Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-08-16
AUNT JuNE's REcIrEs.


Place the salt oysters or clans in
large dishpan and cover with plenty
Of cold water, Scrub clean with a
in deep saucepan and add one quar-,
of boiling water Fill the coiander
with sal, oysters or clans and steam
one DOZEN of the steamed salt oysters
or CLAIMS in deep soup plate and
serve with small saucer Of melted
butter. Serve a small cup of the salt
oyster or clam liquid. left in the sauce
pan after steamins the bivalves with
them.
Grilled Fish.
Sea trout. siriped bass or other Ash
may he used Clean and bone the
hsh and then place on baking dish
and spread freely with salad oil. Broil
for twelve minutes in the broiIer of
the gas range or bake for fifteen
minutes In hot oven. Serve with the
hsh sauce prepared as folio"s chop
fine
-Four onions
Three large tomatoes,
Two green peppers
New chop two ounces OF salt, pork
or IA, bacon very fne and place in a
skillet and cook until nicely Drowned.
Add the finely chopred onions and
SLOWLY until the vegetables are soft.
Then season with
One half teaspoon OF sugar,
one teaspoon Of salt,
one half teaspoon of white pepper,
Juice OF onc-half lemon.
MIX thoroughly ana serve WIN ths
tish.
Baked Potatoes.
Select large well. shaped notatoss al. ana d
broier to bake. When done. cut a
slice from the top aud scoop GU, the
contents of the baked potatoes into
bowl Mash the potatoes and add
little milk. salt and pepper TO taste and
one tablespoon of butter TO each po-
tato. Beat until very light and fluffy
on top of the prepared potatoes and
place in hot oven to brown the bacon.
Dust with paprika and serve.
Nowhere do they cook corn IS ten
corn coz heli Sciss s fdiI ~en sna ped ped
back This layer OF husk and remove all
The SIX from the corn. using a sim
fold the husk about the corn and cook
How. 10 cook the corn: Have a
ing water. Add one tablespoon of
sugar and drop in the corn and cook
twelve minutes for medium and nfteen
minutes for large ears; Lift: drain
and then wrap, in napkin and serve.
he is the abundant shellhsh. You will
see piles on piles of beautiful red era
shells, Of which his lordshin' the crab,
lively alive before COO King. To cook !:
rs and br r1Es eGS boil MIie 10 Il the
0ne-haif cup of vinegar,
One teaspoon of cayenne pepper.
Then add the crabs and cover closely
and hoil for twenty minutes.
Fried Crabs.
Clean the cooked crabs and then cut
tains the meat Dip the meaty part
In salad oil and fry Until golden brown
in hot skillet Er,.s CO., Ma,
Pick the meat from the cooked crabs
and mince line two ounces Of bacon.
Place the bacon and one and one half
cups Of crab meat and two tablespoons
of grated onion in hot skillet and
cook until nicely Drowned. Serve on
toast and pour melted butter over the
Crab Meat stewed in Cream.
Place In saucepan
one and one-half cu.1s OF milk,
-Four tablespoons Of -four.
stir. to blend. Bring to boil and
cook for three minutes. Now add
One and one-half Guns Of crab meat
One green pepner. minced fine,
One onion. grated,
One teaspoon of Salt.
one teaspoon OF panrika,
Grated rind OF one-quarter lemon,
Juice of one lemon.
Two tablespoons of butter.
Toss gently until we'll cooked Serve
in individual rsmekins or small custard
cups.
SFAn heat BaIlS.
Mince fine
Two ounces Of bacon,
Two green peppers,
Two tomatoes,
Three onions.
Brown the. bacon quickly and then
add the finely chopped peppers, tems :
toes and onions. Cook gently Until
soft and dry, then add
One teaspoon of salt.
One teaspoon Of paprika.
One tablespoon OF Worcestershire
sauce.
Mix well and then form into balls
The size of fish cake and roll In -four
dip in beaten egg and fry until golden
brown in hot fat. Serve with tartar
sauce.
Pea shore Pie.
Grease deep pudding pan we'll
Cut any variety of fish desired into
Free from bones and skin and then
roll in -four and place layer ct fish,
then layer Of thinly. sliced toma--
toes, asIayer OF thlniy sliced potatoes,
and then q layer of the prepared Ash.