BY THOMAS J. MURREY AUTHOR OF “FIFTY SOUPS,” “FIFTY SALADS,” “BREAKFAST DAINTIES,” “PUDDINGS AND DAINTY DESSERTS,” “THE BOOK OF ENTRÉES,” “COOKERY FOR INVALIDS,” “PRACTICAL CARVING,” “LUNCHEON,” “VALUABLE COOKING RECIPES,” ETC. NEW YORK Copyright, 1888, by FREDERICK A. STOKES & BROTHER 1888...

To the Inventor of the SHELDON CLOSE-TOP GAS-STOVE, Who spent the best part of his life solving the perplexed problem of Economy in Fuel and Labor in our homes, and to those gentlemen connected with gas companies, who assisted and encouraged him, this little work is most respectfully dedicated by THE AUTHOR....

Would it not be beneficial, were the average American to substitute fish for the everlasting steak and chop of the breakfast-table? For the sake of variety, if for no other reason, we should eat more fish; and it need not always be fried or broiled. A well-made fish stew or a curry should be acceptable to the majority of us, and undoubtedly would be if appetizingly prepared. This little work does not by any means propose to exhaust the subject of sea-food, for the subject is almost inexhaustible

The Oyster Season opens in the city of New York on the first day of September, and closes on the last day of April in each year. The annual amount of business done in the oyster trade is close on to $5,000,000. Each successive year witnesses an increase in the business. Notwithstanding the R canon, there are thousands of persons who eat oysters at the summer resorts along the seashore throughout hot weather. Oysters out of Season. —The writer does not recommend the eating of oysters out of their

Stewed Oysters. —Boil half a pint of milk; add to it eleven good-sized oysters, a walnut of butter, a dash of salt and of pepper. Allow the milk to boil up just once, and serve. The average cook puts the oysters on first, and after they boil cold milk is added. When the milk boils, the stew is served. The result of such treatment of the oyster causes it to shrivel so that it is hardly recognizable, and a good-sized oyster becomes a mere sprat. From this process of cooking originated the ancient

Little-Neck Clams. —From the first of September until the first of May in the following year, the clam—which is richer in nutrition than the oyster—is as meek and as gentle as a clam can be. Yet it submits to all sorts of indignities from the oyster, and has never been known to talk back during the period mentioned. After the first of May, however, its manner changes, and it assumes metropolitan airs. It lords it over the oyster as a bantam struts around a helpless foe; and it plainly intimates

Hard-shell Crabs. —The common blue crab is the species of the crab family which we are most familiar with. We remember how rapidly they darted away from us when we pointed the net towards them, when on our summer vacation. We also have vivid recollections of their anxiety to shake hands with us when in captivity. Hard crabs are to be had during almost the entire season, and the average price asked for them is $3.00 per hundred. Those found in market in winter were raked out of the mud, where the

The scallop-shell is familiar to even the children who have visited the seashore, and the novice wonders why so small a tidbit should require so large a shell. The edible part of the scallop is only the powerful central muscle by which the mollusk opens and closes its shell. The medium-sized scallops are the best. The very large and very white variety are more than likely to have been inflated and bleached by the aid of saleratus. Scallop-shells were extensively used in ancient cookery, and gave

The Mussel is called the poor man’s oyster; but why the poor should have a monopoly of this very useful shellfish, the writer is at a loss to comprehend. During warm weather the spiced mussel is a treat: it may have the honor of ushering in a family dinner instead of the clam, and at collations and suppers it should be welcome. As they may be purchased at from eighteen to twenty-five cents per quart, it is a waste of time to pickle them at home, unless living at the seashore....

Remarks on the Lobster. —It takes a lobster about five years to arrive at maturity, or over ten inches in length. The spawning season depends upon the temperature of the water. Along the Sound, the season begins in June, and ends in September. The Season for Lobster. —Lobsters are at their best before the spawning season. They are then filled with roe, or coral as the red spawn is called by some. This is a great delicacy, and is highly esteemed by epicures. After the spawning season, which is la

The little crab found in the oyster is not, as commonly supposed by two-thirds of the oyster-eating community to be, the young of the blue crab; but it is a distinct species. It is a messmate of and caterer to the wants of the oyster, being therefore a benefit instead of a detriment to the latter. In return for the oyster’s kindness in protecting it against its enemies, the little crab catches and crushes food which in its en tire state could not be taken by the oyster. A singular thing in conne

The common shrimp, which is caught in immense quantities along our coast all summer, and used for bait, is a dainty which summer residents should not neglect. When a shrimp salad is wanted, however, the servant is sent to the nearest grocer for a can of Southern shrimp, and the delicious morsel at their very door is used to feed the fishes. The trouble seems to be, that servants dislike the trouble of picking them out of their transparent shells. Summer hotels would buy the native shrimp if fish

Scientifically there is a difference between the prawn and the shrimp; but it need not be considered by the housewife, except that the prawn, that comes to this market from the South already cooked and shelled, is larger than the shrimp, and a little stronger flavored. The shrimps and prawns are found in salt and brackish water, while the crayfish are inhabitants of fresh water. Curry of Prawns. —Prawns are at their best served as a curry. Boil two quarts of live prawns thirty minutes, drain whe

The crayfish are inhabitants of fresh-water streams; and they bear a striking resemblance to the lobster in appearance, spawning habits, shedding their shell, etc. Their season begins early in the spring, and lasts until cold weather. During a bountiful supply of these delicious shell-fish, large quantities are packed away in ice-houses for winter use, when there is a big demand for them from caterers who use them as garnishment, and for salads and sauces. They cost from three to four dollars pe

Salmon Steak. —Put into fast boiling water, salted, a slice of fresh salmon, and boil for five minutes quite rapidly; then set on back of the range where it will simmer for fifteen minutes longer. Drain, and place it on a napkin surrounded with a border of parsley. On the two ends of the platter place slices of lemon. Serve with a sauce in a sauce-boat. Drawn butter with a few prawns or shrimps cut up in it is a nice sauce for salmon. Canned Salmon. —The canning of salmon at the source of supply

Boiled Codfish, Oyster Sauce. —The only thing that can be urged against this most excellent fish is its homely name. Were it not so cheap, its good qualities would rapidly find favor at all gastronomic entertainments where palate-pleasing dishes are appreciated. Put the fish into boiling water, slightly salted; add a few whole cloves and peppers, and a bit of lemon-peel; pull gently on the fins, and when they come out easily the fish is done. Arrange neatly on a folded napkin, garnish, and serve

Cultivated trout may be purchased at from sixty to seventy-five cents per pound, and wild trout from twenty-five to thirty-five cents per pound, after April first. There are many house-keepers who will not purchase the latter, thinking that as they are cheaper, they cannot be so good as the more expensive trout. Cultivated trout are only trout in name and outside appearance, and no more compare in flavor with the wild trout than chalk does with cheese. They are fattened (not allowed to feed natu