• TABLE OF CONTENTS
HIDE
 Cover
 Title Page
 Acknowledgement
 Table of Contents
 Table of weights and measures
 Purchasing of fish and shellfi...
 Lean and fat Florida fishes - Sauces...
 Fish--general cooking directio...
 Special Florida fish recipes
 Precooked fish recipes
 Eels
 Clams
 Conchs and crabs
 Stone crabs
 Crawfish
 Oysters
 Scallops
 Donal (Coquina) and shrimp
 Sea mussels and turtle
 Terrapin
 Home canning
 Quantity servings
 Citations
 Index






Group Title: Bulletin - Florida. Department of Agriculture ; no. 119
Title: Florida seafood cookery
CITATION THUMBNAILS PAGE IMAGE ZOOMABLE
Full Citation
STANDARD VIEW MARC VIEW
Permanent Link: http://ufdc.ufl.edu/UF00002291/00001
 Material Information
Title: Florida seafood cookery tasty and economical recipes for the preparation of fish, crabs, oysters, shrimp, clams, crawfish, scallops and sea turtles
Series Title: Florida. Dept. of Agriculture. Bulletin
Physical Description: 96 p. : ill. ; 23 cm.
Language: English
Creator: Federal Writers' Project of the Work Projects Administration for the State of Florida
Publisher: Dept. of Agriculture
Place of Publication: Tallahassee Florida
Publication Date: 1944
 Subjects
Subject: Cookery (Fish)   ( lcsh )
Seafood -- Florida   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
bibliography   ( marcgt )
non-fiction   ( marcgt )
 Notes
Bibliography: Includes bibliographical references (p. 91) and index.
Statement of Responsibility: compiled by editors Federal Writers' Project.
General Note: "February, 1944."
 Record Information
Bibliographic ID: UF00002291
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: aleph - 002453456
oclc - 41436699
notis - AMF8763
 Related Items
Other version: Alternate version (PALMM)
PALMM Version

Table of Contents
    Cover
        Cover
    Title Page
        Page i
    Acknowledgement
        Page ii
    Table of Contents
        Page iv
    Table of weights and measures
        Page iii
    Purchasing of fish and shellfish
        Page 5
        Page 6
        Page 7
    Lean and fat Florida fishes - Sauces for seafoods
        Page 8
        Page 9
        Page 10
    Fish--general cooking directions
        Page 11
        Page 12
        Page 13
        Page 14
        Page 15
        Page 16
        Page 17
        Page 18
        Page 19
        Page 20
    Special Florida fish recipes
        Page 21
        Page 22
        Page 23
        Page 24
        Page 25
        Page 26
        Page 27
        Page 28
        Page 29
        Page 30
    Precooked fish recipes
        Page 31
        Page 32
        Page 33
        Page 34
        Page 35
        Page 36
        Page 37
    Eels
        Page 38
    Clams
        Page 39
        Page 40
        Page 41
        Page 42
        Page 43
    Conchs and crabs
        Page 44
        Page 45
        Page 46
        Page 47
        Page 48
        Page 49
        Page 50
        Page 51
        Page 52
        Page 53
        Page 54
    Stone crabs
        Page 55
    Crawfish
        Page 56
        Page 57
        Page 58
        Page 59
    Oysters
        Page 60
        Page 61
        Page 62
        Page 63
        Page 64
        Page 65
        Page 66
        Page 67
        Page 68
        Page 69
    Scallops
        Page 70
        Page 71
        Page 72
    Donal (Coquina) and shrimp
        Page 73
        Page 74
        Page 75
        Page 76
        Page 77
        Page 78
        Page 79
        Page 80
    Sea mussels and turtle
        Page 81
        Page 82
    Terrapin
        Page 83
    Home canning
        Page 84
        Page 85
        Page 86
        Page 87
    Quantity servings
        Page 88
        Page 89
        Page 90
        Page 91
    Citations
        Page 92
    Index
        Page 93
        Page 94
        Page 95
        Page 96
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BULLETiN No. 119 FEBRUARY, 19.14


FLORIDA SEAFOOD

COOKERY








'Tasty and Economical Recipes for the Preparation
of Fish, Crabs, Oysters, Shrimp, Clamns, Crawf7sh
Scallops and Sea Turtles


Compiled by Editors
FEIDE)A IL WRITERS' PROJECT
Florilda, June, 1943


STATE OF FLORIDA
DEPARTMENT OF AGRICULTURE
Nathian Mayo, Comnmissioner
Tallahasscc


BULLETIN No. 119


FEBR UAR Y, 19-14

















ACKNOWLEDGEMENTS
Compilers of this work acknowledge with thanks permis-
sion to use some of the recipes contained in booklets issued by -
the Women's Clubs of Jacksonville, Orlando, Apalachicola, -
and Sarasota; the Atlantic Coast Fisheries Co., Boston; Bur-
dine's, Miami; and the U. S. Bureau of Fisheries, Washington,
D. C. Particular credit is due Rose Shepherd of the WPA
Writers' Project for editorial assistance; Mrs. A. Van Duzor,
of the WPA Housekeeping Aide Project, who rearranged the
recipes, and to Dr. Margaret Sandels, Dean of Home Eco-
nomics, Florida State College for Women, who acted as Tech-
nical Consultant.

NATHAN MAYO,
Commissioner,
Department of Agriculture,
Tallahassee.






CONTENTS

Acknowledgements ..-. ......--- i-
Table of Weights and Measures ..-. ....-......--- iv
Purchasing of Fish and Shellfish.-..-..... .. ... .. ----- ----- 5
Lean and Fat Florida Fishes.. ..-- .--- -----.- --- 8
Sauces for Seafoods..-....... ..-...------------- -------- 8
Fish-General Cooking Directions .....------..-- ------- 11
Special Florida Fish Recipes.. ....-....----------------- 21
Precooked Fish Recipes- -..-- ... ----. -------- ------------ 31
Eels .--------------------------- ------- -------------- 38
Clams -... --.......-- --- --.---- ------------------------- 39
Conchs ---..-. ----- -------- -- ------- ---- ---- ---- ------- 44
C rabs ..- ...- .-......----------. ----------------------- --------- ----- 44
Stone Crabs .---- --- ---------------------- --------------- 55
Stone C rabs .... . . . . . 55
Crawfish ..---------------- .-------- ---------------------------- 56
Oysters ----....- .. -- ..------- ---------------------- ----- 60
Scallops ----- ..... ---------------------------------------- 70
Donal (Coquina) --..~.---.....--......---..------ ----- --------------- 73
Shrimp...-...-- .- --.-------- ----------------- ----------- -------------- 73
Sea Mussels ....... .........------------------------ ----. ------- -------- 81
Turtle ---......---.-- -- ------------------------------ 81
Terrapin --------------------------- ------- -------- ------ 83
I-ome Canning .........- .... -- -------------- -------------------------------- 84
Quantity Servings .....------......-- ---------------- ------ 88
Citations ..------------------------------------------- 92
Index---- ..----.....-------.-------- ---------------- 93-96










2-4- Cj U
















TABLE OF WEIGHTS AND

MEASURES

3 teaspoons .....................................1 tablespoon
iJ tablespoons ................................1 cup
2 cups ........................................ pint
4 cups of liquid .................................. I quart
4 cups of flour ................... ............ 1 quart
2 cups of solid butler ........................ 1 pound
2 cups granulated sugar ......................... 1 pound
21/ cups powdered sugar .........................1 pound
2 cups milk or water ...........................1 pound
1 tablespoon butter .............................. I ounce



Oven Temperature
Slow ......................2500-30(0
Moderate ..................3000-:175
H ot ....................... 375 -4250
Very Hot ................ .425O-6001



Abbreviations Used in Book
Tbsp. ................... Tablespoon
Tsp. ...................... Teaspoon
LI. ..................... Pound
Pt. ...................... Pint
Qt. ............... .. .... Quart





FLORIDA SEAFOOD COOKERY


PURCHASING OF FISH AND SHELLFISH
For the economical purchase of fish and shellfish, the
homemaker, in addition to personal preference, should give
consideration to those in season; whether the food to be pur-
chased is desired for baking, frying, or boiling; and to the
purchase of first class material.
Fish and shellfish, like many other types of food prod-
ucts, have a time during the year when they are in season.
Some varieties are available only a few months in the year,
others the year around. Progressive seafood merchants are

I --- ---_


DRAWN FISH -


DRESSED FISH Entrails, head and tall, and usually fine
are removed.





DEPARTMENT OF AGRICULTURE


always glad to advise the varieties in season, and also the best
ways to cook them.
Because of the delicate structure of fish and shellfish,
these foods will spoil easily if not handled with care. For this
reason they must be well iced and also protected from con-
tamination.
Freshness in fish is detected by the color of the gills; light
red, denotes freshness; dark red, staleness. The flesh should
be firm, and if a whole fish is purchased, see that the eyes are
bright and not sunken, that the scales cling to the skin, and
above all, that there is no odor of taint.
Fresh fish and shellfish should be kept cool-preferably
wrapped in parchment paper-and placed in a refrigerator
until cooking is started.
When oysters and clams are bought in the shell, it is im-
portant that the shells be firmly held together, since this shows
they are alive. Shucked oysters, clams, and scallops, when
properly handled, will keep fresh for relatively long periods.
Unless crabs and lobsters have been cooked previous to mar-
keting, they should be alive when sold at retail.
Frozen fish, if properly handled, will remain in perfect
condition for months. Frozen fish fillets may be placed imme-
diately in the cooking utensil, but large fish, or thick slices
of steaks and fillets should be defrosted by soaking in cold
water.
Salt or smoked fish generally may be kept in cool air for
several days without refrigeration. Canned fish (hermetically
sealed) will keep indefinitely if stored in a cool, dry place.
Fillets, steaks, or pan-dressed fish are ready for cooking
without further preparation. Fillets are the meaty sides cut
lengthwise away from the backbone of fish, weighing from
1/2 to 4 pounds; the skin with the scales removed may be left
on one side of the fillet. Steaks are cut crosswise from larger
fish, after scaling an'd skinning, and have a thickness of %
inch or more. Pan-dressed fish are whole fish which have been
scaled and freed from all traces of viscera and blood. The
head, tail, and fins may be removed.
If more whole fish are purchased than are desired for
immediate cooking, they may be preserved as corned fish for
a few days by splitting along the backbone into slices not over
% inch in thickness, then covering all surfaces of each slice
with fine salt, placing the fish in deep dish and storing for
6 to 12 hours in a refrigerator. Thus preserved, they may be
cooked by boiling for 10 minutes, seasoned with butter, and
pepper, and served with toast. If pickled for more than 12
hours, they should be freshened by soaking for a short time in
cold water, then baked or broiled.





FLORIDA SEAFOOD COOKERY


In general, fish should be served as soon as possible after
cooking. Suddenly subjecting fish to the maximum tempera-
ture when frying, baking or broiling, tends to preserve the
flavor, then reduce temperature to complete the process of
cooking.


Thoroughly chilling the hands, before handling fish, will
prevent any odor clinging to them. Afterwards cleanse the
hands by washing in hot water with salt, but no soap, until
after rinsing off the salt. A strong, hot solution of salt in water
(without soap) removes the odor of fish from dishes.





8 DEPARTMENT OF AGRICULTURE


LEAN AND FAT FLORIDA FISHES

The fat content of fish varies according to species and to
a lesser extent according to season. Almost any variety of fish
may be fried or broiled, but fat fish are generally preferred for
baking, while lean fish are ordinarily used for boiling, steam-
ing, or chowders. Lean fish (cooked otherwise than frying)
supply fewer calories than fat fish. While many enjoy fried
fish, it is suggested that invalids be served fish which has been
prepared by other methods than frying. It is especially sug-
gested that fish for the evening meal be baked, broiled,
steamed, or in chowder form.
Following is a list of the fishes classified as "lean" or
"fat":


Leon Seasonm
Bluefish .....................All year
Blue Pike ............... Mar.-Dcc.
Carp ................... Apr.-Dec.
Crappic .................... All year
Croker (hardhead).......... All year
Drum .................. Nov.-June
Flounder .................Nov.-June
Grouper ................. Nov.-May
-H halibut ................... All year
Kingfish ..................Jun.-Juiei
King W hiting............... All year
Mullet (popcyc)............ All year
Red Snapper................All year
Sea Bass (black fish)........All year
Shccpshcad ................ All year
Sunfish .............. :... Decc.-June
Swordfish .................. une-Oct.
Weakfish (sea trout)...... Apr.-Nov.
White Bass ............... All year
Whiting (silver hake) ...... ay-Dec.
Yellow Perch.............. All year


Fat Season
Barracuda ................Fcb.-Junc
Catfish ..................... A ll year
Eels .......................All year
Mackerel (Spanish)........Nov.-May
Pompano ...................All year
Porgic .............. .. All year
Scup .......................All year
Shad ..................... All year
W hitcilsh ................. Apr.-Dec.


SAUCES FOR SEAFOODS
BROWN SAUCE (1)"
(6 Servings)


3 tbsp. butter
2 tbsp. flour
1 cup hot milk or stock
/2 tsp. salt
13 tsp. pepper


Method:
1 Brown the butter and flour in a
saucepan.
2 Heat the milk; do not let it scorch.
3 Slowly pour in hot milk or meat
stock while stirring.
4 Add seasoning and cook until
smooth and thick; stir constantly.


Note: The number in varenthesis after title refers to the source of the recipe which
will be found under the head of "Citations" at the end of the book.






FLORIDA SEAFOOD COOKERY


2 tLsp. butter
/I cup flour
/2 tsp. salt
Cayenne pepper
1 V cups hot meat stock or fish
liquid or boiling water
1 tsp. onion juice
/ cup capers


CAPER SAUCE (1)
(6 Servings)
Method:


1 Melt butter.
2 Remove from heat and add flour.
8 When smooth acid salt, pepper,
stock and onion juice.
4 Stir until thick.
5 Add capers and serve.


CREOLE SAUCE (2)
(8 Servings)


4 tbsp. melted butter
1/ cup minced onion
I cup minced sweet pepper
I clove garlic, minced
2 cups stewed or canned tomatoes
I tsp. salt
% tsp. pepper
'/ tsp. paprika


Method:
1 Simmer butter, onion, pepper, garlic
in saucepan for 5 miniiiLs.
2 Add the tomatoes and seasoning.
3 Boil for 5 minutes.
4 Serve hot.


Especially popular in the South, where it is used principally for baked fish.
Variations: The white meat of various kinds of seafood cut into slices not
over '/A-inch thick may be boiled in this sauce for about 10 minutes and served
whole.

CUCUMBER SAUCE (1)
(6 Servings)


1 cup whipping cream
/ tsp. salt
/s tsp. cayenne
2 tbsp. vinegar
I cucumber, chopped
/i Ltsp. onion juice


Method:
1 Beat cream until until thick.
2 Add salt, cayenne.
3 Gradually add the vinegar.
4 Fold in cucumber and onion juice.
5 Serve very cold.


HOLLANDAISE SAUCE (1)
(6 Servings)


/2 cup butter
3 beaten egg yolks
2 tbsp. lemon juice
V2 tsp. salt
'/1 Sp. pepper
% cups boiling watcr






4, tbsp. butter, melted
I tsp. lemon juice
tsp. pepper


Metlhod:
I Cream the butter.
2 Add egg yolks; beat thoroughly.
SAdd lemon juice, salt, pepper,
and boiling water.
4 Cook in double boiler until thick
as custard.
5 Serve at on1e.

LEMON BUTTER (2)
(6 Servings)
Method:
1 Blend.
2 Serve hot.





10 DEPARTMENT OF AGRICULTURE

MAITRE D'HOTEL BUTTER (2)
(6 Servings)
MeUhod:
/2 cup butter (sold) 1 Cream the butter, gradually add
1 tbsp. lemon juice the lemon juice, salt, and pepper.
1 tsp. minced parsley 2 When well blended, add parsley.
Vs tsp. pepper 8 W\ith butter paddles roll into balls
Ns tsp. salt about %-incl in diameter.
4 Chill. Place one butter hall at the
side of each serving of fish.
Suggestion: A cold dressing often served with broiled or fried fish.
SPANISH SAUCE (1)
(6 Servings)
Method:
2 large green peppers, chopped 1 Cook peppers, garlic, and onion
I clove garlic, chopped in bacon fat until brown.
1 large onion, chopped 2 Add tomatoes and seasoning.
4 tbsp. bacon fat 3 Cook slowly for about 20 minutes
4 cups canned tomatoes until thick.
1 tbsp. Worchestcrshire sauce
1 tsp. dry mustard
dash Cayenne
11/ tsp. salt
Suggestion: A can of mushrooms adds to flavor.
TARTAR SAUCE (2)
(6 Servings)
Method:
1 cup mayonnaise 1 Miix ingredients thoroughly.
I tbsp. mixed pickles 2 Serve cold.
1 tbsp. minced parsley
1 tbsp. mixed capers
1 tbsp. minced onion
Suggestion: For serving with deep fried fish, oysters, scallops, etc.
TOMATO SAUCE (1)
(6 Servings)
Met/lod:
2 cups canned tomatoes 1 Cook tomatoes 10 minutes.
2 tbsp. butter 2 Strain.
2 tbsp. flour 3 Melt butter.
1 tsp. Worcestershire sauce I Stir in flour.
/ tLsp. salt 5 Add hot tomato juice and
%1 tsp. pepper seasoning.
6 Cook until it thickens.


2 tbsp. butter
2 tbsp. white flour
1 cup milk heated
/. tsp. salt
1/4 tsp. pepper


CREAM OR WHITE SAUCE (2)
(6 Servings)
Method:
1 Heant butler in saucepan until it
begins to bubble.
2 Stir in flour.
8 Add seasoning, and stir until
whole is blended.
4 Gradually add the heated milk with
continued stirring until smooth.
5 Serve hot.


Suggestion; This sauce may be used In cremlling seafoods; chopped hard
boiled eggs, mushrooms, capers, parsley, or onion give variety.




FLORIDA SEAFOOD COOKERY 11

FISH
General Cooking Directions
The many ways in which fish may be prepared and served
makes it possible for the homemaker to have it frequently on
her menu for the week without the family appetite becoming
jaded.
There are two methods of frying-saute or pan-frying
and deep-fat frying. To pan-fry, the fish is cooked in a small
amount of oil or fat, never butter, since it smokes at a rela-
tively low temperature. In deep-fat frying, the fish is cooked


Preparing the Filets for Frying


in hot fat to cover, either by the basket-frying equipment, or
in a deep pan. Steaks or fillets about 1 inch thick, or small
fish of equal thickness are preferred. With thicker fish, there
is danger of burning the outside before the inside is cooked.
Some cooks prefer to remove the skin from fat fish before
frying. Plunge fish in boiling water, letting it remain for about
half a minute. Lift into a plate or place on a fish board and
remove the skin while the fish is hot.
Any clean fat or oil may be used for frying. Vegetable
fats smoke at temperatures higher than do animal fats, and
for this reason are preferred by many for home cooking.




DEPARTMENT OF AGRICULTURE


The fish is cut into portions and dipped in some liquid-
beaten egg, plain, or mixed with water; milk, or water, then
covered with some dry ingredient such as corn meal, flour,
cracker or bread crumbs, and seasoned. In tests at the lab-
oratory of the U. S. Bureau of Fisheries, the most satisfactory
method was to dip the fish into water and then to roll it in
a well-prepared mixture of / cup fine unbolted yellow corn
meal, 1/ cup flour, and 11/2 tsp. salt.
Heat the fat over a slow fire in a heavy cast-iron frying
pan. Cut the fish into service portions, dip into water, then
into dry ingredients. When the fat is hot, place the fish in the
pan and cook 3 minutes. Cover the pan, remove from flame,
and allow the fish to cook in its own steam about two min-
utes. Remove cover, turn fish, return pan to fire and cook
three minutes longer.
Deep-fat Frying: Cut the fish into service portions, wet
with water, and cover with the dry ingredients sifted together.
Heat fat in a deep kettle provided with a frying basket, to a
temperature of 3850 to 400 F. (A piece of bread will brown
in 20 to 25 seconds at this heat.) Put one layer of fish in the
basket and cook to a golden brown. This will take from 3 to 8
minutes, depending upon the variety of fish. Do not attempt
to fry more than one layer of fish at a time.
To Broil: This popular method of cooking may be used
for many kinds of seafood. The method of seasoning is supe-
rior to older practices. Select for broiling:


Fish in pan ready for broiling





FLORIDA SEAFOOD COOKERY 13


2 Ibs. fillet steaks about %--inch
thick, or
3 lbs. whole fish, split


Method:
I Dip fish in salt solution--2 tbsp.
salt to 1 cup cold water (allow to
stand 3 minutes).
2 Oil the preheated broiler pan.
3 Place fish about 2 inches below
the heat (skin side up).
4 Cook until surface is brown.
5 Turn fish to brown other side.
6 Baste 3 times with melted butter
or cooking oil.
7 Broil about 20 minutes.


Another method of broiling is to remove rack from broiler
pan, placing a piece of waterproof paper in the pan. Dry fish,
sprinkle with salt and pepper, brush with oil or fat. Place on
paper in the broiler, flesh side up. Small fish are usually
broiled whole with the heads left on. Larger fish are usually
broiled when split down the back, then spread open. Slices
or steaks are browned on one side, then on the other.
To Boil: Fish is usually boiled in court bouillon, a special
preparation used by chefs for cooking fish. H-omemakers gen-
erally use fish steak. This is water seasoned to taste with salt
and vinegar, or lemon juice added. To give flavor, add vege-
Stable seasonings-onions, carrots, bay leaf, or peppercorns.
A 3-pound piece of fish should cook in 30 minutes. Remove
skin from fish before serving. Serve with any desired sauce.
To Steam: Place fish on an oiled dish. Sprinkle with lemon
juice and salt. Cover with waxed paper or cooking paper. Then
place in steamer and steam until tender.
To Bake: (Whole) Either fat or lean fish may be used.
The former is preferred by many, as they require less care.
Lean fish should be slashed through the skin in several places,
since there is less shrinkage of the flesh. Remove backbone.
Sauces may be served with the fish as desired.

BAKED FISH (2)
(6 Servings)


4-lb. fish, cleaned and trimmed
but not split
strips of bacon
Cooking oil
Salt
Stulliing: (or dressing)
%/ tsp. salt
% tsp. pepper
4I. tbsp. hot celery liquid
4 tbsp. melted butter
% cup cooked celery, finely chopped
I qt. bread crumbs
2 tbsp. finely crushed sage leaves
3 tbsp. finely chopped onion
% cup hot milk or water


Method:
1 Dip fish into salt solution (2 tbsp.
salt to 1 cup cold water).
2 Allow to stand 5 minutes.
3 Drain fish.
4 Slit the skin in scvcral places.
5 Brush over with cooking oil.
6 Lay 2 strips of bacon in the
greased baking pan.
7 Stuff the fish.
8 Tie with string to hold the stuffing.
9 Place it on the strips of bacon.
10 Lay strips of bacon on top of fish.
11 Bake for 10 minutes at 5000 F.
then 30 minutes at .14000 F.





DEPARTMENT OF AGRICULTURE


Another easy method is to take the whole fish, rub with
salt inside and out. Stuff with dressing, if desired, and tie to-
gether. Place a piece of waxed paper or cooking paper in
baking pan before putting in fish. Usual cooking time is 10
minutes per pound up to 4 pounds, then 5 minutes per pound.
BAKING FILLETS, STEAKS, OR SMALL FISH (2)
(6 Servings)


2 Ibs. steaks or fillets about '-inch
thick or about 3 whole fish dressed
1 cup bread crumbs
% tsp. pepper
2 tsp. grated onion
cooking oil







This method may be used for boneless
ing. Sauces may be served as desired.


Method:
I Preheal the oven to 5000 F.
2 Cut the fish into serving portions.
8 Mix the pepper Lhoroughly into
the bread crumbs.
4 Dip fish into a salt solution (2
tbsp. salt in : cup water).
5 Drain, roll in crumbs and pepper
mixture.
6 Place on a greased baking dish.
7 Sprinkle with grated onion and
cooking oil.
8 Bake near the top of oven for 15
to 20 minutes, depending upon
the thickness and species of fish.
fish, as well as fish too small for stuff-


SPENCER HOT OVEN BAKING (2)
(6 Servings)
lMelhod:


2 lbs. of fillets or steaks
I tbsp. salt
1 cup milk
Finely sifted bread crumbs
I cup cooking oil or melted fat


1 Cut fish, 3 portions to 1 lb.
2 Mix salt and milk in a bowl.
3 Place bread crumbs in another
bowl.
4' With a fork dip fish in milk.
5 Use dry fork, toss fish in crumbs.
6 Place in oiled banking pan.
I Sprinkle with fat or oil.
8 Bake 10 minutes in 5500 oven.
9 Remove to hot platter when gol-
den brown on all sides.


Suggestion: Thin strips of bacon instead of oil or fat.






FLORIDA SEAFOOD COOKERY 15


BOILED FISH IN PARCHMENT PAPER (2)
(6 Servings)


2 large sheets of parchment paper
2 lbs, absolutely boneless fillets
Salt solution (2 tbsp. salt to
I cup water)
2 tbsp. butter or cooking oil
/.i tsp. pepper
2 tbsp. carrot (grated)
2 tbsp. onion (grated)
I tbsp. parsley (chopped)
I tbsp. lemon juice


1Method:
1 Oil or wet both sides of parchment.
2 Let fish stand 5 minutes in salt
solution.
3 Cut into servings.
1. Arrange on parchment, one
layer deep only.
5 Mlix butter and pepper.
6 Spread fish with 1 tsp. each but-
ter, carrot, onion.
7 Sprinkle with lemon juice and
parsley.
8 Bring edges of paper together
and tie.
9 Place in keltle of boiling water.
10 Boil 20 minutes.
11 Remove to hot platter.
12 Pour juices over fish or thicken
for gravy.


Suggestion: Same directions may be followed using steamer. Cook 25 min-
utes.


PLANKED FISH (2)
(6 Servings)
Melhod:
Oak plank with grooves I Place plank in cold oven; heat to
2 lbs. fillets /, inch thick 4100.
Salt solution (2 tbsp. salt to 1 cup 2 Sank fish 3 minutes in salt solution.
water) 3 Drain.
I Ilsp. grated onion I Brush with cooking oil.
I thsp. Iutler 5 Remove plank from oven, oil thor-
SIsp. pepper oiughly. and place fish on plank,
skin side down.
6 Sprinkle with grated oniol., and re-
turn to top rack in the oven.
7 Cook 20 minutes, basting once, or
twice will bIutter-pepper dressing.
Suggestion: About five minutes before fish is cooked, it may be surrounded
with mashed potatoes and cooked vegetables, as desired.





16 DEPARTMENT OF AGRICULTURE


FISH CHOWDERS (2)
(6 Servings)
This "complctc-meal", popular for generations in certain parts of the coun-
try, is worthy of trial by those to whom it may he new. Almost any white-meated
lean fish is suitable for chowders.


V2 cup salt pork, diced
/, cup sliced onions
8 cups sliced potatoes
1 tsp. salt
'/ Isp. pepper
I cup water
2 lbs. lean fish








FORT GEORGE


6 medium sized potatoes
6 onions (small)
6 lbs. whole fish (fat) with plenty of
meat
6 slices breakfast bacon
, tsp. pepper
1/ tsp. salt
I can evaporated milk
Tabasco sauce


.fitlhod:
I In heavy kettle, fry pork to a gold-
en brown color.
2 Add onions and fry these to a light
yellow color.
8 Add the potatoes, sprinkle with
salt and pepper.
4 Add cup of water.
5 Cook until potatoes are about half
done.
6 Add fish, flesh side down.
7 Cook until potatoes are soft.
8 Itemove any skin fromli the fish and
break lie flesh into coarse flakes.
9 Serve hot.


ISLAND FISH CHOWDER (3)
(18 Servings)
Method:


I Dice potatoes.
2 Chop onions.
3 Boil separately, use small amount
of water.
4 Clean fish.
5 Cook in small amount of water.
6 Discard skin and bones.
7 Reserve all liquid.
S Invert dinner plate in bottom of
iron pot.
9 Cover with thin slices of breakfast
bacon.
10 Combine potatoes, onions, fish and
liquids and pour into iron pot.
11 Add 1 cnn evaporated milk.
12 Season with salt and pepper, and
tabasco.
18 Cook 80 minutes.


Suggestion: This is a good dish for family pienies or parties at the beach,
and may be prepared on an out-of-door camp fire.






FLORIDA SEAFOOD COOKERY


FISH WITH VEGETABLES (2)
(6 Servings)


3 lbs. cabbage (waste removed)
Salt
2 lbs. fillets or steaks of fish
Cooking oil
Basting Mixturo:
4 tbsp. melted butter
'/ tsp. black pepper
4 tbsp. garlic, green pepper, or
onion vinegar






Variation: Very appetizing one-dish
fish with approximately equal quantities
kraut, snap (string) beans, or apples.


Method:
1 Quarter cabbage.
2 Soak in salt water 10 minutes.
3 Cut in coarse shreds in salted
water.
4 Boil in uncovered kettle.
5 Place fish in salt solution for 3
minutes.
6 Drain fish.
7 Brush on both sides with oil.
S IHang fish in steamer or basket
over cabbage.
9 Boil 5 minutes.
10 Spread cabbage on oiled ]lank.
11 Lay fish, skin down, on cabbage.
12 Baste with butter mixture.
13 Broil until brown.
meals may be prepared by combining
of vegetables-onions, cabbage, sauer-


BOILED FISH AND VEGETABLE DINNER (2)
(6 Servings)
Method:


cup diced salt pork (fat back)
2 cups water
% lb. each turnips, potatoes, onions
and carrots
1 lb. cabbage
I tsp. salt
'/ tsp. pepper
2 lbs. fillets, steaks, or pan-dressed
fish


1 In a heavy kettle, fry the pork to a
golden brown.
2 Add 1 cup water, and all the vege-
tables except the cabbage, which is
cooked separately.
3 Allow vegetables to cook 20
minutes.
4. Add salt, pepper and second cup
of water.
5 Lay the fish, flesh side down,
across the vegetables.
6 Cover will cabbage.
7 Cook the whole about 5 minutes
more.
8 Place the fish in the center of a
large platter, surrounded by the
vegetables.
9 The liquid remaining in time kettle
may be served in a side bowl.






18 DEPARTMENT OF' AGRICULTURE


FISH AND APPLES (2)
(6 Servings)


2 lbs. fillets or steaks, about I/a inch
thick
3 tbsp. butter or cooking fat
21/ lbs. apples (9 of medium size)
% tsp. salt
1 tsp. sugar
Basting oil
4. tbsp. melted butter
1/L tsp. black pepper


Method:
1 Cover fish with a salt solution (2
tbsp. sult to 1 cup water) for 3
minutes and drain.
2 Heat fat slowly in a deep frying
pan.
3 Slice apples '/i inch Lhick.
4I Place the apples in the hot fat, add
the water, salt and sugar.
5 Cover and cook slowly until almost
tender.
6 Lay the fish, flesh side down, on
the apples, cover and allow to
steam 5 minutes.
7 Remove cover, turn the fish and
baste with the butter and pepper.
8 Place for 15 minutes under broiler
until well browned.
9 Remove the fish to a hot platter
and surround with the apples.


FILLET A LA POULETTE (4)
(Sarasota)
(6 Servings)


2 lbs. fish fillets
Salt and pepper
Juice of one lemon
2 onions, sliced
1/3 cup melted butter
2 cups sauce





Saut

2 tbsp. butter
2 tbsp. flourn
2 cups rich milk
Salt and pepper
Worcestershire sauce
Lemon, or lime, or sprigs cress


felhod:
1 Wipe the fillets with a damp cloth.
2 Season with salt and pepper.
3 Sprinkle with lemon juice and
place in deep pan.
4 Cover with sliced onion.
5 Let stand 30 minutes.
6 Dip fillets in melted butter, then in
flour.
7 Arrange in greased baking dish,
cover with onion and bake 25 min-
utes in oven heated to 4000 P.
:e
Method:
1 Melt butter in saucepan.
2 Add flour.
3 When blended add milk.
.I. Stir until smooth and thick.
5 Season to taste with salt, pepper,
and few drops Worcestershire
sauce.
6 Keep over hot water until needed.
7 Lift fillets to heated platter, gar-
nish with lemon or lime wedges, or
springs of cress.
S Serve with sauce piping hot.


Variation: Two hard-boiled eggs, sliced, or 1/ cup grated cheese may be
added.






FLORIDA SEAFOOD COOKERY 19


FILLET FISH WITH PARMESAN (4)
(Sarasota)
(6 Servings)


I cup grated Parmesan cheese
2 egg yolks
6 fillets
Salt, pepper, and cayenne
2 tbsp. butter
2 tbsp. flour
I cup milk
1 tbsp. lemon juice
I tbsp. thick cream


Sauce


3 lb. fish
Itich cream sauce
2 egg yolks, beaten
Cracker crumbs


Method:
1 Mix hulf hle cheese with egg yolks,
dash cayenne, salt.
2 Spread (lie mixture inside the ill-
lets.
3 Lay the fillets on a buttered pan,
cover with paper.
4 Bake in modlcrate oven 15 min-
ultes.


Melt the Ibutter in a saucepan.
Stir in the flour.
Add the milk, stirring constantly.
Cook 'or 5 minutes.
Add the cream'c, Juleimi, salt (lnd
pepper.
Ircmove paper.
Place the fillets in a circle in a
baking dish.
Pour the sauce over the fish.
Sprinkle with remainder of cheese.
Bake in a moderate oven until
brown on top.


FISH TURBAN (4)
(Sarasota)
(6 Servings)
Irll.lod:
1 Wrap a 3 lb. fish in cheesecloth.
2 Steam or boil 25 minutes.
3 When cool, flake and remove skin
and bones.
4 Make a rich thick cream sauce.
(See p. 10).
5 Add the hlfiten yolks of 2 eggs.
6 Pile in pyramid form, firs t a layer
of fish, thenl a layer of sauce, cov-
ering the top with buttered
cracker crulmbls.
7 Bake in oven until slightly brown.
Serve hot.


Cobia





DEPARTMENT OF AGRICULTURE


KEDGREE (4)
(Sarasota)
(4 Servings)


2 tbsp. butter
%' lb. cold flaked fish
I cup boiled rice
2 eggs, hard boiled
Sult and pepper
Parsley


Method:
1 Melt butter in pan.
2 Stir in fish, rice, chopped cggs,
nid seasoning.
St Ir uitil heated thoroughlly.
,1. Pile high on a hot platter.
5 Garnish with parsley.
6 Sprinkle with a little chopped
parsley.


V w





~u4.

' ^ -. -" A," ::...:'



'K.' Bluegill Sunfiah


FISH STEAKS (5)
(Hawaiian)
(6 Servings)


I cup cooked rice
I cup) soft bread crumbs
1 small onion, minced
2 cups drained crushed phicapple
Salt and paprika
Fish steaks (6 servings)


3Mthod:
1 Mix 1 cup cooked rice with 1 cup
soft bread crumbs, 1 small onion,
minced, and 2 cups drained plne-
apple.
2 Season with salt and paprika.
a Put fish steaks in oiled baking dish.
4I Cover with mixture.
5 Cover with a second layer of
steaks.
6 Pour pineapple juice in baking
dish.
7 IBlke in a hot oven until fish is
cooked.






FLORIDA SEAFOOD COOKERY 21


SPECIAL FLORIDA FISH RECIPES
BLUEFISH (5)
(G to S Servings)
BIllufisl are sold whole, lheir average weight from 3 to 6 pounds. Snapper
blues or young fish, weigh less. The flcsh is soft, and the fish is best when baked
or broiled.


I Bluefish
:1 cups soft bread crumbs
I small onion, minced
:1 tbsp. butter
Salt


Method:
t Rub tihe fish inside and out with
salt.
2 Make the stuffing with 3 cups of
soft bread crumbs, 1 small onion,
minced and cook in 3: tbsp. butter
until soft.
3 Pack into body cavity and sew up.
4 Bake in a hlit oven 10 minutes per
pound.


Bluefish


PORGIES (3)
(2 to 6 Servings)
Porgies, also called Scups, weigh 1/2 to 2 pounds, and arc sold whole. They
may Ie pan-fried, or broiled. Large fish should be split.


Fish
Cooking oil
Salt Iand pepper
Melted butter


To Broil:
1 Rush one side of fish with oil.
2 Season wllh salt and pepper.
3 Cook under imediumn flame in broil-
er unlil brown.
4 Turn fish, brush with oil, season
and cook.
5 Brush fish with melted butter.
6 Serve liot.


Swordfish





22 D.IPAIRTMENT OF AGRICULTURE


SEA BASS (5)
(2 to G Serving.%)
The sea bass has a white, flaky flesh, anii weighs from 1 to 3 punlds. This
fish responds to any cookiig iiethodls, and is gouild in chowders.


SEA BASS ANTIBES (5)
(6 Servings)


2 sc n bass
2 lbsp. salted almonds
6 Illlslroonsis
I tbsp. butter or oil
I tsp. chopped parsley
2 lemons


Mielhod:
I Place well-seasoned I)ass in oiled
Ihaiking dish.
2 C(hop ailonads and inusalsroois and
inix will butter or oil, and parsley.
: Spread this mixture over the fish.
4I ake, basting several times.
5 .luIst Ibfore serving, linur juice of
two lielons over fish.


Sea Bass


SEA BASS CASTANO (5)
(6 Servings)


I large sea bass
Salt and pepper
)Dresing:
' lb. lashed peanuts
5 thbp. bread crumbs
'/ tsp. chopped parsley
. tsp]. thyme
'/ lemon, grated rind and juice
I egg, beaten
Snit and pepper to I waste


Mthodl:
I Senson Iass with salt and Ilpper.
2 Prepare dressing.
3 Stuff fish with dressing.
.1 I'lace fish in baking pan.
." Brush with oil.
6 Bake in hot oven until tender,
about 30 minutes.


SHAD (5)
(2 to 8 Servings)
Shad is distinguished by its silvery color and dark spots. It is soft-fleshed,
fat and bony. Sold whole, the average weight ranges from 1/'2 to 6 pounds. Ioc
shad is female with roe and commands the highest price. Cut shad is fenllle with
roc removed, and buck is miale shad. Roe is sold separately. Shad is snuted. boiled,
broiled, and baked.


';f






FLORIDA SEAFOOD COOKERY


BAKED SHAD (5)
(2 to 8 Servings)


I Shad
Bread dressing
Strips of bacon or salt pork
I l)Sp. cadtsup
1 thsp. flour
Juice of I lemon
I small glnss of grape or current
jelly


Method:
1 Stuff shad will bread dressing and
place in baking dish.
2 Spread fish with oil, or lay strips
of bacon or salt pork over it.
3 Put a small amount of water in
baking puan.
4 Bake :0o minlltes for 3 Ib. fish; .15
to 00 minutes for larger lish.
5 Iteniove lish.
6 Add to liquid in pan catsup, flour,
lemnoii juice and jelly.
7 Boil iup, strain, and ipour over fsh.


SHAD SULTANA (5)
(6 Servings)


I shad
/. cup water
Juice of 1 lemon
I or 2 fresh tomatoes, or
I can drained tomatoes, or
Parsley, chopped
A Salt andi pepper
Ilutler or cooking oil


I 0lliiI1
I sliihl
S'cups water
Salt
6 peppercorns
1 snall stick cinnamon
2 lemons, sliced
1I lisp. sugar
I large apple, sliced
12 iinionds, chopped
V.I enlp raisins
eggs, henl en
I tlsp. cornstarch


Melthd:
I Split the fish as for broiling.
2 Lay flesh side iup on an oiled bak-
ing puIn.
3 Pour '.. cup water, mixed with
juice of leinon over fish.
4 Cover willh tomato slices, or
drained ecimined toinatoes.
5 Sprinkle will chopped parsley.
6 SecI:ler raisins over fish.
7 Season will salt and pepper.
S Dot fish liberally with butter, or
pour ookiing oil over the top.
9 Bake 3(li inimin's at .1000 F.


SHAD DE LUXE (5)
(6 Servings)
Method:
1 Cook I1oiii inl wtlcr 5 inulies.
2 Add 11 sMhad seso0ned with salt, peIp-
percorns, and cinnamon.
:3 Cook 111 minutes.
4 Add lemon., sliced, seeds removed,
sugar, apple, almonds, and raisins.
5 Cook until fish is done, about 10
lminutells.
6 Remove fish.
7 Thicken stIck by adding eggs and
1 lbsp. cornstarch, mixed wi\lt a
little watlr.
S Cook I minilte.
9 Pour sauce over lish.





24 DEPARTMENT 0' AGRICULTURE


STRIPED BASS (5)
(3 to 10 Servings)
Striped bass is a soft-fleshed fish, sometimes called rockfish, averaging 2 to
5 pounds in weight. It is best when broiled.
Method:


1 striped bass
oil or fat
Salt and pepper
1 cup mayonnaise
1 tsp. capers, chopped
Parsley
Sweet pickle
3 thsp. tomato catsup


1 Split the fish.
2 Brush flesh side with oil or fat.
3 Season with salt and pepper.
,4 Broil 20 minutes.
5 Mix mayonnaise with capers, pars-
ley, sweet pickle, iand catsup.
6 Pour over fish.


Striped Bass


SEA TROUT OR WEAKFISH (5)
(3 to 10 Servings, According to Size)
The flesh is Ican and flaky. Fish weigh up to 5 pounds and are sold whole.
Adaptable to any form of cooking.


1 sinall weakfish
Salt and pepper
Mayonnaise that has a good oil
1Inse


Method:
1 Season weakfish with sult and pep-
per.
2 Spread one side liberally with
mayonnaise.
8 Place oiled side down on hot fry-
ing pan.
I Cook until brown.
5 Spread other side with mayon-
naise.
6 When it is brown, serve.


Weakfish (Sea Trout)





FLORIDA SEAFOOD COOKERY 25

SPECKLED TROUT, CHEF'S STYLE (6)
(10 Servings)
Method:


I 5-11). trout
Flour
Butter
Shrimp
Eggplant, diced
Onions, green
Parsley
Lemon juice
Lea & Perrin's Sauce


I Cut trout tenderloins in strips like
French fried potatoes.
2 Season and roll in flour.
3 Saute in butter with shrimp.
4I. Smother diced eggplant in butter
till tender.
5 Make a brown butter sauce with
chopped green onions and parsley,
lemon juice, and dash of Lea and
Perrin's sauce.
0 Put trout and shrimp on platter,
spread eggplant on top.
7 Pour butter sauce over the whole.


KING MACKEREL
King mackerel is also called kingfish. Weighs usually 5 to 7 pounds and is
sold whole or sliced. It is distinguished from other mackerel by weight, by its
bluer tint, silvery belly, and dark horizontal streak. Recipes for bluefish and
mackerel may he applied to kingfish.


Kinfish


SAUTED KING MACKEREL (5)
(6 Servings)


2 Ibs. of kingfish, sliced
Mil k
Flour, or
Corn meail
Cooking oil or fat
Salt and pepper
Lemon


Mlthod:
I Dip slices of fish in salted milk.
2 Roll in seasoned flour or corn meal.
3 Heat a liberal amount of oil or
fat in iron frying pan.
S1 Brown the steaks on one side.
5 Turn, brown on the other.
6 Serve with a quarter of lemon.


7 11


Amberjack


'*111 1 -





26 DEPARTMENT OF AGRICULTURE


6 fillets
Olive oil
Salt
Butter
Paprika
Milk


BAKED KING OR SPANISH MACKEREL (6)
(6 Servings)
Fillets weighing 9 to 12 oz. each, anud up.
Mtlhod:
1 Brush the fish lightly with olive oil.
2 Sprinkle well with salt.
3 Place portions close together in a
well buttered pan.
4 Sprinkle cut portions with pap-
rika.
f Pour hot milk in thc pan to the
depth of //e inch.
6 Place in oven heated to 3500 F.
and bake until the fish is browned
on top.
7 Basic 3 to 1. times during the
baking.


SPANISH MACKEREL (5)
Spanish mackerel has a slender bluish body, with 8 to 4 lines of oval bronze
spots running from head to tail. They weigh from 1 to 8 pounds and are sold
as whole fish. Best when broiled or saluted.


Spanish Mackerel


BROILED SPANISH MACKEREL (5)
(6 Servings)


18-lb. Spanisl Mackerel
Salt and pepper
Cooking oil or fat
Melted butter
Paprika,


Method:
I Split fish.
2 Place on rack, skin side up, if
skin has not been removed.
8 Broil at 4.500 F. until skin browns.
4 Turn.
5 Spread with butter, sprinkle with
salt and paprika.
6 When brown, remove from pan.
7 Serve with lemon.





FLORIDA SEAFOOD COOKERY


MULLET
Mullct, known as Florida's "money fish," are caught in large quantities in
Florida, particularly along the Gulf coant, and are good the year round. They
range in size rrom I to 3 pounds, and are sold whole or filleted.

/
I,/~ a


Mullet


FRIED MULLET SOUTHERN STYLE (5)
(6 Servings)


4 pounds of mullet
Salt and pepper
I egg, slightly beaten
Corn meal
Fat


1 Clean and wash the fish.
2 Dry on clean towel.
3 Season will salt and pepper.
I Dip into slightly beaten egg.
5 Roll in corn meal.
(i Fry in deep fat.
7 Drain oil crushed paper.


MULLET BAKED IN CLAY (7)
(6 Servings)
Method:
1 -1-lb. mullet I Wrap dressed mullet in leaves.
Leaves 2 Roll in soft clay.
Clay 3 Bake in open fire or glowing coals.
Seasoning 4, When the clay is bturled hard,
break with a hammer and open
carefullly. The mullet skin will nd-
here to the leaves, and the fish
imay lie removed intact.
A Florida dish, popular with picnic or fishing parties.


/7:i


-a


Bonito


-~-I


...T


j ,J






28 DEPARTMENT OF AGRICULTURE

POMPANO (5)
(6 Servings)

Pompano is considered Florida's "fish de luxe" and commands thie highest
price. The fish is delicate and especially fine-flavored.


1 --lb. pompano
Salt and pepper
Lemon
Parsley


Method:
To Broil:
1 Split pompano down the back.
2 Wash and wipe dry.
8 Sprinkle with salt and pepper.
4 Place on a well greased wire
broiler in 4.500 oven, skin side up.
5 Cook until skin browns.
6 Turn and brown on flesh side.
7 Broil 20 minutes.
8 Slip onto a hot platter and garnish
with lemon and parsley.


Pompano


BAKED POMPANO SUPREME (5)
(6 Servings)


2/% to 8-lb. pompano
Filling
Parsley
Jtdienne potatoes
Lemon

Filling:
1 cup croutons
1 cup peas
1 egg, bea ten
2 tbsp. butter
1 small onion, chopped
8 stalks celery, chopped
Parsley, minced
s tsp. salt
1/ tsp pepper


Method:
1 Clean and wipe fish dry.
2 Prepare the dressing by mixing
the croutons, peas, beaten egg,
butter, chopped onion, celery, and
parsley, seasoned with salt and
pepper.
3 Fill fish with dressing.
4I Bake 45 minutes at 4000 F.
5 Serve, garnished with parsley, Ju-
lienne potatoes, lemon.





FLORIDA SEAFOOD COOKERY


POMPANO PAPILLOTTE (6)
(4 Servings)
(Cook in Parchment Pllper)


5 fresh mushrooms
I medillll onion
2 tbsp. butter
2 tbsp. flour
'/ pint fish stock
I cup cream
1 cup crab meat
1 dozen cooked shrimp
I 2-11. pomlpano


Method:
Stuffinlg:
I Chop uiiishirooims and onion.
2 Fry in burler until brown.
3 Add flour ianid ix well.
4 Add fish slock and cream and boil
2 minutes.
5 Add crail meat, shrimnip, and
sherry.
6 Relniovt from Iicat.


To 1Uake Pilh:
1 Itoll polmpanu in flour.
2 Fry lIghlly in butter.
3 Fill will. slun'ing.
4 Lay on oil parchment.
5 Fold diagonally and twist edges
together to make air tight.
6 Bake at :175 degrees for 15 min-
utes.
7 Serve in paper.
Suggi'elion: Lay two cooked shrimp and one whole boiled mushroom on top
of fish, before enclosing in paper.

BAKED SPECKLED TROUT (5)
(6 Servings)


I tbsp. butter
2 thsp. parsley, finely chopped
Salt and pepper
Yu cup white wine
I cup cooked mnushrooums
1 -I-lb. speckled trout
Juice of one-half lemon
Boston brown bread


Method:.
I Brown butter with parsley in a
baking dish on surface unit of
stove. Saill and pepper.
2 Add wine nd mushrooms.
3 Place fish in baking dish and pour
mixture over it.
4 Put in oven and bake. basting fre-
quently.
5 When fish is cooked, pour liquid
into i saucepan, boil it down well.
6 Stir in a second tsp. butter and
pour it over the fish.
7 Squeeze the juice of lemon over
fish.
S Serve on hot platter with thin
slices of Boston brown bread, well
buttcrcd.





DEPARTMENT OF AGRICULTURE


RED SNAPPER
The Florida or Pensacola red snapper as it is commercially known, because
that city is headquarters for the snapper fleet which produces nearly half the
red snappers sold in the United States, is among thc State's noted food fishes.
Snapper "jaws" (jowls), and throats, are the richest and most delicately
flavored parts of the fish and may be purchased separate at the market. The
small triangular pieces of flesh taken from the ventral side of the head arc the
throats; the jaws are taken farther back from the head. Both are used for
chowder and salads, and can also be fried.


Red Snapper


SNAPPER CHOWDER


: medium sized Irish potatoes, diced
3 lbs. red snapper
%i cup diced salt pork, or bacon
3 medium sized onions, sliced
1 can tomatoes
1 green pepper, minced
I cup chopped celery
1 can tomato paste
1 hot pepper
I clove garlic


Method:
1 Boil potatoes until tender and save
water.
2 Boil fish until tender, and save
water.
3 Remove hones and skin, and break
into small pieces.
4I Add water from fish and potatoes.
t) Fry bacon.
0 Remove from pan.
7 Saute the onion.
8 Add can of tomatoes, the pepper
and celery.
9 Cook until tender.
10 Add tomato paste or can of to-
mIato soup.
11 Put in large pot with fish.
12 Season and simmer.
18 Add tlhe bacon and hot pepper,
also garlic if desired.
14 Serve hot.


30





FLORIDA SEAFOOD COOKERY


BAKED RED SNAPPER (1)
(3 lbs. 6 Servings)


Washl well and remove
following:

3 Is. red snapper
Sall. nd11 pepper
Butter
I small onion
2 or 3 slices Lomatoes
Ilread crumbs

Dr sing: :
1 cup bread crumbs
*1 tbsp. butter
I tsp. onion juice
1 tsp. chopped parsley
I Isp. Icmon juice
t tsp. salt
A Is p. pepper


(lark inside skin. Dry the fish, and stuff with the

Methoind:
1 Mix dressingg.
2 Stffi fish
3 Place in l greased baking dish.
4 Season with sallt and pepper, dot
with butter.
5 ;Grate snIall onion over top of fish.
6 Lay' on top two or three slices of
tomatoes.
7 Sprinkle with n few bread crumbs.
S Bake for .15 minutes at 3500 F.


PRECOOKED FISH RECIPES

If extra fish is provided when a meal is planned for boiled
or steamed fish, or when making chowder, the unused portion
of fish may be flaked and placed in the refrigerator for the
following day. Many dishes that give a pleasing variety of
menus may be easily prepared from these flakes.

FISH FLAKES IN CREAM (2)
(6 Servings)


2 tbsp. 1u11 tr or cooking oil
1 cupl crrein or fish stock
3 thlsp. chopped parsley
2 tbsp. grated onion
i tsp. pepper
% Isp. salt
2 cups fish flakes


JMethod:
1 Put butter or oil in frying pan
over a slow fire.
2 In a, bowl combine other ingre-
dienis with cream.
3 Pour into fat.
AI. Silillmer slowly until thoroughly
cooked, and seasonings are well
blended.
-5 Add fish llake.s.
G Serve oi toMst or with a baked po-
tato.


PLAIN CREAMED FLAKES (2)
(6 Servings)
3Mlethoid:


4 tbsp. melted butter
4 lIsp. flour
2 cups milk
2 Ils. flaked fish
Salt and pepper


1 Put melted butter in saucepan.
2 Stir in flour until smooth.
3 Add milk and continue stirring un-
til the sauce thickens.
4 Add flakes.
5 Stir while heating.
6 Season as desired.





32 DEPARTMENT OF AGRICULTURE


"QUICK MEAL" (2)
(6 Servings)
Method:


2 cups milk
2 tbsp. butter
/.. Isp. salt
1/i ts). pepper
2 cups coarsely crnishlil crackers
2 li.s. flaked salmon, hi ,lulsh, maiicker-
cl, or any otiler fat fish of distinc-
tive flavor


I I lel milk with the seasonings and
bltcer.
2 Stir in crackers until all are wet.
8: Add fish. stirring as litllle s pos-
sible.


Suggestion: Two eggs well beaten may lie added to the cracker inixture and
mixture cooked. Then add the lish flakes. Vinegar or leulon juice may be added,
if desired.

FISH FLAKE OMELETTE (2)
(6 Servings)


2 cups flaked fish
3 tbsp. vinegar or lemon juice
4 tbsp. melted butter or cooking oil
%1 cup milk or fish stock
I tsp. salt
'/ tsp. black pepper
2 tbsp. grated onion
4 egg yolks
4 egg whites


Method:
1 Mix fish and vinegar.
2 Melt butter in saucepan.
3 Add flour.
4 Add milk or stock, and season-
ings.
5 Slir until smooth.
i Add the fisl flakes and beaten
egg yolks.
7 Fold in stiffly beaten egg whiles.
8 I'our into well oiled frying pan
which has been preheated.
9 Cook slowly over low heat 2 nin-


ultes.
10 Place frying pan in 3250 F. oven.
II Cook until dry on top.
12 Rllenove.
13 Cut omelette on opposite sides and
fold over.
14 HRemove to hot platter.


FISH FLAKE SALADS (2)
(6 Servings)
Boiled fisl flakes combine well with combinations of vegetables, cooked or
uncooked. If careful consideration is given to flavor, the proportion of fish flakes
to vegetables may lie as nuch as half and half. The following is tasty and easily
made:


2 cups boiled fish flakes
I lltsp. spiced vinegar from sweet
pickles
1 cup crisp cucumber
1 cup celery
3 red radishes, sliced thin
's tsp. salt
Mayonnaise
Lettuce


lMethod:
I Keep all ingredients cold.
2 Add vinegar to fish.
13 Let stlind 10 minutes.
4 Combine Ilie fish. diced cucumber,
minced celery, sliced illpeed
radishes, and seasonings.
5 Mix with mayonnaise.
ri Fill nests of lettuce leaves with
the mixture.
7 Sprinkle with a dash of paprika.





FLORIDA SEAFOOD COOKERY 33


FISH IMPERIAL (2)
(6 Servings)


2 cups cooked fish flakes
! tbsp. vinegar
U egg yolks
S lc]) inlilk
, cup fish stock
I tsp. salt
1 tsp. black pepper
2 tbsp. grated onion
2 tlsp. parsley, chopped line
:1 egg whites
I pimiento, sliced in strips


Method:
1 Combine fish flakes and vinegar.
2 Heal egg yolks.
3 Add milk, fish stock, seasonings
and fish flakes.
I. Fold in stiffly eaten egg whites
5 Pour inlt greased baking dish.
6 Garnish with strips of pimlinto.
7 Set in pan water.
8 Bake at 3000 V. ..15 minutes.


FISH PIE (2)
(6 Servings)


1 cup lnediutnl white sauce
2 cups cooked fish flakes, course
I Lbsp. grated onion
1 tbsp. minced green pepper
% cup peas
I cup imslhed potatoes
I\"iIlt Rance:
2 tbsp. fat
2 tbsp. flour
!/, tsp. salt
I cup milk


Method:
1 Bllend fat nd flour in salucepln.
2 Add silt and milk, stirring con-
stantly until thick.
3 Add fish, onion, green pepper, and
peas.
4 Place in a greased baking dish.
5 Cover with niui shed potatoes.
6 Bake :t -1000 F. for 12 minutes.


HASH SUPREME (2)
(6 Servings)


2 cups cold cooked fish (large flakes)
4 tbsp. garlic vinegar
% cup salt pork, diced
%/I cup onlion diced
1 cup cooked beets (diled)
V tsp. pepper
% tsp. salt
2I/a cups cooked potatoes, diced
'/ cup cold water


Method:
1 MIix vinegar and fish flakes.
2 Fry Ihe pork to a golden brown.
8 Add the onions, and cook until
yellow.
I Add all of the ingredients.
5 Cover and let cook slowly.
6 Stir occasionally until thoroughly
heated Ihrough and the flavors are
blended.


FISH SOUFFLE (2)
(6 Servings)


2 clips well seasoned mashed potla-
toes, consistency of white sauce
2 cups cold cooked fish
/ tsp. salt
[. tsp. pepper
2 tbsp. grated onion
2 tbsp. grated carrot
4 egg yolks
4 egg whites


Methlbod:
1 Prepare the potatoes.
2 Mix the lish Ilakes with the sea-
soning -salt, pepper, onion, and
carrots.
3 Add beaten egg yolks, and pl111-
toes.
-I4 Fold in egg whites beaten stiff.
5 Put in a greased baking dish.
6 Set in a pan of warm water
7 Bake slowly for 80 minutes.




DEPARTMENT OF AGRICULTURE


SCALLOPED FISH (8)
(6 Servings)
Method:


% cup rlacker or bread crumbs
1 cup fish flakes
Pepper and salt to taste
1 tsp. Worcestershire sauce
1 Lbsp. butter


I Use alternate layers of bread
crumbs and fish.
2 Dot bread crumbs with butter.
3 Moisten with milk.
4' Bake until light brown.


FISH CROQUETTES (4)
(6 Servings)


Left-over fish (fried, baked,
broiled or boiled)
Onion
Salt and pepper
1 cup mashed potatoes
1 egg beaten
Bread crumbs


Method:
1 Left-over fish may be used.
2 Pick out bones, run through
grinder with a little onion.
3 Season with salt and pepper.
4 Mix 1 cup of above with I cup
mashed potatoes.
5 Mould into balls.
6 Dip in bread crumbs, beaten egg,
and crumbs.
7 Fry brown.
8 Drain on crushed paper.


FISH CROQUETTES-Pickle Sauce (5)
(6 Servings)


1] cups cooked fish
1 cup thick white sauce
Bread crumbs
egg
Fat
Salt and pepper, if desired


,1 tbsp. butter
1 tbsp. Hour
1 cup milk
Salt and pepper
cup chopped pickle


1/ cups flour
2 tsp. baking powder
/ tsp. salt
1/ tsp. pepper
2/3 cup milk
1 egg
1% cups flaked fish
Pat


Method:
1 Mix cooked fish with white sauce.
2 Season to taste.
3 Cool.
4 Shape into croquettes.
5 Fry in crumbs, egg and crumbs.
6 Fry in deep fat until golden
brown.
7 Drain on crushed paper.

Pickle Sauce
Ifelhod:
I Melt butter
2 Stir in flour.
3 Slowly add milk.
4. Cook until done.
5 Season with salt and pepper, and
add chopped pickle.


FISH FRITTERS (5)
(6 Servings)
Mlthod:
1 Mix flour with baking powder,
salt, and pepper.
2 Add milk to beaten egg.
8 Combine mixture.
4 Add flaked fish.
5 Drop by spoonfuls into hot fat.
6 Fry brown and serve with any de-
sired sauce.
7 Drain on crushed paper.


34





FLORIDA SEAFOOD COOKERY


FISH CUPS WITH EGGS (5)
(6 Servings)


1 cup cooked flaked fish
1 cup mashed potatoes
acon egg
Bacon


fMethod:
1 Mix flaked fish, mashed potatoes,
Iand egg.
2 Shape mixture into six cakes.
3 Wrap strip of bacon around each
cake and fasten with a toothpick.
-1. Make a depression in each cake, and
drop in it a. raw egg.
o Bake in hot oven until egg is
cooked.


FISH A LA KING (5)
(6 Servings)


3 tbsp. butter
8 tbsp. flour
2 cups milk
/- cup chopped mushrooms
2 cups fish flakes
'/a cup diced celery
I chopped pi miento
2 tbsp. lemon juice
Salt, pepper, paprika
1/ tsp. nutmeg
I egg, beaten


Fish
Tomato sauce
White rice
IM mushrooms


Method:
1 Mix butter and flour in saucepan.
2 Slowly add milk, stirring constant-
ly.
3 When .ThIickcned, add 1iiiislihroomis,
celery, piniento, lemon juice, and
fish.
4 Season with salt, pepper, paprika,
and nutmeg.
5 Just before serving, add well beat-
en egg.
( Serve on toast.


RED FRIDAY (5)
(6 Servings)
Al elthod:
1 If fresh fish is used, cnok in boil-
ing salted water 20 minutes.
2 Heat the fish in well seasoned to-
nmao sauce.
8 Pour mixture over cooked white
rice.
4 Border with sauteed or broiled
mushrooms.


Flounder





36 DEPARTMENT OF AGRICULTURE


FISH CUTLETS (5)
(6 Servings)


1 cup cooked fish
1 cup mashed potatoes
2 tbsp. minced green pepper and
onions
Bread crumbs


Method:
I Mixed lish and mashed potatoes.
2 Saute ininced green pepper and
onions until soft.
3 Add to fish.
41 Season to taste.
5 Form into cutlets.
6 Dip in crumbs.
7 Fry until brown.
8 Drain on crushed paper.


FRIDAY MACARONI (5)
(6 Servings)
M method:


1 onion
2 tbsp. butter
1% cups white sauce
2 cups cooked macaroni
I cup cooked fish
2 pimientos (minced)
Bread crumbs


1 Saute onion in butter.
2 Add white sauce.
3 Add macaroni, fish, and pimientos,
minced.
41 Season to taste.
5 Cover top with crumbs.
6 Bake at 4000 F. until brown.


FISH AND NOODLES-Italian (5)
(6 Servings)


I small package noodles
2 cups cooked fish
I can tomato soulp
L tsp. onion juice
tsp. celery salt
Y tsp. salt
Dash of pepper
Bread crumbs


Method:
1 Cook noodles.
2 Flake cooked fish.
2 Place alternate layers fish and noo-
dles in a baking dish, with top
layer of noodles.
4 Add to tomato soup ready for
serving, onion juice, celery salt,
salt, and pepper.
5 Pour into baking dish.
6 Sprinkle top with buttered
crumbs.
7 Bake until brown on top, or
slowly heat on an asbestos pad on
top of stove.


FISH LOAF WITH CREAM SAUCE (5)
(6 Servings)


1 cooked potato
I small onion
'/., green pepper
1 or 2 stalks celery
2 cups flaked fish
% cup dry bread crumbs
I beaten egg
Salt, pepper, paprika
White sauce


lfrethod:
I Run through food chopper potato,
onion, green pepper, and celery.
2 Add flaked fish, dry bread crumbs,
beaten egg.
3 Season with salt, pepper, and pap-
rika.
4 Mix well.
5 Shape into cylindrical loaf.
6 Roll in bread crumbs.
7 Bake in slow oven I hour.
8 Serve with white sauce, flavored
with onion juice.





FLORIDA SEAFOOD COOKERY 37


LENTEN PIE (5)
(6 Servings)


1 medium sized onion, minced
1 cup diced celery
1 green pepper (diced)
1'/ cup water
Milk
8 tbsp. butter
3 tbsp. flour
Salt and pepper
21% cups flaked fish
Mashed potatoes


Method:
1 Boil onion, celery, and green pep-
per in % cup water
2 Drain and save water to which add
sufficient milk to make 2 cups
liquid
3 Melt butter
4 Stir in flour
5 Slowly add milk mixture, stirring
constantly
6 Season with salt and pepper
7 Cook 8 minutes after it thickens
8 Add vegetables and fish
9 Pour in making dish
10 Cover with crust of seasoned
mashed potatoes
11 Brush top with milk
12 Bake in oven until top browns


JACK HORNER'S FRIDAY PIE (5)
(6 Servings)


1 medlium sized emnnuber, diced
1 Ih. green peas
1 bunch carrots
2 cups milk
8 tbsp. butter
3 tbsp. flour
2 cups cooked fish
Crust of pastry or biscuit dough


Mfr.hodl:
1 Peel and dice cucumber
2 Shell green peas
3 Slice or cube carrots
I. Cook each separately in small
quantity of water
5 Drain and save water
6 Mix with milk
7 Melt butter
8 Add flour
9 Slowly add the liquid and cook
10 Mix vegetables, fish, and sauce
11 Pour in oiled baking dish
12 Cover with crust of pastry or bis-
cuit dough
18 Brush top with milk
14 Bake at .100 F. until crust is
cooked


1
W'0





38 DEPARTMENT OF AGRICULTURE


EELS

Eels vary in size from the %,-pound shoestrings to 10-
pound flounders. Fresh water eels are most popular, and con-
ger or sea eels are also used. They are sold by the pound alive,
killed, smoked, and pickled. Fresh eels are skinned, sliced
and generally sauted.

JELLIED EELS (5)
(6 Servings)


1 large eel
2 bay leaves
8 whole allspice, (or %/ tsp. if
ground)
6 cloves
% tsp. pepper
/2 tsp. salt
1 tbsp. gelatin
2 tbsp. cold water


Method:
1 Cut one large eel into 2-inch
pieces
2 Cover with cold water and cook,
bringing to boiling point
3 Skim
4 Add leaves, allspice, cloves, pep-
per and salt
5 Sinner until tender
6 Add gelatin soaked in cold water
7 Arrange in oiled fancy mold
8 Strain liquid through cloth
9 Cook 10 minutes
10 Cool and pour liquid over fish
11 Chill until jellied


FRIED EELS (5')
(6 Servings)


Eels
Salt
Lemon juice
Flour
Egg
Bread crumbs, (or salted milk and
flour)
Tartar sauce or tomato sauce


Mollwd:
1 Skin, bone and cut the eels into
8-inch pieces
2 Sprinkle with salt and lemon juice
3 Let stand for one hour
4 Dip in flour and beaten egg and
crumbs, or in salted milk and flour
5 Saute until golden brown in color
6 Serve with tartar sauce or Loniato
sauce


BAKED EEL SLICES (5)


% cup dry bread crumbs
I tbsp. grated cheese
Parsley
Onion (minced)
Flour
Salt
Pepper
Fat
Spinach


Method:
1 Mixed bread crumbs with grated
cheese, chopped parsley, minced
onion, and flour
2 Season with salt and pepper
8 Dip slices of eel in this and place
in a shallow baking dish which
has been oiled
4. Carefully pour melted fat or oil
over each slice
6 Bake until done, about 30 min-
utes
6 Serve on a bed of spinach





FLORIDA SEAFOOD COOKERY 39


CLAMS

In purchasing clams, examine carefully to see that they
have shells tightly held together, proving that they are alive.
If time allows, place them in a shallow pan about three hours
before opening and sprinkle a handful of corn meal over them.
They will absorb this, and work out sand which may be held
in the shell. Scrub the clams carefully with a hard, stiff brush
and rinse thoroughly. To open a live clam, hold it in the palm
of the hand with the shell hinge outward. Insert a slender,
strong, sharp knife between the shells and cut around the clam
through the muscle, twisting the knife slightly to pry open the
shell. Separate the clam meats from the liquor contained in
the shell. Wash the meats, if necessary, to free from sand.

Another method is to place them for 10 minutes in water
heated to 102 to 106 F. I-old the clam in the left hand, with
the hinge outward, insert the knife about ia inch to the side of
the hinge and just deep enough to separate the shells without
cutting the meat. Then twist the knife to force the shells apart,
being careful not to break off a piece of the shell. The meat,
intact, may then be separated from each shell.

CLAM COCKTAIL (2)
(6 Servings)
rathod:
30 small clams I Place cocktail sauce in small glass
6 tbsp. cocktail sauce in center of each plate
2 Surround with six clams on the
halfshell resting on crushed ice

CLAM BROTH (5)
(6 Servings)
Method:
2 doz. hard clams 3 Use hard clams in shell, scrub
1 cup water thoroughly
6 cups liquid 2 Place in kettle covered with one
Salt cup water
Celery salt 3 Steam until shells open
4 Strain the liquid through a cheese-
cloth and add enough hot water to
make 6 cups of liquid
5 Season with salt -and celery salt





40 DEPARTMENT OF AGRICULTURE


STEAMED CLAMS (5)
(4. Servings)


24. clams
% cup of water
Butter
Lemon juice


Method:
1 Use 2.1, clams
2 Wash and scrub shells
3 Place in large kettle with cup
of water
4. Cover and stcam until shells open
-about 15 minutes
5 Serve on half shell, seasoned with
butter and lemon juice


FLORIDA CLAM CHOWDER (4)
(6 Servings)


2 unions, medium size
2 tbsp. butter
2 large Irish potatoes
1 qt. hot water
6 Iarge clams
Salt and pepper


Method:
1 Peel and slice onions
2 Fry in butter
8 Add hot water to potatoes
(ground)
4. Boil until soft
5 Add clams
6 Scnson with salt and pepper
7 Cook 15 minutes
8 Serve with crackers, like soup, as
first course
9 Serves G


SARASOTA MAY DAY LUNCHEON CLAM CHOWDER (4)
(20 Servings)


%A lb. salt pork, chopped fine
6 potatoes, diced
4. onions, sliced
1 qt. clams, cut up or ground
2 qts. milk, preferably 2 cans evapor-
ated milk, with water added to
make desired quantity
Salt and pepper


Method:
1 Put chopped pork in kettle, try out
2 Add potatoe, onion ard clams
3 Boil 10 minutes
4 Thicken to the consistency of
cream, and beat
5 Immediately before serving, add
hot milk
6 Season to taste with butter, pep-
per, and salt
7 If allowed to boil after the milk
is added, it is apt to curdle


Channel Bass (Red Fish)






FLORIDA SEAFOOD COOKERY


CLAM CHOWDER-New England Style (4)
(6 Servings)


V, lb. salt pork, diced
2 onions, chopped fine!
.. polnt Oes, peeled and diced
2 dox. large claims, cut uill or ground
21,/ cups hot water
I (qt. hot milk
8 crackers


Method:
I Fry diced pork until brown
2 Ilemove from pan
8 Brown onions and potatoes in fni
4 I-]eat cla s and drain
5 Add clauns to above ingredients
6 Add hot water
7 Siimmer until vegetables aree tender
8 Add hot milk anu crumbled crack-
ers
9 .Just before serving, pour in hot
clami liquor
)10 StC:Lon l to sic
11 Clain liquor inust be added last,
as it h]IIs It :endenciy to inmke milk
eilird l


CLAM CHOWDER-Manhattan Style (5)
(Coney Island)
(6 Servings)


'I Ilh. silt pork, diced
2 large onions
I carrot
I cup celery
I green pepper
2 cups tomatoes
I ciips water
Pinch of thyme
Sall and pepper
2 doz. large clams, ground
Cralners or pilot biscuit,


Method:
1 Pry purk until brown
2 Itlillove froln the pan
3 Chiop uniins, carrot, celery, grieln
poppecr
4 Saute in pork fat until yellow
5 Add tominaoes, water, pinch of
thyme, salt and pepper
6 Silmellr until tender :ol,,t 10 mnin-
Iltes
7 Add lot claims and liquor
S Thickenl with crackers or pilot
biscuit


CLAM CHOWDER SUPREME (4)
(Without Milk)
(6 Servings)


2 doz. clams in shell
6 slices salt pork, cut in small pieces
(i potatoes, diced small
i tolinltoes, sliced
4I inedi ii onions, sliced
S/ tsp. black pepper
)Dsh tibasco sauce
4 thyllme. 2 bay leaves
2 tarragon leaves
/i tsp. ground cloves


Method:
I Wash the clams. scrubbing tior-
oughly
2 Plane in kettle with hot water
3 Cook unlil shells open
4 As fasl its tIly open lift oul
5 Take out tihe clanm meal
6 Drain IlitI juice into a howl
7 Chop the clams in small pieces
S Boil ingredients until salt pork
and vegetables are done
9 Add tht clamns
10 Cook 10 minutes
11 Add the liquor from the clnms
12 Serve hot


41l






42 DEPARTMENT OF AGRICULTURE

PUREE OF CLAMS (9)
(6 Servings)


25 clams
1 cup cold water
1 tbsp. butter
2 tbsp. flour
%J cup bread crumbs
1 pt. milk
Pepper to taste


1%'/ doz. clams
1%' cups flour
I tsp. salt
/1 tsp. pepper
% cup clam liquor
% cup milk
3 eggs, beaten
1 tbsp. melted butter
Cooking fat


241 Clams
I4 mushrooms
2 slices bacon
1/ tsp. minced parsley
B read crumbs
Salt and pepper


Method:
1 Drain the clans with the water,
saving all the liquor
2 Put the liquor in a saucepan over
the fire
3 When it comes to boil, skim
4 Chop clams fine
5 Add to the liquor
6 Let boil and skim again
7 Rub the butter and flour together,
until smooth
8 Add the broth and bread crumbs
9 Stir and cook until it thickens
10 Press through a sieve
11 lReurn to the kettle
12 When heated, add the scalded milk
13 Season and serve at once


CLAM FRITTERS (2)
(6 Servings)
Method:
1 Separate clans from liquor
2 Split the clams, remove dark
stomach contents
3 Rinse in cold water
4, Mince clams as fine as possible
5 Sift flour, salt and pepper
6 Add claim liquor, milk, and eggs
7 Stir until smooth
8 Add butler and minced clams
9 Saute in heavy frying pan in thin
cakes, or drop tablespoonful in hot
fat (8800 F.) and cook until golden
brown


CLAMS STUFFED (5)
(6 Servings)
Method:
1 Remove clams from shells
2 Scrub shells, and boil 2 minutes
3 Chop the clams
4 Combine clams with chopped
mushrooms, diced bacon, parsley,
and enough bread crumbs to hold
mixture in shape
5 Season with salt and pepper
6 Fill clam shells
7 Sprinkle with crumbs
S D:)t with butter
0 Bake in moderate oven until
brown on top-about 12 minutes







FLORIDA SEAFOOD COOKERY 43


BERKSHIRE CLAM PIE (5)
(6 Servings)


2 cups chopped clams
2 cups cooked sliced potatoes
Flour
Minced onion and parsley
Salt and pepper
1 cup clam juice
8 tbsp. tomato juice
Pastry or biscuit crust


30 large clams
6i slices bacon
Clam liquor


24 clams chopped
4 hard-boiled eggs, sliced
I onion, minced
I green pepper, diced
I tsp. parsley, chopped
V/ cup celery, diced
I pt. white sauce


21. dry clams
Flour
Salt and pepper
Egg
Bread crumbs
Lemon


Method:
1 Plate layer of potatoes in baking
dish
2 Follow with layer of clams
3 Dredge with flour
4. Sprinkle with minced onion and
parsley
5 Season with salt and pepper
6 Repeat, with layer of potatoes on
top
7 Mix clam juice and tomato juice,
and pour over
S Top with crust
9 Bake in hot oven


CLAM PIGLETS (5)
(6 Servings)
Method:
1 Wrap slices of bacon around
clams
2 Fasten with a toothpick
3 Bake in moderate oven
4 Serve 5 to a portion with clam
liquor poured over


CLAMS IN SAUCE (5)
(6 Servings)


Method:
1 Mix all ingredients
2 Season to taste
3 Pour into baking dish
4 Cover top with crumbs
5 Bake until top is browned


FRIED SOFT CLAMS (5)
(6 Servings)
Method:
1 Dry 24. clams
2 Roll in flour, seasoned with salt
and pepper
3 Dip in egg, then in crumbs
4 Fry until light brown. Serve with
lemon


Suggestion: Clams may be dipped in batter or bread crumbs.






44 DEPARTMENT OF AGRICULTURE


CONCHS

In the West Indies this mollusk grows very large and is
found in quantities, but those in Florida waters are relatively
small. In the Key West section conch steaks and stews are
everyday items on the menus of restaurants and homemakers.
This favorite univalve is easily gathered from the many island
shores, and the shells are used for garden ornaments, for
"horns"-a blast calling the family to dinner-and also sell
readily to the tourist trade and shell collectors.


CONCH CHOWDER (10)
(6 Servings)
Method:


2 conchs
1 large slice salt pork, diced
2 large onions, minced
2 cans tomato paste
2 cloves garlic
2 qts. water
/1 cup rice


1 Scald conch meat
2 Hun through food chopper, using
coarse blade
3 Put into salt water
4. Drain
5 Fry salt pork
6 Add onions, tomato paste and gar-
lic
7 Cook slowly 20 minutes
8 Add water, rice and drained conch
ncat
9 Cook half an hour


Suggestion: This may be rchceted and is better the second day.

CRABS
Several species of crabs are taken from Florida coastal
waters, probably the most common being the large blue crab,
easily caught by line or net as the tide comes in, and always


Blue Crab






FLORIDA SEAFOOD COOKERY


available at local markets. These are the hard-shell variety
and may be cooked at the shore and placed on ice, or brought
home alive in buckets or barrels, or the familiar "croker" sack.
Crabs should be alive when originally cooked. If the home-
maker is to cook them, they must be handled with great care,
unless the smaller side of the claws are unjointed. Otherwise,
painful injury may result.
Scrub the crabs and steam for 25 minutes, or drop the
crabs into boiling water. Boil rapidly for the first 5 minutes,


Removal of legs from cooked crabs


and simmer for 10 minutes. Remove when cool enough to han-
dle. A delicious seasoning may be secured by boiling in a solu-
tion of the following proportions:


1/4 cup vinegar
2 tbsp. salt


1 tbsp. red pepper
2 qts. water


Very sweet meat is found in the claws, legs, and body of
the crab. Pull off the claws and legs, and crack the shells.
Break off the segment that folds under the body from the rear.
Hold the crab in the left hand, with back toward you. Slip the
fingers of the right hand under the top shell and pull the body
downward without breaking. This will release the top shell
which is used for baking deviled crabs. Under the faucet re-
move the digestive tract; split the central crease. In the left
hand hold half of the body and with a sharp knife cut out the






46 DEPARTMENT OF AGRICULTURE


hard membranous covering along the outer edge. With a nut-
pick, remove the tender sweet muscles in each cavity. Be care-
ful not to break off pieces of the shell into the crab meat. Pick
out the meat carefully to avoid washing the meat after re-
moval, because of loss of flavor as well as food value. Use only
unchipped porcelain, china, or glass dishes in which to place
the crab meat.


Slicing the body of the Crab to make easy the removal of the meat

SOFT-SHELLED CRABS (2)
The commercial soft-shelled crab is usually the blue crab taken immediately
after molting and before the shell hardens. Use only live crabs.

To Dress
1. Use a sharp knife to cut off the segments that fold under the rear of the
body.
2. Turn the crab about and cut off the face from 1/ to % inch back of the
eyes.
3. Lift each point at the sides and remove all of the gills.
4. Wash the crab.


To Coo
1.
2.

8.
4.
5.
6.


I;:
Put the fat to heat in an iron kettle.
Salt by dipping the crab into a solution made of 2 tbsp. of salt dissolved
in 1 cup of water.
Let stand from one to two minutes.
Remove, and let drip.


Place in a wire basket one layer deep.
Cook at 8650 F. until a golden brown.






FLORIDA SEAFOOD COOKERY


7. Turn while cooking.
8. Remove, drain fat on crushed paper.
9. Serve with tartar sauce.
10. The entire crab is edible.


Another 3Method:
1. Dip the soft-shclled crabs in beaten egg seasoned with salt and pepper.
2. Roll in flour, corn meal, or dip in light batter.
3. Fry brown in dep fat or oil.
41. Serve on toast or sauteed bread with tartar sauce.


CRAB MEAT COCKTAIL (2)
JMethod:
Flaked crab meat I Put the necessary amount of
% cup tomato catsup llakcd crab meat in cocktail glasses
2 tbsp. lemon juice or sherbet cups (2 to 3 tbsp.)
1 tbsp. grated horseradish 2 Chill thoroughly.
1 Lbsp. finely minced celery 3 Serve sauce of remaining ingre-
% tsp. salt dients.
3 drops tabasco sauce


GEORGIA CRAB MEAT STEW (9)
(3 Servings)


I tbsp. butter
1 tbsp. flour
1 pt. milk
Salt and pepper to taste
Meat from 6 crabs
2 tbsp. sherry wine


1 head lettuce
2 cups crab meat
Juice of one lemon
Salt and pepper
Mayonnaise


Method:
1 Melt butter.
2 Add flour
3 When bubbling add milk, salt, and
pepper.
*1. Let come to boil.
5 Add crab meat, and remove from
fire.
6 When stew is in dish, add 2 tbsp.
sherry.


CRAB MEAT SALAD (2)
(6 Servings)
Method:
1 Arrange lettuce in six nests about
4 inches across.
2 Mix crab meat, leImun juice, sea-
soning as desired, and enough may-
onnaise to hold the crab meat to-
gether when pressed into a small
cup.
8 Invert tihe contents of the cup inLto
a lettuce nest.
4. Repeat.
5 Top with a spoonful of mayon-
naise.


Suggestion: One cup of chopped celery, apple, hard-boiled egg, olives, etc.,
may be mixed with the crab meat, if desired.






48 DEPARTMENT OF AGRICULTURE


SARASOTA CRAB FLAKE SALAD (4)
(8 Servings)
llMthod:
I cup still mayonnaise I Mix the mayonnaise with tie crab
2 cups crab flakes flakes, celery, cucumbers, eggs,
I cup celery (diced) sweet pickles, lemon juice, and
1 cup cucumbers, diced salt.
2 hard-boiled eggs, sliced 2 Chill in refrigerator.
2 tbsp. chopped sweet pickle 8 Serve in a large bowl lined with
2 Lbsp. lemon juice lettuce.
/ tsp. salt 4I Top with the remaining mayon-
Pimientos may be added if de- naisc.
sired. 5 Serve at once.
Suggestion: Pimientos may be added.

APALACHICOLA CRAB MEAT SALAD (11)
(6 Servings)
Method:
1 tbsp. lemon.juice 1 Mix the lemon juice and mayon-
2 tbsp. mayonnaise naise.
%/ cup diced celery 2 Add the crab meat and celery,
1 cup crab meat with salt and ]paprika to taste.
Salt and paprika 8 Serve on crisp lettuce.
4. Garnish with slice of tomato and
hard-hoiled eggs, with a spot of
mayonnaise and a dash of paprika
in center.

APALACHICOLA CRAB CHOWDER (11)
(6 Servings)
Method:
3/ lb. salt pork, diced 1 Cook tie salt pork in the bottom of
2 tbsp. onion, minced the chowder kettle until it is a
3 cups potatoes, diced golden color.
I pt. water 2 Add the onion and cook until it is
2 lbs. crab meat soft and yellow.
I pt. hot milk 3 Add the potatoes.
1 tbsp. cornstarch I4 Cover with pint of water.
Salt and pepper 5 Simmer until the potatoes are
done.
6 Add the crab meat.
7 Allow to simmer for a short pe-
riod.
S Add the hot milk thickened with
cornstarch.
9 Season with salt and pepper to
taste and serve.

CREOLE CRAB MEAT JAMBALAYA (12)
(6 Servings)
Method:
2 small onions 1 Chop onions, parsley and bell
2 tbsp. parsley pepper.
z/ bell pepper 2 Brown in melted butter or fat.
I tbsp. butter or fat 8 Stir well.
I clove garlic 4 Add garlic.
I small can tomatoes 5 Fry for a few minutes.
1 cup cooked rice 6 Add tomatoes and cooked rice,
11lb. crab meat (claws) crab meat and water.
2 cups water 7 Add salt and pepper, and heat.
Salt and pepper to taste 8 Serve hot.






FLORIDA SEAFOOD COOKERY 49


FLORIDA CRAB MEAT CANAPE (1)
(6 Servings)
Method:
1/ cup flaked crab meat 1 Mix the crab meat, butter, mayon-
2 tbsp. butter naise and seasoning.
1 tbsp. mayonnaise 2 Spread on toast cut in oblong
2 tbsp. grated cheese shapes.
6 slices toast 3 Sprinkle with grated cheese.
.1. Serve.

FLORIDA CRAB CUTLETS (1)
(6 Servings)
Method:
2 tbsp. butter 1 Mel butter.
2 tbsp. flour 2 Add flour.
cup milk 3 When well mixed add milk slowly,
Scup crab Imeat stirring until it boils.
I cgg yolk tI Mix crab meat with seasoning and
1 tsp. finely chopped parsley egg yolk.
Few grains cayenne pepper 5 Add as nmuWch whie sauce as the
Few grains nutmeg mixture will take up, being careful
Bread crumbs not to let it get too soft.
1 egg white 6 Spread out on plate.
7 When cool, divide into six portions
tas you would for a pie.
S Shlupc each in tie form of a cut-
let.
9 Dip in fine bread crumbs, then in
egg white slightly beaten with one
tbsp. waler.
10 Coat with crumbs again.
11 Place three at a time in frying
basket.
12 Fry in hot fat 1900 P. about one
minute.

BOILED CRABS A LA CREOLE (12)
(6 Servings)
Metlhod:
I cup salt 1 Add small and pepper to water.
: ceup ground pepper 2 When boiling add crabs.
2 qts. water 3 Cover top of container tight so as
I dozen crabs not to let the steam escape.
4I Let boil for 20 minutes.
5 Serve, accompanied by nut
crackers or small hammers.


CRAB GUMBO A LA CREOLE (12)
(6 Servings)


I cup shortening
1 cup ilour
1 small onion, chopped
% clove garlic
Meat from 8 crabs
Onion tops
1 cup diced celery
6 cups water
Parsley
Salt and pepper


Method:
I Heat the shortening.
2 Add the flour.
Stir until brown.
I Add chopped onions and garlic.
5 Stir until onions are soft.
6 Add the crab meat, onion tops,
celery, water, salt and pepper.
7 Let simmiier slowly for one hour.
8 Just before serving, add parsley
and any good hot prepared sauce
to improve the flavor.





50 DEPARTMENT OF AGRICULTURE


STUFFED CRABS A LA CREOLE (12)
(6 Servings)
Method:
1~/2 dozen crabs 1 Boil crabs 20 minutes.
I small loaf stale white bread 2 Pick out meat.
Small onion 3 Grind the bread, onions, and gar-
clove garlic lie.
/ cup shortening 4 Mix with the crb nmeat.
Salt and pepper 5 Heat shortening and add mixture
Bread crumbs to it.
6 When well smothered, add season-
ing to taste, celery, parsley, and
onion tops.
7 Fill crab shells.
S Sprinkle with bread crumbs.
9 Bake at 4000 F. for 20 minutes.
Note: Before filling crab shells, boil in salty wlter, using a brush to scrub


TOMATOES STUFFED WITH CRAB MEAT (12)
(8 Servings)


8 medium sized tomatoes
1 large tbsp. butter
I small onion, chopped
bell pepper, chopped fine
1 lb. crab meat
4. slices bread
Pepper and salt to taste


Method:
1 Remove inside of tomatoes care-
fully, leaving tomato cups.
2 Cook centers in saucepan with the
butter.
3 Add onion and bell pepper.
4 Season highly.
5 Add four slices bread, toasted and
crtumbled.
6 Stuff into tomatoes.
7 Bake for 20 minutes at 4000 F.


BAKED CRAB MEAT AND CELERY (12)
(10 Servings)


1 cup fat
1 cup flour
2 tsp. salt
% tsp. pepper
8 cups milk
6 cups flaked crab meat
3 cups cooked celery, diced
1 pimiento, chopped fine


Method:
1. -Heat the fat.
2 Add floiir, salt, and pepper.
3 Mix well.
I. Add milk gradually.
5 Cook over hot water until thick.
6 Stir to keep mixture smooth.
7 Add crab meat, celery, and
pimiento.
8 Heat thoroughly.
9 Put in greased baking dish.
10 Sprinkle with crumbs.
11 Bake in moderate oven until
crumbs are brown.






FLORIDA SEAFOOD COOKERY 51


APALACHICOLA DEVILED CRAB (11)
(6 Servings)
Method:
2 tbsp, butter 1 Melt butter.
2 tbsp. flour 2 Add flour.
1 cup milk 3 Scald milk.
I cup crab meat 4 Add slowly to mixture.
'/ tbsp. finely minced onion 5 Add crab meat and seasoning,
1 tbsp. Worcestcrshire sauce stirring constantly.
White pepper and red pepper to 6 Beat until smooth.
taste 7 Fill empty, well cleaned shells.
Bread crumbs S Sprinkle with bread crumbs,
2 tbsp. melted butter melted butter and checsc.
/ cup cheese, grated 9 Bake in shallow pan about 10 min-
utes in over 5000 F.

MIAMI DEVILED CRABS (1)
(6 Servings)
Method:
5 tbsp. butter I Melt butter.
3 tbsp. flour 2 Stir in flour.
:% cup hot milk 3 Gradually add milk, seasoning and
I tsp. chopped parsley well beaten egg.
Salt and pepper 41 Stir in chopped hard-boiled egg,
1 tsp. Lea and Pcrrin's Sauce crab meat, and buttered bread
2 tsp. Sherry wine (may be omitted) crumbs.
I beaten egg 5 Pile lightly in washed shells.
2 hard-boiled eggs, chopped 0 Sprinkle generously with the but-
1 cup flaked crab meat tercd crumbs.
/ cup buttered bread crumbs 7 Bake until crumbs are brown.
CRAB MEAT AU GRATIN (1)
(6 Servings)
Method:
3 tbsp. butter 1 Melt the butter.
3 tbsp. flour 2 Stir in the flour.
1 cup hot milk or cream 3 Add hot milk, seasoning and crab
1/ tsp. onion juice meat.
1/2 tsp. Lea and Perrin's sauce 4 Fill buttered ramekins.
Salt and pepper to taste 5 Sprinkle with bread crumbs, and
I1/ cups crab meat grated cheese.
'/2 cup buttered bread crumbs G Dot with butter.
7 Bake until crumbs are brown.

CRAB MEAT IN RAMEKINS (1)
(6 Servings)
Method:
4 tbsp. butter 1 Melt Iultter in a saucepan.
4 tbsp. flour 2 Add flour.
2 cups hot cream 3 Stir until well blended.
1 tsp. paprika .4 Add hot cream gradually.
Few grains salt, cayenne, and nut- 5 Stir constantly until sauce is
meg Smooth.
1 tsp. grated onion 6 Season with salt, cayenne, nutmeg,
1 tsp. finely chopped parsley paprika, grated onion, finely
2 cups crab meat chopped parsley.
Buttered bread crumbs 7 Heat crab meat in sauce.
8 Turn mixture into ramehins.
9 Cover with buttered bread crumbs.
10 Bake in hot oven until crumbs are
brown.






52 DEPARTMENT OF AGRICULTURE


SARASOTA



4I tbsp. butter
6 tbsp. Ilour
2 cups milk
I egg yolk
2 cups crab mdiit (, lb.)
12 tsp. salt
2 tbsp. chopped parsley
2 tbsp. chopped celery
2 tlsp. chopped pimiento


CRAB CROQUETTES (4)
(8 Servings)
Method:
I Mell the butter.
2 Add the flour
3 Add the milk.
4 Cook until sauce is thick.
5 Add remainder of ingredients.
6 Mix well.
7 Cool.
8 Take tbsp. of mixture, roll in
crumbs, then in egg, and again in
crumbs.
9 Shape into balls 1'/ inches in
diameter.
10 Flatten to resemble a small pump-
kin.
11 Fry in deep fat until well browned.
12 Insert tiny stem of parsley.


CRAB MEAT AND TOMATO A LA SARASOTA (4)
(6 to S Servings)


2 cups canned tomatoes
2 whole cloves
1 small onion, minceed
I tsp. celery seed
1 tsp, salt
1/8 tsp. pepper
2 tbsp. sugar
1 tbsp. lemon juice
1 tbsp. gelatin
2 tbsp. cold water
1 cup cream
I green pepper
1 cup crab meat


Method:
1 Combine the tomatoes, cloves,
onion, celery seed, salt, pepper
and sugar.
2 Let simmer 15 minutes.
3 Strain
4 Add lemon juice and gelatin which
has been softened in water until
dissolved.
5 Cool until mixture begins to set.
6 Beat with an egg beater until
frothy.
7 Fold in the cream beaten stiff, the
green pepper seeded and chopped
fine, and the crab mieat.
8 Turn into the freezing tray and
chill.
9 Do not allow to freeze.
10 Cut in lI/ inch squares and serve
on crisp lettuce leaf.
11 Garnish with niryonnaise or
boiled dressing.
12 This may also be packed into
closed container and frozen in
ice and salt-4 parts ice to 1 part
salt.






FLORIDA SEAFOOD COOKERY 53


SARASOTA CRAB MEAT CHOW MEIN (4)
(4 Servings)


4 tbsp. butter
1 lb. crab meat
I cup chicken stock
1 tbsp. cornstarch
2 tbsp. fat
1 onion
1 bunch celery
1 tsp. salt
/4 Isp. pepper
Few grains cayenne pepper
1/3 box noodles
I bottle Soyva sauce


1 lb. crab meat
4 tbsp. melted butter
'- tsp. salt
%1 tsp. black pepper
Pinch of cayenne pepper
2 eggs well beaten
Fine bread crumbs
Cooking fat or oil


3 tbsp. minced onion
4 tbsp. butter
8 tbsp. flour
1 cup crab meat
2 cups milk


1 Melt butter.
2 Add crab mneaL.
3 Cook for 5 minutes.
4 Add cup of chicken stock mixed
with cornstarch.
Simmer 3 minutes.
6 In another frying pan puL 2 tbsp.
fat, onion cut lengthwise in fine
pieces, and celery cut in narrow
strips 2 inches long.
7 Cook 3 minutes.
8 Drain boiled noodles.
9) Brown in butter.
10 Combine all mixtures and season-
ings.
11 Serve with Soya sauce.


CRAB CAKES (4)
(6 Servings)
MeLhod:
1 Mix crab meat, butter, seasoning,
andc enough of the egg to mold in-
lo small flat cakes.
2 Beat I tbsp. winter into Ihe re-
maining egg and dip the cakes into
this mixture.
3 Roll in crumbs.
4. Saute until rich brown in a heavy
frying pan or fry in deep fat at
3800 F.
5 Use wire basket for deep fat.


CRAB MEAT DIXIE (5)
(6 Servings)
Method:
I SauLte minced onion in butter un-
til beginning to brown.
2 Add flour.
8 Cook to golden brown.
I. Add crab meat and milk, stirring
constantly.
5 Cook about 3 minutes.
6 Season to taste.
7 Pour over hot split biscuits.






54 DEPARTMENT OF AGRICULTURE


DEVILED CRAB IN PEPPER CASES (5)
(6 Servings)
Method:
6 green pcppers 1 Cut peppers in half.
8 tbsp. butter 2 Remove seeds.
2 tbsp. flour 3 Steam for 5 minutes.
I tsp. dry mustard 4 Cook butter and flour.
I cup milk 5 When bubbling add mustard and
1 cup crab meat milk.
1 cup soft bread crumbs ( Bring to boil.
I tsp. lemon juice 7 Add crab meat, bread crumbs,
Season to taste lemon juice, and seasoning.
8 Fill peppers with mixture.
9 Cover with buttered crumbs.
10 Place in shallow baking dish with
/ inch water.
11 Bake 20 minutes at 4000 F.
MIAMI CRAB AND AVOCADO SALAD (13)
(6 Servings)
Method:
6 cooked artichoke hearts 1 Marinate artichoke hearts for an
6 tbsp. French dressing hour in the French dressing.
8 large avocados 2 Peel avocados and cut in half with
2 cups crab meat a sharp knife, making a sawtooth
1/2 tsp. salt edge.
Special salad dressing (below) 3 Remove pits.
1 pimiento 1. Mix crab meat with salt and spe-
2 tomatoes cial dressing.
5 Place one artichoke heart in each
half of avocado.
6 Surround with crab meat.
7 Arrange each avocado in a bed of
crisp lettuce.
8 Top with strips of pimiento.
9 Surround with small wedges of to-
mato.


Special Dressing:
1 cup mayonnaise
1 tbsp. finely minced green pepper
2 tsp. grated onion
3 tbsp. lemon juce
1 tsp. Worcestershire sauce


Method:
I Mix all ingredients together.


Snook (Robalo)





FLORIDA SEAFOOD COOKERY 55


STONE CRAB
Stone crabs are popular with Floridians and Florida visit-
ors, and are featured on restaurant and hotel menus. Peculiar-
ly, the habitat of the stone crab in the Gulf of Mexico does not
extend north of the Pinellas Keys terminating at Anclote light.
Consequently, it provides a dish to be found in somewhat re-
stricted area during the late fall and winter.
A State law prohibits the shipment of these stone crabs
from Florida, and an act of the 1935 Legislature prohibits
their capture in waters at the southern end of the peninsula
around Key West.
The huge claws, filled with rich meat, are the only part
eaten.
To Cook:
1. Boil in salt water 20 minutes.
To Serve:
1. Crack with a hammer.
2. Extract the meat and dip in melted butter.
3. The meat may also he cxtracted before serving and prepared in salads
and other dishes.


Stone Crab





DEPARTMENT OF AGRICULTURE


CRAWFISH (Florida Lobster)
This Southern species, a "spiny" lobster, found off the
southern Florida coasts and among the keys, is distinguished
from the northern variety by the absence of claws and the
presence of two long antenna protruding from the head.
If possible, lobsters should be alive when the cooking pro-
cess is started.
1. Place the lobster on its back on a cutting
board and kill by cutting down between the body
shell and tail segment.


Florida Crawfish






FLORIDA SEAFOOD COOKERY


2. Split from the head to the tail.
3. Remove fat, coral (if present), stomach,
and the vein that passes through the center of the tail
segment.

Or: Live lobsters may be cooked immediately by plunging
them into boiling water, to which one tablespoon of salt has
been added for each quart of water. Boil rapidly from three to
four minutes, then simmer for about 15 minutes. The shells
are then cracked open, and the meat removed. Pre-cooked lob-
sters or crawfish are to be found usually in first-class fish
markets and may be easily prepared by any of the following
recipes:
CRAWFISH STUFFED (4)
(2 Servings)


I prc-cobked crawfish (2 lbs.)
I tbsp. butter
2 tbsp. sherry
/ cup cream
1 clup bread crumbs (or cracker
crumbs)


letlhod:
I Split, as above directed, place on
rack and stuff.
Dressing:
1 In one tlsp. Ihuter cook the liver.
mashing it while it cooks for four
minutes.
2 Remove from heat.
3 Add 2 thsp. sherry and % 1cup
cream.
4' Add bread crum.uiibs (or cra cker
crIml)bs)
5 Pack this stull'ing into the hcad of
the crawfish, and fill thc whole
shell.
6 Cook under broiler or in a hot
oven for 20 minutes.


CRAWFISH WITH MUSHROOMS (4)
(8 Servings)
MVthod:


I cu)p Iushrooms
6 tbsp. butter
8 tbsp. flour
1 tsp. salt
Da.slh of paprika
1/ cups miilk
% cup) stock
1 cup cream
2 cups crawfish meat, diced
2 egg yolks, beaten
1/4 cup bread crumbs (toasted)


1 Saute the Ilmushrooms in the melted
butter.
2 Add flour, salt and paprika.
3 Cook 5 minutes.
I- Add milk and stock gradually.
5 Cook 8 nlinutcs.
6 Add the creieaii, crawfish and e(gg
volks.
7 Pour into greased casserole.
S Cover top) with crumbs anld I'/.
tbsp. butter.
9 Bake forI 10 niluiltes in Ii ver' hlot
oven (5000 F.).





58 DEPARTMENT OF AGRICULTURE


CRAWFISH LOAF (4)
(6 Servings)


2 cups crawfish meat
Salt and pepper to taste
1 cup bread crumbs
:1 thsp. minced onion
/z green pepper, minced
2 eggs
/2 cup milk


Method:
1 Mix crawfish, seasoning, crumbs,
onion, green pepper and beaten|
eggs.
2 Add milk.
3 Pour in greased baking dish.
-I. Bake until firm, about 30 minutes,
in pan of hot water in slow oven,
(8250 F.)


CRAWFISH OMELETTE (4)
(Individual Serving)


I tsp. butter
8 small onions, chopped
I tbsp. minced celery
2 tbsp. chicken stock
%a tsp. sugar
1 tsp. Soya sauce
1/8 tsp. salt
1/8 tsp. paprika
1/3 cup diced crawfish
I egg yolk, beaten
1 tbsp. cream
1 egg white, beaten


Method:
I Cook butter, onions, minced celery
for 3 minutes.
2 Stir frequently.
3 Add chicken stock, sugar, Soya
s:lce, salt, pepper and diced craw-
fish.
4 Add beaten yolk to the cream, and
fold in the vhite.
6 Turn into heated omelette pan
6 When it begins to set around the
edges, spread with crawfish mix-
ture.
7 Fold over when well risen.
8 Cook for two minutes longer.
9 Turn out on a liot platter.


Suggestion: If this omelette is to be cooked quicldy, heat the crawfish mixture
before spreading.
CRAWFISH ENCHILADO (4)
(1 Crawfish 2 Servings)


1 crawfish
1 green pepper
1 pimiento
Olive oil
Boiled rice



Note: This is
itself.


2 cups crawfish meat
I cup celery, cut fine
Cocktail sauce


Method:
1 Boil crawfish 20 minutes.
2 Pick out meat.
3 Cut in strips green pepper and
pimiento.
4 Fry until tender in small amount
of olive oil.
5 Add crawfish meat.
0 Serve with boiled rice.
a favorite Key West recipe, and is considered a whole meal in


CRAWFISH COCKTAIL (1)
(6 Servings)
Method:
I Mix crawfish meat and celery.
2 Chill.
3 Serve with cocktail sauce.





FLORIDA SEAFOOD COOKERY 59


CRAWFISH A LA NEWBURG (1)
(6 Servings)


2 cups crawfish meat
1 cup white sauce
1 tsp. Worcestershire sauce
I tbsp. sherry
1 tbsp. lemon juice
1 tbsp. butter
1 cup grated cheese
Salt and pepper to taste


Method:
1 Mix all ingredients.
2 Pu1i in lobster shells,
or baking dish.
3 Brown in oven.
4' Serve hot.


CRAWFISH CHOWDER (10)
(6 Servings)


2 medium crawfish
1 qt. water
3 slices bacon
I onion, chopped fine
1 clove garlic
1 can tomatoes
2 cups raw potatoes, diced
I bunch carrots, diced
Salt and pepper


1 crawfish
Salt and pepper
Butter
Butter sauce


Method:
1 Boil crawfish 10 minutes.
2 Fry bacon.
3 Saute the onion and garlic in the
bacon fat until brown.
4I Add tomatoes and crawfish meat.
5 Simmer 10 minutes.
6 Add 1 qt. water.
7 Add potatoes, carrots and season-
ings.
S Cook until meat and vegetables
are Lender.
9 Serve hot with crisp crackers.


BROILED CRAWFISH (1)
(2 Servings)
Method:
1 Split boiled crawfish in half.
2 Put in baking pan.
8 Sprinkle with salt and pepper.
4. Dot with butter.
5 Bake 10 minutes.
6 Serve with butter sauce.


CRAWFISH EN CASSEROLE (1)
(6 Servings)


1%. tbsp. butter
1 tbsp. flour
1 cup milk
1 tsp. salt:
S tsp. pepper
Dash of paprika
1%' tbsp. lemon juice
I tbsp. chopped parsley
2 cups peas (canned may be used)
1 cup cooked crawfish
4 tbsp. bread crumbs


Method:
I Melt butter in a saucepan.
2 Add flour.
3 Wheni smooth add milk.
4. Stirring constantly add salt, pep-
per, paprika, lemon juice, parsley
and peas.
5 Place half of sauce mixture in a
buttered casserole.
6 Cover with crawfish.
7 Repeat.
8 Cover with crumbs.
9 Bake at 8500 F. until brown.





60 DEPARTMENT OF AGRICULTURE


CRAWFISH-Italian Stylo (5)
(6 Servings)


8 strips bacon
2 onions,minced
3 tbsp. oil
1 cup tomato sauce
I cup cooked rice
2 small crawfish
Stilt and pepper to taste


Method:
I Saulle bacon and onions in oil.
2 Add tomato sauce, rice, crawlisl
tllcat.
1 SeIson witl salt and pepper.
I4 Put in ll casserole or individual
balking dllshes.
5 Cover top with bread crumbs.
6 Bake until brown.


CRAWFISH SALAD (2)
(6 Servings)
Method:
2 cups cooked crawfish, diced I Chop the crawfish.
2 cups finely minced celery 2 .Mix with celery, maynnnalse, lenn-
Mayonnaise to mix on ,juice, and seasoning,
I tbsp. lemon juice 3 Arrange lettuce in 6 nests.
Salt and paprika to taste .1 se t! II Smllli cup as a moold, and fill
Lettuce with mixture; press firm.
5 Invert the molded contents into
each lettuce nest.
6 Add I tsp. mayonnaise and pap-
rika or crossed strips of pimiento.
Suggestion: The celery may be omitted and replaced by capers or olives.

CRAWFISH STEW (2)
(6 Servings)


1 pt. milk
1 lb. crawfish meat, boiled and
coarsely diced
I~' tbsp. butter
I / tsp. salt


3.ethod:
I Heat the milk to the scalding
point.
2 Add meat.
3 IIeat thoroughly.
4 Add butter and salt.
5 Stir well.
6 Serve hot (do not boil).


OYSTERS
SAUCE FOR RAW OYSTERS (11)
(Individual Serving)


I tbsp. Tarragon vinegar
I tbsp. olive oil
V tsp. Tabasco sauce
/ tsp. salt
onion, grated fine


Method:
I Mix all together.
2 Chill before serving.


OYSTER COCKTAIL (11)
( Individual Servi ng)


D res4itg:
! tsp. lemon juice
1 tsp. tomato catsup
Dash of Tabasco sauce
/ tsp. salt
% tsp. sugar
6 oysters


.1fetlhod:
1 Mix all ingredients for dressing.
2 Chill oysters and dressing.
3 Place 6 oysters in cocktail or
sherbet ginss.
4 Pour dressing over oysters.





FLORIDA SEAFOOD COOKERY 61


OYSTER COCKTAIL IN GRAPEFRUIT (1)
(Individual Serving)


5 small oysters
% grapefruit
Lemon juice
Salt
Tabasco sauce
1 tbsp. mayonnaise dressing
Paprika
Parsley
Saltines


Method:
1 Allow five small oysters to each
person.
2 Cut medium grapefruit in halves.
3 Remove the tough center.
4 Add oysters to grapefruit halves.
5 Season each portion with lemuon
juice, salt, a drop or two of Tabas-
co sauce, and I tbsp. mayonnaise
dressing.
6 Sprinkle with paprika.
7 Place un a bed of crushed ice.
8 Garnish with sprigs of parsley.
9 Serve with crisp saltines.


Suggestion: (H-orseradish may be used in place of mayonnaise).


1 pt. oysters
I qt. sweet milk
2 tbsp. butter
1 tsp. salt
/ tsp. pepper


OYSTER SOUP (1)
(6 Servings)
Mtohod:
1 Heat the oysters in their liquid
until they curl.
2 In a double boiler, heat Lhe quart
of milk with seasonings.
3 When ready to serve, combine the
oysters and hot milk.


FRENCH OYSTER SOUP (New Orleans Style) (6)
(8 Servings)


1 qt. oysters
1 tsp. onion, ininced
/2 cup butter
1/3 cup flour
1 qt. milk
2 egg yolks
:.\ tsp. celery salt
'/ tsp. pepper


Method:
1 Clean the oysters.
2 Chop coarse, add onion.
3 Let simmer in their own juice 10
minutes.
4 Strain through cheese cloth.
5 Mell butter.
6. Add flour.
7 Stir constantly, add milk.
8 Boil 2 minutes.
9 Add oyster liquor and seasonings.
10 Pour over eaten egg yolk.
11 Serve hot.


OYSTER BOUILLON (Sarasota Style) (4)
(6 Servings)


1 pt. oysters
1 pt. cold water
1/3 tsp. celery salt
Dash of Cayenne
1 blade mace
% tsp. salt


Method:
I Cook chopped oysters in their own
liquor for 5 minutes.
2 \Add water and seasoning.
3 When the mixture comes to a boil,
strain.
4 Serve in cups with a little whipped
cream.





62 DEPARTMENT OF AGRICULTURE

PANNED OYSTERS (4)
(6 Servings)


1 qt. medium size oysters
1 tsp. lemon juice
Salt and pepper
Paprika
6 slices toast


I(1' tocd:
I Heat oysters until plump in their
own liquid.
2 Add a tsp. lemon juice, salt, pep-
per, and paprika to taste.
8 Serve on toast.


STEAMED OYSTERS (4)
(6 Servings)


1 qt. fresh oysters
'/' cup butter
1 tsp. grated horseradish
1 tsp. Worcestershire sauce
% tsp. salt
1 tsp.pepper


1 pt. oysters
1 tbsp. butter
1 tbsp. flour
2 cups milk
% tsp. salt
Toast


Method:
1 Drain oysters.
2 Cook in double boiler for 10 min-
utes.
3 Melt butter in a saucepan.
4 Add horseradish mixed with a lit-
tle water, Worcestershire sauce,
salt and pepper.
5 Place oysters in a deep dish.
6 Pour the sauce over oysters.
7 Serve hot.


CREAMED OYSTERS ON TOAST (4)
(6 Servings)
Method:
1 Scald oysters in their own liquor.
2 Do not boil.
8 Melt butter.
4 Add flour.
5 Stirring constantly, add milk,
oyster liquor and salt.
6 Cook until thick and smooth.
7 Place oysters in cream sauce.
8 Serve on slices of buttered toast.


OYSTERS A LA DUXELLES
(6 Servings)


1 qt. oysters
2 tbsp. butter
4 tbsp. chopped mushrooms
2 tbsp. flour
Salt and pepper
1 egg yolk
1 tsp. lemon juice
Crackers


Method:
1 Heat oysters to the boiling point.
2 Skim and drain.
8 Reserve the liquor.
,1. Melt butter in saucepan.
5 Add chopped mushrooms.
6 Cook 2 minutes.
7 Add flour, pour the hot liquor in
slowly.
S Season to taste and pour over the
beaten yolk of egg and the lemon
juice.
9 Cook until it thickens.
10 Add hot oysters.
11 Serve on toasted crackers.






FLORIDA SEAFOOD COOKERY 63


OYSTERS AND CELERY SOUP (4)
(6 Servings)


1 cup diced celery
1 tbsp. chopped onion
2 tbsp. chopped pimentos
2 cups water
Dash Cayenne
Dash Tabasco Sauce
1 tbsp. butter
Stbsp. flour
I pint milk
1 pt. oysters
2 egg yolks
I Isp. lemon juice


iellthod:
1 Cook celery and onion in wtner u
til tender.
2 Add pimicntos, cayenne and Ta
basco sauce.
Melt butter.
4. Add flour.
5 When smooth add milk.
6 Stir constantly until it boils.
7 Add oysters and celery mixture.
8 H-Ieat unLi] oysters curl.
9 Pour over beaten egg yolks.
10 Add lemon juice.
11 Serve at once on croustades ma
as follows:


dc


Crousiades:
1. Cut 3 in. slices from loaf of bread.
2. Scoop out center, leaving bread '/ in. thick at bottom.
3. Brush inside and out with melted butter.
4. Bake to golden brown in 4'1500 F. oven.


OYSTER AND MUSHROOM PIE (4)
(6 Servings)
Method:


1/ cup butter
2 cups dry bread crumbs
I pt. oysters
%/ tsp. salt
/ tsp. pepper
% lb. fresh or canned mushrooms
2 tbsp. cream
4 tbsp. oyster liquor


1 Butter casserole dish-glass, if
possible.
2 Spread I cup bread crumbs over
bottom.
3 Put in oysters.
4 Dot with butter, add seasoning.
5 Add a few crumbs, nmushlroomls,
sliced.
6 Dot with butter.
7 Pour cream and oyster liquor over
mixture.
8 Cover with layer of bread crumbs.
9 Bake in moderate oven until oys-
ters curl-30 to 40 minutes.


FRIED OYSTERS-Sarasota Style (4)
(6 Servings)


3 dos. oysters, with liquor
Cracker crumbs
Fat


Method:
SI oll oysters in cracker crumbs.
2 Place in refrigerator several hours.
3 Dip oysters in their own liquor.
.I Roll again in cracker crumbs.
5 Fry immediately in deep fat.
6 If wire basket is not available, use
perforated skimmer to remove
oyster from fat.


n-
L-





64 DEPARTMENT OF AGRICULTURE

FRIED OYSTERS-Regular (2)
(6 Servings)
Mletlhod:
3 doz. large oysters 1 Drain oysters.
Salt and pepper 2 Press between absorbent cloths.
2 eggs 8 Season oysters with salt Eand pep-
1 cup fine cracker crumbs or yellow per.
corn meal 4. Dip in beaten egg, then dry
Cooking oil crumbs, or meal.
5 Place single layer of oysters in
oiled frying basket.
6 Fry to golden brown.


1 tbsp. butter
1 tbsp. flour
I cup milk
Salt and pepper
3 doz. oysters
Bread crumbs


OYSTERS AU GRATIN (4)
(6 Servings)
Melhod:
I HIeat I tbsp. butter in saucepan.
2 Add flour.
3 Mix and add slowly milk, season
with salt and pepper.
4 Cook until sauce thickens.
5 Butter Individual dishes or one
large baking dish.
6 Put in layer of sauce and one of
oysters, season with salt and pep-


per.
7 RepeLt
Y Cover with bread crumbs.
9) Dot with butter.
10 Bake in a quick oven.
Variations: A tbsp. of chopped parsley and 2 tbsp. grated cheese improves
flavor of the sauce. Worcestershire sauce or anchovy sauce may be used.
OYSTER PIE (4)
(6 Servings)
Mllthod:
3 do'.. oysters 1. Fill a baking dish with oysters.
Salt, pepper, and butter 2 Sprinkle with salt and pepper,
1 cup bread crumbs in milk and bits of butter.
2 well beaten eggs 8 Soak bread crumbs in milk, with
Pic crust well beaten eggs.
4 Add to oysters.
5 Cover the dish with layer of pie
crust, leaving an opening in center
for steam to escape.
6 Bake at 4.500 F. until brown.

OYSTERS AND SPAGHETTI (4)
(6 Servings)
Method:
V/ package of spagletti I Break a half package of spaghetti
Boiling water into boiling water.
8 doz. oysters 2 Cook 30 minutes.
Butler, salt, and pepper 3 Drain and run cold water over It.
1 cup milk 4I Place in buttered baking dish lay-
Cracker crumbs ers of spaghetti and oysters.
5 Season with butter, salt, and pep-

6 Pour milk over mixture.
7 Cover with cracker crumbs.
8 Bake in hot oven 20 to 80 minutes.





FLORIDA SEAFOOD COOKERY 65


Oysters
Salt and pepper
Slice of bacon
Fat
Buttered toast


PIGS IN BLANKETS (4)
(Individual Serving)
l'ethod:
1 Season line large oysters with salt
and pepper.
2 Wrap each in a slice of bacon.
3 Fasten with a toothpick.
4 Fry in hol fat.
5 Do not burn.
6 Serve on oblong slices of buttered
toast.


SCALLOPED OYSTERS (2)
(6 Servings)


1 qt. oysters, with liquor
Coarse cracker crumbs
Salt and pepper
1 cup butter
Milk


Method:
1 Separate oysters from liquor.
2 Oil baldng dish.
3 Place in it a layer of crumbs
about inch thick, then layer of
oysters with bits of butter.
4 Repeat.
5 Do not have more than two layers.
6 Add strained oyster liquor and
milk until moisture shows.
7 Bake at 4150 F. until top is well
browned-about 20 min.


OYSTERS IN PARCHMENT (2)
(2 Servings)


1 doz. oysters
4 thsp. oyster liquor
2 tsp. grated onion
1 tbsp. grated celery
2 tsp. butter
% tsp. salt
V tsp. pepper
1 tsp. lemon juice
Toast


Method:
1 Oil or wet the parchment paper.
2 Put In the oysters, liquor and
seasonings.
3 Bring all edges of the paper to-
gether and tic.
4, Immerse in boiling water.
5 Cook 5 to S minutes.
6 The oysters may be Served on
toast.
I The liquid poured over them, or
thickened and served as sauce.
8 This serves two persons.
9 For serving six persons, three
parchment units should be pre-
pared.
10 They may be cooked in one kettle,
lit the size of the unit recipe
should not be enlarged.




66 DEPARTMENT OF AGRICULTURE


BARBECUED OYSTERS (2)
(6 Servings)


3 doz. large oysters in shell
Bread crumbs
Paprika
'/i lb. bacon, sliced


3 tbsp. onion
8 tbsp. butter
1 cup water
%1 cup diced celery
1 qt. diced potatoes
2%/ tsp. salt
,! tsp. pepper
1 cup canned milk
8 cups water
1% pts. small oysters
b


1 pt. water, salt, pepper
1 tbsp. rolled-cracker crumbs
3 doz. oysters
%/2 pt. milk


Method:
1 Wash oyster shells thoroughly.
2 Open oysters, discard the flat shell.
3 Separate oysters from the curved
shell, but allow each to remain
loosely in the shell.
4 Cover oysters with bread crumbs,
season with paprika.
5 Cover each oyster with bacon.
6 Place in one layer under a broiler
Lame until the bacon is cooked
through.
7 Serves oysters hot in shells.


OYSTER CHOWDER (2)
(6 Servings)
il.ethod:
1 Saute onion in butter.
2 Add I cup water, celery, and po-
tatoes.
3 Cover and cook until nearly done.
4 Season with salt and pepper.
5 When the vegetables arc tender,
add the milk.
6 Let come to a boil.
7 Remove from fire.
8 Add waler to oysters and heat.
9 Remove any scum.
10 When edges curl, combine with
milk and vegetables.
11 Let stand few minutes for flavors
to blend.
12 Serve hot.


STEWED OYSTERS (11)
(3 Servings)
3'fathod:


1 Put into saucepan water, salt,
pepper, and rolled cracker crumbs.
2 Let come to boil.
3 Pour in oysters.
4 Cook 80 seconds.
5 Remove from fire.
6 Pourw. into dish containing /z pt.
hot milk.
7 Serve immediately.
8 Do not allow the oysters to cook in
the milk.






FLORIDA SEAFOOD COOKERY 67


ANGELS ON HORSEBACK (11)
(8 Servings)


2 doz. oysters
Breakfast bacon
Skewers
Batter
Triangular toast pieces without
crust
Baller:
1 cup sifted flour
1 egg well beaten
'/ tsp. salt
/U cup milk
1 tsp. baking powder


1 pt. oysters
1 cup water
1 tbsp. butter
Salt and Cayenne
I tbsp. flour
Biscuit dough


Method:
1 \rap each oyster in very thin
slice of bacon.
2 Place 8 oysters on steel skewer.
3 Allow I inch space between
oysters.
41 Dip in batter.
5 Fry in deep fat.
6 Do not remove skewer.
7 Serve hot on toast.


OYSTER POT PIE (11)
(6 Servings)
Method:
1 Put oysters into saucepan with
water.
2 HIeat slowly, adding butter, salt
and Cayenne.
3 Thicken with flour.
4 Cook 6 minutes stirring gentUy.
5 Have ready light biscuit dough,
cut in squares.
6 Drop them in and boil until they
are cooked through.
7 If preferred, this dish may be
baked in oven with top crust.


OYSTER PATES (Patties) (11)
(6 Servings)


1 qt. oysters
a/ pt. rich drawn butter sauce
Salt and Cayenne pepper
Pastry shells


I qt. oysters
2 eggs
1 cup milk
2 cups flour
% tsp. salt
1 tsp. baldng powder
Cooking fat


Method:
1 Chop oysters fine.
2 Make sauce and season with salt
and Cayenne pepper.
3 Stir in the oysters, cook 5 minutes.
4 Pour into pastry shells, hake 2
minutes.
5 Serve immediately.


OYSTER FRITTERS (11)
(6 Servings)
Method:
1 Chop oysters fine.
2 Add beaten eggs.
3 Add milk.
4 Sift all dry ingredients together.
5 Add to oyster mixture.
6 Fry in deep fat like doughnuts.
7 Drain on crushed paper.






68 DEPARTMENT OF AGRICULTURE

OYSTER FRITTERS (Whole) (11)
(6 Servings)
Method:
1 pt. oysters 1 Drain oysters.
1 cupful milk 2 Boil liquor.
2 eggs, well beaten 3 Skim.
/2 tsp. salt 4 To liquor add enough water to
1 tsp. pepper make one cupful.
Flour to make stiff batter 5 Add milk, eggs, salt, pepper, and
Fat enough flour to make a stiff batter.
6 Add whole oysters to batter.
7 Have ready kettle of hot fat.
8 Take up batter by spoonfuls, tak-
ing one oyster each time, and drop
carefully into fat.
9 Fry to golden brown.
10 Drain upon papcr laid in wire
basket.

CLUBHOUSE OYSTERS (15)
(Individual Serving)
Method:
Slices of bread, toasted 1 Toast as many slices of bread as
Butter are desired for serving.
4 large oysters 2 Butter tonst.
Salt, pepper and butter 3 Place on each piece of toast 4
Egg whites, beaten stiff large oysters.
1 large tsp. slightly salted whipped 4 Season with salt, pepper and but-
creanm trl'.
5 Return to oven.
(i When the oysters are sizzling hot
and the edges curled, cover with
a mound of egg whites beaten stiff.
7 M'Lake a depression in eacd egg
white mound.
8 Return to the oven and brown
slightly.
9 Place a large tsp. of slightly salted
whipped cream in each mound.
10 Serve at once.


King Whiting






FLORIDA SEAFOOD COOKERY


FILE GUMBO, WITH CHICKEN AND OYSTERS (Pensacola) (16)
(10 Servings)


Unions, lard, flour, salt and pepper
1 chicken (young hen) disjointed
1 pt. boiling water
50 oysters, with liquor
I tbsp. prepared fil


Method:
1 Make roux (mixture) of onions,
lard, flour, salt and pepper.
2 Place one chicken in the pot with
rollx.
8 Simmer gently until brown.
4 Add water.
5 Cook slowly until chicken is al-
most in pieces.
6 Half an hour before serving pour
in oysters with their liquor,
7 Simmer for 5 minutes.
8 Immediately before serving, wet 1
tbsp. fild with the mixture.
9 Stir into pot until contents are
slightly ropy.
10 Do not allow it to boil after the
fil is added.
11 If not thick enough, add more filed.


DEVILED OYSTERS (11)
(6 Servings)


25 oysters, chopped fine
1 cup cracker crumbs
1 cup cream
1 tsp. mustard
I tbsp. melted butter
1/ tsp. salt
1/, tsp. pepper


Method:
1 Mix all ingredients.
2 Butter oyster shells or individual
baking dishes.
8 Fill with mixture.
4 Bake about 20 minutes.
5 Serve immediately.


CREAMED OYSTERS IN RAMEKINS (1)
(6 Servings)


2'/ tbsp. butter
3 tbsp. flour
4 tsp. celery salt
% tsp. salt
'/ tsp. white pepper
I cup hot cream (thin)
I pt. oysters
1 tsp. finely chopped parsley


Method:
I Melt butter in a saucepan.
2 Add the flour mixed with season-
ings.
3 Stir until well blended.
4 Add slowly hot cremn and strained
oyster liquor.
5 Stir until sauce is smooth.
6 Clean oysters.
7 Heat in their own liquor, until
plump and edges curl.
S Drain at once.
9 Re-heant in cream sauce.
10 Add parsley.
11 Turn into buttered ramekins.
12 Sprinkle with bread crumbs.
18 Brown in oven.






70 DEPARTMENT OF AGRICULTURE


SCALLOPS

The edible portion of this shellfish, as prepared for mar-
ket, is the adductor muscle. The meats vary in size from the
small bay scallops (%,-inch cubes) to the sea scallops (2 inches
or mere). If the larger scallops are used, split them across
the grain to a thickness of about J/2 inch.


Scallop


beallops (1 qt.)
Fine bread crumbs
Beaten egg
Butter
Bacon strips
Mustard sauce


BROILED SCALLOPS (15)
(6 Servings)
Motlhod:
1 Wash scallops.
2 Drain thoroughly.
3 Dip in fine dry bread crumbs,
beaten egg, and crumbs again.
4 Arrange un ovcn-prouo plates.
5 Pour melted butter liberally over
the scallops.
6 Arrange a strip of bacon across
the plate.
7 Place under a broiler flaue for 5
to 10 minutes, until the bacon is
crisp and the scallops are tender.
8 Serve on the plates on which they
are broiled with a mustard sauce.





FLORIDA SEAFOOD COOKERY 71


Sauce


2 tbsp. dry mustard
Few drops of Worcestershire
sauce
2 tbsp. water
du cup melted butter


Method:
I Mix mustard and Worcestershire
sauce with 2 tbsp. water.
2 Add melted butter.


FRIED SCALLOPS (5)
(6 Servings)


1 qtt. scallops
Salt solution
2 eggs
4 tbsp. water
Cracker or fine bread crumbs
Tartar sauce
Pepper


method:
1 If scallops are large size, cut in
about % inch pieces.
2 Immerse for 3 minutes in salt so-
lution (1 tbsp. salt to I cup cold
water).
3 Drain.
4. Dust with pepper
5 Beat eggs and add water.
i Dip scallops in crumbs, cgg, and
crumbs again.
7 Fry in deep fat at 3600 F.
S Serve with tartar sauce.


Suggestion: Scallops may be pan fried if preferred.

SCALLOPS WITH BACON (5)
(6 Servings)


1 qt. scallops
Bacon strips


Method:
1 Split large scallops to '/ inch in
size.
2 Boil in their own liquor until they
begin to shrink.
3 In baking dish place a layer of
bacon.
-1 Cover with scallops.
5 Add top layer of bacon.
6 Bake at 3750 F. until brown.


SAUTED SCALLOPS (5)
(6 Servings)


1 lb. scallops
1 small onion
2 tbsp. butter or bacon fat
Salt and pepper
Parsley, chopped
6 slices toast
Lemon


Methodd"
1 Cook scallops in a small amount of
water 5 minutes.
2 Drain.
8 Dry.
4 Cook minced onion in butter or
bacon fat until tender.
5 Add scallops.
6 Saute until brown.
7 Sprinkle with Salt, pepper and
chopped parsley.
8 Serve on toast with lemon.





DEPARTMENT OF AGRICULTURE


SEA SOUP (Scallops) (5)
(6 Servings)


2 cups scallops
1 tbsp. lemon juice
I cupI) water
2 tbsp. butter
Salt and pepper to Inste
i1 qt. milk (hot)


1 lb. scallops
Milk
2 Eggs
2 cups flour
1 tbsp. baking powder
,2 tsp. salt
/ tsp. pepper
1 tbsp. butter


Scallops
Sauco :
%/ cup tomato sauce
I tsp. prepared mustard
Juice of I lemon
/ tsp. salt
Cayenne


Method:
1 Cut scallops very fine.
2 Sprinkle with lemon juice.
8 Cover and let stand 20 minutes.
4 Add water.
5 Slowly bring to boiling point.
6 Add butter, salt and pepper to
taste.
7 Add milk.
S Cook in double boiler 8 minutes.
9 May be strained before serving.


SCALLOP FRITTERS (5)
(6 Servings)
Method:
I Cook scallops in '%/ cup hot water
or milk 5 minutes.
2 Drain.
3 Cut into small pieces.
4I Add enough milk to liquid drained
from scallops to make 1 cup.
5 Pour into well beaten eggs.
6 Combine flour with baking powder,
salt and pepper.
7 Stir liquid into flour mixture.
8 Beat hard.
9 Add butter, nelted, and scallops.
10 Drop by spoonfuls into deep hot
fat.
11 Fry golden brown.
12 Serve with cheese or other sauce.

DEVILED SCALLOPS (5)
(6 Servings)


Method:
1 Cook scallops in small amount of
water until they begin to shrivel.
2 Drain.
8 Simmer in sauce 2 minutes.
4I Serve on toast, topped with grated
cheese.


SCALLOPS COCKTAIL (5)
(Individual)


5 scallops for each serving
Sauce


Method:
1 Cuok scallops in small amount of
water until they begin to shrivel.
2 Drain.
8 Chill.
4 If scallops are small, serve whole.
5 If large, cut in half.
6 Allow 5 small ones to a serving.
7 Place in cocktail glass.
8 Serve with any good sauce.






FLORIDA SEAFOOD COOKERY


DONAX
(Coquina)
These tiny marine bi-valve mollusks, a little larger than a
coffee bean, and of many colors, are found along all Florida
beaches. As they are swept up by the surf, they immediately
burrow and vanish into the wet sand. Occasionally vast quan-
tities can be scooped up by hand in shallow pools. Usually,
however, coquinas are collected by shoveling the sand into
which they have disappeared into a mesh-bottomed box, and
immersing the box into water to remove sand and debris. A
peck will provide broth for half a dozen helpings.
To prepare: The coquinas must be thoroughly washed in
cold fresh water. After washing, they are put into a kettle of
hot water, filled just enough to cover the coquinas. The heat
opens the shells and releases the juices. When the water comes
to a boil, the operation is completed. Strain the broth through
a fine cloth, season with a little salt and pepper. It can be
drunk as bouillon, or by the addition of croutons, served as
soup.
It is possible to keep the clear broth in a refrigerator for
24 hours, but it spoils easily, and is seldom found in markets.


Coquina broth
Lemon juice
Tabasco sauce


COQUINA COCKTAIL
ifethod:
I Chill coquina broth.
2 Add lemon juice, tabasco sauce,
or other condiments or other condiments.
3 Shake in cocktail shaker.
4. Serve immediately.


5 lbs. green shrimp
1 qt. water
2 cups celery, diced
3 slices lemon
3 Lbsp. chopped onion
1 tbsp. whole black pepper
3. tsp. salt


SHRIMP (2)
(80 Servings)
fMethod:
I Bring water to a boil.
2 Add all ingredients except lemon.
8 Simmer 30 minutes while shrimp
are being prepared.
4 Peel the shrimp by breaking the
under shell from front of back.
(This will allow the iment to be re-
moved in one piece.)
5 Wash the shrimp in clear water.
6 Add lemon to kettle and boil 5
minutes.
7 Strain the liquid, discarding the
solids.
8 Return the liquid to kettle and
add water to bring the total up to
about 38 quarts.
9 Bring to a boil, add the shrimp,
and boil for 5 to 10 minutes, or un-
til shrimp are tender.
10 Remove the cooked shrimp and
save the liquid for sauces, soups,






DEPARTMENT OF AGRICULTURE


SHRIMP A LA JACKSONVILLE (18)
(21 Servings)


4, lbs. whole shrimp
6 lemons (sliced)
% cup salt
3 tbsp. cayenne pepper


1 cup any good prepared mayon-
naise
1 tbsp. tomato catsup
1 tsp. pepper
1 tbsp. horseradish
Juice of I lemon
1 can condensed cream


1 lb. cooked shrimp
Cocktail sauce


Method:
] Plunge shrimp in kettle of boiling
water, with lemons, salt and cay-
enne pepper.
2 Boil 20 minutes, and remove from
kettle.
3 Remove heads and lack vein, and
shells.
4. Place in refrigerator to chill.
5 Use when desired in any of the
following recipes.
Sauce
Method:
1 Beat all together until the mix-
ture thickens.
2 Serve cold.


Shrimp


SHRIMP COCKTAIL (5)
(6 Servings)
Method:
1 Place cooked, cleaned shrimp in
cocktail glasses.
2 Chill.
8 Use any desired cocktail sauce.


SHRIMP APPETIZER (4)
(Individual)
Method:


Sections of grapefruit
Whole, cooked shrimp
Mayonnaise


1 Arrange sections of grapefruit
and whole shrimp in cocktail glass.
2 Cover with mayonnaise, or place
in center 1 tbsp. mayonnaise mixed
with tabasco sauce.





FLORIDA SEAFOOD COOKERY 75


SHRIMP SALAD (5)
(6 Servings)


1 lb. cooked shrimp
2 cups finely minced celery
Juice of 1 lemon
1 tsp. salt
/ tsp. paprika
Mayonnaise to mix
Lettuce, shredded


Method:
1 Dice the shrimp.
2 Mix with celery, lemon juice, and
seasoning.
8 Arrange in 6 nests shredded let-
tuce.
4. Use a small cup as a mola.
5 Fill with shrimp mixture and
press firm.
6 Invert the molded contents into
each lettuce nest.
7 Top with a tsp. of mayonnaise and
paprika, or crossed strips of pi-
mientos.


SHRIMP WIGGLE (5)
(6 Servings)
Method:


1 lb. cooked prepared shrimp
2 tbsp. butter (or oil)
2 medium sized onions
2 tbsp. flour
1 cup tomato soup
1 cup water
Crackers


1 Dice shrimp.
2 Pry onions in butter to golden
brown.
3 Add flour.
4. When well mixed add tomato soup
and water.
5 Stir constantly until thick.
(i Add shrimp.
7 Simmer 5 minutes.
S Serve on toasted crackers.


FRENCH-FRIED SHRIMP
(6 Servings)


1% lbs. green shrimp
Juice of 2 lemons
Salt and pepper
Cooking oil (or fat)
2 eggs well beaten
Sifted cracker crumbs


Method:
1 Peel the shrimp.
2 Wash and remove sand vein.
3 Place in a bowl with lemon juice,
salt and pepper.
4 Allow to stand for 15 minutes.
5 Drain.
6 H-eat cooking oil to 8800 F.-,000

7 Dip shrimp in beaten egg and
crumbs.
S Place a single layer into a well
oiled frying basket.
9 Cook for 3 minutes.
10 Drain on crushed paper.





76 DEPARTMENT OF AGRICULTURE


CREOLE SHRIMP SALAD (4)
(8 Servings)


2 tbsp. granulated gelatin
4. tbsp. cold water
1 cup boiling water
1 cup fresh shrimp
1/8 cup chopped celery
' cup chopped sweet pickles
1/ tsp. salt
/ tsp. pepper
1 cup canned tomato soul)


elothod:
1 Soak the gelatin in cold water for
five minutes.
2 Add the boiling water.
.3 Stir until gelatin is dissolved.
4 Cool.
5 Add remaining ingredients.
6 Pour into small molds which have
been rinsed out with cold water.
7 Set in refrigerator to harden.
8 Unmold on lettuce.
9 Surround with mayonnaise,


SHRIMP-PINEAPPLE SALAD (4)
(8 Servings)


2 cups shrimp
cup vinegar
% cup oil
Juice of 2 lemons
I tsp. salt
1 tsp. white pepper
1 medium sized pineapple
Mayonnaise to mix


Mothod:
I Mix shrimp, vinegar, oil, lemon
juice, salt and white pepper.
2 Set in refrigerator for several
hours.
8 Peel pineapple, and cut lengthwise
in slender strips, about the size of
shrimp.
4. Cover the pineapple with sugar.
5r Let stand while shrimp chill.
6 Drain shrimp.
1 Mix the pineapple and shrimp.
6 Cover with mayonnaise made from
half pineapple juice and half lem-
on juice in place of vinegar usu-
ally called for.
9 Serve in lettuce cups.


BAKED SHRIMP WITH TOMATOES (4)
(12 Servings)


2 lbs. shrimp
2 tbsp. butter
2 cups canned tomatoes
Biscuit dough
Pepper, mace, nutmeg, and salt


ilohitod:
1 Boil the shrimp.
2 Remove the shells.
8 Butter a deep dish.
4. Put in layer of biscuit dough.
5 Add layer of shrimp.
6 Dot with butter.
7 Add a layer of stewed tomatoes.
8 Add seasonings.
9 Repeat, using only two layers of
biscuit dough.
10 Bake in hot oven (.1250 F.) for 45
minutes.
11 Serve hot.





FLORIDA SEAFOOD COOKERY


Biscuit Dough
Method:
2 cups flour 1 Sift together dry ingredients.
4 tsp. baking powder 2 Cut in shortening.
1 tsp. salt 3 Add the milk, and mix thoroughly.
2 tbsp. shortening 4 Knead, and roll in thin layer on
/ cup sweet milk lloured board.
Suggestion: Pounded biscuit may bc used instead of biscuit dough.

CREAMED SHRIMP (4)
(4 Servings)


5 tbsp. butter
6 tbsp. flour
1 tsp. salt
% tsp. paprika
% tsp. celery salt
2 tbsp. finely chopped parsley
21 cups milk
1. cups shrimp (cooked)


Method:
1 Melt the butter.
2 Add the flour, salt,
salt, and parsley.
3 Add milk slowly.
4, Cook until smooth.
5 Stir constantly.
6 Add shrimp.
7 Heat through.
S Serves four.


paprika, celery


SHRIMP-STUFFED PEPPERS (4)
(6 Servings)


6 green peppers
1 tbsp. butter
1 cup mushrooms
1/. tsp. minced onion
2 tbsp. minced tomato
1 cup cooked shrimp
1 tsp. salt
I tsp. minced parsley
1/I cup bread crum bs






1 cup shrimp cookedc
1 cup boiled rice
8 tbsp. coconut
I tbsp. curry powder
1 cup stock
1 tsp. salt


s


1 tbsp. minced onion
4 tbsp. butter
2 tbsp. flour
I cup rich milk
1% cups cooked rice
1 / cups cooked and peeled shrimp
' tsp. celery salt
I tsp. salt
I tsp. Worcestershire sauce
6 tbsp. canned tomato soup
% tsp. pepper


Method:
1 Cut off tops of peppers, remove
seeds.
2 Parboil peppers until tender.
3 Saute in butter the mushrooms,
onions, tomato, and shrimp.
4,1 Add salt and parsley.
5 When all is heated together, dust
in crumbs.
6 Fill peppers.
7 Place a piece of butter on each.
S Bake 10 minutes in hot oven.


CURRIED SHRIMP (11)
(6 Servings)
Method:
) Mix all ingredients together, and
put in baking dish.
2 Bake at 8500 F. for 10 minutes.
8 Serve hot.



SHRIMP LOUISIANA (1)
(6 Servings)


Method:
1 Cook onion in butter until golden
brown.
2 Stir constantly.
8 Add flour, and milk.
4 Cook until smooth.
5 Add rice and shrimp.
6 When hot, add seasoning and
tomato soup.





78 DEPARTMENT OF AGRICULTURE


SHRIMP GUMBO (2)
(24. Servings)
Method:


1 cup shortening
5 tbsp. flour
1 large onion, sliced
I clove garlic
1 lb. okra
5 cups water
4 lbs. cooked shrimp
Salt, parsley, bay leaves
Tabasco sauce


I Hea-t shortening.
2 Stir in flour.
3 When brown, add onions, sliced;
okra, chopped, and garlic.
4. Cook until soft.
5 Add the shrimp and water.
6 Let simmer slowly for three-quar-
ters of an hour,
7 Add seasoning.
8 Before serving, add dash of Tabas-
co sauce.


SHRIMP PUDDING (5)
(6 Servings)


G slices of bread, %11
tered and cubed
1%/ cups cooked shrimp
% cup grated cheese
8 cups milk
3 eggs
I tsp. salt
% tsp. paprika
% tsp. pepper


inch thick, but-


Method:
1 Put half the bread cubes into a
greased baking dish.
2 Add half the shrimp, and all the
cheese.
3 Add remaining shrimp and bread
cubes.
4 Mix milk, eggs, salt, paprika, and
pepper.
5 Pour into baking dish.
6 Set dish in pan of hot water.
7 Bake in slow oven like custard.
S It is done when knife comes out
clean.


SHRIMPS-Oriental (5)
(6 Servings)


2 medium sized egg plants
4.slices bread. crumbled
1 small onion, minced
3 tbsp. tomato juice
I cup shrimp, chopped
/2 tsp. salt
% Lsp. pepper
1 cup hot milk


Method:
1 Boil or bake egg plants until soft
enough to scoop out pulp.
2 Chop pulp, add crumbs from
slices of bread, onion, tomato
juice, chopped shrimp, salt, pepper,
and hot milk.
3 Pile mixture into eggplant shells
or greased baking dish.
4I' Top with crumbs.
5 Bake 80 minutes in moderate oven.


SHRIMP AND. EGGS (5)
(6 Servings)


1 cup cooked shrimp
%/ cup finely diced celery
3 hard boiled eggs, sliced
6 stuffed olives
2 cups medium white sauce
/i tsp. dry mustard


Method:
] Mix all ingredients in saucepan.
2 Heat mixture slowly.
8 Serve on toast or with rice.






FLORIDA SEAFOOD COOKERY 79


CUCUMBER BOATS (5)
(6 Servings)
Method:
6 cucumbers I Peel cucumbers.
S/ cup mushrooms 2 Steam until soft enough to scoop
2 tbsp. onion out centers.
8 tbsp. butter 8 Save shell for stuffing.
Scup shrimp 4. Chop separately mushrooms, on-
1/ tbsp. parsley ions, shrimp, parsley, and cucum-
2 tbsp. tomato juice her pulp.
1 cup soft bread crumbs 5 Saute mushrooms and onions in
butter.
6 Add shrimp, parsley, tomato juice,
and bread crumbs.
7 Season to taste.
8 Fill cucumber shells.
9 Top with buttered crumbs.
10 Bake at 4.000 F. until brown.
Suggestion: Use additional tomato juice if filling will not stick together.


SHRIMP-SPANISH STYLE (5)
(8 Servings)
Method:


/g cup green pepper
2 cups shrimp
1 medium onion
1'. cups cooked rice
% cup mushrooms
2 cups tomatoes
Salt and pepper
2 tbsp. oil


1 Chop pepper, onion, shrimp and
mushrooms.
2 Saule green peppers and onion in
oil until soft.
8 Add shrimp, rice, mushrooms, to-
matoes, salt and pepper.
4 Mix well.
5 Cover.
6 Cook slowly 10 minutes.
7 Or cover with crumbs and bake
until top browns.


SHRIMP SANDWICH FILLING (5)
(41 Servings)
Method:


1 cup cooked shrimp
2 tbsp. celery
tsp. onion juice
Salt and pepper
Mayonnaise


1 Chop shrimp fine.
2 Add finely chopped celery and
onion juice.
3 Season to taste with salt and pep-
per.
4I Add enough mayonnaise to make
a spreadable paste.






DEPARTMENT OF AGRICULTURE


SPANISH SHRIMP PILAU (11)
(12 Servings)


2 lbs. green shrimp
1/3 Ib. salt pork, diced
4 medium sized onions, sliced
1 small green pepper, or red sweet
pepper
I small can tomatoes
1 small-datil pepper (very hot)
38% cups water
2 cups best rice
1 tbsp. salt


Suggestion: Thyme and other herbs


Method:
1 Clean shrimp by removing shell
and sand vein.
2 Wash.
8 Cut in two.
4 Chop bacon, onions and peppers.
5 Fry these three together in large
heavy pot until light brown.
6 Add tomatoes, shrimp and water.
7 When mixture boils add rice and
salt.
8 Cook slowly 20 minutes.
9 Rice grains should be separate.
may be added.


CREOLE SHRIMP JAMBALAYA (6)
(15 Servings)


2 cups (onions
(green ppppers
(ham
(celery
1 clove garlic
4, tbsp. butter or olive oil
4 cups water
1 lb. rice
2 lbs. green shrimp
2 cups tomatoes
1/ tsp. spanish saffron
/2 tbsp. salt


Method:
1 Chop onions, green peppers, ham,
celery and garlic.
2 Saute in butter or oil.
3 Add water.
I. When mixture boils, add rice.
5 Clean shrimp by removing shell
and sand vein and washing.
6 Add shrimp to boiling mixture.
7 Add tomatoes, saffron and salt.
8 Bring to boil again.
9 Cover tightly, place in oven.
10 Cook at 8600 F. from 20 to 25
minutes.
11 Serve with tomato sauce and
grated cheese.


CURRIED SHRIMPS A L'INDIENNE (6)
(12 Servings)
Method:


1 tbsp. grated coconut
%1/ cup milk
1 cup onion
I clove garlic
I apple
2 tbsp. butter
1 tbsp. curry powder
1 tbsp. flour
1 qt. stock
I tbsp. Bengal Chutney
1 large tomato, chopped
2 lbs. shrimp
4 Lbsp. butter
Boiled rice


1 Soak cocoanut in milk.
2 Chup onion, garlic and apple.
8 Saute in butter until light brown.
4 Add curry powder, flour, stock,
Chutney, tomato and cocoanut
with milk.
5 Simmer until consistency of cream
sauce.
6 Brown shrimp in butter.
7 Add to sauce.
8 Heat 5 minutes.
9 Serve with boiled rice.





FLORIDA SEAFOOD COOKERY 81

SEA MUSSELS
Sea mussels, larger than the fresh-water variety, are sim-
ilar to clams. They are found in quantities along the Florida
coasts, and in the broad estuaries of its many rivers.
Mussels have blue-black shells, which should be tightly
closed when caught or purchased, showing they are alive. They
are steamed open, or opened with a sharp knife, care being
taken not to cut the meat. When open, immediately remove
the black tuft, known as "beard."
Prepare and serve the same as clams.











.- .. ..

Sea Mussel
TURTLE
The turtles found in Florida are the common alligator
snapper, the loggerhead and the mud turtle. Green and log-





9-f


N


Green Turtle






82 DEPARTMENT OF AGRICULTURE


gerhead turtles are captured in large nets for the market. In
Key West are "turtle crawls"-fenced-in corrals or pens ex-
tending out into the water-where turtles are confined alive
awaiting shipments to various markets, or preparatory to being
butchered for conversion into soup and canned meat.

TURTLE STEAKS
Turtle steaks may be purchased ill South Florida fish markets. If small, the
steaks are dredged in flour and fried the same as any other meat. If large, fry
until a golden brown, then cover with water, and cook over a slow fire until tender.
Variations:
1. Serve with tomato sauce.
2. Add rich cream sauce and serve same as chicken.
3. A can of peas, 1/ cup mushrooms, 1,1 cup celery may be added to meat
when it is tender.

TURTLE SOUP (10)
(2 cups-6 Servings)


Turtle meat
6 medium potatoes, diced
5 small onions, chopped
I small can evaporated milk
Salt and pepper


Method:
1 Cut turtle meat in small pieces.
2 Place in a heavy cooking pot.
3 Cover with water.
41 Cook until meat is tender.
5 Add potatoes and onions.
6 Cook until meat and vegetables are
done.
7 A little canned cream may be
added just before serving.
8 Season to taste.


TURTLE CROQUETTES (14)
(2 Cups-6 Servings)


Leftover turtle meat
eaten egg
Bread crumbs
Cracker meal
Fat


Molhod:
1 Grind leftover haked turtle meat.
2 Mix with egg and bread crumbs.
3 Mold into cones or cakes.
4 Dip in beaten egg.
5 Roll in cracker meal.
6 Fry In deep fat.
7 Drain on crushed paper.


TURTLE LOAF (7)
(6 Servings)


3 cups baked leftover turtle meat
1 cup bread crumbs
2 eggs
Salt and pepper
I cup stock (liquid in which turtle
has been cooked)


Mothod:
I Grind turtle meat.
2 Mix with bread crumbs.
3 Season with salt and pepper.
4, Mold in rounded loaf.
5 Pour over 1 cup stock.
G Garnish with pimientos in strips.
7 Place in oven until browned on
top.
8 Serve with rice to which saffron
has been added while cooking.





FLORIDA SEAFOOD COOKERY 83


KEY WEST TURTLE STEW
MIflh-od:
2 lbs. turtle meat (with fat) 1 Cut turtle meat into small cubes.
2 qts. hot water 2 Cover with hot water.
2 medium onions, chopped 3 Cook 15 minutes.
3 tbsp. bacon fat t4 Drain, reserve stock.
I can tomato puree 5 Saute onions in fat until light
2 large potatoes, diced brown.
2 tsp. salt 6 Add turtle meat.
% tsp. pepper 7 Saute until brown on all sides.
S Add hot stock.
9 Simmer until Lender.
10 Add tomato, potato, salt and pep-
per.
11 Cook 20 minutes.
12 Serve very hot with crackers or
pilot biscuits.


A species of land
"Florida Gopher."


TERRAPIN
tortoise, this terrapin is known as the


GOPHER STEW (17)


Thick meat of the
3 medium potatoes
2 small onions
Water to cover
Salt and pepper
Cayenne


back of gopher


Monthod:
1 Wash gopher.
2 Cook in boiling water until shell is
easily removed.
3 Use only thick meat of back at-
tached to upper shell.
4 Chop meat, potatoes and onions.
5 Place in a kettle.
( Cover with water.
7 Season to taste.
S Simmer until tender.


GOPHER STEAKS (17)
(6 to S Servings according to size)


Gopher meat sliced thick
Flour
Fat


Method:
I Boil gopher in water until shell
can be removed.
2 Slice meat into steaks.
3 Roll in flour.
4 Cook in hot fat over slow fire until
tender.





84 DEPARTMENT OF AGRICULTURE


HOME CANNING
A variety of canned meats and vegetables in the pantry,
supplemented by a supply of Florida's low-cost seafoods, is
not only a household economy, but no small item in local cit-
izens' participation in the National Defense Program.
Detailed information on home canning is treated in
Bulletin No. 87, issued by the State Home Demonstration De-
partment, Tallahassee, Florida, and Farmers' Bulletin No.
1762, issued by the U. S. Department of Agriculture, Washing-
ton, D. C. Both may be obtained free upon request.
A steam-pressure cooker is absolutely necessary to the
satisfactory canning of seafoods. Authorities recommend the
use of tin, not glass, containers. There are many home can
sealers on the market. Home demonstration agents are avail-
able in nearly all Florida counties to instruct those unfamiliar
with canning processes. In many cases the agents provide the
necessary equipment and supervise the work.

General Directions
In a bulletin entitled Home Cannery of Fishery Products
Isabelle S. Thursby, Extension Economist, Florida State Col-
lege for Women, issued the following instructions:
Do not attempt to can fish unless absolutely sure they are fresh. As
soon as caught, it is well to kill them immediately with a knife and let
the blood run out. Remove scales. (This is made easier by dipping fish in
boiling water). If skin is very tough, remove this also, and wash the fish
in clear water. Remove entrails and the dark membrane found in some
fish, as in mullet, covering the abdominal cavity. In small fish, the back-
bone may be left in. In the larger fishes, remove the backbone, and use
with what meat adheres to it in chowders.
It is well, in order to draw out all the blood before canning, to
place the fish in brines strong enough to float a potato. (Vary time ac-
cording to thickness of fish, from a few minutes to an hour).

FISH CHOWDER
Method:
Fish scraps (heads and backbones) 1 Cover fish scraps with cold water.
Cold water to cover 2 Simmer until meat slips from
3 medium onions bones.
3 medium potatoes 3 Remove from stock.
Salt and pepper to taste 4. Pick meat from bones.
Milk 5 To the stock, add chopped onions
and diced potatoes.
6 Simmer until vegetables are almost
done.
7 Season to taste.
8 Pack in hot cans.
9 Process immediately.
10 When ready to serve, add 1 (qt. of
milk.
11 Serve hot with crackers.






FLORIDA SEAFOOD COOKERY 85


CANNED FISH
Method:
Fish 1 Remove the fish from the brine.
Heavy brine solution 2 Drain well.
Salt 8 Cut in can lengths.
4 Dip quickly into boiling water to
shrink.
5 Pack closely in can to within '/2
inch of top.
6 Add '/ tsp. salt.
7 Seal while hot.
8 Process.
9 Cool immediately.

FISH ROE A LA SPENCER
Method:
Fish roe I Select clean fish roe with skin un-
Snlted water broken.
Salted milk 2 If there is any small opening in the
Bread crumbs, silted, skin, tic it with a piece of thread.
Cooking oil 3 Wash in salted water.
4 Pat dry with a coarse towel.
5 Dip each piece of roc into heavily
salted milk, then into finely sifted
bread crumbs.
6 Oil a baking pan.
7 Place the roe in it.
S Sprinkle liberally over the top with
oil.
9 Bake in very hot oven (5500 F.)
for 10 to 15 minutes according to
the thickness of roe.
10 Pack immediately while hot.
11 Seal and process No. 2 tins 50 min-
utes at 15 pounds pressure.

SHRIMP (20)
Shrimp should be used when absolutely fresh-at the shore, if possible-as
they deteriorate quickly. They may be peeled or left unshelled until cooked.
Either way they are boiled in salted water, 1 lb. sult to 1 gallon of water. Shrimp
should be packed into inside-lacquered cans.
Method-W-let Pack:
Shrimp 1 Boil shrimp 5 minutes.
Weak brine 2 Peel.
8 Pack in cans.
4 Fill in with a weak brine (1 tbsp.
salt to 1 qt. boiling water) to with-
In 1/ inch of top.
5 Process 30 minutes at 10 pounds
pressure.
Method-Dry Pack:
1 Boil shrimp 5 minutes.
2 Peel.
3 Pack dry into cans adding no
liquid.
4,1 Process 80 minutes at 15 pounds
pressure.
Suggestion: In case inside-lacquered cans cannot be had, the shrimp may be
put into ordinary tin cans lined with parchment paper at sides, bottom, and top.
They may also be put in small glass jars.





86 DEPARTMENT OF AGRICULTURE


OYSTERS (20)
In canning oysters, care must be taken to see that they are absolutely fresh,
have not "soured," and contain no oysters that are spoiled.


Oysters
Brine
%/ pound of salt to 5 quarts of water




















SPICED F

Fish, (mackerel, sea trout, or
mullet
Brine (Y Ib. salt to one gal. water)


Method:
1 Best results are to open the oys-
ters by hand.
2 Reject those where the shell is
partly open, which indicates this
particular oyster is dead.
3 Rinse the oysters to be sure that
no particles of shell or grit are put
into the cans.
4, Pack 16 ounces of oyster meat into
a No. 2 can and fill with boiling
brine--' pound of salt to 5 quarts
of water.
5 Fill to within %/ inch of top of can.
0 Exhaust 10 minutes at 2120 F.
7 This may be done by placing the
cans in steam pressure, with water
boiling in bottom of retort.
8 Keep it boiling, put on the lid, but
leave the petenck open to allow the
steam to escape.
0 Seal and process 30 minutes at 15
pounds pressure.

ISH (20)
Motlhod:
1 Scrape off all scales and slime.
2 Clean and wash thoroughly, re-
move all waste material and inner
black membrane in mullet.
8 Split the fish in two pieces but do
not remove backbone.
4I Cut the cleaned fish into can-length
pieces.
5 Soak in brine, for one hour.
6 Drain for 10 minutes.
7 Place in containers, fish averaging
20 ounces, packed rather loosely.
S Fill cans with vinegar sauce.
.9 About 27 lbs. of fish will be re-
quired to fill a dozen No. 2 cans or
pint jars.






FLORIDA SEAFOOD COOKERY 87


Spiced Vinegar Sauce (20)


% oz. whole white pepper
I/s oz. bay leaves
7 oz. whole cloves
oz. mustard seed
1 oz. cracked cardemon seed
% oz. cracked whole ginger
2 qts. vinegar
1 pt. water
2 ox. sugar


Mot-hod:
I Tic all spices in a bag.
2 Add Lo remaining ingredients.
3 Simmer 1 hour.
41. Strain before using.
Process:
I Place jars or tins in cold water 2
inches i)elow rims.
2 Boil 20 minutes.
3 Insert on wire rack to drain.
4. In each container place 2 slices
raw onion, 1 bay leaf, 1 tsp. mixed
spices, 1 tbsp. olive oil.
5 Add fish.
6 Cover with spiced vinegar.
7 Seal pint jars loosely.
8 Process: 1/ hoIur.s, 10 pound pres-
sure at 2400 F.
9 For tins, clinch lids loosely.
10 Steam 10 minutes at 2120 F.
11 Seal cans immediately.
12 Process for 80 minutes at 10 Ibs.
pressure 2400 F.
13 Cool any containers in cooker, be-
fore removing.


MACKEREL IN TOMATO SAUCE (20)
Mothod:
About .93 lbs. fish J Fill the jars with the hot tomato
I doz. No. 2 cans or pint jars sauce to within J/ inch of rim.
2 Seal immediately.
3 Process for 100 minutes at 10
pounds pressure, 24100 F.
4 Release pressure Slowly.
5 If pack is made in tin, pack with
fish, and fill with hot sauce.
6 Seal immediately.
7 Process for 90 minutes at 10
pounds pressure.
8 About 33 lbs. of fish will be re-
quired to fill a dozen No. 2 cans
or pint jars.






DEPARTMENT OF AGRICULTURE


Tomato Sauce (20)
Method:
1 gal. tomato puree I Mix the ingredients.
6 tbsp. spiced vinegar sauce 2 Boil down to one-half the original
/, oz. ground horseradish volume.
2 tlsp. minced onion
1 oz. salt

SMOKED MULLET (7)
Take fresh mullet in season, clean carefully, and split down back. (Heads,
tails, and fins may be left on). Salt over night, or at least for 2 hours. Wash
again in clean water and allow to drip. When dry hang in smokehouse. This is
usually made of sheet tin 8 feet square and 5 feet in height, with a 2-hole draft
with knob, at.l bottom of entrance door, and a series of circular holes at ceiling
level on opposite side to afford proper draft and escape for smoke. Wooden racks
extend from side to side of smokehouse, with nails at close intervals, which are
thrust through mullet heads.
The fire, preferably of hickory wood, which gives the best flavor, is started
on the floor, then smothered with sawdust to insure plenty of smoke. The mullet
should be smoked from two to 10 hours. (NOTE: Oak wood burns too fast, and
pine makes too much smoke or soot.)

SALT WATER MULLET (7)
Mullet caught in salt water may be smoked immediately over an out-of-door
furnace, grill, or barbecue pit, after being properly cleaned and washed in sea
water which gives sufficient seasoning. The fat of the mullet prevents burning
and imparts a delicious flavor.

QUANTITY SERVINGS (6)
Parties, picnics, political gatherings, lodge and church
suppers form an important part of Florida public life. To assist
cooks in the preparation of quantity servings, the following
advice and recipes were furnished by Clark Bowdish, steward
of the San Carlos Hotel, Pensacola.
Clams should be purchased by the hundred or barrel. You can tell the bad
ones by the odor. If the shell is open, the clam is probably dead and should be
thrown out. A quick method to determine whether a clam is dead or not, is to
dump a bushel or more into fresh water. The dead ones rise to the surface.
A good shell-fish man will not have to wash off clams or oysters after open-
ing. Washing ruins the taste of shellfish. They must be left in their own juice
to retain their full flavor. In serving on the half shell, arrange with hinge towards
center, with cocktail sauce in glass server in center.
Before steaming clams, rinse off in fresh water. Soft clams dug out of sand
are apt to be gritty, so it is better to dump them into salt water until they have
drunk in water and expelled the sand. Put in pot with very little water, cover
and boil. The steam cooks them. When pot boils up to top and clams are opened
slightly, they are done. The liquor that has been steamed out is the broth which is
served in a cup with the clams. Drawn butter, or a hot sauce made of milk, flour,
black pepper, vinegar and a little chopped parsley, is also served.
Good crab meat has a fresh sea smell. Frozen meat has little or no odor.
Claw meat is tastiest, but is not used for cocktails because of its dark color. It
is fine for gumbos and au gratin dishes. Back fin is the best, but expensive and
scarce.
Maine lobster is shipped alive in ice and seaweed. Upon receipt, uncrate im-
mediately and cull out dead ones. Cook at once and use for salads. For broiling,
split and salt the meat. Sprinkle generously with paprika. If this is not used, meat
will look gray. Butter and broil.





FLORIDA SEAFOOD COOKERY 89


RED SNAPPER CHOWDER
(100 Portions)


10 lb. red snapper
*-1 gal. water
2 lbs. chopped onions
8 lbs. diced green peppers
1 No. 10 canned tomatoes
l Ib. diced bacon
% gal. diced potatoes
1 clove garlic
I tbsp. paprika
Dash red pepper or Cayenne
Salt and pepper


Method:
1 Dice fish in about 1 in. squares.
2 Boil fish with a few heads and
water until fish is about half done.
8 Leave fish in stock thus made.
4 Add: onions, green peppers,
canned tomatoes, garlic, pepper or
cayenne, paprika, salt and pepper
to taste.
5 Add bacon, and potatoes.
6 Do not thicken.
7 If necessary, add more tomatoes
and potatoes.
8 Dry sherry, a few bay leaves, a
few peppercorns and thyme add to
flavor.


LOBSTER BISQUE
Use same recipe as for crawfish, substituting lobster.

DEVILED CRABS
(80 Portions)


1 % oz. onions, chopped
2 oz. butter
2 oz. flour Cream sauce
2 cups milk
2 eggs
41 lbs. crab meat
2 tbsp. Worcestershire sauce
4 tbsp. parsley, chopped
/ tsp. red pepper
2 tbsp. salt
Bread crumbs


Method:
1 Add onion to prepared cream
sauce and cook, but do not brown.
2 Soak bread in milk, squeeze out.
3 Add to mixture, together with
crab meat and beaten egg.
4I Season to taste.
5 Mix well and fill shells.
6 Dip in egg, flour, and bread
crumbs.
7 Fry in deep fat.
8 Serve one portion with tartar
sauce, French fried potatoes and
coleslaw.


j'





DEPARTMENT OF AGRICULTURE


CLAM CHOWDER
(8 Gallons)


75 large open clams
5 gal. fish stock
3 qts. diced potatoes
1 qt. diced onions
2 Lbsp. thyme
I qt. diced celery
1 qt. diced carrots
11 No. 10 canned tomato
Small amount of suIg
Salt and pepper





8 doz. crawfish
1 large onion
1 carrot
1 bay leaf
Sprig of parsley
6 whole cloves
2 cloves garlic
Thyme
Butter
1 gal. fish bouillon
1 cup raw rice
1 glass brandy optiona
1 glass white wine (opti
Staffing:
1 fried chopped onion
% clove garlic
Parsley
Meat of crawfish, cl
Bread (squeezed)
Milk
Segg
Seasoning


Method:
1 Rinse clams in cold water.
2 Place in large kettle with small
amount of water.
3 Allow to come to a boil.
4 Remove from heat.
5 Skim and save the liquid.
6 Chop or mince clams fine.
7 Cook vegetables in stock until
tender.
8 Mix vegetables and clams.
9 Serve hot.


cs


CRAWFISH BISQUE (6)
(36 Portions)
Method:
I Soak crawfish in water overnight.
2 Remove tails.
3 Pick out meat.
4. Empty heads and save for stuff-
ing.
5 Take all shells and insides of heads
and chop or grind very fine.
6 Chop onion and carrot very fine.
7 Fry onion, carrot, bay leaf, pars-
Icy, cloves, garlic, and a little
thyme in butter.
Il) 8 Add chopped shells and insides of
onal) heads and fry again.
9 To this add bouillon and rice and
cook slowly 1 hour.
10 Strain through sieve and season to
taste.
lopped fine 11 If available, add one small glass
of brandy before putting in bouil-
lon, light it and extinguish with
glass of white wine.
12 While soUl) is cooking, make the
stuffing.
18 Stuff heads with this and bake or
broil.
14. Add to soup when serving.


CREAM OF OYSTER SOUP
Method:
(10 Gallons) 1 Cook oysters in water for 5 min.
2 gal. oysters (standards) 2 Lift oysters from water, strain
3 qts. water oyster juice through a fine sieve.
4. lbs. butter 3 Make cream sauce of remaining
2 lbs. flour ingredients.
8 gal. milk 4 Chop oysters into about %-inch
% cup salt pieces.
(15 Gallons) 5 Add oysters and broth to cream
8 gal. oysters (standards) sauce.
41/ qts. water 6 Season.
6 lbs. butter 7 Do not overcook oysters.
3 lhs. flour 8 Plenty of butter is needed to bring
12 gal. milk out renl flavor of oysters.
1 /s cup salt






FLORIDA SEAFOOD COOKERY


ESCALLOPED OYSTERS
(50 Portions)
Method:


1 gal. oysters
1 gal. crackers (broken)
1%/ lb. butter
2 tbsp. salt
I tbsp. celery salt
tsp. pepper


1 Clean oysters.
2 Place layer of oysters in a steam-
table pan or baking dish.
3 Sprinkle with salt, celery salt, and
pepper.
4 Mix crackers and melted butter.
5 Cover lightly with crackers.
6 Repeat with oysters, seasoning,
and crackers.
7 (Make only 2 layers).
8 Bake 30 to 35 minutes in oven
heated to 8750 F.


REMOULADE SAUCE
(Three Quarts)


2 bunches green onions
1 cup celery, diced
3 cloves garlic
1 cup Tarragon vinegar
4 egg yolks, hard boiled
'/. cup capers
1 cup mixed sweet pickles
1 cup sour onions, pickled
14 tbsp. Creole mustard
1 cup tomato catsup
cup paprika
1 qt. mayonnaise


Malethod:
1 Chop fine the green onions, celery,
and garlic.
2 Simmer in the Tarragon vinegar
until done.
3 Strain Lhrough fine sieve.
4 Add the yolks of the hard-boiled
eggs.
5 Chop capers, pickles, and pickled
onions.
6 Blend all ingredients into the
mayonnaise.


Black Crappie






DEPARTMENT OF AGRICULTURE


CITATIONS


( 1 ) Jackson, Josephine
(2) U. S. Department of Cminmercc

( 3) Corse, Herbert M.
( 4 ) Sarnsota Woman's Club
(5) Atlantic Coast Fisheries Co.

( 6 ) Bowdish, Clark, Caterer

( 7 ) Shepherd, Miss Rose
(8) Knowlcs, Mrs. Laura
(9) Woman's Club of Jacksonville

(10) Key West Citihon

(11) Apalachicola Times

(12) Evangcline Plepper & Food
Products Co.
St. Martinsvillc, Louisiana
(18) Miami Daily News

(1.1.) DcWitt, Bernard, Volunteer
Consultant
(15) Mcredith Publishing Co.
Des Moines, Iowa
(16) Hargis, Modeste

(17) U. S. I.-Florida Section

(18) DuBose, Mrs. Mazelle
(19) St. Augutl.ino Shrimp Fleet
School Reader


Sunshine Cook Book
Practical Fish Cookery-Fishery
Circular No. 19
Jacksonville, Florida
Ploritd Cook Bonok
Nordic Suafoods
(Permission given to use)
San Carlos Hotel, Pensacola, Florida
(Permission given to use)
WPA Florida Writers Project
Key West, Florida
llo-mun's Club Cook Book
(Permission given to use)
"Prize Winning Recipes,"
March 2, 1988
"Prize Winning Recipes,"
Novcmbcr 2, 1985


Creole Cooking lRcipes
"Prize Recipes"
August 12, 194.1

Tampa, Florida
Better Homes and Gardens Cook
Book
lU.'nuatsal Dishes in Wlest Florida
Pensacola, Florida
Florida WPA Writers' Project,
191.0
WPA Florida Writers' Project

WPA Florida Writers' Project







INDEX 93


Acknowledgements .... .... ....... ii
Ala Creole, Boiled Crabs.. ............. 4
A la Creole, Crab Gumbo ... .... 49
A la Creole, Stuffed Crabs.... .......... 50
A la Duxelles. Oysters __. ....... 62
A la Jacksonville. Shrimp ...- 741
A la King, Fish ..........--..... ............ 35
A la Newburg, Crawfish 5_-.... 5!)
Ala Puolette, Fillet ........-...-... ..._ 18
A la Sarasota. Crab Meat and Tomato.... 52
A In Spencer, Fish Roe (Home Canning) 85
A L'lndienne, Curried Shrimps ............. 80
Angels on Iorseback ... ....7. 7
Antibes, Sea Bass .......-~-.... 22
Apalachicola Crab Chowder-. ..-. 48
Apalachicola Crab Meat Salad_ -. 48
Apalachicola Deviled Crab .................... 51
Appetir.er. Shrimp ......--- 74
Apples, Fish and .. ......... .. ........ 18
Au Gratin. Crab Meat -_..--......... 51
Au Cratin, Oysters ... ..- .... 64
Avocado Salad, Miami Crab and..-...... 54

B
Bacon Scallops with..- ............ 71
Baked Crab Meal. and Celery-._..... 50
Baked Eel Slices ..................-.. 38
Baked Fish ................ .... 13
Baked in Clay, Mullet. ..-..-..--... 27
Baked King or Spanish Mackerel--. 25
Baied Pompano Supreme-._..._..- 28
Baked Red Snapper .... ...- ... 31
Baked Shad __ .... 23
Baked Shrimp with Tomatoes --..- 76
Baked Speckled Trout ........... 29
Baking Fillets, Steaks, or Small Fish 14
Baking. Spencer Hot Oven... ... .......... 14
Barbecued Oysters .- -6.......- 66
Bass Antibes. Sea-..-...-----..-... 22
Bass Custano, Sea ...-.. '- __.. 22
Bass, Sea .....------.-_--- 22
Bass. Striped ..... ............ 23
Berkshire Clam Pie .......... ... 43
Bisque, Crawfish (Quantity Servings)- 90
Blankets, Pigs in- ........................ 65
Bisque. Lobster (Quantity Servings)_ 89
Bluefish ....... .......... ..........._21
Boats, Cucumber ..._... ....... 79
Boiled Crabs a la Creole..... .. 49
Boiled Fish and Vegetable Dinner......... 17
Boiled Fish in Parchment Paper.......... 15
Bouillon, Oyster ... ................ ........ 1
Broiled Crawfish .......-...-_.. 59
Broiled Scallops ....... ....._.. 70
Broiled Spanish Mackerel...--..-...... 2
Broth, Clam .__---.. .___ -- 39
Brown Sauce ............... ............ .... ..... 8
Butter, Maitre D'ltotel (Sauce).--..-... 10
Butter, Lemon (Sauce) ---- .......... 9

C
Cakes, Crab .--._ ...... ..... ...... 53
Canape. Florida Crab Meat ........ 49
Canned Fish (Home Canning) ............. 85
Canning. Home ............. .. 84-88
Caper Sauce --..--... ...._.9--
Cases, Deviled Crab in Pepper_..... ... 54.
Casserole, Crawfish en................9
Castano. Sea Bass ............ .... ..... 22
Celery, Baked Crab Meat and........ ... 50
Celery Soup, Oyster and ...---.... .. 68
Chef's Style. Speckled Trout.......-.... 25
Chicken and Oysters, File Gumbo............ 09
Chow Mein, Sarasota Crab Meat........... 53
Chowder Supreme. Clam.......... -. ..- 41
Chowder-Manhattan Style, Clam ..-.... 41
Chowder-New England Style Clam ...... 41
Chowder, Apalachicola Crab ........_ 48
Chowder. Clam (Quantity Servings) ...... 90
Chowder, Coach ....-.....- 14
Chowder. Crawfish .......... .. ...- ........ 59
Chowder, Fish (Home Canning)....... 84
Chowder, Florida Clam ............-._ 40
Chowder. Fort George Island Fish_.... 16


Chowder, Oyster ..............--...--....... 66
Chowder, Red Snapper (Quantity
Servings)--.... ..-.. ..... .... .............. 80
Chowder, Sarasota May Day Luncheon
Clum ...-..-- ........-........... 40
Chowder, Snapper ................. 30
Clam Chowder-Manhattan Style ........ 41
Clam Chowder-New England Style...... 1
Chowders, Fish __ ... .........16
Citations ...................-. --.-- 92
Clam Broth ... .............. 39
Clam Chowder, Florida ........-... .- .140
Clan Chowder (Quantity Servings) --..- 90
Clhm Chowder. Sarasota May Day
Luncheon ............. 40
Clam Chowder Supreme ............ ....... 41
Clam Cocktail .............. -- 89
Clam Fritters ....................-.......-- ..-. 42
Clam Pie. Berkshire ............... 43
Clam Piglets ...--..........-... 43
Clams .. .................. ... 39
Clams in Sauce .-....---... 43
Clams Stuffed .......... .. ...... 42
Clams. Fried Soft... .......--. 43
Clams, Puree of......... -.....- 42
Clams. Steamed ..... ............. 40
Clay. Mullet Baked in -_................-... 27
Clubhouse Oysters .................- 68
Cocktail in Grapefruit. Oyster.........._ 61
Cocktail, Clam ............--...--..... 89
Cocktail, Coquina ... .. .. ....... ... 73
Cocktail, Cra' Meat ..................._- 47
Cocktail, Crawfish ....__..-.- -. -68
Cocktail. Oyster ..- .... ... .... 60
Cocktail, Scallops .. ............................ 72
Cocktail, Shrimp ........... ........... .. 74
Conch Chowder .... __...-............... .. 44
Conchs ----......... ........ .........-- 14
Contents ..............._.-. .. ... iii
Cooking Directions, Fish--General ... 11-20
Coquina Cocktail .... ............. 73
Crab and Avocado Salad, Miami ............ 51
Crab Cakes ......-. .................... 53
Crab Flake Salad. Sarasota ........ .... 1
Crab Chowder, Apalachicola ._............... 48
Crab Croquettes, Sarasota ................... 52
Crab Cutlets, Florida .. ........................ 49
Crab Gumbo a Ia Creole _...... .., ... 19
Crash in Pepper Cases. Deviled ................ 51
Crab Meat and Celery. Baked ............. 50
Crab Ment and Tomato a la Sarasota .... 52
Crab Meat Au Gratin ...._ ... ..... 51
Crab Meat Canape. Florida ..................... 49
Crab Moat Chow Mein, Sarasota ............. 53
Crab Meat Cocktail ...........___._.... 47
Crab Ment Dixie..... .. .. ................. 53
Crab Meat in Ramekins..... ................. 5
Crab Meat Jambalaya. Creole ......-....... 48
Crab Meat Salad .. .. ................... 47
Crab Meat Salad. Apalachicola ........._ 48
Crab Meat Stew, Georia ............. 47
Crab Meat. Tomatoes Stuffed with ...... 50
Crab. Apalachicola Deviled .........-...- 51
Crab, Stone .. ... ....... ................. 55
Crabs .. ..- ._ ......... -...-....... 44-46
Crabs a In Creole, Boiled ._......-........ 40
Crabs a la Creole. Stuffed .... ..... ....... 50
Crabs. Deviled (Quantity Servings)....... 89
Crabs, Miami Deviled .. ............. .... 61
Crabs. Soft-Shelled ... --............ 46
Crawfish .. ........................... .... 56
Crawfish a la Newburg ....... ............ 59
Crawfish Bisque (Quantity Servings) _90
Crawfish Chowder ...........__..._.. .. 59
Crawfish Cocktail ...................- 58
Crawfish en Casserole ........ ..... 59
Crawfish Enchilado ..._...-............. .. 58
rawfish Loaf ............................... 5S
Crawfish Omelette ............................. 58
Crawfish Salad ............................ ........ 60
Crawfish Stew ..... ............_ ...... 60
Crawfish Stuffed ....._.......-........ 57
Crawfish with Mushrooms ................ 57
- Crawfish--talian Style .......... __......... 60
Crawfish, Broiled -...-.................. 69






INDEX


Cream of Oyster Soup (Quantity
Servings) ........... ......... ................ )90
Cream or White Sauce ..... ........ L
Cream Sauce, Fish Loaf wiLth..__. 36
Cream, Fish Flakes in .....- ..-- 31
Creamed Flakes, Plain ..-............ ... 31
Creamed Oysters in Ramckins ......... 69
Creamed Oysters on Toast ....................... 62
Creamed Shrimp ..............-. 77
Creole Crab Meat Jambalaya ........ 48
Creole Sauce .. ..... .. ..... ...... ... 9
Creole Shrinmp Jamba.ay.................. SO
Creole Shrimp Salad .................76.. 76
Creole, Boiled Crabs a an ..................... 49
Creole, Crab Gumbo a Ina.............-. 49
Creole, Stuffed Crabs a la....... ......... 50
Croquettes, Fisli -* .- .. ... ............ 34
Croquettes, Samsota Crab-... ...... 62
Croquettes, Turtle ........... ..... 82
Cucumber Boats .__........................- 79
Cucumber Sauce .-.................. .........-... 9
Culps with Eggs, Fish ._....--- 35
Curried Shrimp ....--.....-- ..--.. 77
Curried Shrimps a L'Indienne .._ 80
Cutlets, Fish _.._-- ....-.......... 86
Cutlets, Florida Crab ..........-........-. .. 49

D
Day Luncheon Clam Chowder, Sarasota
May ....... _..- -. 40
De Luxe. Shad _. ...... 23
Deviled Crab in Pepper Cases ..... 564
Deviled Crab, Apalachicola ... 51
Deviled Crabs, Miami .. ... ............ .... 51
Deviled Crabs (Quantity Servings) 89
Deviled Oysters __. ...... ... .. 60
Deviled Scallops -........... .... .... 72
Dinner, Boiled Fish and Vegetable 17
Directions. Fish-General Cooking ..11.20
Directions, General-Home Canning ..... 84
Dixie, Crab Meat .... ................................ 53
Donax (Coquina) ... _____- 73
Duxelles, Oysters a laI. .... -.... 62
E
Eel Slices, Baked.......... ........... .. .. 38
Eels ............. .. .. 38
Eels, Fried -................................ 38
Eels. Jellied ...-.-.. 38
Eggs. Fish Cups with-..... ---- 35
Eggs, Shrimp and .......-.. ... 78
Enchilado, Crawfish _._.- 58
England Style. Clam Chowder-New___ 41
Escalloped Oysters (Quantity Servings) 91
F
Fat Florida Fishes. Lean and S__
File Gumbo, with Chicken and Oysters ... 69
Fillet a la Poulette 18
Fillet Fish with Parmesan..... ....... 19
Fillets, Steaks, or Small Fish, Baking .... 14
Filling. Shrimp Sandwich ........ .... 79
Fish a la King ........ ....- ..- 35
Fish and Apples .. 18
Fish and Noodles -........-................ .. 86
Fish and Shellfish, Purchasing of ......5-7
Fish and Vegetable Dinner, Boiled_ 17
Fish Chowder, Fort George Island __ 16
Fish Chowder (Home Canning) ........ 84
Fish Chowders .1...-.. .....-.. ............ 16
Fish Croquettes ...... ........... ..- 34
Fish Cups with Eggs 5.... ......_ 3
Fish Cutlets .... ............. .............. 36
Fish Flake Omelette ................. 32
Fish Flake Salads .........-.- 32
Fish Flakes in Cream ._....-.................. 31
Fish Fritters .. ...... -.. .. ... .. ..... 34
Fish Imperial ........... ........ -.. .. 33
Fish Loaf with Cream Sauce-. S 36
Fish Pie .- -... ............. .... 33
Fish Recipes, Precoked ---- 31
Fish Recipes. Special Florida .... 21
Fish Roe a la Spencer (Home Canning) 85
Fish Souffle___-_ ... .. 33
Pish Steaks ...............- .......-..- ....... 20


Fish Turban ......... .............--..- 19
Fish with Parmesan, Fillet .................. 10
Fish with Vegetables ................. 17
Fish-General Cooking Directions....-.. 11-20
Fish, Baked ............. .. ..... 13
Fish, Baking Fillets. Steiaks, or Small- 14
Fish, Canned (Home Canning) ....... 85
Fish. in Parchment Paper, Boiled ... 15
Fish, Planked .. ....... ......... 15
Fish. Spiced (Home Canning) ...... 86
Fish, Scalloped -..... -....-...-- 34
Fishes. Lean and Fat Florida -.-..... 8
Flake Omelette, Fish ... ..... ............... 32
Flake Salad, Sarasota Crab .... ..48
Flake Salads, Fish..... ......... ... 382
Flakes in Cream, Fish _-. ..1....... 31
Flakes, Plain Creamed .3..... .. 31
Florida Clam Chowder ..................-. .40
Florida Crab Cutlets............ ... 49
Florida Crab Meat Canape .- .... 49
Florida Fish Recipes, Special......-..- 21
Florida Fishes, Lean and Fat ..- 8
Fort George Island Fish Chowder .-... 16
French Oyster Soup ..... -- 61
French-Fried Shrimp .- --- 75
Friday Macaroni ... .-. .......... 36
Friday Pie. Jack Hor7er's ....- 37
Friday, Red ...................... .......... 85
Fried Eels .-_.......-......-.........- 38
Fried Mullet Southern Style ....- 27
Fried Scallops .. .............-----71
Fried Soft Clams ...........~- 43
Fried Oysters-Regular ....-....... 64
Fried Oysters-Sarasota Style...... 3
Fritters. Clam .......-.........- ..... 42
Fritters (Whole), Oyster ....... 68
Fritters. Fish 4 ... 34
Fritters, Oyster ............ 7... ..-... 7
Fritters. Scallop -................-.. 72
G
General Cooking Directions, Fish 11-20
General Directions-Home Canning_. 84
George Island Fish Chowder. Fort .-.... 16
Georgia Crab MN-at Stew .__-...- 47
Gopher Steaks ................... ...---- 83
Gopher Stew ........- 83
Grapefruit, Oyster Cocktail in-........-- 61
Gumbo a la Creole, Crab .- .....-- 49
Gumbo, with Chicken and Oysters, File- 69
Gumbo, Shrimp .............. ..... 78
H
Hash Supreme ... .....-......-.----.- 33
Hollandaise Sauce ..............-----. 9
Home Canning ........ ...... 84-88
Canned Fish 8...........- 85
Fish Chowder ...... ....... 84
Fish Roe a la Spencer ........- -- 85
General Directions _. -- 84
Mackerel in Tomato Sauce ..-..... 87
Oysters .---. ... .- 86
Shrimp .....-_.-. ......- ...-- 85
Spiced Fish .-....... -- 80
IIorncr's Friday Pi, Jnck ................ 37
Horseback, Angels on G............ 67
Hot Oven Baking, Spencer....... ____ 14
I
Imperial, Fish ... .-.... ....... 33
Index ... ...........-... 93-96
Island Fish Chowder, Fort George_- 16
Italian Style, Crawfish _.........-... ..... 60
J
Jack Homer's Friday Pie _......-...... 37
Jacksonville. Shrimp a In ........ ...- 74
Jambalaya, Creole Grab Meat .... 48
Jaunbalya, Creole Shrimp ..... 80
Jellied Eels ........... ...- 38
K
I(Kdgree ...................... .._ 20
Key West Turtle Stew _................ 83
King Mackerel .._ ................... 25






1NDEX 95


King Mackerel. Sauled ................ 25
King or Spanish Mackercl, Baked ........ 26
King, Fish a ]a........ ............................. 35

L
Lean and Fat Florida Fishes.-....--....--- 8
Lemon Butter (Sauce). --... 9
L enten Pie .................. ................ 37
Loaf with Cream Sauce, Fish ..........._ 36
Loaf, Crawfish ... .......... ................ 58
Loaf, Turtle .... ........ ................. 82
Lobster Bisque (Quantity Servings).... 89
Louisiana, Shrimp ........ .. .... 77
Luncheon Clam Chowder, Sarasota May
Day ..... ..--............ .. ........-........ .10

M
Macaroni. Friday ................................... 36
Mackerel in Tomato Sauce (Home
Canning .... ....... ........... 87
Mackerel, Baked King or Spanish .......... 26
Mackerel, Broiled Spanish ..........._... 26
Mackerel, King ........................... 25
Mackerel, Sauted King" .......-............. 25
Mackerel, Spanish ....-.._-- ..-- _. __. 26
Maitre D'Hotel Butter ............. ....... 10
Manhattan Style, Clam Chowder ........ 41
May Day Luncheon Clam Chowder,
Sarasota ...... ...... ....... ...... ... 410
Meal, Quick ........ ..... _....._._. 32
Measures, Tables of Weights and.. iv
Meat and Celery, Baked Crab ............... 50
Meat and Tomato a la Sarasto. Crab..... 52
Meat Au Gratin. Crab ... ....-.. ........ 61
Meat Canape, Florida Crab...___... ... 49
Meat Chow Mein, Sarasota Crab ..... 53
Meat Cocktail, Crab .... ............ ... 17
Meat Dixie. Crab ...... ..................... ... 53
Meat in Ramekins, Crab_... ... 51
lMenat Jambalayn. Creole Crab _.__ 48
Meat Salad, Apalachiclnn Crab ...... .....
Meat Salad. Crab .....__.. ..... 47
Meat Stew. Georgia Crab .................... 47
Meat. Tomatoes StulTed with Crab ... 50
Miami Crab and Avacoda Salad ..._. 41
Miami Deviled Crabs ...-.._- .__..__ -. 51
Mullet ........ ........ 27
M.ullet Baked in Clay ..... ................... 27
Mullet Southern Style, Fried... __ __ 27
Mullet, Salt Water ................. 88
Mullet. Smoked .. .....88
Mushroom Pie, Oysters and 63
Mushrooms, Crawfish with .... .......... .. 57
Mussels, Sea .. .. _.. ............... 81

N
New England Style. Clam Chowder .... 41
Newburg, Crawfish a Ia .......---.. ..... .... 50
Noodles, Fish and..................8.. _

0
Omelette, Crawfish .... ......_.. 58
Omelette, Fish Flakes ..... ........... ..__ 32
Oriental, Shrimps ................... 78
Oven Baking. Spencer Hot................... 14
Oyster and Mushroom Pie ........ 63
Oyster Bouillon .___ ............. 61
Oyster Chowder........... ................... 66
Oyster Cocktail.... ......... ........ 60
Oyster Cocktail in Grapefruit .....__.. 61
Oyster Fritters ....................... G7
Oyster Fritters (Whole).............. .__ 68
Oyster Pates (Patties).... .. ....... ....... 67
Oyster Pie ................__ .. ....... 64
Oyster Pot Pie............- ..........__.. _. 67
Oyster Soup ._ ... _. 61
Oyster Soup, Cream of (Quantity
Servings) .. .. ..... ... .. .. 1
Oyster Soup, French ..................... ... 61
Oysters ... ...... ........ ........ .. 60
SOysters a la Duxelles ... _._. 62
Oysters and Celery Soup ......... 6.. ..... 63
Oysters and Spaghetti ....___. .. 64
Oysters au Gratin ........._.. ._.... 6
SOysters in Parchment ........................65


Oysters in Ramekins. Creamed ......... 69
Oysters on Toast, Creamed. ................ 62
Oysters-Regular. Fried ........-............. 64
Oysters-Sarasota Style, Fried _....... 63
Oysters, Barbecued ... ...................... 66
Oysters. Clubhouse -__ -_...- 68
Oysters, Deviled .... __ __ ..69
Oysters. Escalloped (Quantity Servings) 91
Oysters. File Gumbo. with Chicken and 69
Oysters (Home Canning) 86
Oysters, Panned .. .. .............. 62
Oysters, Sauce for Raw ._..._....... 0
Oysters, Scalloped ............................... 65
Oysters, Steamed _........... .................. 62
Oysters, Stewed .... .. .............. 66

P
Panned Oysters ...........__. ..... 62
Paper. Boiled Fish in Parchment........- 15
Papillotte, Pompano ....... .. __. 29
Parchment Paper, Boiled Fish in............ 15
Parchlment, Oysters in ._. _. ........- 65
Parmesan. Fillet Fish with .............-... 10
Pates (Patties), Oyster ........ ..... 67
Pepper Cases. Deviled Crab..__.............. 54
Pelpers. Shrimp-Stuffed ....................... 77
Pickle Sauce ......... .............. 34
Pie. Berkshire Clam ........................... 43
Pie, Fish .... .. ... 33
Pic. Jack Horner's Friday ............. 37
Pie. Lentcn -.................._.... ......... 37
Pie. Oyster _..........___ _. 64
Pie, Oyster and Mushroom. _. ...._ 63
Pie, Oyster Pot .............. .......... 7
Piglets. Clam _. .. ... ....... 43
Pilau, Spanish Shrimp .. ............... 80
Pigs in Blankets ... ........-._ .._ 65
Pineapple Salad. Shrimp ............ 76
Plain Creamed Flakes ... ........ 31
Planked Fish __._..___ ...... 15
Pc.mpano ......_ .............. .............. 28
Pumpano Papillotte ... ......_......... .29
uompano Supreme, Baked .................. 28
Porgies .... ___..__ ....... 21
Pot Pie. Oyster ...6 ............. 67
Poulette. Fillet a la ............ .............. 18
Precooked Fish Recipes .......... ........... 31
Pudding. Shrimp ._.. .._...._.._. ........... 78
Purchasing of Fish ani Shellish ..........6.-7
Puree of Clams............ ..-._.._ 42

Q
Quantity Servings ..-....... ...... ...88-91
Clam Chowder .......... ... .............. 90
Crawfish Bisque --.................... 90
Cream of Oyster Soup ...................... 90
Deviled Crabs ....... _... 89
Escalloped Oysters ................. 91
Lobster Bisque ... _..---............... 89
Red Snapper Chowder ........... ...._ 89
Remoulade Sauce .......................... 91
Quick Meal -.....---........................ 32

R
Ramekins, Crab Meat in ...-........- 51
Ramekins, Creamed Oysters in........... 69
Raw Oysters, Sauce for ............... 60
Recipes, Precooked Fish .... --.... 31
Recipes. Special Florida Fish.........___ 21
Red Friday ...._...................... 35
Red Snapper ... ...... ......................... 30
Red Snapper Chowder (Quantity
Servings) ....... ...... ..... ......... .... 89
Ied Snapper. Baked .............. ........ 31
Regular. Fried Oysters _................... 64
Itemoulade Satiee (Quantity Servings) .. 91
Roe a la Spencer, Fish (Home Canning)_ 85

S
Salad, Apalachicola Crab Meat ...._........ 48
Salad. Crab Meat ....-.. __... .. .......... 47
Salad. Crawfish ........... ..... .... 60
Salad, Creole Shrimp ......................._.... 76
Salad, Miami Crab and Avocado ......_. 54
Salad, Sarasota Crab Flake .......... .. 48






96 INDEX.


Salad, Shrimp ...._..._. ...__................. 75
Salad, Shrimp-Pineapple .... ...... ...... 76
Salads, Fish Flake ......... ... ..... 32
Salt W after Mulle ..... .............................. 88
Sandwich Filling, Shrimli............... 79
Sarasota Crab Croquettes .......-.-.... 52
Sarasota Crab Flake Salad ............... 418
Sarasota Crab Meat Chow Mein 5.~.... 53
Sarasota May Day Luncheon Clam
Chowder ........................... .... ..- 40
Sarasota, Crab Meat and Tomato a la .... 52
Sarasota style, fried oysters ................. 63
Sauce for Raw Oysters.. ....... .......- 60
Sauce, Clams in ....-.. -..... ...... 3
Sauce, Fish Loaf with Cream ....... 36
Sauce, Mackerel in Tomato (Home
Canning) .....................---.-..... 87.
Sauces for Seafoods ...--.--... 8-10
Urown .........-. .............. -... 8
Caper ........ ................... ...........-..-- 9
Cream or White ................- 10
Creole ............ 9
Cucumber ... -. ........... ..... 9
Hollandaise ________. 9
Lemon Butter -...._ ...... ..-
Maitre D'Hotel Butter .................. 10
Spanish __... 10
Tartar ............ .... .. .. 10
Tomato ...........-..-............... 10
White or Cream -... 10
Sauce, Remoulade (Quantity Servings)_ 91
Sauted King Mackerel __.. .- 26
Sauted Scallops..... ... ... ...... .. ....... 71
Scalloped Fish ................... 3
Scalloped Oysters 6-- ..- 06
Scallops .. .... ............ ................. ...... 70
Scallops Cocktail ... ..........._.. 72
Scallops Fritters .............-.... 72
Scallops with Bacon ....-.....- .....- 71
Scallops. Broiled -.........-... 70
Scallops, Fried __ 71
Scallops, Sauted __ ......- ...... 71
Sea Bass ..................... ...... ....... 22
Sea Bass Antibes...... --....- 22
Sea Bass Castnno_.....__. 22
Sea Mussels ... ..... .................... 81
Sea Soup (Scallops) ......... ....... 72
Sea Trout or Weakfish .................. 24
Seafoods, Sauce for..... ............... 8-10
Servings, Quantity _.-... ........... 88-91
Shad .. ........-.......-. -...-....- 22
Shad de Luxe .. ...-- 23
Shad Sultana ........................................... 23
Shad, Baked .......... ... .. -.. ...... 23
Shellish, Purchasing of Fish and ........ 5-7
Shrimp .-1. -.-- 73
Shrimp a la Jacksonville --- 74
Shrimp and ggs .-.-.----. -------------....................... 78
Shrimp Appetizer ................. 74
Shrimp Cockntil ............. ...... 74
Shrimp Gumbo 78
Shrimp (Home Cahning) .......- 85
Shrimp Jambalnya, Creole _._._... 80
Shrimp Louisiana .................. 77
Shrimp Pilau. Spanish .......... .-...... 80
Shrimp Pudding ......... 78
Shrimp Salad .---.._ .......- 75
Shrimp Salad, Creole ............ .... 76
Shrimp Sandwich Filling__ ...- 79
Shrimp Wiggle --. 7.-........... ... 75
Shrimp with Tomatoes, Baked __ 76
Shrimps-Oriental ....... ...-...... 78
Shrimpl-Pineapple Salad .....-..- 76
Shrimp-Spanish Style --S ko 70
Shrimp-Stuffed Peppers ...... ..... ..- 77
Shrimp, Creamed '...-.....-. 77
Shrimp, Curried .... ---....... 77
Shrimp, French Fried__. .-.......... 75
Shrimp's a L'Indicne, Curried ....-..-. 80
Slices, Baked Eel ._ 38
Small Fish, Baking Fillets, Steaks or 14
Smoked Mullet .---................3..- 88
Snapper Chowder ...... .-.-- -- 30
Snapper Chowder, Red (Quantity
Servings) ---................... 89


Snapper, Baked Red ....................... 31
Snapper. Red _...... .. ... 30
Soft Clams. Fried.................... ... 43
Soft-Shelled Crabs ....................... 46
Souffle. Fish ... ...- ..-.- -. 33
Southern Style, Fried Mullet -.- 27
Soup, Cream of Oyster (Quantity
Servings) ................ .....- 90
Soup, French Oyster...... ...................... .. 61
Soup, Oyster .........- .......... 61
Soup (Scallops), Sea .... .............. 72
Soup, Oysters and Celery ................ .... 63
Soup. Turtle ......--...--.-. .... 82
Spaghetti, Oysters and .................. 4
Spanish Mackerel .-... ....-... .... 26
Spanish Mackerel, Baked King or _. 2G-
Spanish Mackerel, Broiled .. .............. 26
Spanish Sauce ... .. -.. 10
Spanish Shrimp Pilau. .--... .. SO
Spanish Style, Shrimp. ............ ............ 79
Special Florida Fish Recipes .... 21
Speckled Trout. Baked 1.. ... 29
Speckled Trout, Chef's Style.--.. 25
Spencer Hot Oven Baking .......... 14
Spencer, FishJioe a la,(Home Canning) 85
Spiced Fish (Home Canning) ......... 86
Steaks, Fish __ ....:...........- 20
Steaks. Gopher .......- .. 83
Steaks. or Small Fish. Baking Fillets 14
Steaks. Turtle .... ........................ 82
Steamed Clams .--.. ..-......... 40
Steamed Oysters -- 62
Stew, Crawlish ... ...... .............. 60
Stew, Georgia Crab Meat ........-- 47
Stew, Gopher 8.. .... 83
Stew, Key West Turtle .............- ..*83
Stewed Oysters -- ......... 66
Stone Crab .........-........-....---. 55
Striped Bass... ........ .... .....-... 24
Stuffed Crabs a la Creole ............ 50
Stuffed with Crab Meat. Tomatoes ....... 50
Stuffed, Clams ........ -42
Stuffed, Crawfish -.......... 57
Style, Clam Chowder-Manhattan ..... 41
Style, Clam Chowder-New England.... 41
Style, Crawfish-Italian 60......
Style, Fried Mullet-Southern --... 27
Style, Fried Oysters-Sarasota_ "'63
Style, Shrimp-Spanish.-. .- ..-- 7
Style. Speckled Trout. Chef's -....... 25
Sultana. Shad .:-.. 28
Supreme. Baked Pomptno ... 28
Supreme. Clam Chowder .. ............ 41
Supreme. Hash .. .- 38

Tables of Weights and Measures-...... iv
Tartar Sauce .-................ 10
Terrapin .... ... ..... 83
Toast. Creamed Oysters on ... 62
Tomato a la Sarasota, Crab Meat--:.... 52*"
Tomato Sauce ____. -...... 10
Tomato Sauce, Mackerel in (Home
Cannin -. .....- 87
Tomatoes Stuffed with Crab Meat__ 50
Tomatoes. Baked Shrimp with ............ 76
Trout or Weakflis Sea ____ ........ 2.1
Trout, Baked Specckled .............. ....-- 29
Trout. Chef's Style. Speckled -- .... 2B
Turban, Fish ...... ............- 19
Turtle .......----. .... 81
Turtle Crocuettes ....- -- 82
Turtle Lont ....... ..... ...-.... .-- 82
Turtle Soup ................-- 82
Turtle; Steaks ...... 82
Turtle Stew. Key West ............ .. 88
V
Vegetable Dinner. Boiled Fish and .. 17
Vegetables, Fish with 17
W
Weakfish, Sea Trout or-__. 24
Weights and Measures, Tables of ..... iv
White Sauce. Cream or ........ .. 10
Wiggle, Shrimp _.... 75




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