HOLLANDAISE SAUCE. One-half cup butter, yolks of two eggs, one and
one-half tablespoonful lemon juice, one-fourth teaspoonful salt, one-sixteenth
teaspoonful cayenne, one-half cup boiling water. Cream the butter and add
the yolks one at a time and beat well. Add lemon juice, salt and pepper. Just
before serving, add boiling water and cook in a double boiler to consistency of
cream. Serve immediately. — Miss Eunice Chaplin, (Domestic Science Teacher
at the Durham High School.)
BROILED FISH. Take shad or any kind of fish you like, and open down
the back and remove bone. Use butter and salt and just a little flour, broil until
good and brown. Then use a sauce made of three yolks of eggs, butter the size
of an egg, juice of one lemon and one cup boiling Avater, salt and pepper✪ Broiled Fish, pour
over fish and garnish Avith lemon and parsley. — Mrs. H. E. Seeman.
ESCALLOPED OYSTERS. Remove bits of shell from one pint of oysters.
Line a baking dish Avith a thin layer of cracker crumbs crushed fine, then a
layer of oysters. Put bits of butter OA'er oysters, also pepper and salt. Use
alternate layers until dish is full. Add SAveet milk enough to moisten thoroughl✪ Escalloped Oystersy
and bake half hour. This dish goes very nicely Avith baked chicken. — Mrs.
E. G. Belvin.
PANNED OYSTERS WITH CRACKER CRUMBS. One pint oysters, one
tablespoonful butter, tAvo cups cracker crumbs, one-fourth teaspoonful black
pepper. Wash and dry oysters. Have pan very hot, drop in oysters, add butter,
milk and pepper; as soon as oysters puff or curl, add cracker crumbs, stir in
and add salt✪ Panned Oysters with Cracker Crumbs. Serve hot AAdth buttered toast or saltines. — Mrs. R. E. L. Skinner.
CORN OYSTERS. One can corn, three eggs, one-fourth cup SAveet milk,
one-fourth cup butter, cracker meal sufficient to make a stiff batter. Season Avith
pepper and salt✪ Corn Oysters. Drop from tablespoon into hot deep fat, should rise and broAvu
quickly. — Mrs. W. H. Boone.
CREAMED SALMON. One and one half tablespoonfuls Crisco or butter, tAvo
heaping tablespoonfuls flour, tAvo and one-half cups SAveet milk, tAvo cupfuls
canned salmon, salt and pepper to taste. Make a cream sauce Avith first three
ingredients, add salt and pepper; mix thoroughly Avith the fish, turn into a
baking dish, cover AA'ith buttered crumbs, set in a pan of hot AA'ater in the oven
and bake until the crumbs are a golden broAvn. Serve in the dish in Avhich
baked. — Mrs. M. N. Garrard.
FISH IN SHELLS, OR RAMEKINS. One can Tuna fish picked fine. Make
a cream sauce of one pint scalded milk, one tablespoonful butter, tAvo heaping
tablespoonfuls flou✪ Creamed Salmonr, one-half teaspoonful salt, little pepper. Cook till thick
and smooth and add fish. Cover Avith cracker crumbs and dots of butter Avhen
in shells and bake in oven till broAvn. — Mrs. Annie Whitmore Andrea;vs.
42
USE DAN VALLEY SUPERLATIVE FLOUR
For Dainty Delicious Desserts use KNOX GELATINE
Salads
Bestrewed with lettuce and cool salad herhs."
FEOZEN TOMATO SALAD. Open one quart can tomatoes and let stand one
hour. Add three tablespoonfuls sugar and season highly with salt and cayenne,
then run through a sieve. Turn in small cocoa boxes, cover tightly, pack in salt
and ice, using equal parts of salt and ice, and let stand about three hours. Kemove
from mold and arrange on lettuce leaves, serve with mayonnaise. — Mrs. Annette
Markham.
Page 42 · 6 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
HOLLANDAISE SAUCE. One-half cup butter, yolks of two eggs, one and one-half tablespoonful lemon juice, one-fourth teaspoonful salt, one-sixteenth teaspoonful cayenne, one-half cup boiling water. Cream the butter and add the yolks one at a time and beat well. Add lemon juice, salt and pepper. Just before serving, add boiling water and cook in a double boiler to consistency of cream. Serve immediately. — Miss Eunice Chaplin, (Domestic Science Teacher at the Durham High School.)
BROILED FISH. Take shad or any kind of fish you like, and open down the back and remove bone. Use butter and salt and just a little flour, broil until good and brown. then use a sauce made of three yolks of eggs, butter the size of an egg, juice of one lemon and one cup boiling water, salt and pepper, pour over fish and garnish Avith lemon and parsley. — Mrs. H. E. Seeman.
ESCALLOPED OYSTERS. Remove bits of shell from one pint of oysters. Line a baking dish with a thin layer of cracker crumbs crushed fine, then a layer of oysters. Put bits of butter over oysters, also pepper and salt. Use alternate layers until dish is full. Add SAveet milk enough to moisten thoroughly and bake half hour. This dish goes very nicely with baked chicken. — Mrs. E. G. Belvin.
PANNED OYSTERS WITH CRACKER CRUMBS. One pint oysters, one tablespoonful butter, two cups cracker crumbs, one-fourth teaspoonful black pepper. Wash and dry oysters. Have pan very hot, drop in oysters, add butter, milk and pepper; as soon as oysters puff or curl, add cracker crumbs, stir in and add salt. Serve hot with buttered toast or saltines. — Mrs. R. E. L. Skinner.
CORN OYSTERS. One can corn, three eggs, one-fourth cup sweet milk, one-fourth cup butter, cracker meal sufficient to make a stiff batter. Season Avith pepper and salt. Drop from tablespoon into hot deep fat, should rise and brown quickly. — Mrs. W. H. Boone.
CREAMED SALMON. One and one half tablespoonfuls Crisco or butter, two heaping tablespoonfuls flour, two and one-half cups sweet milk, tAvo cupfuls canned salmon, salt and pepper to taste. Make a cream sauce with first three ingredients, add salt and pepper; mix thoroughly Avith the fish, turn into a baking dish, cover with buttered crumbs, set in a pan of hot water in the oven and bake until the crumbs are a golden brown. Serve in the dish in which baked. — Mrs. M. N. Garrard.
FISH IN SHELLS, OR RAMEKINS. One can Tuna fish picked fine. Make a cream sauce of one pint scalded milk, one tablespoonful butter, two heaping tablespoonfuls flour, one-half teaspoonful salt, little pepper. Cook till thick and smooth and add fish. Cover with cracker crumbs and dots of butter Avhen in shells and bake in oven till brown. — Mrs. Annie Whitmore Andrews.
[illustration: For Dainty Delicious Desserts use KNOX GELATINE]
Salads
Bestrewed with lettuce and cool salad herhs."
FEOZEN TOMATO SALAD. Open one quart can tomatoes and let stand one hour. Add three tablespoonfuls sugar and season highly with salt and cayenne, then run through a sieve. Turn in small cocoa boxes, cover tightly, pack in salt and ice, using equal parts of salt and ice, and let stand about three hours. Kemove from mold and arrange on lettuce leaves, serve with mayonnaise. — Mrs. Annette Markham.
Records on this page
Broiled FishEscalloped OystersPanned Oysters with Cracker CrumbsCorn OystersCreamed SalmonFish in Shells, or Ramekins