Codfish Balls

1 cup codfish

1 cups mashed potato

Yolk of 1 egg

1 tablespoon soft butter Dash of pepper White of 1 egg


Wash the fish in cold water and pull in small pieces; mix with the potatoes. Beat the egg; stir to a paste with the butter; add pepper, then the whites beaten to a stiff froth. Turn in the fish and potato; mix well with a fork; flour the hands and roll the mixture into round balls. Flatten to one-half inch thickness and fry in hot fat.

Salmon Surprise

1 can salmon 1 cup cream sauce

1 cup mashed potatoes

Remove the salmon from the can; place it in a colander and wash under running water. Break into small pieces; mix thoroughly with hot cream sauce and pour into a baking dish. Cover with mashed potatoes and bake until the potatoes are browned.

Creamed Salmon

1 can salmon 1 cup cream sauce

Remove the salmon from the can; place it in a colander and was under running water or scald with boiling water. Break into small pieces; stir into the hot cream sauce; bring all to a boil and serve in patty cups or on toasted bread or crackers.

Fried Scallops

Clean the scallops; cook until they begin to shrivel; drain and dry between towels. Roll in fine bread crumbs, salt and pepper; dip in beaten egg; roll again in crumbs and lower for a minute or two into very hot fat. Drain on paper and serve.


Drop the live terrapin in hot water and boil until the skin can be pulled from the legs. When cool, take off the shells; pull out the claws; open the body and remove carefully the sand bag and gall, being careful not to break them; also the entrails, lights, heart, head, tail and white muscles. The remainder of the terrapin is to be used when cut into small pieces.

Stewed Terrapin

1 terrapin pound butter 1 tablespoon flour cup cream

Yolk of 1 egg Salt and cayenne Pinch of mace 1 tablespoon currant jelly

Rub the butter in the flour and add it to the terrapin; add the cream in which the egg has been beaten, salt, cayenne, mace and jelly. Simmer for ten minutes and serve.


Select a live lobster of medium size but heavy in proportion to its size. If the tail springs back quickly when straightened, the lobster is fresh.

To kill a lobster grasp it by the back and put its head under hot water; then its body, and quickly cover the kettle. The lobster will die immediately, but should remain in the water about twenty minutes, boiling all the time.

The meat should not be eaten until cold and should never be kept more than eighteen hours after cooking. It should not be removed from the shell until it is to be used.

Remove the meat from the shell, discarding the gills, stomach and intestines. Garnish with small clams and lettuce leaves.

Planked Lobster

To plank a lobster heat the plank very hot. Kill the lobster by splitting it into halves, lay it on the plank shell side down; put it under the gas for twenty minutes; baste with butter; dust with salt and pepper, and cook ten minutes longer. Garnish with small fried French potato balls and grated cucumber in tiny lettuce leaves.

Deviled Crabs

6 crabs

1 hard-boiled egg

2 tablespoons butter Grated nutmeg

1/3 cup cream

Salt and cayenne

teaspoon sweet marjoram

Cracker dust

1 raw egg

Put the crabs into hot water; add salt and boil for thirty minutes. Or, buy crab meat already picked and ask the dealer for six shells. Cut the meat into small pieces; add the hard-boiled egg, cream, butter and seasoning and cook for a few minutes over a hot fire, thickening the mixture with cracker dust. Fill the shells; dip them in the raw egg, beaten; then in cracker crumbs; place in a hot oven or drop into boiling fat and fry until brown.


Only the hind quarters of frogs are cooked. Wash and dry them; skin and dip them in milk; sprinkle with salt, pepper and flour and fry in boiling hot fat. Or put, them in a saucepan with butter, a sprinkling of flour and pepper and salt. Shake over the fire for a moment; add a little water; simmer until tender and almost dry; then add a cup of cream and a large lump of butter rubbed together with a little flour. Bring to a boil and serve.