Norwich bulletin., 1911-01-07
FOR COOKING sHELLFIsH.

Editor Social Corner: will send in few recipes for cooking oysters and clans and Holsters, and hope someone will be helped by them. I have not seen any of these recipes in the Social Corner, so will write them for the sis ters:
 Oyster Stew-One pint oysters one pint boiling water, one pint milk, one tablespoon butter, salt and pepper to season. Let oysters cook in boilina water until the edges salriyel, add milk, and bring to the boiling point: add 1 butter, salt and pepper and serve hot
 with crisp. fresh oyster crackers. scalloped Oysters. One pint of oysters, two cups of fine cracker crumbs, one and half
 cups of milk. salt. pepper and butter. sprinkle layer of crumbs in a bak- ing dish. then arrange a layer of oys- ters on the crumbs, salt and pepper the oysters and fieck with bits of but ter Arrange in this fashion until the crumbs and oysters are all in the dish; pour in the milk. making open ings with q fork so that it may flow evenly through the mixture; add any
 oyster liquor that is left, and bake in
 a quick oven about 20 minutes. Serve hot.
 Oyster Chowder-Dice a quarter of pound of sweet salt pork and simmer until crisp. Add pint of sliced raw potato and cook in the fat until ten der. Pour in q pint of hot milk and thicken with a tablespoonful of flour rubbed smooth with one tablespoonful of butter; last, add a pint and half of oysters, salt and tabasco. and take from the fire as soon as the oysters ruffle. Dish upon broken crackers. Connecticut Clam Chowder -- Fry three or four slices of bacon, cut fine in nn hOffnyy1 nF tb1 JJ potatoes in dice, half an onion shaved, one cup of canned or stewed tomatoes or a seasoning of tomato catsuD, three rolled crackers, one tablespoon ful of minced parsley, 25 soft-shelled clans. lightly chopped, and a quart of boiling water. Add salt and pepper to taste; a little hot milk or cream 1 may be added just before taking up. This makes an excellent hot supper dish. Now l will tell you how to boil a lobster and how to open it: To Boil Lobster-Select, if pos sible, a lobster weighing two pounds | or more. It should be dark green in
 color and lively. Have a large kettle about half full Of boiling water, to which has been added one-half cup l of salt. Grasp the lobster around the
 body, and plunge it in head first about 20 minutes. The lobster will 1 then be bright red. Take out of water
 and when cool enough to handle, open as follows:
 1 To Open a Lobster--Break off large and small claws; separate tail from 1 body part by pulling and twisting at | the same time Take the tail part l between the two hands and bend it | crosSwiSe until the thin shell on the ! under side breaks away from the flesh 1 The body part should come out os 1 the shell whole. Slit it down the cen | ter and remove the intestines. A small l gland, sometimes white and some l time black running the entire length. Get all of this. Reserve the coral a bright red portion, which is good to eat, and pick the small bits of good meat carefully away from the head part Break the large claws with i hammer and remove the meat whole The small claws may be used for garnisfring. The meat may be cut into small pieces, relocated in the oven and served as salad with oil and vinegar or boiled dressing.
 A WILLING HELPER (L. O. Norwich