CONTENTS.

PAGE
INTRODUCTORY[11]
THE OYSTER[11]
The Oyster Season[11]
Oysters out of Season[12]
Oysters Preserved in Shell[12]
The Food of the Oyster[14]
Formation of the Deep Shell[14]
Cock Oysters[15]
Green Oysters[15]
Banquet Oysters[16]
Ordering Oysters for the Family Table[17]
How Oysters should be Opened[18]
How to serve Raw Oysters[18]
Collation Service[19]
How to Eat a Raw Oyster[19]
A Barrel of Oysters[20]
Read This![20]
COOKED OYSTERS[21]
Stewed Oysters[21]
Philadelphia Fried Oysters[22]
Curry of Oysters[24]
Pickled-Oyster Omelet[24]
Deviled Oysters on Toast[24]
Pickled Oysters[24]
Scalloped Oysters[25]
Oyster Salad[25]
Plain Fried Oysters[26]
Miss Parloa’s “New Cook-Book”[26]
Oyster Toast[26]
Oyster Omelet[26]
Oysters, Broiled[27]
Tripe with Oysters[27]
Oysters en Brochette[27]
Fried Oysters[28]
Oyster and Canned Salmon Pie[28]
Oyster Patties[28]
Oysters à la Poulette[29]
Pie of Oysters and Scallops[29]
Steamed Oysters[30]
To Serve Steamed Oysters[30]
Roast Oysters[31]
Baked Oysters[31]
CLAMS[31]
Little-Neck Clams[31]
Soft Clams in Chafing-Dish[32]
Stewed Little-Neck Clams[33]
Soft Clams[33]
Soft-shell Clams Scalloped[33]
Clam Toast[34]
Clam Broth[34]
Clam Fritters[34]
Fried Soft Clams[35]
CRABS[35]
Hard-shell Crabs[35]
Crab Patties, Cream Sauce[36]
Soft-shell Crabs[37]
The Care of Soft Crabs[38]
Crabs, Soft-shell[39]
Crab Croquettes[39]
Crab Patties, à la Bechamel[40]
Crabs, à l’Américaine[41]
Crabs, Deviled[41]
SCALLOPS[42]
Scallop Broth[42]
Small Patties of Scallops[43]
Fried Scallops[43]
Scallops en Brochette[44]
Stewed Scallops[44]
MUSSELS[44]
The Mussel[44]
THE LOBSTER[45]
Remarks on the Lobster[45]
The Season for Lobster[45]
Soft-shell Lobster not Edible[46]
Selecting Lobsters[46]
Value of the Lobster as Food[46]
Broiled Lobster[47]
Lobster Croquettes with Pease[48]
Lobsters en Brochette[48]
Deviled Lobster[49]
Stewed Lobster, à la Créole[49]
Curry of Lobster[50]
Lobster Salad[50]
THE OYSTER CRAB[51]
To Serve Oyster Crabs[52]
Oyster-Crab Omelet[52]
Oyster-Crab Sauce[52]
Acknowledgment[53]
SHRIMPS[53]
Market Price of Shrimps[54]
Shrimp Omelet[54]
Shrimp Sauce[54]
PRAWNS[54]
Curry of Prawns[55]
Prawns, Deviled, en Coquille[55]
Prawns, Sauté, à la Marengo[55]
Prawn Salad[56]
CRAYFISH[56]
Crayfish Omelet[57]
SALMON[57]
Salmon Steak[57]
Canned Salmon[57]
Salmon Patties[58]
Salmon Surprise[59]
Salmon à la Créole[59]
Salmon Pie[60]
Salmon in Jelly[60]
Salmon Omelet[61]
Salmon, German Style[61]
Salmon à l’Italienne[61]
Salmon à la Hollandaise[62]
Salmon, Hunter’s Style[62]
Bouillabaisse[63]
CODFISH[63]
Boiled Codfish, Oyster Sauce[63]
Codfish Tongues[64]
Codfish Steak[64]
New-England Codfish Balls[65]
Baked Cod[66]
Salt Codfish with Cream[66]
Scrod[67]
BROOK TROUT[67]
Brook Trout, Sportsman Style[68]
Broiled Trout[69]
Brook Trout, Baked[69]
Brook Trout, Boiled[70]
MISCELLANEOUS[70]
Catfish, Fried[70]
Tenderloin Trout[71]
Fricasseed Eels[71]
Eel Patties[72]
Stewed Eels, Hoboken Turtle Club Style[72]
Pan Bass, Anchovy Butter[73]
Fillet of Flounder, Tartar Sauce[74]
Fried Tomcods[75]
Broiled Salt Codfish[75]
Broiled Salt Mackerel[76]
Fried Porgies with Salt Pork[77]
Fish Curries[78]
A Plain Fish Curry[78]
Curry of Scallops[78]
Curry of Crayfish[79]
Curry of Eels, with Rice[79]
Curry of Shad Roe[79]
Curry of Frogs’ Legs[80]
Broiled Weakfish[80]
Baked Whitefish, Bordeaux Sauce[81]
Halibut, Egg Sauce[82]
Egg Sauce[82]
Fried Butterfish[82]
Broiled Shad[82]
Baked Shad[83]
Shad Roe à la Poulette[83]
Broiled Royans[84]
Broiled Sardines[84]
Broiled Smelts, Sauce Tartare[84]
Smelts Fried, Sauce Tartare[85]
Broiled Whitefish[85]
Sheep’s-head with Drawn Butter[85]
Drawn Butter[86]
Broiled Sheep’s-head[86]