The Chapel Hill cook book

through potato ricer parsley Vz tablespoon capers or dill pickle Season highly with salt, freshly ground whole black pepper corns, cayenne. Save out small quantity of riced egg yolks to sprinkle on top of sauce. Mrs. Harry McMullan. OYSTER COCKTAIL % cup lemon juice 2 tablespoons onion xk cup tomato catsup ground fine or V2 cup tomato juice 1 teaspoon onion juice 2 tablespoons Worcester- 2 teaspoons celery salt shire sauce V2 teaspoon soda 1 tablespoon Tabasco sauce 2 tablespoons grated horseradish Mix thoroughly, place on ice and serve with oysters in glasses. Also good for shrimp or crabmeat. Mrs. M. H. Stacy. \/ The Chapel Hill Cook Book OYSTERS (FRIED) Wash oysters thoroughly and drain. Roll in egg, then in cracker dust, to which plenty of salt and pepper has been added. If oysters are small,- roll three or four together. Fry in deep Crisco or broil in butter. Mrs. Bruce Whitmire. PANNED OYSTERS Melt one tablespoon of butter in a pan. Add 1 teaspoon minced parsley and well-drained oysters. Season. As soon as gills curl, remove and serve on buttered toast. Mrs. J. P. Harland. SCALLOPED OYSTERS 1 pt. oysters Dash of Tabasco sauce Vz cup melted butter 1 cup stale bread crumbs Pepper and salt to taste % cup milk 1 teaspoon Worcestershire sauce Cover bottom of buttered baking dish with bread crumbs. Lay carefully over it the oysters lifted from the liquor. Cover with another layer of crumbs dusted with pepper and salt; then more oysters. Make the top layer of bread crumbs. Strain the oyster liquor, add to it the Worcestershire and Tabasco sauces, melted butter, and milk, scalding hot. Pour over the dish. Sprinkle over the top a layer of crumbs moistened with melted butter. Bake in oven until crumbs are brown. Mrs. M. S. White. SALMON LOAF 1 can salmon 1 teaspoon salt 2 eggs 1 medium-sized onion 1 teaspoon lemon juice chopped fine 1 cup stale bread or % cup celery chopped fine cracker crumbs 2 sweet, green peppers Y2 cup sweet milk chopped fine Mince salmon, add cup of crumbs, eggs well beaten and the milk. Pour into well greased baking dish and bake 30 minutes in medium hot oven. Serve hot or cold. Mrs. L. L. Garner. SALMON CROQUETTES 1 can salmon 1 cup cracker crumbs 1 teaspoon grated onion Butter or fat to fry 1 teaspoon Worcester- 2 beaten eggs shire sauce Y2 cup milk Juice % lemon Combine the salmon, grated onion, Worcestershire sauce, lemon juice, pepper and cracker crumbs. Mix well, then add beaten eggs and milk. Mix again and form into croquettes and fry in deep fat. Mrs. Bruce Whitmire. SHAD (BAKED) 3 lbs. fish 1 cup bread crumbs 1 small onion (chopped) 6 tablespoons chopped 4 tablespoons Worcester- parsley shire 1 egg 6 tablespoons bacon 3 tablespoons meal drippings Salt and pepper 1 cup boiling water Dress and salt fish. Combine bread crumbs, onion and 3 tablespoons parsley, 2 tablespoons of Worcestershire, egg, teaspoon salt and a little black pepper. Stuff fish with this dressing. Place fish in baking pan. Sprinkle fish and baking pan with meal and the rest of the parsley, The Chapel Hill Cook Book 13