Council cook book

until butter is melted. Then add second piece of butter and as it thickens the third piece. Add onethird cup boiling water, cook one minute, season with one-fourth teaspoon salt, little cayenne. Add one teaspoon each of chopped parsley and fresh tarragon. Fricassee of Oysters. Heat a piece of butter the size of an egg, add a wine glass of sherry, one cup of oyster juice, onehalf cup of cream, cayenne pepper, yolks of four eggs. When all this has boiled to a custard, add one pint of California oysters which have been seasoned with salt and pepper and the juice of one-half lemon. Cook a few minutes only after adding the oysters. Oysters a la Richelieu. Forty small Eastern oysters for eight persons. Boil oysters and liquor five minutes. Take oysters from liquor, cool, and cut in halves. Make sauce of two ounces butter, one ounce flour, a pint of oyster liquor, one pint cream, nutmeg, red pepper, white pepper, and salt to taste. Cook five minutes, then add. yolks of four eggs with juice of half a lemon. When thick, add oysters. Put in shells or ramekins, sprinkle with bread crumbs and bits of butter. Bake and serve. Roe Sauce. Wash the roe, throw them into a kettle of boiling water and allow them to simmer for twenty minutes ; drain, put them in a bowl, and with a silver When you need a Plumber quickly telephone to FRED T. KNOLES, 2000 Fillmore Street. Telephone West 1855 fork remove carefully all membrane; add a quarter of a pound of butter, and heat over a^ pan of hot water. When thoroughly hot, add a gill of cream or milk, a level teaspoon salt, ten drops of onion juice, a quarter of a teaspoon mace, and serve in a sauceboat. Rich Poulette Sauce. Into two tablespoons melted butter smooth two tablespoons flour, one-half teaspoon each salt and pepper. Stir in gradually one pint heated cream or milk, stir until thick, then add half a teaspoon lemon juice. Have ready two well-beaten yolks of eggs and throw in quickly to the thickened sauce, removing almost immediately from fire. Mussels. ' Into a saucepan put a large spoon butter, onehalf onion chopped, one-half clove of garlic. Let it brown lightly and blend in a large spoon of flour. Add the mussels (two pounds) that have been well cleaned, salt, pepper to taste, one-half cup water or stock. Cover and steam till the shells open, and add chopped parsley. Stewed Lobster. One lobster, one-fourth wine glass of wine, onethird pint milk, three eggs (yolks only), one-half teaspoon salt, one-fourth teaspoon pepper. Remove lobster from the shell, taking care to save the green creamy substance. Cut meat into small pieces, place in stewpan over the fire with the butter, salt, and [illustration: advertisement] pepper, and stew briskly for three minutes; then add the wine and cook for five minutes. Beat the yolks lightly, stir them into the milk, and add to the lobster. Cook slowly till it thickens, and serve. Lobster American. One tablespoon butter, one tablespoon olive oil. Blend in one tablespoon flour, one clove of garlic cut fine, one teaspoon Worcestershire sauce, salt, pepper, and paprika, one cup strained tomatoes, one cup soup stock. Let this cook well, then add one lobster cut in pieces. Deviled Crab. Chop up crab. Strain three-fourths can tomatoes, add chopped parsley, tobasco sauce, salt, pepper, Worcestershire sauce, cayenne pepper, and two or three tablespoons cracker meal to thicken. Put all in hot butter (a good slice), and let cook five or six minutes. Soft-shell Crabs. Wash carefully six crabs, then throw them into a bowl containing one pint of milk and three beaten eggs. Let them stand until most of the liquid has been absorbed, then roll in cracker crumbs and fry. When done, serve with bunches of fried parsley. Crab Espanol.