The Institute cook book

Take as many oysters as you wish; wash and dry them. Roll each in a slice of thin bacon and fasten the ends with a wooden toothpick. Place them in the chafing dish and cook until the bacon is crisp. [illustration: Chafing-dish cookery] LOBSTER A LA CRfeME 11/2 cups boUed lobster 1/2 cup water 1 tablespoon butter Yolks of 3 eggs Salt and pepper 1 cup cream Cut the lobster meat into small pieces and put it in the chafing dish with the butter, seasoning thoroughly. Pour the water over it; cook ten minutes; add the beaten yolks of the eggs and the cream. Bring all to a boil and serve. LOBSTER STEW 1 small lobster Pinch of soda 3 cups milk 3 buttered crackers Salt and pepper 1 tablespoon butter 1 tablespoon flour Cut the lobster meat into small bits. Scald the milk, stirring in the seasoning and soda. Dip the toasted buttered crackers in the hot milk and keep them warm. Add the butter and flour well rubbed together to the milk, and when it thickens add the lobster. Cook for five minutes and pour over the crackers. DEVILED LOBSTER 2 cups boiled lobster 14 teaspoon salt 1 teaspoon curry powder V2 teaspoon Worcestershire sauce 1 teaspoon mustard 4 tablespoons butter Lettuce Cut the lobster into small pieces; mix thoroughly with the one tablespoon of butter and the seasonings. Melt the rest of the butter; cook the lobster in it and serve on fresh lettuce leaves. CLAMS A LA CRIJME 1 pint clams Yolks of 2 eggs 2 tablespoons butter 14 cup cream Salt, pepper and nutmeg Buttered toast 1 tablespoon chopped parsley Separate the hard from the soft parts of the clams and chop the hard parts fine. Melt the butter in the chafing dish; add a little salt, pepper and grated nutmeg, then the clams; bring all to a boil. Beat together the eggs and the cream; stir into the hot mixture; bring to a boil and serve on squares of buttered toast. Sprinkle the parsley lightly over the top. [illustration: Chafing-dish cookery for family of four] CRAB A LA CRilME Prepare the same as Lobster a la Creme. SHRIMP A LA CRfeME Prepare the same as Lobster a la Creme. CLAM AND EGG SCRAMBLE 1 dozen clams 4 tablespoons clam juice S eggs 1 tablespoon butter Salt and pepper Wash and scrub the clams; put them in a saucepan with half a cup of water; cover closely and cook until the shells open. Remove the clams and save the juice for bouillon or other purposes. Chop the clams fine. Beat the eggs slightly; add the clams and four tablespoons of the juice. Melt the butter in the chafing dish; turn in the mixture and stir over hot water until cooked to a soft scramble. Dust with salt and pepper and serve. CLAM TOAST 1 dozen small clams V4 cup scalded milk 1 egg yolk 4 slices buttered toast Salt and pepper Clean the clams; cut them into small pieces and simmer a few minutes. Beat the egg yolk; add slowly to the scalded milk; combine with the clams and just before serving add the seasoning. Pour over buttered toast. CANVAS-BACE DUCKS Roast the ducks for twenty -minutes; serve whole; carve them at the table; lay them in the chafing dish with red pepper, salt, a large piece of butter, half a glass of currant jelly and an equal quantity of grape juice. Simmer a few minutes and serve. SARDINE SAVORY 1 box sardines Anchovy essence 1 cup brown sauce 1 tablespoon sardine oil