The Monmouth Baptist ladies' cook book

Sauce: One can mushrooms cut fine; cook for five minutes. Put one heaping tablespoon of butter in a sauce pan. When it bubbles add one heaping tablespoon of flour and cook, stirring constantly. Move to a cooler part of stove and add slowly one cup of cream, cook until smooth and a little thick, add mushrooms, season with salt and pepper and let boil up once. TURBOT. Mrs. Melville Brewer. Cook white fish until tender. Remove bones, mince fine and add a little chopped celery, sprinkle with salt and pepper. For the dressing, heat one pint of milk and thicken with flour. When cool add two well beaten eggs and one-quarter pound butter. Put in the baking dish a layer of fish then a layer of sauce until the dish is full. Cover the top with cracker crumbs and bake one-half hour. ACCOMPANIMENTS OF FISH. Miss Himma Snyder. With boiled fresh mackerel, stewed gooseberries ; with blue fish, white cream or lemon sauce ; with shad, mushrooms, parsley and egg sauce. Slices of lemon cut into small dice stirred into drawn butter, allowing it to come to the boiling point, is a grateful addition to nearly all members of the fish tribe. Potatoes diced or cut in balls with a scoop, may be served with fish. Cucumbers are especially good with fish. Oysters added to the dressing are excellent. CUCUMBER SAUCE. To one pint of butter sauce add one-half cup of chopped cucumber pickles. HOLLANDAISE. Three tablespoonfuls of butter, yolks of four eggs, juice of a small lemon, one level teaspoonful of salt, one-half cupful of boiling water, and a pinch of cayenne. Cream two tablespoonfuls of butter in a small saucepan, add the egg yolks one at a time, beating well, then add the other ingredients, still beating. Now stand the saucepan over the tea kettle (or in hot water) and beat until the sauce thickens, adding the other tablespoonful of butter in small bits until all is used. The sauce should be light, thick and velvety, much depending on the beating. MAITRE D' HOTEL BUTTER SAUCE. Mrs. A. W. Gates. Cream one-fourth cup of butter ; add one-half teaspoon each of salt and chopped parsley, a dash of pepper and three-fourths of a lemon. Spread over hot fish. SAUCE ARTARE. To one cup of mayonnaise dressing add one tablespoon each of finely chopped pickles, capers and olives. Oysters "This treasure of an oyster." — Antony and Cleopatra. "Canst tell how an oyster makes its shell? " — King Lear. BROILED OYSTERS. Flatten with blade of a knife, dip in melted butter, then in sifted bread crumbs. Broil in half-inch space broiler. Serve very hot. OYSTER COCKTAIL. Mrs. J. W. Sipher. Seven teaspoons vinegar, seven teaspoons tomato catsup, seven teaspoons prepared horseradish, ten teaspoons lemon juice, one teaspoon tobasco sauce. Divide in twelve glasses in which have been placed five oysters. CREAMED OYSTERS. Mrs. W. A. Dryden, Los Angeles, Cal. Two tablespoons butter melted, to this add one tablespoon flour and stir well ; by degrees add one large cup of cream (or part cream and part milk) ; when quite hot drop into this sauce one and one-half dozen oysters ; let simmer long enough to heat the oysters through. Then add the salt and one egg slightly beaten ; stir constantly after adding the egg, allowing a minute or two before removing to serve on toasted souares or large round crackers. CREAMED OYSTERS.