Mrs. Rorer's Philadelphia cook book : a manual of home economics / by S.T. Rorer.

Sarah Tyson Rorer

Date:: [1886], ©1886

Catalogue details

Licence: Public Domain Mark

Credit: Mrs. Rorer's Philadelphia cook book : a manual of home economics / by S.T. Rorer. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

75/619 (page 61)

BOILED SHRIMPS Wash, and boil the same as crabs. When cold, twist the body and tail shells apart, carefully, so as not to break the meat, which remove in one piece. Serve same as crabs. SCALLOPS Scallops are always sold by measure, and only the muscular part of the fish is fit to use. TO FRY SCALLOPS Cover the scallops with boiling water and let them stand three minutes; drain, and dry them with a towel; season with salt and pepper, dip first in beaten egg, then in bread crumbs, and fry in boiling fat or oil. STEWED SCALLOPS I pint of scallops i pint of milk I tablespoon ful of butter i tablespoon ful of flour Salt and pepper to taste Wa.sh the scallops in cold water, then drain them. Put the milk on to boil. Rub the butter and flour together and add to the milk when boiling; add the scallops, stir, and cook five minutes ; add salt and pepper, and serve. MUSSELS OR SOFT CLAMS Mussels are good during the winter months only. They should be of medium size, heavy, and perfectly fresh. Re- move the shells carefully; wa.sh the mussels and soak in cold water for ten or fifteen minutes, then drain. FRIED MUSSELS Mussels may be fried and served like oysters.