The Portland Woman's Exchange Cook Book

Boil the roe in salted water, when cool remove the skin and mash with a fork. To 2 shad roe allow J/^ cupful of cream and Yi cupful of rich stock. Rub together 1 tablespoon of butter and 2 of flour, add to the boiling cream and stock. When it thickens take from fire and add yolks of 2 well beaten eggs, beating all together. Season with Yi teaspoon salt, cayenne, 2 tablespoons lemon juice, and parsley. Add the roe, mix well and when cool form into croquettes. Dip in egg and cracker crumbs and fry. Serve with Hollandaise sauce. Grab Cutlets. 2 cups crab meat. Yz cup thick white sauce, with a little sherry if liked. 1 teaspoon lemon juice. 1-3 teaspoon salt. Few grains cayenne and same of mace. Chop crab meat, adding all the seasonings and the white sauce. Shape into cutlets, dip in beaten egg and then into bread crumbs, and fry in deep fat. This quantity is sufficient for 6 cutlets or for 3 people. Chef of Woman's Exchange. Crab Jambalaya. Slice 2 onions and 1 clove of garlic very fine and fry until transparent in 2 tablespoons of butter; add 1 heaping tablespoon of flour and cook for 2 mintues; add 3 large tomatoes which have been skinned, and 1 chopped green pepper. Simmer for 15 minutes, then add 2 quarts of stock, and when it has come to a boil add 1 pint of crab meat and 1 cupful of well washed rice. Boil 15 minutes, and serve hot. H, L. C. B, Creamed Clams. One dozen razor clams. Cut out the black, clean thoroughly, put in colander and let them dry off. Take a tablespoon of butter and 2 tablespoons of flour and 3 or 4 slices of onion and let it brown. Then put in the clams and let them brown. Put it all in a double boiler about 9 in the morning and let it simmer all day. Just before dinner put in |/2 cup thick cream, salt, and cayenne pepper. Put on small pieces of toast, on platter. Mrs. Henry E. Jones. Deviled Clams. 1 quart large clams. 1 cup cream (large). 2 tablespoons of flour. 1 tablespoon of butter. 1 teaspoon of salt, red pepper to taste, and parsley chopped fine. Heat cream to boiling point, stir in flour and butter that have been well creamed, and seasoning; then add clams finely chopped. Let cook 15 minutes. When cool put in shells or small dishes, cover with grated bread crumbs and small bits of butter. Bake about 10 minutes. /C. B. Mather. Clam Fritters. One dozen razor clams chopped fine. Drain, and season well with pepper and salt. Three eggs. Two cups bread moistened with hot water. If too wet, squeeze, then crumble and add to clams and eggs. Mixture must be thin. Fry in butter or lard and butter. If mixture spreads too much in pan sift on a little flour. Fry carefully. Mrs. W. L. Wood. Oysters and Noodles. Make noodles and cut them about half an inch wide, boil in salt water, drain, pour cold water over them and drain well. Butter a pudding dish, put in a layer of noodles, then of oysters, sprinkle a little salt and pepper over them and flakes of butter here and there, then another layer of noodles, then oysters again until your dish is full. Have the upper layer of noodles, pour the oysters and a cup of cream over all; bake Yi hour. Mrs. Sigmund Frank. Oyster Croquettes. One pint small oysters, scalded in their own liquor and thoroughly drained; mix in cream sauce and cool. Cream Sauce. One cup cream scalded, with small blade mace. Remove mace. Two rounded tablespoons flour, 1 scant tablespoon butter, cayenne and salt. To mold croquettes, dip in grated bread crumbs, using bakers' bread, then in egg, then in bread crumbs again, and fry in deep fat. Mrs. E. F. Tucker. Creamed Oysters. 1 quart oysters. 1 pint cream. Yl onion. 1 coffee cup flour (small) . Tabasco, catsup, Worcestershire sauce. Butter, salt, red pepper and sherry.