DEDICATION.

To the Inventor of the

SHELDON CLOSE-TOP GAS-STOVE,

Who spent the best part of his life solving the
perplexed problem of Economy in Fuel and
Labor in our homes, and to those gentlemen
connected with gas companies, who assisted
and encouraged him, this little work is
most respectfully dedicated by

THE AUTHOR.

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]

INTRODUCTORY.