Stevenson Memorial Cook Book Part 7

One pound of salmon; one cup cream; two tablespoonfuls b.u.t.ter; one tablespoonful flour; three eggs, seasoning. Chop the salmon fine, make a cream sauce of the b.u.t.ter, flour and cream; add the salmon and seasoning; boil one minute; stir in one well beaten egg and remove from fire. When cold, make into croquettes; dip in cracker crumbs, then in beaten eggs, again in cracker crumbs and fry in deep fat.

COLD SALMON LOAF

Mrs. R. E. P. Kline

One pound can of salmon; one-half tablespoonful each of sugar and flour; one tablespoonful melted b.u.t.ter; one teaspoonful salt; one-half teaspoonful mustard; dash of cayenne; yolks of two eggs, beaten; three-fourths cup milk or cream; one-fourth cup vinegar. Pick salmon over and put with other ingredients (after carefully blending them) into double boiler; cook until eggs are done; remove from fire and add three tablespoonfuls of gelatin, softened in cold water. Mould, chill, and serve with cuc.u.mber sauce.

Sauce: One-half cup cream, beaten; season with salt, pepper and a little onion juice. Add two tablespoonfuls vinegar and one cuc.u.mber chopped fine and drained as dry as possible.

SALMON EN SURPRISE

Mrs. T. D. McMicken

Moisten one cup flaked salmon with b.u.t.ter sauce, pinch minced parsley; one hard boiled egg, chopped fine. Line individual b.u.t.tered molds with mashed potatoes. Fill centers with fish, cover with potato. Turn out carefully, roll in egg crumbs and fry brown. Garnish with a slice of hard boiled egg on top of mold and parsley.

SMOKED STURGEON AND SCRAMBLED EGGS

Mrs. W. D. Hurlbut

Mince one-half pound smoked sturgeon; beat six eggs until light, add sturgeon; have b.u.t.ter heated in a skillet, add the mixture and scramble.

Serve with toast points.

EGG SAUCE FOR FISH

Mrs. Maxwell

Cook together a tablespoonful each of b.u.t.ter and flour; pour upon this a cupful of sweet milk and stir until thick and smooth. Season with salt and white pepper, add one hard boiled egg chopped fine; and one raw egg beaten light. Stir just long enough for the sauce to return to the boil and serve.

Sh.e.l.l FISH

"_I wiped away the weeds and foam, I fetched my sea-born treasures home._"

OYSTER SAUSAGE

Mrs. W. L. Gregson

One-half pound of veal; one pint oysters; one-fourth pound of suet; all chopped fine. Add enough rolled cracker to make into patties; dip in egg and fry in b.u.t.ter.

OYSTER CROQUETTES

Mrs. Frank Maccoy

Two sets of calf brains, stewed in salt water; one quart oysters, stew in their own liquor until they curl, cut in small pieces. Chop brains and mix with oysters; two tablespoonfuls melted b.u.t.ter; a few drops onion juice; four tablespoonfuls bread crumbs; one-half cup cream. If too dry add a little of the oyster juice. Bake in sh.e.l.ls.

DEVILED OYSTERS

One pint of oysters, seasoned with salt and pepper, stiffened with cracker dust to hold shape, place in oyster sh.e.l.ls, pour over melted b.u.t.ter. Put sh.e.l.ls in a dripping pan and bake in a quick oven to a light brown.

CREAMED OYSTERS IN CHAFING DISH

Mrs. Marquis Regan

Put large tablespoonful of b.u.t.ter in chafing dish, when melted add two tablespoonfuls of sifted flour, mix thoroughly, then add juice strained from one quart of oysters, cook until thickness of cream, constantly stirring, then add oysters, cook until edges curl, season to taste with salt and pepper, serve on toasted crackers.

OYSTERS SCALLOPED WITH CELERY

Blanch Ellis Layton

One quart of bulk oysters, one-half dozen stalks of celery, cut into one-half inch pieces. Drain the oysters, reserving the liquor. Cover bottom of baking dish with crumbs of bread or crackers, then a layer of the oysters, with a generous dash of salt and pepper and plenty of b.u.t.ter. Over this put a lawyer of the celery, fill the dish in this way and pour over one cup of the oyster liquor. On top sprinkle a thick layer of the crumbs, adding b.u.t.ter in small pieces. Bake one hour in a moderate oven.

OYSTER PIE

Line a shallow pudding pan with light pastry, put in oysters, milk, b.u.t.ter, salt and pepper, bake in a very quick oven 20 minutes; one pint of oysters, one pint milk, one tablespoonful b.u.t.ter, salt and pepper to taste.

ROAST OYSTERS ON THE HALF Sh.e.l.l

Mrs. W. D. Hurlbut

Scrub the sh.e.l.ls of live oysters until free from sand; place in dripping pan in a hot oven and roast until sh.e.l.ls open; take off the top sh.e.l.l, being careful not to spill the juice in lower sh.e.l.l; serve in the sh.e.l.l with side dish of melted b.u.t.ter.

PANNED OYSTERS

Mrs. H. Clay Calhoun

Clean one pint of oysters and drain from their liquor. Put in a stewpan and cook until oysters are plump and edges begin to curl. Shake pan to prevent oysters from adhering to pan. Season with salt, pepper and two tablespoonfuls b.u.t.ter and put over small slices of toast. Garnish with parsley.

OYSTER FRICa.s.sEE

Mrs. Arthur M. Lucius

Clean one pint of oysters, heat oyster liquor to boiling point, strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to oysters to make one cupful. Melt two tablespoonfuls b.u.t.ter and add two of flour; then pour on gradually the hot liquor; add salt, paprika, one teaspoonful finely minced parsley and one egg slightly beaten. Pour over oysters and serve.