New-York tribune., 1907-11-11
HOW TO COOK SHELLFTSH
OAre Green's Recipes offer Vel
come Change from Meat Diet.

o"Ue Green's Recipes Offer Vel
come Change from Meat Diet.
Most people eat too much meat saws Olive
Green, in How to Cook SheIlash.' the fourtb
Sn oiuie IN the Homemaker series. &c. P Putnams
cons. New York and London
WI men so many delicious rreperations ~ fish
are readily available" she continues 'Yt would
seem ADVISABLE 10 Tighten the diet especially I'm
warm weather, by substituting fish for meat Even
IN the winter months oysters or clans nrenared
al the table in chatting dish may be a hvgfenic
ana agreeable change from the ever present steak
chop and Tcast. With nourishins soun On the
menu and mayonnase salad the food elements
usually supplied by meat would be furnished in a
hehter and more readily assinflated form The
following are a few selections from How IN Cook
Shelnlsh'' which is to be followed by volume on
now 10 cook fish without shells:
TERRAPIN A LA COIIrNRTA
Prepare two terrapins according to directions nre
NlousIy given. Cut into dice put into p saucepan
auu water 10 cover and simmer for fifteen minutes
-N7sn the Eolks Of two hard boiled eggs to powder
atu run 10 paste with two teaspoonfuls OF butter
Bon SIX tablespOonfuls Of cream with bit of
soGa' and add gradually to the paste. Season with
salt, cayenne and grated nutmeg and add to the
stewed terrapin. Bring to the boiling point add
two teaspoonfuls Of sherry and serve very hot
TO PREPARE TERRAPIN.
Plunge the terrapin head first into boiling water
cover and boil for fifteen minutes Take out re-
move the black skin from the shell and nails from
the claws Wash thoroughly in warm water and
remove the under shell by chipping through the
away the water. but keep the blood which will he
found In the deep shell Take out the gall bladder
the sand bag and the entraiL Keep the eggs II
mere are any Loosen the meat from the top shell
by cutting through the spinal column Just above
the tail. where II is attached TO the shell. Put
the terrarin into pan and cut OF the head Sepa-
rate the two fore and two hind legs TO make four
pieces. Trim off the claws and scrape off the thin
outside covering. Keep in water until ready TO use
MAYONNAIsE OF CELERY AND sHRIMPs
LA NINE. BEGUE
posl%,
set aside Take the yolks of three boiled eggs
mash them we'll with a spoonful each of butter oil
vinegar: and salt and pepper TO taste. Add the
chopped whites bunch OF celery cut in strips
and a spoonful of sliced pickles. Pour the whole
on the shrimps and set in a cool place until ready
10 serve.
sCALLOP SCRAMBLE
Simmer two cupfuls Of scallops in salted water
for ten minutes. Drain in a colander. rinse with
cold water and cut each scallop in two Put two
tablespoonfuls OF butter into frying pan. add the
scallops and cook until they begin to color. Add
SIX eggs well beaten and salt and pepper TO sea
Cook until the eggs set. Serve on buttered
toast and sprinkle with minced parsley.
EAST INDIAN OYSTER CURRY
Chop fine a medium sized Spanish onion and fry
in brown butter Add three tablespoonfuls of curry
powder teaspoonfuI OF butter and one cupfuI Of
beef stock Peel and chop a large sour apple
and add the mixture with a whole cocoanut
grated Simmer slowly until the cocoanut IS soft
In another saucepan put one hundred oysters with
their LIQUOR. the milk Of the cocoanuJ and three
fresh tomatoes which have been rubbed through a
hne sieve. Simmer slowly until the edge Of the
oysters begin 10 ruffe, then combine mixtures
Thicker with two tablespoonfuls OF -four rubbed
smooth with little cold water and boil for five
minutes. stirring constantly. Take from the fire,
add the juice Of half lemon and serve with bor
der Of hot boiled rice.
ANGELS ON HORSEBACK
Select large oysters drain and dry cloth.
Season with salt, pepper and lemon Juice Roll
each oyster in very thin slice Of fat bacon.
fasten with toothpIck and stick two cloves in the
fat end Of each oyster. Cook in a hot frying pan
until the bacon Is crisp and small squares
OF toast
MAY IRWIN's DEVILLED LOBSTER.
Put into a double boiler one cupful each Of milk
and cream. Thicker with TWO tablespoonfuls OF
-four rubbed smooth with little and cook
/ until thick. Add the chopped of boiled
| Holsters season with salt and pepper and make
| the mixture very hot with dry mustard and red
| pepper, Cook for twenty minutes. Turn into a
buttered baking dish sprinkle with crumbs, dot
with butter and brown in the oven.
MUssELs A LAMERICAINE
Heat one quart Of mussels until the shells open.
| Remove from the 1hells, clean and strain the
! liquor Melt four Il tablespoonfuls of butter. add
| four tabespoonfus Of -four and cook thoroughly.
| Add the liquor drained from the musses and cook
| until thick stirring constantly. Season with salt
pepper minced parsley and lemon juice add the
mussels, reheat and serve.
! CRAWFIsH A LA FRANCHISE.
Chop fine onion, a Glove Of garlic few
! chives and a small bunch OF parsley. Put into
saucepan with tablespOonfuls of brandy and
half a cupful OF water Bring the boil, add the
CFaWilSn ana pepper ana SAT- 10 season cover ana
cook for ten minutes. Serve on buttered toast.
CRAB CANAPEs
Melt one tablespoonful Of butter and fry in IL one
small onion chopped fine. Add two tablespoonfuls
Of -four and cook thoroughly. Add one cupful ot
and cook until thick, stirring constantly. Add
the meat OF a dozen and a half boiled crabs. Cook
for fifteen minutes and set away 10 cool. Melt one
tablespoonful of butter add one tablespoonful OF
-four and cook thoroughly Add two ounces each
Of grated Parmesan and Swiss cheese and stir
until melted. Set away cool. Toast fry
circles of bread Spread thicky with the crah
centre OF each circle Set into hot oven for five
minutes and Immediately
LONG ISLAND CLAN PIE
One quart Of CLANS. finely chopped, a quarter Of
d pound Of fat salt pork chopped, a heaping table
spoonful Of butter and two tabespoonfus of flour
Make q sauce OF the butter and flour, using either
clam Juice milk water for the liquid. "a
taste and add the CLANS Make crust OF pint
Of -four. a cupful Of lard and teaspoonful OF
baking powder Mix with cold for pie
crust fill with the clam mixture placing layer Of
sliced boiled potatoes top, cover with thin
crust and bake.
CLAM COCKTAIL.
For every cocktail required use eight Little Neck
: CLANS one teaspoonful Of lemon juice, one tea
spoonfu of vinegar, half teaspoonfuI each of
walnut catsup, mushroom catsup, grated horse
/ radisn and tomato catsup Season highly with salt
and tabasco sauce and serve very cold
woMAN's EDUCATION IN CHINA
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