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article number 507
article date 12-01-2015
copyright 2015 by Author else SaltOfAmerica
Preparation of Clams, Oysters and Shrimp, California, 1906
by Ladies of San Rafael, California

From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

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DEVILED CLAMS, NO. 1—Mrs. A. A. Smith.
Chop fine 25 clams; cook for 20 minutes in a double boiler, drain and save the liquor.

Rub 2 tablespoons of flour and 1 of butter together, and add to the liquor.

When boiling, add:
- beaten yolks of two eggs,
- dash of red pepper,
- tablespoon of chopped onions
- tablespoon of parsley, and
- clams.

Mix and fill into shells; dust with crumbs, and brown in a quick oven.

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DEVILED CLAMS, NO. 2—Mrs. A. A Smith.

Chop 50 clams very fine; take:
2 tomatoes chopped fine
1 onion chopped fine,
a little parsley,
a little thyme,
a little sweet marjoram,
a little salt and pepper, and
1/2 cup of bread crumbs.

Add the juice of the clams till it is of the consistency of sausage; put in shells with lump of butter on each; cover with bread crumbs and bake 1/2 hour.

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Wash clean 100 clams; use only the soft part and the string part chopped fine.

Put a layer in the bottom of buttered baking dish, season with salt, pepper, cayenne and a little mace; sprinkle on plenty of stale bread crumbs and a quantity of bits of butter; repeat the layer until the dish is full.

Put plenty of butter on top, and pour in a cup of the water from the clams: bake in a moderate oven for one hour, and when half done, pour in a good glass of sherry.

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CLAM CHOWDER—Mrs. W. F. Jones.

Fry 1/2 lb. of salt pork cut in small bits and 1 large sliced onion together until brown.

Chop the necks of the clams, and add to the mixture, also the clams and juice, and 3 or 4 potatoes cut like dice; let all simmer together about 1/2 hour.

Season with salt and pepper, and thicken with a teaspoon of corn starch. This is too thick to serve as soup but takes the place of a fish course. If one prefers this in soup add 1 qt. of milk, and serve as such.

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1 tablespoon butter and 1 tablespoon of flour cooked together.

Add 1 cup of mushroom liquor; when thick, add;
- 1 qt. oysters,
- 1 cup of mushrooms,
- 2 eggs beaten light,
- 1 teaspoon salt, and
- a dash of cayenne.

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Boil 20 oysters in their liquor for one minute and drain, saving the liquor. Let cold water run over the oysters.

Peel a pint of meadow mushrooms; cut in pieces and simmer for five minutes with:
- four tablespoons of butter,
- half a teaspoon of salt, and
- half a saltspoon of pepper.

Add the oysters:
- two tablespoons of the oyster liquor,
- a gill of hot sweet cream, and
- a tablespoon of butter cut small and rolled in flour.

Boll up once and serve in individual dishes.

Cottolene - The Perfect Shortening. Compared with greasy, indigestible hog lard (the pig-sty product) the latter would never agian enter any well regulated kitchen. N. K. Fairbank Company. Chicago, St. Louis, San Francisco.

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DEVILED OYSTERS—Mrs. James Cochrane.

For this you need some fancy shells. Select medium sized oysters, drain well, butter the shells, and lay in each four oysters; dust thickly with salt, and pepper or paprika, sprinkle with lemon juice and lay on the oysters a small pat of butter.

Bake in a very hot oven until the edges of the oysters are crimped. This dish may be varied, by adding a few drops of good table sauce, or by ‘putting in a few pieces of chopped fresh mushrooms or a little mushroom catchup.

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OYSTER COCKTAIL—Mrs. Carter P. Pomeroy.

- 100 California oysters,
- 3 tablespoons of unsweetened tomato catsup,
- 4 tablespoons oyster liquor,
- 1 tablespoon Worcestershire sauce,
- juice of 1 large lemon,
- 1 dash of tabasco,
- salt to taste.

Mix well, and place on ice 1 hour.

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Melt a lump of butter the size of an egg in a sauce pan. Stir into it a heaping tablespoon of flour. Let this cook but not brown, and then add:
- 1 large cup of rich cream previously warmed,
- a dash of cayenne
- a dash of tabasco,
- about 1 level teaspoon of salt, and
- a little Worcestershire sauce.

This is for 3 dozen large oysters. When smooth, skim the oysters from the pan in which they have been heating, and add to the cream.

Let them puff up, and when the edges curl they are done. Add a little of the oyster juice to thin the mixture, according to judgment and taste.

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TOASTED ANGELS—Mrs. W. F. C. Hasson.

Wrap a large oyster in very thin slice of bacon or fat salt pork, putting on the oyster a little cayenne and 2 drops of lime juice.

Fasten with a string, or pin the bacon with a wooden toothpick: broil till the bacon is crisp, and serve very hot on squares of buttered toast.

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FANCY ROAST OYSTERS—Mrs. Sidney Cushing.

Put 1 tablespoon of butter in saucepan, add:
- 1/2 saltspoon white pepper,
- 1 teaspoon salt,
- a little cayenne,
- 2 tablespoons tomato catsup.

When hot, add 1 pt. of oysters, and cook until plump and the edges curl; serve on toast. Can be cooked in chafing dish.

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1 cup of rich cream to 1 lb. of picked shrimps; salt, and a dash of cayenne. Cook all together and serve on buttered toast.. A few drops of Worcestershire is an improvement, also a dash of tabasco.

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1 large tablespoon butter and 1 tablespoon flour, browned together. Scrape in a little onion, 3 or 4 cloves, and a few drops of Worcester shire sauce.

To this add:
- a can of tomatoes strained, or an equal amount of fresh cooked ones,
- 1 lb. of picked shrimps,
- a small wine glass of white wine,
- a teacup of sweet cream with a pinch of soda in it.

Cook all together 20 minutes.

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CREAM SHRIMPS—Mrs. Thos. S. Bonneau.

1 1/2 cups rich milk. 3/4 cup of tomatoes (strained); season with cayenne pepper and butter: thicken with flour. 35c shrimps will answer for six persons. Serve on toast.

San Rafael Cottage Hospital. Medical, Surgical and Confinement cases taken. Trained Nurses and Doctors in Attendance. Headquarters of the Emergency Hospital. No contagious diseases admitted. 302 Fifth Avenue, Corner Petaluma Avenue, San Ragael, Cal. Telephone Black 1651.
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