1 pint oysters
2 tablespoons butter 2 tablespoons flour Milk
½ teaspoon salt ½ saltspoon pepper ½ saltspoon celery salt Squares of buttered toast
½ cup chopped celery
Cook the oysters in their own liquor; skim; drain and reserve the liquor. Cook the flour in the butter; stir in gradually the oyster juice, to which milk has been added to make one and a half cups. Stir until the sauce thickens; reheat the oysters; season and serve on squares of buttered toast, sprinkling chopped celery over all.
25 oysteis 2 tablespoons currant jelly
1 tablespoon butter Salt and pepper
Squares of toast
Melt the butter in the chafing dish; add the oysters and cook until the edges begin to curl; add the jelly; season and serve on small squares of toast.
Purchase oysters in the shell and wash them carefully in running water, using a stiff brush. Place them in a pan with the deep half of the shell down; put in a hot oven and bake untill the shells open. Take the oysters out with a sharp knife and toss them into a chafing dish, with pepper, salt and butter. Cover closely; bring to a boil and serve.
Take as many oysters as you wish; ' wash and dry them. Roll each in a slice of thin bacon and fasten the ends with a wooden toothpick. Place them in the chafing dish and cook until the bacon is crisp.
1½ cups boiled lobster 1 tablespoon butter Salt and pepper
½ cup water Yolks of 3 eggs 1 cup cream
Cut the lobster meat into small pieces and put it in the chafing dish with the butter, seasoning thoroughly. Pour the water over it; cook ten minutes; add the beaten yolks of the eggs and the cream. Bring all to a boil and serve.
1 small lobster 3 cups milk Salt and pepper
Pinch of soda
3 buttered crackers
1 tablespoon butter
1 tablespoon flour
Cut the lobster meat into small bits. Scald the milk, stirring in the seasoning and soda. Dip the toasted buttered crackers in the hot milk and keep them warm. Add the butter and flour well rubbed together to the milk, and when it thickens add the lobster. Cook for five minutes and pour over the crackers.
2 cups boiled lobster 1 teaspoon curry powder 1 teaspoon mustard
¼ teaspoon salt
½ teaspoon Worcestershire sauce
4 tablespoons butter
Cut the lobster into small pieces; mix thoroughly with the one tablespoon of butter and the seasonings. Melt the rest of the butter; cook the lobster in it and serve on fresh lettuce leaves.
1 pint clams
2 tablespoons butter Salt, pepper and nutmeg
Yolks of 2 eggs ½ cup cream Buttered toast
1 tablespoon chopped parsley
Separate the hard from the soft parts of the clams and chop the hard parts fine. Melt the butter in the chafing dish; add a little salt, pepper and grated nutmeg, then the clams; bring all to a boil. Beat together the eggs and the cream; stir into the hot mixture; bring to a boil and serve on squares of buttered toast. Sprinkle the parsley lightly over the top.