Raleigh recipe book

Three times this quantity fills a large ring mould and will serve ten or twelve people. Miss Susan McPheeters. Mrs. William Bailey. BAKED HALIBUT Three pounds halibut boiled, bones and skin removed. Add a rich cream dressing flavored with teaspoon of onion juice. Put into buttered mould and bake in pan of hot water for about half an hour, or until firm. Shape potato balls and boil until done. Remove fish from mould and pile potato balls in hollowed out center. Pour over whole a rich cream dressing to which has been added three hard boiled eggs, grated, and serve with rings of lemon. Mrs. Harold V. Joslin. PLANKED SHAD Have backbone removed. Place the shad skin side down after sprinkling with a small quantity of meal to keep from sticking. Have ready a quarter of a pound of butter, mix with a little red pepper and the juice of a lemon. Baste with this constantly, use more butter if necessary. Cook in a moderate oven. Use carrots and white potatoes cut in balls and arrange like cannon balls around the plank. Cut a lemon in slices, chop parsley very fine and sprinkle over the fish. Decorate the outside of the plank with parsley. Mrs. W. T. McGee. LOBSTER A LA NEWBURG 2 cans lobster or 1 teacup sherry wine, or Vir- 2 fresh lobsters ginia Dare Sherry Tell 2 teacups cream Red pepper and salt to taste 2 tablespoons butter Yolks of 2 eggs 2 teaspoons Crusader flour rubbed smooth into butter Boil lobster and cream together until tender, add flour and butter and stir until smooth. Then add yolks of the eggs and lastly the wine. ESCALLOPED OYSTERS Drain liquor from 1 quart of oysters and carefully remove all bits of shell. Butter a deep dish or pan, cover the bottom with stale bread crumbs. Put in a layer ef oysters, season with salt and pepper and plenty of butter. Repeat this until the dish is full, finishing with bread crumbs and butter. Pour over the whole half and half oyster liquor and milk, being careful to use just enough to moisten the mixture sufficiently without making it too soupy. Bake in hot oven. PICKLED OYSTERS Strain the liquor and boil with a little salt, red pepper and mace. While boiling put in the oysters, let them boil until plump, take out and put in a jar. Pour into the liquor a pint of good vinegar to two quart of oysters. Let the vinegar and liquor boil, then pour on the oysters. Serve when cold. Mrs. W. a. Erwin. STEWED OYSTERS No. 1 Pour liquor from one quart of oysters into sauce pan. Let come to a boil, drop in well washed and drained oysters. When gills begin to curl add ^4 pint of milk, and salt and pepper to taste. Have butter size of an egg melted and pour into oysters. Mrs. Alfred Williams. STEWED OYSTERS No. 2 1 quart oysters 1 cup grated stale bread crumbs 1 pint milk Salt and pepper to taste 1 tablespoon butter Wash oysters thoroughly. Put oysters and butter on stove until they begin to boil, add cold milk and bread crumbs and cook for twenty minutes, stirring often. Mrs. Allen G. Rogers. OYSTER COCKTAILS Put into a champagne tumbler 2 tablespoons of catsup, 1 tablespoon chili sauce, 1 teaspoon lemon juice, 1 teaspoon vinegar, V2 teaspoon grated horseradish, 1 teaspoon Worcestershire sauce, 3 drops of tabasco sauce, salt to taste and enough oysters to fill the glass. Crushed ice on top. Mrs. C. B. Weight.