Boston Cooking-School cook book

1 cup tripe, parboiled and cut in 3 tablespoons butter 34-inch pieces 4 tablespoons flour 1 cup small boiled onions 1% cups thin cream or top milk 2 cups oysters 2 egg yolks, slightly beaten Salt, pepper, paprika Make white sauce of butter, flour, and milk. Add tripe, onions, and oysters. Heat thoroughly, add egg yolks, and season to taste. Serve on toast. Serves 6 to 8. DEVILED OYSTERS ON HALF SHELLS 1 pint oysters Vg teaspoon nutmeg 1 tablespoon butter Few grains cayenne 3 shallots, finely chopped 1% teaspoon made mustard 2 tablespoons flour V4 tablespoon Worcestershire Sauce Y% cup milk 3 chopped mushroom caps 14 cup cream ¥ teaspoon chopped parsley 1% teaspoon salt 1 egg yolk Buttered cracker crumbs Wash and chop oysters. Cook shallots in butter 3 minutes, add flour, and stir until well blended; then add milk and cream. Bring to boiling point, add oysters and remaining ingredients, except egg yolk and crumbs, and simmer 12 minutes. Add egg yolk, put mixture in deep halves of oyster shells, cover with buttered crumbs, and bake 15 minutes. These may be served as a first course. OYSTERS AND MACARONI 1 pint oysters Flour 1% cups boiled macaroni (p. 380) 14 cup buttered crumbs Salt and pepper 4 cup butter Put a layer of macaroni in bottom of a buttered baking dish, cover with oysters, sprinkle with salt and pepper, dredge with flour, dot over with half the butter; repeat and cover with buttered crumbs. Bake 20 minutes in hot oven (450° F.). Serves 4 to 6. NORFOLK OYSTERS 11% cups hot boiled rice Butter 1 pint oysters Salt 1 cup Thin White Sauce (p. 192) Pepper 1 cup buttered cracker crumbs Cover bottom of buttered baking dish with half the rice, cover rice with half the oysters, pour over half the sauce, dot with butter, and sprinkle with salt and pepper; repeat, using remaining ingredients.' Cover with crumbs and bake in hot oven (450° F.) 30 minutes. Serves 4 to 6. SCALLOPED OYSTERS 1 pint oysters 1 cup cracker crumbs 4 tablespoons oyster liquor 14 cup melted butter 2 tablespoons milk or cream Salt 4 cup stale bread crumbs Pepper Mix bread and cracker crumbs and stir in butter. Put a thin layer in bottom of shallow, buttered baking dish, cover with oysters, and sprinkle with salt and pepper; add half, each, oyster liquor and milk or cream. Repeat and cover top with remaining crumbs. Bake 30 minutes in hot oven (450° F.). Never allow more than 2 layers of oysters for Scalloped Oysters; if 3 layers are used, the middle layer will be underdone, while others are properly cooked. If desired, sprinkle each layer with mace or grated nutmeg. Serves 4. OYSTERS LOUISIANE 1 quart oysters 1% teaspoon salt 3 tablespoons butter ¥ teaspoon paprika 2 tablespoons chopped red pepper Few grains cayenne 4 tablespoon finely chopped shallot Y% cup grated Parmesan 4 tablespoons flour cheese Duchess Potatoes (p. 432) Parboil oysters (p. 251), reserve liquor, and add enough water to make 114 cups. Cook butter 5 minutes with red pepper and shallot. Add flour and stir until well blended; then pour on oyster liquor gradually, while stirring constantly. Bring to boiling point and season with salt, paprika, and cayenne. Arrange oysters in large buttered scallop shells, pour on the sauce, sprinkle with cheese, and pipe around edges of shells a border of Duchess Potatoes. Arrange in pan and bake until thoroughly reheated (400° F.). Serves 6 to 8. OYSTER PIE Line shallow pie plate with pastry, fill with oysters (not more than 2 layers), sprinkle with salt and pepper, dot over with butter, cover with pastry, prick and bake in hot oven (400° F.) until brown. This is especially delicious served with ham. [illustration: SHELLFISH 251] SCALLOPS