The Worcester salt cook book

Melt 3% tablespoons of the fat in a saucepan. Add flour and mustard and beat until light. Gradually pour the hot water on this. Place saucepan on the fire and stir contents until they begin to boil. Add lemon juice, salt* and pepper, and cook for six min- utes, then stir in the shrimps. Turn mixture into a shallow scallop dish, cover with the bread crumbs and dot with the half tablespoon of butter broken into little bits. Bake for twen- ty minutes in moderate oven (350 deg. F.). « Crab Ravigéte (D) 2 cups flaked 1% teaspoon salt* crab meat 1 teaspoon 1 cup thick paprika white sauce 1 tablespoon 2 eggs minced parsley 1 tablespoon 1 tablespoon chopped lemon juice capers Stir crab meat into white sauce and add seasonings and yolks of eggs beaten slightly. Fold in whites after beating until stiff. Pour into a cas- serole. Cover with buttered bread crumbs. Dust with paprika. Bake at 350 deg. F. until crumbs are browned. 22 LUNCHEON AND SUPPER DISHES « A Delicate Dependable Omelet (D) 6 eggs, beaten ¥Y teaspoon salt* separately ¥, teaspoon ¥%cup milk pepper 1 tablespoon 2 drops tabasco eream sauce 2 tablespoons granulated tapioca Add tapioca and seasonings to milk and cook for ten minutes. Cool. Add to beaten egg yolks and cream, then fold in the stiffly beaten egg whites. Heat the omelet pan, butter well, pour in the omelet and cook slowly for five or six minutes. Fold, serve on hot platter. « Spanish Omelet (D) 1 medium sized Olives tomato Mushrooms l small green Salt* and pep- pepper per % onion 4 eggs 2 sprigs 1lstalk celery parsley Peel the tomato, add the pepper, onion, parsley, celery, olives, mush- rooms, and chop all together in a chopping bowl. Place the mixture in a saucepan, add seasonings and stew for two or three minutes. Beat the eggs, put them in the omelet pan and, as soon as they begin to cook, add the chopped vegetables. Finish as for plain omelet. « Mushroom Omelet (D) lecup mush- Y% teaspoon rooms pepper 1 tablespoon 1 tablespoon fat flour 1% cup milk or Plain omelet cream 1 teaspoon salt* Use fresh or canned mushrooms cut into bits. Melt the fat in a saucepan, add the mushrooms, the milk or cream, salt*, pepper, and flour which has been mixed to a paste with a little cold milk. Cook for five min- utes, then set aside until the omelet * Worcester Salt is made. Spread the mushroom mix- ture over the omelet just before fold- ing. « Eggs Louisiana (*) lcup con- 4 eggs densed to- ¥% teaspoon salt* mato soup ¥g teaspoon 34, cup cold pepper water % cup grated lcup stale _ cheese bread crumbs 1 small onion, ¥%cup left-over grated cooked vege- tables Combine the soup, water, crumbs, vegetables and onions. Pour into a greased baking dish. Break the eggs carefully on top and sprinkle with salt* and pepper. Cover lightly with the grated cheese and then bake in a hot oven of 400 deg. F. until the eggs are set, about 15 minutes. « Eggs and Spinach Creole (D) 3cups cooked, 1 tablespoon chopped flour spinach 2 tablespoons Dash of mace butter 1 teaspoon salt* 3 tomatoes, % teaspoon sauted pepper 6 poached eggs 1% cup cream Y% cup pimiento cheese To the cooked, chopped spinach add the seasonings, and keep hot. Put the cheese in double boiler with the cream and thicken with the blend- ed flour and butter. Cook, stirring constantly at first, until smooth and velvety. Put spinach in a baking dish, cover with slices of sauted tomatoes. Poach six eggs, place on tomatoes, and cover with cheese sauce. Serve very hot. « Eggs with Tomatoes (D) 1 small onion 2cups toma- toes 1 teaspoon salt* Y, teaspoon pepper 6 eggs Toast Cut the onion into small pieces and place with the tomato in a shallow pan. Stew very slowly for ten min- utes. Add salt* and pepper, then re-