High living

OYSTER BUNDLES — Cut nice, even slices of the breast of either boiled or roast turkey ; spread over each piece a thin slice of boneless bacon, and put on top of each piece of bacon a large oyster ; roll up each slice of turkey, with the bacon and oyster inside so as to form a little bundle, tie each of these securely, place in a baking-pan and bake them long enough to cook the bacon, basting frequently with melted butter. Serve in a dish garnished with parsley. Rich, brown gravy should be served with these bundles. CLAMS AND RICE — Chop fine one onion and a small piece of ham or pork, add a little Spanish saffron water, a bruised clove of garlic and one cupful of tomatoes ; stew all together for a few minutes, then add a pint of well-scrubbed small clams, still in the shell ; steam with the dish tightly covered for a half-hour, then add one cupful of well-washed rice and about one pint of water. Season with salt and cook until the rice is done. LOBSTER A LA CARDINAL — Make a pint of cream sauce, using either white stock, fish stock or cream. To this add the yolks of two eggs, the juice of one lemon and a little carmine for coloring. Then add, little by little, one-fourth of a pound of butter. Cut the flesh of a two-pound lobster into cubes, and add it to the sauce. Have ready a buttered mold, line it with one inch of boiled rice, fill with the lobster, cover with rice, and steam for one-half hour. When done, garnish with broiled tomatoes, and serve. SHRIMP FRITTERS — Make a batter of three well-beaten eggs, a pinch of salt, one-quarter cupful of milk, one tablespoonful of melted butter. Chop slightly with a silver knife one-half pound of picked shrimps, and stir into the mixture, adding enough stale bread crumbs to make a stiff batter. Drop by the spoonful into boiling fat, and fry a light brown. Drain on paper and serve hot, with a rich cream sauce which has been colored with a little tomato or anchovy sauce. PLANKED SMELTS — Butter a hickory or oak fish plank quite generously; place the cleaned and seasoned smelts, upon which lemon juice has been squeezed, on the plank; arrange the smelts in the form of a large fish, and put plenty of butter on them ; garnish with mashed potato roses (made with pastry bag and tube), sprinkled with bits of butter and finely chopped parsley ; put plank in oven and bake until potatoes are browned slightly. Before bringing plank to the table, place sliced cucumbers and tomatoes, dressed with oil and vinegar, between the roses. ESCABECHE — Parboil two pounds of any white, firm fish, cut in fillets ; place them in a salad bowl and pour over three tablespoonfuls of oil, one of vinegar, a teaspoonful of salt, a little cayenne pepper, bits of orange peel cut thin, one teaspoonful onion juice, two bay leaves, one sliced green pepper, and a sprig of thyme ; mix all well and let stand several hours before serving. Garnish with sliced orange. FLOUNDERS A LA MAJOUEZ — Place the fish in a baking-dish of fireproof ware, with a large tumbler of white wine, two tablespoonfuls of butter and one teaspoonful of salt ; put in a hot oven and cook until done ; pour off the gravy and add the yolks of three eggs which have been beaten into a pint of cream. Add a dash of cayenne, simmer (not boil) for two minutes, pour over the fish, and serve.