Lillian Massey school recipes

2 tbsp. butter. Few gratings nutmeg. 2 tbsp. flour. 3 c. milk or chicken stock. 4 tsp. salt. 3 ¢c. oyster juice. Prepare oysters and cook in liquor until plump; drain and reserve the liquor (there should be $4 c¢.). Cut oysters in pieces. Make a white sauce of remaining ingredients, and just before serving add strained oyster juice and oysters. MUSHROOM SAUCE. 2 tbsp. butter. Cayenne. 1 tbsp. flour. 1 ec. chicken stock. 4 tsp. salt. % c. mushrooms, cut in pieces. Prepare first five ingredients as white sauce, add mushrooms and serve. If fresh mushrooms are used, clean and peel, but do not soak, and simmer in water until tender. MIXED MUSTARD. 3 tbsp. mustard. 1 c. vinegar. i tbsp. sugar. 1/2 c. water. 1 egg. 1 tbsp. butter. Mix mustard, sugar and egg; stir until perfectly smooth, then gradually add vinegar and water. Cook until it thickens, stirring constantly. Remove from fire, add fat. This may be kept for several weéks. ENTREES GENERAL RULES FOR COOKING IN DEEP FAT. The fat used for cooking may be olive oil, cottonseed oil, beef drippings, lard, or a mixture of several fats. A good mixture is half lard and half suet. The food must be covered with crumbs and egg, or a batter, to keep it from absorbing fat. Place the articles to be cooked in fat deep enough to float them. Foods already cooked, or needing little cooking, require a higher temperature than batters. The temperature of the fat for oysters, croquettes, fish balls, ete., may be tested by browning a cube of bread in 40 seconds. For batters the bread should brown in 60 seconds. All the articles cooked should be drained on unglazed paper. When one quantity of food has been taken from the fat, it must be reheated and tested before adding a second amount. In the absence of a frying basket, a wire spoon may be used to remove the food from the fat. Fat which has been used for frying should be cooled and strained through cheese cloth; when cold cover. Fat used several times for frying should be clarified; when unfit for frying it should be made into soap. TO CLARIFY FAT. Coo! fat slightly, and clarify by cooking in it several slices of raw potato. When potato is browned to a crisp, cool and strain through cheese cloth. When cold cover. TO RENDER FAT. Remove the tough, outside skin and lean parts from beef fat (cod fat or suet), or pork fat, and cut the fat into small pieces. Put it into a saucepan and cover with cold water. Place it on the stove uncovered, and when the water has nearly all-evaporated set the:kettle back and let the fat slowly cook out. When the ‘si is still, and the scraps’ of skin are shrivelled at the bottom of the kettle, strain the fat through a cloth and set away to cool. FRIED OYSTERS. Select large oysters, remove pieces of shell, wash and dry. Season with salt and pepper, roll in fine bread crumbs which have been dried, sifted and seasoned, dip in beaten egg and again in crumbs. The egg should have 1 tbsp. water or oyster juice added to it. Fry 1 minute, drain, garnish, and serve. POTATO CROQUETTES. 2c. hot riced potatoes. + tsp. celery salt. 2 tbsp. butter. Cayenne. = isp. salt. Onion juice. 3 tsp. pepper. 1 tsp. chopped parsley. Yolk 1 egg. Mix ingredients and beat thoroughly. Shape in cylinders, roll in crumbs, egg and crumbs, and fry in deep fat. Drain, garnish and serve. POTATO APPLES. 2 c. hot riced potatoes. Cayenne. 4 c. grated cheese. Few gratings nutmeg. 2 tbsp. butter. 2 tbsp. milk. + tsp. salt. Yolks 2 eggs. Mix potatoes, cheese and buiter and beat until smooth; add seasonings, milk and eggs. Shape as small apples, roll in crumbs, egg, and crumbs; make dents for stem and blossom end of apple; fry in deep fat. Drain, garnish and serve. RICE CROQUETTES. 2 ce. cold cooked rice. % tsp. salt. 2- or 3 tbsp. milk. Pepper. 1 egg. Cayenne. 2 tbsp. butter. 2 tbsp. chopped parsley.