CONTENTS.

PAGE
INTRODUCTORY	11
THE OYSTER	11
The Oyster Season	11
Oysters out of Season	12
Oysters Preserved in Shell	12
The Food of the Oyster	14
Formation of the Deep Shell	14
Cock Oysters	15
Green Oysters	15
Banquet Oysters	16
Ordering Oysters for the Family Table	17
How Oysters should be Opened	18
How to serve Raw Oysters	18
Collation Service	19
How to Eat a Raw Oyster	19
A Barrel of Oysters	20
Read This!	20
COOKED OYSTERS	21
Stewed Oysters	21
Philadelphia Fried Oysters	22
Curry of Oysters	24
Pickled-Oyster Omelet	24
Deviled Oysters on Toast	24
Pickled Oysters	24
Scalloped Oysters	25
Oyster Salad	25
Plain Fried Oysters	26
Miss Parloa’s “New Cook-Book”	26
Oyster Toast	26
Oyster Omelet	26
Oysters, Broiled	27
Tripe with Oysters	27
Oysters en Brochette	27
Fried Oysters	28
Oyster and Canned Salmon Pie	28
Oyster Patties	28
Oysters à la Poulette	29
Pie of Oysters and Scallops	29
Steamed Oysters	30
To Serve Steamed Oysters	30
Roast Oysters	31
Baked Oysters	31
CLAMS	31
Little-Neck Clams	31
Soft Clams in Chafing-Dish	32
Stewed Little-Neck Clams	33
Soft Clams	33
Soft-shell Clams Scalloped	33
Clam Toast	34
Clam Broth	34
Clam Fritters	34
Fried Soft Clams	35
CRABS	35
Hard-shell Crabs	35
Crab Patties, Cream Sauce	36
Soft-shell Crabs	37
The Care of Soft Crabs	38
Crabs, Soft-shell	39
Crab Croquettes	39
Crab Patties, à la Bechamel	40
Crabs, à l’Américaine	41
Crabs, Deviled	41
SCALLOPS	42
Scallop Broth	42
Small Patties of Scallops	43
Fried Scallops	43
Scallops en Brochette	44
Stewed Scallops	44
MUSSELS	44
The Mussel	44
THE LOBSTER	45
Remarks on the Lobster	45
The Season for Lobster	45
Soft-shell Lobster not Edible	46
Selecting Lobsters	46
Value of the Lobster as Food	46
Broiled Lobster	47
Lobster Croquettes with Pease	48
Lobsters en Brochette	48
Deviled Lobster	49
Stewed Lobster, à la Créole	49
Curry of Lobster	50
Lobster Salad	50
THE OYSTER CRAB	51
To Serve Oyster Crabs	52
Oyster-Crab Omelet	52
Oyster-Crab Sauce	52
Acknowledgment	53
SHRIMPS	53
Market Price of Shrimps	54
Shrimp Omelet	54
Shrimp Sauce	54
PRAWNS	54
Curry of Prawns	55
Prawns, Deviled, en Coquille	55
Prawns, Sauté, à la Marengo	55
Prawn Salad	56
CRAYFISH	56
Crayfish Omelet	57
SALMON	57
Salmon Steak	57
Canned Salmon	57
Salmon Patties	58
Salmon Surprise	59
Salmon à la Créole	59
Salmon Pie	60
Salmon in Jelly	60
Salmon Omelet	61
Salmon, German Style	61
Salmon à l’Italienne	61
Salmon à la Hollandaise	62
Salmon, Hunter’s Style	62
Bouillabaisse	63
CODFISH	63
Boiled Codfish, Oyster Sauce	63
Codfish Tongues	64
Codfish Steak	64
New-England Codfish Balls	65
Baked Cod	66
Salt Codfish with Cream	66
Scrod	67
BROOK TROUT	67
Brook Trout, Sportsman Style	68
Broiled Trout	69
Brook Trout, Baked	69
Brook Trout, Boiled	70
MISCELLANEOUS	70
Catfish, Fried	70
Tenderloin Trout	71
Fricasseed Eels	71
Eel Patties	72
Stewed Eels, Hoboken Turtle Club Style	72
Pan Bass, Anchovy Butter	73
Fillet of Flounder, Tartar Sauce	74
Fried Tomcods	75
Broiled Salt Codfish	75
Broiled Salt Mackerel	76
Fried Porgies with Salt Pork	77
Fish Curries	78
A Plain Fish Curry	78
Curry of Scallops	78
Curry of Crayfish	79
Curry of Eels, with Rice	79
Curry of Shad Roe	79
Curry of Frogs’ Legs	80
Broiled Weakfish	80
Baked Whitefish, Bordeaux Sauce	81
Halibut, Egg Sauce	82
Egg Sauce	82
Fried Butterfish	82
Broiled Shad	82
Baked Shad	83
Shad Roe à la Poulette	83
Broiled Royans	84
Broiled Sardines	84
Broiled Smelts, Sauce Tartare	84
Smelts Fried, Sauce Tartare	85
Broiled Whitefish	85
Sheep’s-head with Drawn Butter	85
Drawn Butter	86
Broiled Sheep’s-head	86