Dainty recipes

Take tin of red salmon and remove skin and bones. Take one good sized Irish potato, boil and wash with salmon to which add juice of half lemon, salt and pepper and a small amount of chopped green pepper. Add one egg and make into loaf. Sprinkle with bread crumbs and bake. CREAMED OYSTERS One quart of milk; one quart oysters. Let cream come to a boil. Thicken with cracker dust until thick as batter. Season with salt, pepper. Pour in oysters and keep on stove until hot. Put in dish with cracker crumbs on top and bake. CRAB A LA NEWBERG Four cups crab meat; four tablespoons flour; one onion minced fine; one cup grated yellow cheese; sifted bread crumbs; four tablespoon butter ; one green pepper minced fine; one teaspoon salt; dash nutmeg. Melt butter in double boiler, add pepper and onions, cook five minutes, add flour until frothy, pour in milk slowly, stir until sauce thickens, add crab and salt, cook ten minutes longer. SHAD ROE Clean a shad roe and cook in boiling, salted, acidulated water, drain, remove the membrane, and separate the roe into zr pieces. Break up lightly with a fork. Chill thoroughly. Meanwhile melt four tablespoonfuls of butter in a saucepan and add two tablespoonfuls of lemon juice; mix and add the roe. Add the yolks of two hard-boiled eggs mashed fine, onehalf cup full of dried, grated bread crumbs, one teaspoonful of salt and one-eighth teaspoonful pepper. Stir until well blended and serve very hot on toast strips. (I often cook the roe the day before I use it and always toast the bread before grating). CRAB MEAT AU GRATIN Two cups crab meat; two tablespoons butter; two tablespoons flour; two cups milk; one-half green pepper minced; one- half onion minced fine; one-half teaspoon salt; one-half cup grated American cheese; dash nutmeg; sifted bread crumbs. Melt butter in double boiler, add pepper and onion. Cook five minutes. Add flour until frothy. Pour in milk slowly, stirring until sauce thickens. Add crab meat and salt. Cook ten minutes longer. Pour into well buttered baking dish and sprinkle with grated cheese. Cover top with fine crumbs. Dot with bits of butter and bake in oven until brown. OYSTER ROCKEFELLER Arrange two dozen oysters on half shell. Place shells containing oysters in hot ice cream salt. Make sauce with three tablespoons melted butter poured over following vegetables chopped fine. Three shallots, six pieces celery, two sprigs mint,, four sprigs parsley and two tablespoons capers. Pour Sauce over each oyster and set in hot oven until edges of oysters curl. Sprinkle with dash of cocktail sauce and serve hot in shells immediately. OYSTER LOAF One loaf bread; one quart oysters fried; one-half teacup tomato catsup; one-half dozen small pickles or one dozen Olives. Cut off one end of loaf and remove the soft inside leaving a shell, which thoroughly butter and place in oven to toast. Fill with a layer of hot fried oysters, a little catsup. and pickle or olives and another layer of oysters until shell is filled. Fasten the end on, cut in slices and serve very hot. FISH ROE MOUSSE Two sets of canned or fresh shad-roe. Mash fine and add one cup of cream sauce, one-half cupful of bread crumbs. Beat four eggs very light, season with two teaspoonfuls of lemon juice, salt and pepper and add to ingredients. Put in greased mould and steam in hot water for fifteen minutes. GREEN PEPPERS STUFFED WITH SHRIMP Two pounds of boiled peeled shrimp mixed with six cups of bread crumbs seasoned with one cup of lemon juice; one-half cup of Worcestershire Sauce; one teaspoonful tobasco sauce; salt and pepper. Cut the tops of one dozen green peppers, wash clean and stuff. Bake in oven for fifteen minutes. Breads POP OVERS