The New century cook book

Use whitefish, about three pounds; steam three-quarters of an hour, then place aside to cool; when cold, pick meat from bones and skin. Make a sauce by boiling one and one-half pints milk, four tablespoonfuls flour and same of butter, rub to a cream, add salt, pepper and yolks of three eggs, well beaten. Stir while cooking. Butter a dish, put a layer of sauce on bottom, then a layer of fish and so on until dish is full, on top put cracker crumbs and butter. Bake for one-half hour in quick oven. Mrs. D. Y. McMuelen. New Century Cook Book. New Century Cook Book. SHELL FISH "He that is of a merry heart hath a continual ie&st."—Prover5s XV, is. "Now, good digestion, wait on appetite, And health on both.''— Macbeth. ■ .. Oysters, Lobsters, Crabs and Clams .. ......MlieilU Oyster Patties. Line patty-tins with rich puff paste, dry oysters and season with salt and pepper, place three or four in each tin according to size, and add a little butter, wet the edges of the crust and cover, pinching the edges tightly together. Bake about twenty minutes in a hot oven. Mrs. J. E. Millman. French Scolloped Oysters. Throw the oysters into boiling water, and let them bubble up, not boil hard; when the edges cool remove from liquor, roll them in butter with chopped parsley, fine crumbs, salt, pepper and lemon juice added. Have some shells handy, arrange the oysters in them, add sufficient of the liquor to nearly cover, place the shells on a gridiron, and the moment the liquor bubbles up at the sides take them up and serve at once. Eat from the shells. Mrs. Geo. E. Spencer. Fricasseed Oysters. Take a quart of oysters, drain off the water, put into a frying pan a piece of butter as large as an egg; when hot put in the oysters. As soon as they begin to cook mix a teaspoonful of flour with another piece of butter, let it cook a moment, then add one egg beaten with a teaspoonful of milk, cook a moment more and pour over toasted bread, Mrs. Farrar, New Century Cook Book. Steamed Oysters. Take six or more, as required, oysters in the shell, place them deep, shell down, in a steamer, and steam them five or ten minutes, until shell opens; have ready a hot plate with some fresh butter and seasoning; drop oysters in plate, and serve hot. Mrs. A. J. Hamblin. Oysters a la Poulette. Melt a tablespoon of butter in a saucepan; to this add one tablespoon of flour. Stir smooth; add one cup of cream, one cup of chicken broth. Put into a bowl the well-beaten yolks of two eggs. Pour the cream mixture onto eggs, stirring gently. When mixed, pour back into saucepan. Add salt and pepper to taste — mushrooms if you like, a handful of chopped parsley. Cook oysters in their own liquor till they curl; drain them, place on hot platter, and pour the sauce over them; the sauce should be creamy and smooth. Garnish with points of toast. Mrs. R. M. Hitchcock. Oyster Omelet.