SHELL-FISH

There is not a lover of oysters in existence who does not heartily sympathize with the boy who wanted to spell August " O-r-g-u-s-t," in order to bring it into the list of the months which contain an **r,* in all of which oysters are in season. The delicious bivalves furnish an important, and, in most localities, a not expensive article of food ; and the ease with which they are prepared for the table, and the great variety of ways in which they may be cooked and served, make them a great favorite with housekeepers.

Oysters in the shell must be kept in a cool cellar, and occasionally sprinkled with salt water. When fresh, the shell is firmly closed; if open, the oyster is dead and unfit for use. The small-shelled oysters have the finest flavor. For the freshness of canned oysters it is necessary to tni^t to the dealer, but never buy cans the sides of which are swollen. . In preparing them for cooking or for the table, carefully remove all bits of shell. Never salt oysters for soups or stews till just before removing them from the fire, or they will shrivel up and be hard, and do not add butter. In frying, a Uttk bahing-jxywder added to the cracker-dust or corn-meal in which they are rolled will greatly improve them. Boasting in the shell preserves the natural flavor. Always serve immediately after' cooking^ no matter what method is used.

As to nutritive qualities, oysters rank much below butcher's meats, and it is even questioned whether they contain the phosphorus, or brain food, which has been credited to them in company with the finny tribe in general. But, when properly cooked, they are easy of digestion, and very proper food for persons whose occupation is

SHELL-FISH,

sedentary, and whose duties do not call for heavy muscular exertion. Even for invalids, they are nutritious and wholesome, when deli- cately prepared.

Clam Chowder. Chop fifty clan)/B, peel and slice ten raw potatoes, cut into dice six oiiions and a half pound fat salt pork, slice six tomatoes (if canned use a coffee-cup inll), add a pound i)ilot crackers; first put pork in l»ottom of pot and try out, partially cook onions in pork-fat, remove ihe mass from pot, and put on a plate bottom side up ; make layers of the ingredients, season with pepper and salt, cover with water and boil an hour and a half, adding chopped parsley to taste.

Clam Pie. Take three pints of either hard or soft-shell clams (if large, chop slightly), put in a sauce-pan and bring to a boil in their own liquor^ or add a little water if needed ; have ready four medium-sized po* tatoes, boiled till done and cut into small squares ; make a nice pie< paste with which line a medium-sized pudding-dish half way down the sides ; turn a small tea-cnp bottom up in middle of dish to keep up the top crust ; put in first a layer of clams, and then a few po- tatoes, season with bits of butter and a little salt and pepper, and dredge with fiour; add another layer of clams, and m on till dish is filled, adding juice of clams, and a little water if necessary (there should be about as much liquid as for chicken-pic). Cover with top-crust, cutting several slits for steam to escape, and bake thre» quarters of an hour. — Mrs. A. Tf%on, Rye; N. Y,

Clam Stew.

Take half peck hard-shell clams, wash shells clean, and put in a kettle with about one tea-cup water ; let steam until the shells open, when take out of shell, strain juice, and return it with clams to th<^ fire ; after they come to a boil, add one pint milk, a piece of butter size of an e^g, three crackers rolled fine, pepper, and salt if any is needed. — Mrs, A. W.

Fried Clams.

Bemove from shell large soft-shell clams; beat an egg well and add two table-spoons water ; have the clam? dried in a towel, and dip them first in the egg, then in finely-n iled cracker or bread*

SHELL-FISH. 297

crombsy and fry (longer than oysters) in sweet lard or butter. Oys* ters may be prepared for cooking in same way. — Mrs, A. W,

Deviled Crabs. Pick the meat irom a boiled crab and cut in fine bits, add one* third as much bread-crumbs, two or three chopped hard-boiled eggs, and lemon juice; season with pepper, salt, and butter or cream. Clean tho shells nicely and ^11 with the mixture, sprinkle oyer with bread-crumbs and small bits of butter, and brown in oven. Lob- sters may be prepared in same way, and served in silver scallop- shells. Or, boil one pint milk, and thicken with one table-spoon com starch mixed in a little cold milk, season with pepper (cayenne may be used) and salt, and pour over the picked-up lobster ; put in baking-dish, and cover with bread-crumbs and a few pieces of but- ter, and brown in oven. — Mrs, Cd. S., Norfolk, Va,

Boiled Oysters.

Wash shell-oysters perfectly clean, place in a small willow basket, drop in a kettle of boiling water, and when shells open, lift basket, and serve oysters on the half shell.

Broiled Oysters.

Dry large, selected oystei-s in a napkin, pepper and salt, and broil on a fine folding wire-broiler, turning frequently to keep the juice from wasting. Serve immediately in a hot dish with little pieces of butter on them. Or, pepper a cup of dry bread-crumbfe, dry one quart of oysters in a napkin, dip each in butter previously peppered, roll well in the crumbs, and broil over a good fire for five to seven minutes. Serve immediately in a hot dish with but- ter, pepper and salt.

Broiled Oysters with Pork.

String a hair-pin shaped wire, first with an oyster, then with a thin slice of pork; and so on until the wire is filled ; fasten ends of wire into a long wooden handle, and broil before the fire. Serve, with the pork, if you like, seasoning slightly with pepper.

Oyster Croquettes. Scald and chop fine hard part of the oysters (after taking the other part and liquor for a soup), add an equal weight of mashed potato ; to one pound of this add lump of butter the size of an egg.