The Worcester salt cook book

horseradish 2 teaspoons 6 tablespoons prepared mayonnaise mustard lcup cream, whipped Mix well. *Worcester Salt « Sour Cream Salad Dressing (D) 1 teaspoon salt* 1 tablespoon 1 teaspoon lemon juice sugar ; 2 tablespoons ¥ teaspoon vinegar cayenne lecup sour cream This makes an excellent dressing for vegetable salads. Place the salt*, sugar and pepper together in a bowl, mix well and add the lemon juice, then the vinegar. When the mixture is perfectly smooth, put in the cream, stir well and set on the ice until needed. OUT OF THE SEA « Scalloped Oysters (D) 1 pint oysters 6 tablespoons 2cups bread butter or crumbs other fat Y¥, cup milk Salt* and j pepper Oil a baking dish; put in a layer of crumbs, then a layer of oysters, but- ter or other fat in small pieces, salt* and pepper. Repeat, ending with a Jayer of crumbs, with small pieces of fat dotted over them. Do not have more than two layers of oysters. Moisten with milk and oyster liquor mixed together. Bake in a moderate even (350 deg. F.) until brown, about half an hour, and serve in the same dish. « Shrimp a la King (D) lseeded green 3 tablespoons pepper chopped % Ib. cleaned pimientos and sliced Y, teaspoon mushroom tabasco caps 1 teaspoon 3 tablespoons chopped butter or parsley margarine 2cups canned 1 small onion, or fresh chopped fine cooked 112 teaspoons shrimp salt* 3 tablespoons 1 egg flour 2cups milk Cook the shredded green pepper and the mushroom caps in the butter for 5 minutes. Then add the chopped onion, flour, salt*, pimientoes, par- ad 21 sley, tabasco and shrimp. Heat gently about 2 minutes, then add 144 cups milk gradually, while stirring con- stantly. Continue cooking until thick- ened. Then add 1% cup milk to which the beaten egg has been added. Heat well and serve on toast. « Tunafish with Caper Sauce (D) 2cups cooked 1% cups milk tunafish 3 tablespoons fresh or capers canned Paprika 2 tablespoons 1 tablespoon butter minced parsley 2 tablespoons 14 teaspoon salt* flour If canned fish is used, turn it from the can on to a plate and steam it un- til it is hot. In the meantime, melt the butter, stir in the flour and salt*, and gradually add the milk. Add the capers. Transfer the fish to a platter, pour the sauce over it and dust light- ly with paprika and parsley. Fresh cooked fish may be heated in the sauce, or heated separately and served with the sauce poured over it. « Oysters with Mushrooms (D) lcup oysters 3 tablespoons 1 cup cooked butter or mushrooms other fat (fresh or 1 teaspoon canned) onion juice 142 cups milk ¥% teaspoon 3 tablespoons lemon juice flour 2egg yolks, or ¥% teaspoon salt* 1 egg Drain the oysters and put them into a hot pan. Cook until the edges begin to curl, then remove to a hot dish. Make a sauce by adding to the oyster liquor the juice from the mushrooms and enough milk to make a pint. Thicken this with the flour blended with the butter or other fat and cook two to five minutes. Add chopped mushrooms, onion juice, lemon juice and a little salt*. Beat the yolks of the eggs; add a little of the hot mixture, slowly, then all of it. Add the oysters, and cook * Worcester Salt over hot water until the sauce thick- ens, stirring constantly. Remove from. the fire and serve at once. « Creamed Lobster (D) 2 tablespoons 1 teaspoon salt* butter or 1 teaspoon other fat pepper 2 tablespoons 2cups boiled flour or canned lcup milk lobster Make a white sauce with the fat, flour and milk. Add lobster cut into small pieces and the salt and pepper. Some cooks add a teaspoon of curry. « Scalloped Shrimp (D) 2 cups cooked 2cups boiling « shrimps, water fresh or 1 teaspoon canned lemon juice 4 tablespoons 1 teaspoon salt* butter or 4% teaspoon other fat pepper 4 tablespoons 1 teaspoon flour mustard lcup bread crumbs