The 1918 Fanny Farmer Cookbook

Roasted Clams

Roasted clams are served at Clam Bakes. Clams are washed in sea−water, placed on stones

which have been previously heated by burning wood on them, ashes removed, and stones

sprinkled with thin layer of seaweed. Clams are piled on stones, covered with seaweed, and a

piece of canvas thrown over them to retain the steam.

Clams, Union League

Fry one−half teaspoon finely chopped shallot in one and one−half tablespoons butter five

minutes; add eighteen clams and one−half cup white wine. Cook until the shells open.

Remove

clams from shells and reduce liquor to one−third cupful. Melt two tablespoons butter, add two

table− spoons flour, and pour on gradually the clam liquor; add one−fourth cup cream and the

clams, season with salt and pepper. Refill clam−shells, sprinkle with chopped parsley, and

serve

on each a square piece of fried bacon.

Clams à la Grand Union

Clean and dry selected clams, dip in batter, fry in deep fat, and drain on brown paper. Serve

small slices of cream toast, seasoned with salt, celery salt, pepper, and cayenne.

Batter. Mix and sift one cup bread flour, one−half teaspoon salt, and a few grains cayenne.

Add gradually two−thirds cup milk, and two eggs well beaten.

Fried Scallops

Clean one quart scallops; drain, and dry between towels. Season with salt and pepper, dip in

egg and crumbs, and fry two minutes in deep fat; then drain on brown paper.

Plain Lobster

Remove lobster meat from shell, arrange on platter, and garnish with small claws. If two

lobsters are opened, stand tail shells (put together) in center of platter, and arrange meat

around

them.

Chapter XI − FISH

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