No. 117. Fish Scalloped with Macaroni.—Butter earthen pudding dish and place in it coarse flakes of boiled fish and add an equal quantity of cooked macaroni. Pour over it a cream sauce ([No. 18]) well seasoned with pepper and salt and a little mace, grate cheese on top or use bread crumbs if preferred, dot with bits of butter and bake about twenty minutes.
No. 118. Fish Scallops.—Remains of any cold, cooked white-meated fish; to each half pound fish add half a cup stewed tomatoes, half tablespoon anchovy sauce, half teaspoon made mustard, same of walnut ketchup, pepper, salt and bread crumbs. Pick fish free of bones and put into saucepan with all the other ingredients, heat without boiling, stirring the while. Take out the fish and put into scallop shells, sprinkle freely with bread crumbs, put bits of butter on top, brown and serve.
No. 119. Fish Scallops.—Add one cup soft clams chopped, to [No. 114], and cook in shells.
No. 120. Fish Scallops.—Remnants of cooked fish, one egg, wine glass of wine, one blade pounded mace, one tablespoon flour, one tablespoon tomato ketchup, pepper, salt, bread crumbs, butter. Pick the fish from bones and skin, moisten with wine and beaten egg, add the other ingredients, put in scallop shells, cover with bread crumbs, dot with bits of butter, brown and serve.
No. 121. Fish Souffle.—Take one cup cold, baked fish and mix gradually with one cup of mashed potato, season with salt and pepper, stir in one well beaten egg, put in buttered dish and set in oven until very hot, beat the white and yolk of another egg separately, beating the white very stiff, add pepper and salt to the yolk, stir in the white, heap over the fish and put in the oven to brown.
No. 122. Fish Soup.—Boil two pounds fish in two quarts salted water, with a small onion, until it is all boiled to pieces; then rub it through a sieve, add one quart of milk, a tablespoon of butter, a little chopped parsley, salt and pepper to taste. Boil up again and serve.
No. 123. Hustled Clams.—This is the plainest way of serving the long clam and although a very inelegant dish is a most palatable one, especially at the seaside and in the camp. To a peck of clams, after washing thoroughly, add one gill of water, cover close and boil until those on top are well opened, then pour the contents of the kettle, water and all, into a large pan and put it in the centre of the table. Serve to each person plain melted butter, to which let each add, to suit, vinegar and pepper. Take the clams in the fingers, remove from the shell, pull off the black skin that covers the snout and runs around the clam, then take the clam with the thumb and finger by the snout, dip him in the butter, and eat all but the black snout, which you will bite off. Brownbread is a very appropriate accompaniment, and is usually served with baked clams at the famous clam bakes, where the process of eating is the same.
No. 124. Clam Soup.—For clam soups, or chowders, it is better to open the clams raw, but if too much trouble, boil them enough to open the shells; in either case save the liquor to put in the soup. In what ever way clams are to be cooked or eaten, the black skin that covers the snout and surrounds the clam must be discarded, as well as the black part of the snout itself. Unless the clams are very small it is better to chop the hard parts before putting into soups or chowders, the soft part may be used whole. To make the soup, take the liquor from one quart of clams and put in double boiler with an equal quantity of water, season with pepper and mace and salt if needed; boil five minutes, put in the clams, cover close, and boil from five to fifteen minutes; the difference depending upon whether the clams have already been partially cooked; add one pint of boiling milk, or more to suit, thickened a little with flour and butter, or fine cracker dust; butter some split crackers and lay in bottom of tureen and pour the soup over them. This may be varied in many ways and the quantity of milk used must depend upon the amount of clam liquor available. Chopped celery, or onion, or both, improves the flavor for some people, and some like a teaspoon of chopped parsley.
No. 125. Clam Chowder.—There are innumerable ways of making this chowder, every cook book has one or more recipes for it, yet, hardly any two are alike. We give recipes for two ways of making, which we do not think can be improved upon. For the first one open clams enough to make a quart without the liquor, which you save and strain for the chowder. Cut a quarter pound of salt pork into small dice shape pieces, put it into the bottom of the kettle and fry brown, without burning, adding, at the same time, four sliced onions, or more, to suit; keep stirring until the pork is all tried out and the onions slightly colored. Then add the clam water and an equal quantity of fresh water, when it boils, add six good sized potatoes, sliced very thin, or chopped, cover close and cook until the potatoes are done, have ready one quart boiling milk and add with clams, season with pepper, cover and cook, until the clams are done, pour into tureen and serve.
No. 126. Clam Chowder No. 2.—Take the same quantity of clams as for the previous chowder and prepare as for clam soup. Put a layer of clams in the bottom of kettle then a layer of hard crackers, split, buttered and peppered, then more clams and crackers until the clams are all used, the top layer being crackers; add clam liquor and water enough to cover, cook slowly at first, then let it boil briskly fifteen minutes if the clams are raw. Have ready a pint of boiling milk, add to the chowder, boil up once. Sliced onions can be used in this chowder, but should be boiled until nearly done before adding them. Place some of them on each layer of clams. Sliced tomatoes may be used instead of the crackers. Season to taste.