Oyster Pie.—1 quart oysters, drained; pepper, salt, and butter to taste. 1 quart flour, 2 tablespoons lard, 1 tablespoon salt, mix with water for pie crust. Butter plate, then line pie-plate with crust; fill with oysters, seasoned; put over a crust and bake.
Scallops in Batter.—Wash and dry large scallops. Dip each in fritter batter (see [Fritters]) and fry golden brown in smoking-hot fat.
To Boil Lobsters or Crabs.—The lobster is in good season from April to December, and should be purchased alive and plunged into boiling water in which a good proportion of salt has been mixed. Continue to boil according to size about 20 minutes. Crabs should be boiled in the same manner, but a little more than half the time is necessary.
Deviled Crabs.—1 cup crab meat, picked from shells of well-boiled crabs, 2 tablespoons fine bread crumbs or rolled cracker, yolks two hard-boiled eggs chopped, juice of a lemon, ½ teaspoon mustard, a little cayenne pepper and salt, 1 cup good drawn butter. Mix 1 spoon crumbs with chopped crab meat, yolks, seasoning, drawn butter. Fill scallop shells—large clam shells will do—or small pâté-pans—with the mixture; sift crumbs over top, heat to slight browning in quick oven.
Soft Shell Crabs.—Fry in butter or lard.
To Open a Boiled Lobster.—Wipe off shell, break off large claws; separate tail from body; take body from shell, leaving “lady,” or stomach, on shell. Put aside green fat and coral; remove small claws; remove woolly gills from body, break latter through middle, and pick out meat from joints. Crush or cut under side of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord. Break edge of large claws and remove meat.
Lobster Newburg.—Season 1 pint diced lobster with ½ teaspoon salt, dash cayenne, pinch nutmeg. Put in saucepan with 2 tablespoons butter, heat slowly. Add 2 tablespoons sherry; cook 5 minutes; add ½ cup cream beaten with yolks 2 eggs, stir till thickened. Take quickly from fire.
