The 1918 Fanny Farmer Cookbook

known, and taken out of the shells, are sold by the quart. Farther south, they are sold by count.

Oysters are obtainable all the year, but are in season from September to May. During the

summer months they are flabby and of poor flavor, although when fresh they are perfectly

wholesome. Mussels, eaten in England and other parts of Europe, are similar to oysters,

though

of inferior quality. Oysters are nutritious and of easy digestibility, especially when eaten raw.

To Open Oysters. Put a thin flat knife under the back end of the right valve, and push

forward

until it cuts the strong muscle which holds the shells together. As soon as this is done, the

right

valve may be raised and separated from the left.

To Clean Oysters. Put oysters in a strainer placed over a bowl. Pour over oysters cold

allowing one−half cup water to each quart oysters. Carefully pick over oysters, taking each

separately in the fingers, to remove any particles of shell which adhere to tough muscle.

water,

one

Clams, among bivalve mollusks, rank in value next to oysters. They are found just below

surface of sand and mud, above low−water mark, and are easily dug with shovel or rake.

the

Clams

have hard or soft shells. Soft−shell clams are dear to the New Englander. From New York to

Florida are found hard−shelled clams (quahaugs). Small quahaugs are called Little Neck

Clams and take the place of Blue Points at dinner, when Blue Points are out of season.

Scallops are bivalve mollusks, the best being found in Long Island Sound and Narragansett

Bay. The central muscle forms the edible portion, and is the only part sent to market. Scallops

are in season from October first to April first.

II. Crustaceans

Lobsters belong to the highest order of Crustaceans, live exclusively in sea−water, generally

near rocky coasts, and are caught in pots set on gravelly bottoms. The largest and best species

are found in Atlantic waters from Maine to New Jersey, being most abundant on Maine and

Massachusetts coasts. Lobsters have been found weighing from sixteen to twenty−five

pounds,

but such have been exterminated from our coast. The average weight is two pounds, and the

length from ten to fifteen inches. Lobsters are largest and most abundant from June to

September, but are obtainable all the year. When taken from the water, shells are of mottled

dark green color, except when found on sandy bottoms, when they are quite red. Lobsters are

generally boiled, causing the shell to turn red.

Chapter XI − FISH

189