FISH
Clam Fritters
| 1 Egg | 1 Cupful of Milk |
| 1 Cupful of Bread-flour and a Little Salt | |
Beat the egg and half the milk, adding the flour gradually, to make the batter smooth. Salt, and add the last half-cupful of milk. Put one clam into one teaspoonful of batter and drop into boiling lard. Serve hot.
Fish Balls
| 1 Cupful of Hot Mashed | 2 Teaspoonfuls of Melted |
| Potatoes | Butter |
| ½ Cupful of Shredded | 2 Tablespoonfuls of Milk |
| Cod-fish |
Put the fish into a piece of cheese-cloth, let cold water run over it, and squeeze dry. Mix ingredients all together. Take a little flour in the hand and roll half a tablespoonful of the mixture between the palms, to the size of a small peach. Fry in deep fat.
To Boil a Lobster
Have a large kettle on the fire with plenty of boiling water, deep enough to cover the lobster well. Put into this one cupful of salt, if you cannot get the sea-water. When the water is galloping, put in the lobster, head foremost, and keep it under water. Boil from twenty to thirty-five minutes according to size.
To Dress Lobsters Cold
Crack the shell of the claws carefully, remove the meat and place on a platter. Turn the lobster on its back, lay a heavy knife on the middle of the tail, all the way up to the body. Give it a gentle blow with a hammer, then with both hands turn back the shell and draw out the tail intact. Twist off the claws from the under side of the body and remove the body from the shell. Open and remove the stomach and sandbags. Open the tail in length, halfway through, on the under side, remove the black vein from the body to the end. Dress with parsley and serve.
Baked Mackerel
| 1 Mackerel | 3 Small Slices of Salt Pork |
| Salt to Taste |
Split open the mackerel, remove head and insides, wash clean, and lay in a baking-pan on a well-buttered paper or cheese-cloth, the skin side down. Spread over this slices of salt pork and a little salt. Bake in moderate oven for twenty minutes, or half an hour. This is much nicer than fried mackerel.
Oysters on Toast
Toast as many slices of bread as you require. Wipe enough oysters to cover them and season with pepper and salt. Put a little hot water over the bread and place in a very hot oven, until the edges of the oysters curl. Serve hot, with a white sauce.
Baked Shad
Make a nice dressing of five or six crackers, according to size of family (bread crumbs will do). Roll fine, or soak until soft in milk (water will do). Season to taste with poultry dressing, salt and add a small piece of butter. Wash the shad and stuff. Have a large sheet of white paper, well buttered, or a piece of cheese-cloth. Put into a baking-pan and set in the oven. Bake one hour. Spanish mackerel is fine baked in the same way.