Saturday, September 5, 2009

Booklet Provides a Happy Glimpse into the Past

"Buried Treasure" is indeed aptly named. A promotional booklet for Doxsee's clam products, I discovered it inside an old fish cookbook that I purchased at a thrift store. There is no date on the booklet, but the fish cookbook, Handbook on the Art of Southern Fish Cookery, was published by the Warren Fish Company of Pensacola, FL, in 1935. Both of the publications are stamped with the name and address of the Topeka Fish & Oyster Co.

Founded in 1865 on Long Island by James Harvey Doxsee, the clam company apparently thrived. I found the following information on the founder's grandson's website:



Source Unknown


This name is identified with the village of Islip, thousands knowing of the existence of this place only by the fact that from it is sent forth that unique but valuable article known as Doxsees Pure Little Neck Clam Juice. This is a business that has been built up from the most modest beginnings, until now Doxsees Pure Little Neck Clam Juice, Little Neck Clams and Chowder are handled by nearly all wholesale and retail grocers in the United States. These invaluable preparations are highly recommended by medical men, both for the purity of their manufacture, and their wholesome character as a food. Some of the most prominent physicians of Long Island have not hesitated to affix their names to unqualified endorsements of these articles, which are used in their family practice.

Of special interest to me is that the "Buried Treasure" cover greets the reader with "Dear Madam" and suggests that she will find Doxsee's Little Neck Clam Products "delightful" for many different occasions including "Friday--Fish Day".

In its page on clam juice, it addresses "Mrs. Housewife" and suggests that Doxsee's Little Neck Clam Juice will provide "a real treat for every member of the family, from Baby to Grandparents." There is no mention of enjoying it with your partner.

Here is an interesting recipe from Buried Treasure:

Bouillon Belvedere

A most delightful Bouillon. It has been served by Sherry's, the famous caterer of New York City, for upwards of fifty years. This Bouillon has been served at the finest State and Social functions.

1 can Doxsee's Clam Broth
An equal quantity of Chicken Broth.

Bring to a boil--let it simmer for a little while--serve in cups. A real tonic, as well as a most delicious dish. A touch of whipped cream to each cup when served, adds to its deliciousness.

(I'm sure that the whipped cream must be whipped up from unsweetened heavy cream. Don't squirt a mound of Reddi-Wip on it.)

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