Lowney's cook book

The clams may be mixed with the sauce and served in halves of grapefruit, in lemon shells, or tomato cups. Set on a bed of ice. Oyster Cocktail Follow recipe for clam cocktail, using one pint small oysters drained from their liquor in place of clams. Shrimp Cocktail Substitute one pint shrimp for clams, and proceed as for clam cocktail. Oysters on Half Shell 30 oysters in the shell 3 lemons cut in halves 6 teaspoons grated horseradish 6 teaspoons vinegar \ teaspoon salt 1 tablespoon tomato catsup cayenne paprika parsley Open oysters ; loosen. Serve in shell on bed of ice, having the small ends of the shell point toward the center of the dish. Wash lemons, cut in halves, remove seeds, and serve one half in the center of each plate. Garnish with parsley. Mix horseradish, salt, vinegar, and tomato catsup, seasoned with paprika and cayenne. Serve in small glass dish and pass to each person. Clams on Half Shell Follow recipe for oysters on half shell, substituting clams. CHAPTER II SOUP ACCESSORIES Browned Crackers 8 crackers butter salt cayenne Spread crackers with butter, sprinkle with salt and cayenne, and brown in oven. Cheese Crackers 8 crackers grated cheese salt, cayenne butter Spread crackers thinly with butter, sprinkle with salt and cayenne, and cover with grated cheese. Cook in oven until cheese is melted. Crisps 4 slices of bread butter salt cayenne Spread bread with butter or dip in melted butter. Sprinkle with seasonings. Remove crusts and cut in long narrow strips. Brown in slow oven. Rings may be cut from the prepared bread and browned in the oven. Three of the narrow strips may be inserted in each ring. Croutons Cut bread one fourth inch in thickness, rem-ove crust. Cut slices in strips, and strips in cubes. Dip in melted butter, brown in the oven or fry in deep fat, SOUP GARNISHINGS Cheese Balls I cup butter I teaspoon salt f cup flour cayenne and paprika i cup water 3 eggs ^ cup grated cheese Melt butter, add water, and cook two minutes ; add seasonings and flour, boil until mixture forms in a mass in center of pan. Cool slightly, add eggs unbeaten, one at a time, add cheese, drop from teaspoon into hot fat, drain, and serve immediately. Egg Balls 4 hard-cooked eggs salt and cayenne 1 raw egg yolk 1 white of egg flour or sifted cracker crumbs Mash yolks of eggs, add seasonings, and enough yolk of egg to form a paste. Shape into balls the size of a walnut, Dip in slightly beaten white of egg, dip in flour or cracker crumbs, and fry in deep fat. Drain and serve with soup. Rice Balls 1 cup cold cooked rice 1 teaspoon grated lemon rind 2 tablespoons flour 1 teaspoon chopped parsley salt, cayenne, nutmeg 1 egg Press rice through sieve, add flour, egg and seasonings. Roll in balls, allowing a teaspoon for each ball. Cook in boiling salted water until they harden on the outside. Serve hot with soup. Marrow Balls 4 tablespoons marrow salt, cayenne, nutmeg 1 egg soft bread crumbs Cook marrow in frying pan, strain, beat, add egg, seasonings, and enough bread crumbs to make of a consistency to shape. Form in small balls and poach in hot water. Fritter Beans 2 eggs 4 tablespoons milk 1 teaspoon butter 4 tablespoons grated cheese 1 teaspoon lard salt, pepper, cayenne