The Myrtle Reed Cook Book Part 48

CLAMS IN THE CHAFING-DISH

Put a tablespoonful of b.u.t.ter in the blazer and when it froths add a green pepper and a very small onion, both chopped fine. Cook for five minutes. Add one-half cupful of clam-juice and season with red pepper.

Add one cupful of clams finely chopped or one small can of minced clams, cook five minutes longer, and pour over hot b.u.t.tered toast.

CLAM c.o.c.kTAIL

Put a dozen small clams into a cold bowl and pour over them a teaspoonful each of Worcesters.h.i.+re sauce, vinegar, lemon-juice, tomato catsup, and horseradish. Add a little salt, and a few drops of tabasco sauce. Serve very cold in small gla.s.ses.

CREAMED CLAMS

Chop fine two dozen hard clams. Make smooth in a saucepan two small spoonfuls each of b.u.t.ter and flour. When they cook through, add the clams and one-half cupful of the juice. Season with red pepper, simmer for ten minutes, then add the thickening and half a cupful of cream.

Boil up once and serve.

CONNECTICUT CLAM PIE

Fill a b.u.t.tered baking-dish with alternate layers of minced clams and thin slices of boiled potatoes, dredging each layer of clams with flour. Season with salt, pepper, grated onion, and minced parsley.

When the dish is full, pour in one cupful of clam-juice, add three tablespoonfuls of strained tomato, cover with a pastry crust, and bake brown in a quick oven.

DEVILLED CLAMS

Chop fine two dozen clams, removing the hard parts. Mix with half the quant.i.ty of bread crumbs, a teaspoonful each of grated onion and parsley, and three tablespoonfuls of melted b.u.t.ter. Season highly with salt and pepper, and add a few drops of Worcesters.h.i.+re sauce. Put into b.u.t.tered clam-sh.e.l.ls, cover with crumbs, dot with b.u.t.ter, and bake until brown.

ESCALLOPED CLAMS

Clean the clams, scrub thoroughly, and heat until they open. Drain carefully. Strain the juice through linen and save a cupful of it. To one pint of clams allow one cupful of clam-juice, one cupful of milk, and two cupfuls of crumbs. Arrange the clams and crumbs in alternate layers in a baking-dish, seasoning with pepper and dots of b.u.t.ter, and having crumbs and b.u.t.ter on top. Pour over the hot liquid and bake in a brisk oven.

_CRABS_

BAKED CRABS

b.u.t.ter a baking-pan and put a layer of seasoned crab meat in the bottom. Add a layer of finely chopped cooked ham, then a layer of crumbs. Dot with b.u.t.ter and repeat until the dish is full, having crumbs and b.u.t.ter on top. Add sufficient stock to moisten, and bake for half an hour in a moderate oven.

BAKED SOFT-Sh.e.l.l CRABS

Clean the crabs, season with salt and pepper, dip in melted b.u.t.ter, and sprinkle thickly with dry bread-crumbs. Put into a dripping-pan and put into a very hot oven for five minutes. Serve with Tartar Sauce.

BROILED SOFT-Sh.e.l.l CRABS

Clean carefully, dip into melted b.u.t.ter, season with pepper and salt, and broil. Serve on toast with melted b.u.t.ter and lemon-juice.

CRABS a LA CReOLE

Melt one tablespoonful of b.u.t.ter, add a clove of garlic, a sweet pepper, and a small onion chopped fine, one cupful of tomatoes, and salt and pepper to season. Cook for ten minutes, add one cupful of cooked crab meat, reheat, and serve on toast.

CRABS a LA ST. LAURENCE

To one and one-half cupfuls of minced cooked crab meat, add one cupful of white stock, one tablespoonful of sherry, one tablespoonful of grated cheese, and salt and pepper to season. Cook for ten minutes, pour over b.u.t.tered toast, and sprinkle thickly with grated cheese. Put into a very hot oven until the cheese melts, and serve at once.

CRABS BAKED IN Sh.e.l.lS

Chop fine two cupfuls of crab meat. Season with salt, red pepper, grated onion, mushroom catsup, lemon-juice, and a pinch of ginger.

Heat with a tablespoonful of b.u.t.ter and half a cupful of stock until the liquid is nearly absorbed. b.u.t.ter the empty sh.e.l.ls, fill with the mixture, cover with crumbs, dot with b.u.t.ter, and brown in the oven.

CRAB CROQUETTES

Chop fine two cupfuls of boiled crab meat. Season with salt, pepper, and melted b.u.t.ter. Add half a cupful of cream and enough crumbs to make very stiff. Add one egg well-beaten, heat for a moment, and cool.

Shape into croquettes, dip in egg and crumbs, and fry in deep fat.

DEVILLED CRABS

Melt one tablespoonful of b.u.t.ter, add one tablespoonful of flour, and cook thoroughly. Add one cupful of cream and cook until thick, stirring constantly. Season with salt, red pepper, and grated onion.

Add two cupfuls of crab meat and two eggs well-beaten. Heat until it begins to thicken, then cool. Fill the crab-sh.e.l.ls with the mixture, brush with beaten egg, cover with crumbs, dot with b.u.t.ter, and brown in the oven, or omit the b.u.t.ter and fry in deep fat.

CRAB FARCI WITH TOMATO SAUCE

Mix one cupful of cooked crab meat with half the quant.i.ty of bread-crumbs. Moisten with well-seasoned beef stock, season with salt, pepper, mustard, and melted b.u.t.ter, and add one-half cupful or more of stewed and strained tomato, to which a little chopped garlic and onion have been added. Fill the crab sh.e.l.ls, cover with crumbs, dot with b.u.t.ter, and brown in the oven.

CRAB FRICa.s.sEE

Prepare according to directions given for Creamed Crabs. Season with lemon-juice and add a pinch of soda dissolved in a little cream. Add the yolks of three eggs well-beaten just before serving.

FRIED SOFT-Sh.e.l.l CRABS

Clean carefully, dip in egg and crumbs, and fry in deep fat. Drain on brown paper and serve with Tartar Sauce.

STUFFED CRABS

Boil large crabs. Take out the meat and rub the sh.e.l.ls with oil. Add to the meat one-third the quant.i.ty of grated bread-crumbs and one chopped hard-boiled egg for each crab. Season with salt, paprika, grated nutmeg, and lemon-juice, and make to a paste with melted b.u.t.ter or cream. Fill the sh.e.l.ls, cover with crumbs, dot with b.u.t.ter, and brown in the oven.