The Portland Woman's Exchange Cook Book

Make 1 pint of stock by boiling the head and bones of the bass, seasoning with |/2 blade of mace and 1 bay leaf. Cook together 2 tablespoons of butter and 1 of flour. Add juice of 1 lemon and the pint of stock. Season to taste, and just before serving add quickly the beaten yolks of 2 eggs. Pour over the fish. Mrs. R. R. Hoge. FISH SAUCES 49 Tartare Sauce. First make a mustard dressing as follows : 1 teaspoon of dry mustard. 2 gills of olive oil. Salt and pepper. 3 or 4 drops of boiling water or vinegar. The yolk of 1 egg may be added. Blend mustard with boiling water and work up to a sticky paste. You may require one or two drops more than above, but if so add very carefully, as it is easy to use too much water. Then begin to add oil drop by drop at first, more boldly after a few moments. Every time there is any appearance of cracking or curdling add a few drops of vinegar and work briskly until smooth. The quantity of oil is only approximate; after a little experience of management of it and the vinegar it will be found the same amount of mustard can be made to hold more oil. This dressing is a general favorite for celery salad, fish salad, tomato, etc. With plenty of patience and experience in the management of the alternate use of oil and vinegar it is certain to succeed, especially in summer, when mayonaise often fails unaccountably. This dressing may be made in large quantities and kept in glass on ice for one or even two weeks. For the Tartare Sauce take 2 gills of this mustard dressing, 1 teaspoon of chopped parsley tabasco or cayenne, and the yolk of an egg if desired; 1 teaspoon chopped chives or |4 of a small onion grated very fine; 1 teaspoon capers. Mix all together, salt to taste, set on ice. Serve with brains, lobster chops and fried smelts. Miss von Destinon. Baggage and Omnibus Transfer Co. Main 6980 BAGGAGE CHECKED AT HOME A 3322 Oregon Taxicab Co. Main 260 "BROWN TAXIS" A 22^2 Entrees Shad Roe Croquettes. 2 pairs shad roe. 54 pint sweet cream. 1 tablespoon butter. 2 tablespoon flour (large). 2 tablespoons chopped parsley. 2 tablespoons lemon juice. 2 egg yolks. !4 nutmeg grated. Salt, cayenne and pepper to taste. First wash the roe; then drop into boiling water, salted; let boil about 20 minutes. Take from fire and drain. Make a sauce by rubbing butter and flour together, add hot cream, mix until smooth; put in double boiler and cook about 10 minutes; then add the egg yolks and cook two minutes longer; then add the roe, mix well and take from fire; then add parsley, lemon, nutmeg, salt and pepper. Stir all together and put in shallow dish and set on ice. When cold, shape, roll in crumbs and beaten egg, and fry in boiling fat. Mrs. H. C. Cabell. Halibut Timbales. Put 2 lbs. of raw halibut, after you have boned it and taken off the skin, through a sieve, or you may use the potato ricer. Take for this quantity IJ/2 raw eggs and stir through the fish. Now take one pint of cream, beaten stiff, and add it little by little, stirring and working all the time. Season with a little onion juice, if you like the flavor; pepper and salt to taste, and a few finely chopped truffles. Now fill into timbale molds and boil 20 minutes, setting the molds in a pan of water. Serve with a rich cream sauce flavored with truffles. Mrs. Richard Koehler. Curried Shrimps. 1 can shrimps. Yi pint cream. 1 egg yolk. 2 tablespoons curry powder. Salt to taste. Boil shrimp in wine glass of sherry or white wine, teaspoon Worcestershire sauce, mix yolk and cream and curry together. Let just boil up and serve on toast. Mrs. C. Wellman. Crab a la Newberg. 2 large crabs, picked in rather large bits. I cup cream. 1 glass sherry. 2 eggs. Yz teaspoon salt. 1 teaspoon of mustard.