The Henderson cook book

LOBSTER A LA NEWBURY. Two cups lobster, V-2 cup sherry, yolks of 3 eggs, 1 cup cream; seasoning. As soon as the water is boiling in hot water pan, put the cream into chafing-dish, and when thoroughly heated add the beaten yolks, stirring constantly. After the sauce has thickened add lobster and sherry, and as soon as heated through, serve. DEVILED LOBSTER. Make a white sauce of 4 tablespoonfuls of butter, and when bubbling hot add 4 tablespoonfuls of flour, a pint of cream, salt, cayenne and minced parsley. Parboil a red pepper cut in strips; add this to the sauce with a teaspoonful each of onion juice, Worcestershire sauce, a pinch of mustard and a few drops of tabasco. Re-heat, with a pint of lobster meat. Serve on rounds of buttered toast. SMOKED SALMON. Is first soaked and then broiled, served with melted butter and lemon. Beware of salting salt fish. Taste first. A SAVORY SALMON. One cupful of boiled salmon (canned salmon may be used), 3 eggs, 3 tablespoonfuls of butter, 2 tablespoonfuls of breadcrumbs, one tablespoonful of chopped parsley, salt and pepper to taste. Flake the fish, add the eggs beaten, the breadcrumbs, butter, parsley, salt and pepper. Lay on a buttered platter, cover and steam for half an hour. Serve hot, decorated with peas. CURRIED SALMON. One can of salmon. Put 1 large spoon of butter in chafing dish, add salmon, 1 ounce of curry powder, 1 tablespoon of Worcestershire sauce, wineglass of sherry wine, juice of 1 lemon, little salt, teaspoon mustard, little cayenne pepper. Cook few minutes and serve very hot.— Mrs. J. R. Singleton. SALMON TIMBALES. Take 1 can of salmon or % of a pound of cold cooked salmon free from skin and bones, 2 heaping tablespoonfuls of butter, 2 tablespoonf uls of milk, 14 of a pound of fine breadcrumbs, 3 eggs, a teaspoonful of lemon juice, a pinch of powdered mace, a dust of red pepper, l/2 teasponful of salt and 1 cupful of white sauce. Break up the fish as small as possible, put it in a basin, and work it to a cream, with a wooden spoon, adding by degrees the butter, previously warmed, and the cream. Separate the yolks of the eggs from the whites, stir in the former, and heat the latter to a stiff froth. Season the mixture nicely with the salt, red pepper, mace, and lemon juice; mix in carefully the whites of eggs. Fill some small buttered molds with the mixture, set the molds in a pan of hot water, and poach them in the oven for about thirty minutes. Turn out and cover with a white sauce. Garnish with parsley and serve hot. Fresh trout is nice either broiled and fried or wrapped in cloth and boiled ; if for a dinner, turn out on platter and serve with egg sauce — like boiled rockfish. FRIED FISH. Trout, blue-fish, spots, etc., are good dipped in meal and fried in hot fat or lard. SAUCES FOR FISH SAUCE FOR BOILED FISH. Six eggs, hard boiled and chopped fine, 2 tablespoons of butter, 1 teaspoon pepper, 1 teaspoon salt, % teaspoon mustard, the fish eggs, if any, and milk enough to make a gravy. Boil this mixture and pour over the fish after it is boiled and laid on a platter. This sauce is nice on any kind of fish. — Mrs. E. E. Thomas. HOLLANDAISE SAUCE.