The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-08-16

but it should not be cooked in small hon
Just before an entertainment. a. ar -
GRANGE is not appetizing. To din then, .
egg batter. then in bred crumbs and g
them in drippings Is common and sc.{
fashion; a more elaborate fashion IS 49,
mp the yolks OF four eggs with three tsbI~
spoonfuls of sweet oil, and season A.
with tablespoonful of salt, and salt srs i.
full Of cayenne pepper, beat up thorouehi-
dip each oyster in this mixture and M
in bread crumbs, fry in hot oil. The -
and most elegant way of cooking an ovsss.
is, however. Ia poutette. Scald n.
oysters in their own liquor. drain them ~
add 70 the liquor, salt, half an Dunes y
butter, the Juice of half lemon, a 9iiI =
cream and teaspoonful of dissolved so,.
Beat the yolk of one egg and add to 4.
sauce. stir until the sauce thickens, nlss
the oysters on hot dish, pour the san.s
over them, add a little chopped pase,
and serve.
A simpler and more primitive but exosl.
lent way of eating oysters is TO clean ~
shells thoroughly and place them ia ~
Goals in an open fireplace or to roast thsr
in hot ashes until the shells snap open !
When the oyster departs then the cl>n
takes his place, and is delicious Al 3
ovaat oout, or an appetizer at a dim
If CLANS are broiled it must be ~
quickly, else they become hard and u
gestible.
The soft-shelled clam, scalloped. =.
good dish. Clean the shells well. then -
two clans to each shell, add half -
spoonful of minced celery. Cut sljcs =
fat bacon small, add little to each sbe1
put bread crumbs on top and little pat a
butter: bake in the oven until brown 4
clam broth is delicious and healty beyss
age for sick or well. Add cream and !,
spoonful of sherry to 1t and it becomes
fanulously fine thing. In this mixture IA
clans must be strained out before ~
cream and wine are added. But if the clan
is good. what must be said of the craInf
Hard-shelied crabs must be boiled about
twelve minutes, drained and set away 4
cool. These eaten with sandwiches ana
dressing are considered a delicacy for sub
per.
They can be more cooked, chopped
legged, be treated like a chicken pasty a.
cooked in paste shell very good.
Half an ounce of butter, half an onim
minced, half pound of minced raw VI
and a small carrot shredded, q chopp3
crab. pint of boiling cream simmer 8
hour, then strain into a saucepan All
what sauce you nave!
The soft-shell crab is an invalid. He
caught when he is helpless, feverish and
not at ali, one would say, healthy. They
are killed by the Earring Of the train. by
some say, by fall in stocks, or sudden
change in political circles.
But this may be Long Branch Eitticism.
Such sensitive creatures must be cooked
as soon as possible. 1t is only necessary
to remove the feathery Substance under
the pointed sides of the shells, rinse then
in cold water, drain, season with salt and
pepper, dredge them in hour and fry ID
hot fat Crab patties and crabs cooked ID
any other way than this fail TO please u
epicure.
Nothing with so pronounced an indiH&
uality as soft-shelled crab should ID
guised.
A devilled crab is considered good, IL
il should be cooked by negro expert frn
Maryland.
Scallops are essentially good in stevsu
fried, and when cut in small pieces witto
pint OF mills little butter and a iiftt&
salt, again returned to their beauti3
shells and are baked as a ''scallop," th4
are delicious. Put in pork fat and fnd
they are also very fine.
The lobster Is now considereds yerI
healthy, and as conveying more phosph&
rus into the human system than any oth0
fish. Broiled. devilled, stewed, cookedina
fashion called BourdeIaise, it is the mss
delicious OF dishes, and as a salad Nh16
can equal it? A baked whitefish, viii
Bordeaux sauce, is very fine. Clean and
stiff the hsh with stuffing Of bresd
crumbs. onions butter and sweet major
am; put il in a baking pan, add liberal
quantity of hutter, previously rolled IN
hour, put 1T the pan o. pint of ciaret, and
bake for an hour. Remove the hsh and
strain the gravy. put IN teaspoonful d
brown -four and pinch of cayenne.
A halibut with an egg sauce and o order
of parsley is dish for banquet, only the
cook must know how to make egg sauce
4ai fNroar an
ounce of butter, add to 1t tablespoonful
of dry hour, a salt spoonful Of Hour and
little white pepper. An ounce OF butter
should then be divided into little balls
rolled in -four, added one at a time, stiE
constantly. Chop three cold hard boiled
eggs and add them to the sauce. This sauce
is admirable for cod, and for all boiled nsh.
But the ''perfectest thing on earth" rs
broiled fish, shad, for instance, and one q
the best representatives. against burning 8
to rub olive oil on the fish before puttingh
on the gridiron.
Charcoal affords the best fire, and it must
be free from all smoke and flame.
A little sweet butter, half teaspoonfnI
of chopped parsley and the juice of alenoa
should be melted together and stand
ready to be poured over the brolled hsh-
Mr.. Lowell, in one of his delightful witty
papers in the atlantic Monthly years ago
regretted that he could not ind gridiron
near the st. Lawrence, although its patron
saint suffered raartyrdom on that excellenf
kitchen utensu. 1t is a Iamentable fao
that wood fires and gridirons are giving
out. They contain within themselves -
merits of all the kitchen ranges, all tbe
lost juices of that early American cookery
which one who has tasted it can never tor
get. Where are the broils of our Childhood!
Goldfish Is a family standby but TASTE
less hsh unless covered with oysters O.
something very good, but salt GOLDFISH balls
are luxury of the highest.
Brook trout boiled, baked or broiled, ~
all inferior to the fry. The frying pan h.
to answer for a multitude of sins, but -
one so unfair can be found as TO depriysn
Of its great glory in sending Us ms
brook trout. Clean and rinse quarterW
pound trout IN cold water, says one reclT
Why not pound and a quarter truW
| The receipt begins later on: After son
pork has been fried IN the pan then thrW
IN your carefully cleaned fish, no maE54
what their weight may be, turn them fsW
| times most carefully. Send to table WIZ
\ out adding or detracting from their hasof.
| This Is for the sportsman who COOKS =
| trout himself by wood tire in the WOOL
No other man ever arrives AZ Juss sass
/ perfect way of cooking trout.
| But when the trout has come down IRON
/ cooling springs TO the hot city u requiaIn
seasoning of salt, pepper and lemon Iale-
| Frogs-trogs as cooked in France, .bfe1
| DULLES la pOulette, are a most iuxuIs
/ Gus delicacy. They are very expenAv
and are TO be bought at the Marche d
/ Honore- As only the hind legs are eaIe.
and the price is ID francs a dozen, they 40
not often seen.
/ But We might have them in this counuy
tor the catching. OF their tenderness 80
/ eulence and delicacy of flavor there =
De no question. They are clean feed&