Clean oysters of all pieces of shell. Cook them below the boiling point for a few minutes until plump and edges begin to curl. Drain and add to white sauce seasoned with celery salt. Serve on toast, in bread cases, or patty shells.
3. Sautéd oysters.
Clean one pint of oysters, sprinkle on both sides with salt and pepper. Lift by the tough muscle with a fork and dip on both sides in cracker crumbs and sauté in butter until well browned on both sides.
4. Clam chowder.
Proportions.
| Clams | 1 | quart |
| Potatoes | 4 | cups, cut in 3⁄4 inch dice |
| Onion | One, | chopped |
| Salt | 1 | tablespoonful |
| Pepper | 1⁄8 | teaspoonful |
| Butter | 4 | tablespoonfuls |
| Milk | 6 | cups, scalded |
| Soda Crackers |
Clean and pick over clams, separate the hard and soft part of clams and chop the former. Strain clam liquor through cheesecloth. Try out the pork and fry the onion in it until brown and turn into a large kettle. Boil potatoes until tender, drain, and pour potatoes into kettle. Add clams, milk, butter, and crackers broken into small pieces. Let cook three minutes. Just before serving add clam liquor previously heated. Serve in bowls.
5. To prepare lobster and crabs for serving.
Make ready a large kettle of rapidly boiling water. Wrap a piece of paper around the lobster or crab, and plunge it head downward into the boiling water. Let the water boil gently for 20 minutes—longer if the lobsters are very large.