FISH AND SEA FOOD

Blend the flour with a little milk and add to hot milk. Add clams, salt, pepper, and butter. Cook a few min- utes. Toast the bread and trim neatly. Lay each piece on an indi- vidual plate. Cover with creamed clams. Garnish with parsley. — Mrs. Metzger.

Clam Fritters.

Vz cup clams $0.1250

1 egg 0487

% cup milk 0201

2-3 c cracker crumbs 0008

1 t salt 0003

1 t pepper 0083

2 T lard for frying1...' 0175

Gas, 20 min 0038

Makes 12 large fritters $0.2245

Run clams two times through chop- per. Beat egg until real light. Add clams, crumbs (rolled fine), salt, pepper and milk. Fry immediately in hot griddle, using 1 T of batter to each fritter. Use either fresh butter or razor clams or canned minced clams. Fresh clams are always richer in flavor and cheaper. Butter clams can be bought cleaned and ready to use. — Mrs. F. L. Sadler, 2202 East Morrison street.

Clam Fritters.

(A Combination Recipe.)

Cost. 2 doz. razor clams (% cost at

15 cents per doz.) $0.2250

1 egg (at 50c per doz 0416

2 c bread crumbs 0300

1 T salt (about) 0008

Fuel 30 min. wood (% use) 0143

2 doz. fritters cost $0.3117

Cost per doz., 15 ^ cents.

Amount 2 dozen average size. Save out necks of clam for broth (V* cost), put remainder through food chopper, then drain off surplus broth and put with necks. To minced clams add egg, bread crumbs and salt. Mix well and drop by spoonfuls on well-greased griddle. Fry brown and turn. Serve hot, with or without lemon garnish. — Mrs. F. N. Taylor.

Clam Nectar.

Cost. Neck of clams (% cost clams) .$0.0750

Salt, 1 t 0003

Butter 1 t 0156

Fuel, 1 hr. ( % use) 0140

Cost $0.1049

Amount, 1% quarts, or 1% cents per cupful.

Put clam necks through food chop- per; add broth saved from clams; cover with six cupfuls of cold water and simmer one hour. Add salt and butter and serve very hot. — Mrs. F. N. Taylor.

Oyster Fricassee.

For second prize — Cost.

1 pint oysters $0.6000

2 T butter 0312

Vs t white pepper 0010

1 t salt 0003

2 T flour 0048

2 T butter 0312

1 c milk 0268

1 c oyster liquor 0000

1 egg, at 50c dozen 0417

1 t lemon 0063

Gas, 30 minutes 0057

Cost of one quart $0.7490

Or about 9% cents per half cupful.

Place first ingredients, except oys- ters, in a saucepan. When hot add oysters, cover and shake pan; when oysters are plump, drain and place where they will keep hot. Use liquid in pan in sauce.

Make sauce, add oysters and heat. Serve in toasted bread boxes or Swed- ish timbale cases. — Mrs. R. C. Day.

Oysters With Macaroni.

Oysters and oyster liquor $0.2000

1 c macaroni (6 oz. at 8 l-3c) . . .0950

V2 c milk 0134

1 T butter 0156

1 t salt 0003

Vs t pepper 0010

1 T flour 0009

Gas (simmering), Vz hour 0050

Oven (medium) Vz hour 0150

1 quart or 4 helpings $0.3462

1 cupful or one helping 0865

Cook the macaroni until tender, blanch it in cold water. Melt the but- ter, but do not brown, add flour and rub until smooth. Pour in the milk, and oyster liquor and stir until thick- ened. Now place a layer of maca- roni in greased casserole, add layer of oysters, season, fill dish with al- ternate layers, pour the sauce over top and bake Vz hour in medium oven. — Mrs. J. L.. Ringo, 819 East Burn- side street.

Clam or Oyster Bisque. Cost

1 T butter $0.0156

2 T flour 0018

3 c hot milk 0804

2 t salt 0006

Vs t pepper 0010

Minced parsley (if liked) 0000

1 can clams or oysters 1250

Gas, 15 minutes 0028

Makes about 5 cups, cost of. $0.2272

Or about 4%c per cup.

Drain the oysters or clams and wash. Strain the liquor through a cloth to remove the sand. Heat the oysters or clams in their own liquor. Make a white sauce of the butter, flour and 1 c milk. Add balance of the milk, the clams or oysters with the liquor, salt, pepper and parsley. Serve hot. — Mrs. Metzger.

A Laugh a Minute From Mutt and Jeff Daily

Additional Recipes

Wild Game

Poultry and Wild Game

J I. Turkey — Roasted, Fricasseed.

II. Chicken — Roasted, Stewed, Southern, Escalloped, Panned, Fricasseed with Macaroni, En Casserole, Chicken Pie with Noodles, Breaded, Croquettes, Fried, Jelly.

III. Goose — Roasted.

IV. Squab — En Casserole. V. Duck — Roasted.

WILD GAME

I. Wild Duck— Roasted. . II. Belgian Hare (listed with wild rabbits) — Panned.

III. Rabbits — Selecting Rabbits, Cooking Rabbits, Baked or

Roasted, Stewed, Pie, Casserole, Fricassee, Fried, Spiced, Mince Meat.

IV. Pheasants — Stewed, Roasted, Fried. V. Prairie Chicken — Steamed.

VI. Quail— On Toast.

Turkey — the King of Fowls

Preparing Fowls.

In preparing' chickens, ducks, tur- keys, or wild fowls, I always treat them to a bath with Ivory soap and warm water, using- a brush or clean white cloth to scrub them with. Rinse well and draw.

If fowls are bought on the market be sure to wash well. I have seen people scald them in very filthy tubs and pails.

Where fowls are to be cut up be- fore cooking always unjoint them, then there will be no danger of kill- ing your family or friends on small pieces of bone. Cut the breast bone lengthwise and crosswise with a very sharp knife. — Mrs. W. W. Williams.

Roast Turkey — Medium Size.

I — Oyster Stuffing.

2 c bread $0.0300

1 pt. oysters 6500

1 large onion ( V2 c) 0083

V2 c melted butter or fat from

turkey 0125

1 t sage 0083

1 t salt 0003

Vs t pepper 0010

Cost of oyster stuffing $0.7104

To make oyster stuffing use one small loaf baker's bread; crumble bread very fine; add hot water enough to moisten it; cover tight; mince one large onion; add one pint of oysters, half cup melted butter, one teaspoon sage, salt and pepper to taste. Mix all together, stuff the turkey and sew up. Stuff the breast also, where the crop has been, and sew up.

II— Turkey.

8 lbs. turkey (35c lb.) $2.8000

V2 c butter to rub over 1250

1 t salt 0003

Vs t pepper 0010

2 T flour to dredge 0018

V2 t salt 0001

Wood fire (3 hrs. V2 use) 0330

Cost for 8-lb. turkey $2.9612

Cost for oyster dressing 7104

Cost for 22 portions $3.6716

Cost per portion, 16% cents each.

Figured to serve 16 people at a com- pany dinner, and to have enough left to serve a family of six the next day.

After washing and drawing turkey, stuff it with the oyster dressing given, or any of the desired stuffings; then sew it up, truss and rub with butter, sprinkle on pepper, salt and flour. Put in hot oven to roast, re- duce the heat and put two cups of water in roasting pan. Baste fre- quently and each time dredge on small bit of salt and flour mixed. Roast 20 minutes to the pound and 20 minutes extra.

Or use, instead, this cheaper

III. — Bread Dressing.

'A loaf bread $0.0300

V2 teacup butter or fat 0125

1 egg (cooking) 0400

1 T minced onion 0010

y2 t sage 0042

Vz t salt 0002

Vs t pepper 0010

Cost of plain stuffing $0.0888

Half loaf of bread; half teacupful butter; stir into bread; add a beaten raw egg and stir it in well; one table- spoonful minced onion; sage or par- sley for seasoning; a pinch of salt and pepper. This is excellent for fish, meat or fowl.

Giblet Gravy for Above.

Boil giblets very tender (begin to boil early), then chop fine and add salt and pepper and sufficient flour to thicken. When turkey is removed s^aiqiS 8q} uo anod 'u^d 9u_} uioaj sufficient gravy from the pan and boil it. Make an ordinary gravy with the balance left in the pan; add one teaspoon parsley and serve: — Mrs. W. W. Williams, 1411 Rodney avenue, city.

Roast Turkey and Giblet Gravy.

Turkey, 10 lbs $3.5000

Inside loaf stale bread 0600

V2 cup melted butter 0125

1 egg (cooking) 0400

V2 cup rich milk 0134

1 onion, chopped fine (1 T) 0016

1 t salt 0003

1 t sage 0083

Vs t pepper 0001

V2 cup flour (dredging) 0072

Wood oven, heat 2% hours (%

use) 0393

For turkey and dressing. .. .$3.6836 For 20 people, or 18 M> cents each. Serve with cranberry sauce.

Dressing — Crumb the bread fine, melt butter and pour over bread crumbs. Mix together thoroughly. Beat egg and mix with V2 cup rich milk and add to bread. Mix as light- ly and as quickly as possible. Add seasoning and put into fowl carefully and not too tight. After stuffing fowl dust with pepper, salt and thick coat of flour. Place bird in roasting pan and fill with boiling water. Place fowl, breast downwards, in the pan as this allows the juices to run into the white meat, making the usually dry meat juicy and delicious. Turn the breast up about 1 hour before re- moving from the oven to brown. Al- low about 25 minutes for each pound and cook slowly until half an hour before done. Then have a very hot oven to brown and crisp the skin. Baste every ten minutes. — Mrs. H. H. Minard.