Steam one pound of white onions, and when tender sift through a colander. Cook one quart of oysters in their liquor until the gills separate; strain, and chop the oysters in a chopping bowl. Return the liquor to the saucepan, and cook with three tablespoonfuls of flour and three tablespoonfuls of softened butter, rubbed together, stirring constantly until well thickened and smooth. Season with one teaspoonful and one-half of salt and one-half a teaspoonful of pepper. Sift into the onion-pulp one-fourth a cup of flour, and stir until blended; add one-fourth a teaspoonful of celery seed and one bayleaf, and mix with the thickened oyster liquor. Stir until the whole comes to a boil and the purée is thick as porridge. Add the chopped oysters and one pint of thin cream, let heat through, and serve with oysterettes, saltines or other plain crackers.
Salmon à la Creole
Clean and scale a small salmon, stuff with one-half a loaf of stale bread moistened with hot water, seasoned with one-fourth a cup of butter, salt and pepper to taste, and one-half a cup of capers. Mix all well, and bind with one beaten egg. Place the salmon on the rack of a baking-pan in a very hot oven, cover with thin slices of bacon, and let cook until done. Serve on a bed of chopped fresh mushrooms, cooked in a little bouillon, and garnish the dish with small fresh tomatoes.
Brother Jonathan
Make a mush of yellow cornmeal, and mould in cylindrical moulds, such as baking powder boxes or brown bread moulds. Let stand until next day, and cut into slices. Arrange the slices on a large porcelain pie-plate in pyramidal form, sprinkling each layer with some sharp, hard cheese, grated, and seasoned with a very little red pepper. Sift buttered crumbs freely over the whole; brown in a hot oven, and serve as a vegetable with fish, with sour grape jelly melted and poured over it.
Plymouth Succotash
Boil, separately, one chicken and four pounds of corned beef. The next day remove meat and fat from both kettles of liquid, combine liquids, season with salt (if needed) and pepper; when boiling add five quarts of hulled corn; remove to slow fire and let simmer three hours. Have ready three pints of New York pea beans that have been soaked twelve hours, boiled until soft and strained through a sieve; add to soup (for thickening). Boil one yellow turnip (or two white turnips), and six potatoes; when done add to succotash. This recipe makes eight quarts.
PLYMOUTH SUCCOTASH