E-text prepared by the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org)
Note: Images of the original pages are available through Internet Archive. See https://archive.org/details/oystersfish00murr
Text enclosed by underscores is in italics (_italics_).
Text enclosed by equal signs is in bold face (=bold=).
Author of “Fifty Soups,” “Fifty Salads,” “Breakfast Dainties,” “Puddings and Dainty Desserts,” “The Book of Entrées,” “Cookery for Invalids,” “Practical Carving,” “Luncheon,” “Valuable Cooking Recipes,” etc.
New York Copyright, 1888, by Frederick A. Stokes & Brother 1888
_Who spent the best part of his life solving the perplexed problem of Economy in Fuel and Labor in our homes, and to those gentlemen connected with gas companies, who assisted and encouraged him, this little work is most respectfully dedicated by_
STEWED EELS, HOBOKEN TURTLE CLUB STYLE 72
Would it not be beneficial, were the average American to substitute fish for the everlasting steak and chop of the breakfast-table?
For the sake of variety, if for no other reason, we should eat more fish; and it need not always be fried or broiled. A well-made fish stew or a curry should be acceptable to the majority of us, and undoubtedly would be if appetizingly prepared.
This little work does not by any means propose to exhaust the subject of sea-food, for the subject is almost inexhaustible; but it places within the reach of all a series of recipes and suggestions extremely valuable to the average housewife.
=The Oyster Season= opens in the city of New York on the first day of September, and closes on the last day of April in each year. The annual amount of business done in the oyster trade is close on to $5,000,000. Each successive year witnesses an increase in the business.
Notwithstanding the R canon, there are thousands of persons who eat oysters at the summer resorts along the seashore throughout hot weather.
=Oysters out of Season.=--The writer does not recommend the eating of oysters out of their season, no matter how fresh they may be, or how appetizing they may appear.
To supply the demands made upon them by summer resorts, oyster-planters shift the oysters, during the spawning season, from warm shallow water to cold deep water. This checks or prevents the oysters from spawning, and to all appearance they are edible; but the writer firmly believes that interfering with the laws of nature affects the health of the oyster, and they cannot be as wholesome as planters would have us believe.