Transcribed by Regina Moore

Deviled Oysters

One quart oysters. Put in a pan and cook until the edges turn up; take off the stove, drain, and cut in small pieces with a silver knife. Sauce-2 tablespoons butter, 4 tablespoons flour, 1 1/2 pints milk. Cook as you do for cream dressing; add pepper, salt parsley, and two hard boiled eggs chopped up fine. Mix sauce with the oysters, put in ramekins, cover with dried bread crumbs and brown in the oven.

Mrs. R.H. Youngman

Filling for Oyster Patties

Melt 2 tablespoons butter, stir in 2 tablespoons flour, salt and pepper to taste; when well blended add 1/2 cup cream and 1/2 cup white stock. Boil 1 minute; add 2 cups of oysters, make very hot and serve in patty shells.

Mrs. R.F. Nevling

Oyster Croquettes

Fifteen oysters, 1 pint milk, 3 tablespoons butter, 1 1/2 teaspoons flour, 1 egg. Make a white sauce of the milk, butter and flour, and to this add one beaten egg; season to taste; cook 15 oysters until curled, drain and chop fine; stir into sauce and let cool; mould and roll in egg and bread crumbs. Fry in hot fat.

Miss Mary Swoope

Current Event Lobster

Two cups boiled lobster, 3 hard boiled eggs, 1 tablespoon chopped parsley, 1 teaspoon salt, 1 salt-spoon pepper, 1 tablespoon butter, 1 even tablespoon flour, 1/2 nutmeg, 1/2 pint milk. Put milk on to heat; rub butter and flour together and stir into hot milk, stirring until smooth; add lobster cut small, hard boiled eggs chopped, and seasoning. Put mixture into timbal cups, brush over top with beaten egg and bread crumbs. Place in hot oven to brown. Garnish with parsley.

Mrs. C.T. Kurtz

Fried Oysters

One quart large oysters, 1/2 cup flour, 1/2 cup milk, 1/2 cup tomato catsup, 1/2 teaspoon salt. Mix thoroughly flour, milk, catsup and salt; dip oysters into mixture then roll in cracker crumbs. Fry in sweet fresh lard until dark brown.

Mrs. W.E. Wallace

Salmon Croquets

Remove bone and any skin from 1 can of salmon; mince with fork and season with pepper and salt. Add 1 egg well beaten, a little melted butter, 1/2 cup of milk and enough bread crumbs to stiffen and make into croquets. Dip in bread crumbs, egg, and bread crumbs and fry a nice brown. Serve plain or with white sauce.

Mrs. David L. Krebs, Jr.

Baked Shad

Clean shad by scaling and remove head. Split open from gills to tail. Remove backbone and all other large bones, and entrails. Fill with bread crumbs cut coarse seasoned with onion, salt, pepper and butter. Either tie or sew shut. Place in roaster and surround with strips of bacon. Use very little water in a self-basting roaster. When the skin gets dry turn back a little and if the meat is mealy the fish is done. It depends upon the kind of heat you use for the length of time to cook. Generally 1/2 hour is enough. Serve at once with lemon or parsley and the crisp strips of bacon.

Mrs. Frank W. Roessner

Poached Eggs with Cream Salmon

Cut out 4 rounds of bread 1 inch thick; remove the centers leaving a case with narrow rim. Brush over the outside of the cases with melted butter and brown in the oven. Fill with canned salmon, flaked and heated in 1 cup of cream sauce. Place a poached egg above the salmon. Serve garnished with parsley and slices of lemon.

Mrs. J.R. McMurray

Codfish Souffle

To every cup of codfish use 2 cups of mashed potatoes, 1/2 cup of milk, 2 well beaten eggs, and 1/4 cup of butter. Have the milk and butter hot in a large sauce pan. Stir in the fish and mashed potatoes and beat thoroughly. In a bowl beat the whites of the eggs stiff; add the yolks and beat a minute longer; stir the eggs quickly and lightly into the potato mixture and turn at once into the baking dish; a bit of pepper is all the seasoning necessary. Bake in a hot oven half an hour. Serve at once and very hot.

Mrs. J.R. McMurray

Salmon Loaf

One can salmon, 2 eggs, 1 cup bread crumbs, 2 tablespoons of melted butter, parsley, pepper, salt; make in loaf and bake 3/4 of an hour.

Halibut Baked in Milk

Two and one-half pounds of halibut sliced, 2 tablespoons minced parsley, 1/2 cup butter, flour, milk, salt and pepper. Lay the fish in a deep platter, season with salt and pepper, dredge with flour, sprinkle with the parsley and dot with the butter. Add milk to the depth of 1 inch and if desired lay over some sliced onion and a few minced celery tips. Bake gently for 45 minutes in a moderate oven.

Mrs. J.R. McMurray

Swedish Baked Halibut

Wipe a slice of halibut weighing 1 pound, brush it over on both sides with melted butter; place it in an earthen baking dish. Measure a cup of canned tomatoes and add to this a teaspoon of powdered sugar; pour the sweetened tomatoes over the fish; slice an onion in thin slices and place on top of the fish and tomatoes; bake 20 minutes, pour 1 cup of heavy cream over, bake 10 minutes more. Remove onion and garnish with parsley before serving.

Sauce for Halibut

2 tablespoons butter, 2 1/2 tablespoons flour, 1 1/2 cups cream or milk, 1/4 teaspoon salt, dash of paprika, 2 hard boiled eggs, chopped rather fine, 1 heaping tablespoon of capers. Put butter in pan, stir until melted and bubbling; add flour mixed with seasoning. Stir until thoroughly blended-pour on milk gradually-beat until smooth-add eggs and capers and serve.

Mrs. A.L. Moore




This page was last updated on Sunday, March 12, 2006

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