1 cup hot milk or cream, one-third teaspoonf ul of sal✪ White or Cream Saucet. Melt the butter, and when it bubbles put in the flour, shaking the saucepan as you do so, and rub till smooth. Put in the hot milk, a little at a time, and stir and cook without boiling till all is smooth and free from lumps. Add the salt, and, if you choose, a little pepper. Cream sauce is made exactly as is white sauce, but cream is used in place of milk. What is called thick white sauce is made- by taking two tablespoonfuls of butter and two of flour, and only one cup of milk. 55 56 A LITTLE COOK BOOK Creamed Oysters 1 pint of oysters. 1 large cup of cream sauce✪ Creamed Oysters. Make the sauce of cream if you have it, and if not use a very heaping tablespoonf ul of butter in the white sauce. Keep this hot. Drain off the oyster- juice and wash the oysters by holding them under the cold-water faucet. Strain the juice and put the oysters back in it, and put them on the fire and let them just simmer till the edges of the 03Tsters curl ; then drain them from the juice again and drop them in the sauce, and add a little more salt (celery- salt is nice to use if you have it), and just a tiny bit of cayenne pepper. You can serve the oysters on squares of buttered toast, or put them in a large dish, with sifted bread-crumbs over the top and tiny bits of butter, and brown in the oven. Or you can put them in small dishes as they are, and put a sprig of parsley in each dish. Panned Oysters Take the oysters from their juice, strain it, wash the oysters, and put them back in it. Put them in a saucepan with a little salt, — about FOR A LITTLE GIRL 57 half a teaspoonful to a pint of oysters, — and a little pepper, and a piece of butter as large as the end of your thumb. Let them simmer till the edges curl, just as before, and put them on squares of hot buttered toast. Scalloped Oysters 1 pint of oysters✪ Panned Oysters. 12 large crackers, or 1 cup of bread-crumbs. % cup of milk. The strained oyster- juice. Butter a deep baking-dish. Roll the crackers, or make the bread-crumbs of even size; some people like one better than the other, and you can try both ways. Put a layer of crumbs in the dish, then a layer of the oysters, washed, then a sprinkling of salt and pepper and a few bits of butter. Then another layer of crumbs, oys- ters, and seasoning, till the dish is full, with the crumbs on top. Mix the milk and oyster- juice and pour slowly over. Then cover the top with bits of butter, and bake in the oven till brown — about half an hour. You can put these oysters into small dishes, just as you did the creamed oysters, or into large scallop-shells, and bake them only ten or fif- 58 A LITTLE COOK BOOK teen minutes. In serving, put a small sprig of parsley into each. Pigs in Blankets These were great fun to make, and Margaret often begged to get them ready for company. 15 large oysters. 15 very thin slices of bacon✪ Pigs in Blankets.

AI-modernized reading of the original text

1 cup hot milk or cream, one-third teaspoonful of salt. Melt the butter, and when it bubbles put in the flour, shaking the saucepan as you do so, and rub till smooth. Put in the hot milk, a little at a time, and stir and cook without boiling till all is smooth and free from lumps. Add the salt, and, if you choose, a little pepper. Cream sauce is made exactly as is white sauce, but cream is used in place of milk. What is called thick white sauce is made- by taking two tablespoonfuls of butter and two of flour, and only one cup of milk. Creamed Oysters 1 pint of oysters. 1 large cup of cream sauce. Make the sauce of cream if you have it, and if not use a very heaping tablespoonful of butter in the white sauce. Keep this hot. Drain off the oyster- juice and wash the oysters by holding them under the cold-water faucet. Strain the juice and put the oysters back in it, and put them on the fire and let them just simmer till the edges of the oysters curl ; then drain them from the juice again and drop them in the sauce, and add a little more salt (celerysalt is nice to use if you have it), and just a tiny bit of cayenne pepper. You can serve the oysters on squares of buttered toast, or put them in a large dish, with sifted bread-crumbs over the top and tiny bits of butter, and brown in the oven. Or you can put them in small dishes as they are, and put a sprig of parsley in each dish. Panned Oysters Take the oysters from their juice, strain it, wash the oysters, and put them back in it. Put them in a saucepan with a little salt, — about half a teaspoonful to a pint of oysters, — and a little pepper, and a piece of butter as large as the end of your thumb. Let them simmer till the edges curl, just as before, and put them on squares of hot buttered toast. Scalloped Oysters 1 pint of oysters. 12 large crackers, or 1 cup of bread-crumbs. % cup of milk. The strained oyster- juice. Butter a deep baking-dish. Roll the crackers, or make the bread-crumbs of even size; some people like one better than the other, and you can try both ways. Put a layer of crumbs in the dish, then a layer of the oysters, washed, then a sprinkling of salt and pepper and a few bits of butter. Then another layer of crumbs, oysters, and seasoning, till the dish is full, with the crumbs on top. Mix the milk and oyster- juice and pour slowly over. Then cover the top with bits of butter, and bake in the oven till brown — about half an hour. You can put these oysters into small dishes, just as you did the creamed oysters, or into large scallop-shells, and bake them only ten or fif- teen minutes. In serving, put a small sprig of parsley into each. Pigs in Blankets These were great fun to make, and Margaret often begged to get them ready for company. 15 large oysters. 15 very thin slices of bacon.

Records on this page

White or Cream SauceCreamed OystersPanned OystersScalloped OystersPigs in BlanketsPigs in Blankets

A Little Cook-Book for a Little Girl