysters. (See Index.) Either fresh or canned scallops may be used.
1 pint scallops, fresh or canned
1 pint thin white sauce
Wash and drain the scallops, add them to the sauce and cook about fifteen minutes in a double boiler.
Sea mussels are as agreeable to the taste as oysters, and may be eaten when oysters are out of season. Canned mussels are obtainable nearly everywhere. When fresh mussels are used, the shells may be opened by steaming, or with a knife. The horny "beard" must be removed and discarded.
30 mussels in the shell 2 tablespoons butter 2 tablespoons flour
Salt and pepper
Wash the shell with a brush in cold water, and open by steaming. Remove the mussels from the shells, place them in a saucepan, add the butter, salt and pepper, cayenne, and a dash of lemon-juice. Mix the flour with an equal quantity of cold water and rub out all the lumps, then add more water to make it about as thick as rich cream. Pour in a thin stream into the hot mixture, stirring constantly. As soon as the boiling-point is reached, remove from the fire and serve. Mussels, like oysters and clams, are made tough by over-cooking.
Use recipe for fried oysters. (See Index.)
Use recipe for creamed oysters. (See Index.)
Lobsters are in season from June to September, and it is possible to obtain them at any time of the year. The shell of a live lobster is usually a mottled dark green. Boiling makes the shells of all lobsters turn bright red.
Uncooked lobsters should be alive when purchased. In buying a boiled lobster, straighten its tail; if it springs back into place, the lobster was alive, as it should have been, when boiled.
This is simply cold boiled lobster, served in the shell, a spoonful of mayonnaise, colored red with the coral of the lobster, being laid on top of the lobster meat and the whole served in a bed of lettuce leaves. Canned lobster meat also makes a very nice dish served with lettuce and mayonnaise.