SEPT_OCTOBER_2015_FINAL_no bleed

the Savings issue

Old Shell Road We have a Rouses on Old Shell Road in Lower Alabama and were curious about how the road got its name. There’s a seafood (shell) connection, of course. —Ali Rouse Royster From Harper’s Weekly Journal of Civilization, New York, Saturday, September 6, 1866: From its beginnings, c.1824 until 1850, the picturesque and tree lined Isabella Street was one of Mobile’s most popular drives. During this same time, Spring Hill was rapidly becoming Mobile’s fashionable summer resort and refuge from the dreaded yellow fever epidemics. About midway through the 19th century, a group of Spring Hill’s wealthy summer residents financed from their own purses the surfacing of the original country road with shells. To provide for the maintenance of the road, which had to be resurfaced with shells four times a year, an act of legislature, February 13th, 1850, opened Isabella Street to toll and renamed it the “Shell Road”. A tollgate located near Stickney’s Hollow (now known as Fernway) charged 25 and 50 cents per vehicle. Beginning at Broad Street, the “Shell Road” passed through Stickney’s Hollow, along the fringes of Summerville (now Spring Hill Avenue) skirting Ashland, the home of Mrs.Augusta EvansWilson (now Ashland Place) near Napoleonville (now Crichton) eventually climbing “The Hill” and ending majestically at Spring Hill College. On February 10th, 1854, a second act of legislature authorized the construction of another shell road along Mobile Bay. It was at that time, so as to distinguish one from the other, that the original “Shell Road” was renamed “Old Shell Road.” At Seafood’s Peak: September & October Brown Shrimp, Gulf Coast Clams & Mussels, East Coast Cod, East Coast Flounder, Alabama, Mississippi, Florida, Texas, West Coast, East Coast Keta Salmon, West Coast King Crab, Alaska

Bill Bayley’s West Indies Salad The recipe was originally published in 1964 in the Junior League of Mobile

cookbook, Recipe Jubilee. WHAT YOU WILL NEED 1

medium onion, chopped fine pound fresh lump crabmeat

1

Lobsters, East Coast Octopus, West Coast Oysters, Gulf Coast, West Coast, East Coast Scallops, West Coast, East Coast Scottish Salmon, Scotland Sockeye Salmon, West Coast Swordfish, California White Shrimp, Gulf Coast Yellowfin Tuna, Louisiana and Florida

4 3 4

ounces Wesson Oil ounces cider vinegar

ounces ice water (as cold as you can get it)

Salt and pepper

HOW TO PREP Follow these instructions to the letter! Spread half of onion over bottom of large bowl. Cover with separated crab lumps. Add the remaining onion. Season with salt and pepper. Pour oil, vinegar and ice water over all. Cover and marinate 2-12 hours. Toss lightly before serving. Serve as a salad on a bed of lettuce or on crackers as an appetizer.

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MY ROUSES EVERYDAY SEPTEMBER | OCTOBER 2015