Stevenson Memorial Cook Book Part 8

BROILED OYSTERS

Mrs. W. D. Hurlbut

Clean oysters and dry on a towel. Dip in b.u.t.ter, then in cracker crumbs seasoned with salt and pepper; place in a b.u.t.tered wire broiler and broil until juice runs; turn and cook other side. Place on toast, mince celery over the oysters and pour over all a thin cream sauce.

BROILED OYSTERS

Mrs. W. K. Mitch.e.l.l

Select large oysters; wrap a thin slice of bacon around each, fastening with a toothpick; place in a broiler, which in turn is put in a dripping pan to catch the drippings; broil until bacon is brown and crisp, turning to cook other side. Garnish with parsley.

OYSTERS IN BROWN SAUCE

One pint oysters; one-fourth cup b.u.t.ter; one-fourth cup flour; one cupful oyster liquor; one-half cup milk; one teaspoonful Kitchen Bouquet; one-half teaspoonful salt; one-eighth teaspoonful pepper.

Parboil and drain the oysters. Brown the b.u.t.ter, add the flour and stir until well blended, add oyster liquor, milk, Kitchen Bouquet, salt, pepper and oysters. Serve in patty cases or ramekins.

Ca.s.sEROLE OF OYSTERS

Miss Agnes Sieber

Line ramekins or large ca.s.serole with minced chicken, seasoned well, and moistened with a little cream. Fill with parboiled oysters cut in pieces, and mushrooms sliced sauted in b.u.t.ter and mixed with the following sauce: Cook three tablespoonfuls salt pork fat with three of flour, add salt, cayenne, nutmeg and parsley; also thyme and mushroom parings. Cook a moment, add one and one-half cups white stock, and simmer one hour, skimming often. Strain, add about one-half cup hot cream or enough to make sauce right consistency. Add four drops lemon juice. Cover with more chicken, sprinkle with b.u.t.tered crumbs, and brown in oven.

OYSTERS AND MACARONI

Mrs. H. Clay Calhoun

Boil macaroni in salted water, drain through a colander. Drain oysters until the liquor is all off. In a ca.s.serole put alternate layers of macaroni, oysters and a thick cream sauce, until dish is filled; sprinkle top with grated cheese and bake about half an hour.

OMELETTE AUX HUITRES

Mrs. R. Woods

Drain two dozen oysters. Have ready some hot lard and throw them in. Let fry until they begin to curl, then spread over them four well beaten eggs seasoned with salt and pepper and stir all together until done.

Serve hot.

FRIED SCALLOPS

Clean one quart of scallops, turn into a saucepan and cook until they begin to shrivel; drain and dry between towels. Roll in fine cracker crumbs seasoned with salt and pepper, dip in egg and again in crumbs and fry in deep fat. Garnish with slices of lemon dipped in parsley.

JAMBALAYA OF RICE AND SHRIMPS

Mrs. Robert Woods

Boil two dozen of large shrimps; when cold, peel and set aside. Fry in hot lard a chopped onion and a cupful of rice washed in cold water. Let the onion and rice fry well, add the shrimps, stirring constantly. When browned, add enough water to cover the whole. Season with salt and pepper, a bay leaf, thyme and chopped parsley. Let boil slowly, and add water until the rice is well cooked. When done, let it dry and serve hot.

SHRIMP FRICa.s.sEE

Mrs. Ada Woods

Boil the desired quant.i.ty of shrimp and set aside. For sauce fry in three tablespoonfuls bacon drippings a large onion, chopped fine; when browned, add three tablespoonfuls flour and blend; add slowly about a quart of water, stirring constantly; when smooth add the shrimp; season with a bay leaf, thyme, a tablespoonful chopped parsley and a clove of garlic, minced. Let cook slowly until ready to serve. Boil rice until dry and creamy and serve with the above.

SHRIMP RAMIKINS

Mrs. Max Mauermann

One pint of shrimp; one tablespoonful flour; one tablespoonful b.u.t.ter; one tablespoonful catsup; one tablespoonful cream; one cup hot soup stock; two yolks eggs; salt, cayenne pepper and grated onion. Heat b.u.t.ter, add flour, then other ingredients. Cook until smooth, then add shrimp. Fill the ramikins with mixture and cover with cracker crumbs and b.u.t.ter. Bake six minutes.

SHRIMP WIGGLE

Mrs. Willard Brown

Make a rich cream sauce; add one can of shrimp and one can of green peas; allow to cook until all is well heated, serve on toast.

CRAB A LA CREOLE

One can j.a.panese crab meat; four tablespoonfuls shortening; two green peppers; one large onion; three tomatoes; one cupful milk; two tablespoonfuls flour; one teaspoonful Kitchen Bouquet, one teaspoonful salt, one-fourth teaspoonful pepper. Make a white sauce by melting half the shortening, add flour and when well mixed slowly add milk; stir until creamy, add salt and pepper. In another saucepan melt the other half of shortening, when hot, fry onion and pepper, minced, for ten minutes. Then add tomatoes, cut up, and when tender add Kitchen Bouquet and crab meat and stir slowly into the white sauce. When well mixed, pour over b.u.t.tered toast and serve.

LOBSTER A LA BOUQUET

One good sized lobster; two ounces b.u.t.ter; one small onion; one can mushrooms; one pint boiling water; one teaspoonful Kitchen Bouquet; one teaspoonful salt; one saltspoonful pepper. Put the b.u.t.ter and chopped onion in saucepan, cook until onion is brown, then add two tablespoonfuls flour and the water. When boiling add salt and pepper.

Strain and add mushrooms and Kitchen Bouquet. Simmer for ten minutes then stand over hot water. Cut lobster in good sized pieces, put into sauce, cover the pan closely, let stand ten minutes longer over hot water and serve.

MEATS AND FOWL

"_Some hae meat and canna eat, And some wad eat that want it.

But we hae meat and we can eat, And, so the Lord be thank it._"

BEEFSTEAK ROLL

Mrs. J. E. Kelly