Page:The Boston cooking-school cook book (1910).djvu/227

 Fried Oysters. Philadelphia Relish

Follow directions for Fried Oysters. Serve with Philadelphia Relish.

2 cups cabbage, finely shredded 2 green peppers, finely chopped 1 teaspoon celery seed 1/4 teaspoon mustard seed 1/2 teaspoon salt 2 tablespoons brown sugar 1/4 cup vinegar

Mix ingredients in order given.

Little Neck Clams

Little Neck Clams are served raw on the half shell, in same manner as raw oysters.

Steamed Clams

Clams for steaming should be bought in the shell and always be alive. Wash clams thoroughly, scrubbing with a brush, changing the water several times. Put into a large kettle, allowing one-half cup hot water to four quarts clams; cover closely, and steam until shells partially open, care being taken that they are not overdone. Serve with individual dishes of melted butter. Some prefer a few drops of lemon juice or vinegar added to the butter. If a small quantity of boiling water is put into the dishes, the melted butter will float on top and remain hot much longer.

Roasted Clams

Roasted clams are served at Clam Bakes. Clams are washed in sea-water, placed on stones which have been previously heated by burning wood on them, ashes removed, and stones sprinkled with thin layer of seaweed. Clams are piled on stones, covered with seaweed, and a piece of canvas thrown over them to retain the steam.

Clams, Union League

Fry one-half teaspoon finely chopped shallot in one and one-half tablespoons butter five minutes; add eighteen clams and one-half cup white wine. Cook until the shells open. Remove clams from shells and reduce liquor to one-third cupful. Melt two tablespoons butter, add two table