Royal Baking Powder Contains No Alum 31 Fish Chowder Zor 3 slices salt pork 6 medium-sized potatoes 1small onion 3 Ibs. fresh fish 2 quarts milk 2 teaspoons salt 4% teaspoon pepper Cut pork in dice pieces; fry crisp, and turn into chowder kettle. Pare and cut potatoes into pieces. Peel and chop onion fine. Put potatoes into kettle with part of onion. Cut fish into con- venient pieces, and lay over potatoes; sprinkle over with rest of onion; add seasoning and enough water to come to top of fish; cover closely and cook until potatoes are soft; add milk and let it scald up again. Pilot bread or crackers, split and soaked, may be added just be- fore last boiling. If milk is not avail- able a smaller quantity of water may be used. Boiled Lobsters or Crabs The lobster should be purchased alive and plunged into boiling water in which a good proportion of salt has _ been mixed. Continue to. boil according to size about 20 minutes. Crabs should be boiled in the same manner, but only a little more than half the time is neces- sary. | To open a boiled Jobster, wipe off shell, break off large claws; separate ‘tail from body; take body from shell, leaving “lady” or stomach, on_ shell. Save green fat and coral; remove small claws; remove woolly gills and discard, break body through middle and pick out meat from joints. Cut with sharp scissors through length of under side of tail, draw meat from shell. Draw back flesh on up- per end and pull off intestinal cord and discard. Break large claws and remove meat. Creamed Oysters To each 30 oysters use 1 cup thin Cream Sauce, page 35. Drain oysters, saving liquor for soup, put into shallow pan over quick fire and cook about one minute or until edges curl, stirring con- stantly, and add to sauce. Or put on oysters with 1 tablespoon butter; add 1 tablespoon flour which has been mixed with a little cold water; add 1% cup milk, 4% teaspoon salt and 1% teaspoon pepper. Worcestershire sauce may be added if desired. Boil 1 min- ute and serve on thin squares of toasted bread; garnish with parsley. Scalloped Oysters 20 oysters 2 cups bread crumbs 4% cup milk 2 tablespoons butter 1 teaspoon salt % teaspoon pepper Grease dish and cover bottom with bread crumbs, then lay oysters in care- fully; season and cover with bread crumbs; pour over milk and cover top with butter. Bake in hot oven 15 to 20 minutes. Fried Oysters Wash and drain oysters. Season with salt and pepper, dip in flour, egg and then bread or cracker crumbs. Fry in hot fat until golden brown. Drain well and garnish with lemon and parsley. Clam Chowder . 25 clams 6 potatoes 1 onion 1% lb. finely cut salt pork 2 teaspoons salt ¥% teaspoon pepper 1 quart milk Chop hard parts of clams. Slice po- tatoes and onion thin. Put pork into kettle and cook a short time; add po- tatoes, onion, seasoning and juice of clams. Cook 21% hours; then add clams. Boil 15 minutes and just before serving add hot milk. Shell Fish a la Newburg 2 cups finely cut shrimp, scallops, lobster, or crab meat 2 tablespoons butter 1 tablespoon flour 1 cup milk 2 hard boiled eggs 1 teaspoon salt cayenne pepper to taste ¥% teaspoon paprika ¥% cup sherry If canned fish is used cover with cold water 20 minutes and drain. Melt but- ter in saucepan; add flour and stir until smooth; add cold milk slowly; boil until thick. Rub egg yolks through strainer and add, stirring until smooth; add sea- soning, and finely chopped egg whites; add fish; put all in top of double boiler over fire for 15 minutes; add sherry and serve immediately. All measurements are level. Four level teaspoons of baking powder about equal one heaping teaspoon as heretofore used.