Seafood cookery in North Carolina

hard-cooked egg yolks tbsp. Creole mustard tbsp. tarragon vinegar tbsp. finely chopped green onion tops tbsp. minced onion tbsp. finely chopped parsley tbsp. prepared horserodish tbsp. chopped capers or sour pickles 1/4 tsp. paprika 1/4 tsp. garlic salt cup salad oil cup mayonnaise Mash egg yolks and blend with mustard and vinegar. Add the seasonings one at a time, mixing well after each addition. Add the salad oil gradually, beating well. Add the mayonnaise last and beat until well blended. Dip V2 cup salad oil Vt 2 tbsp. tarragon vinegar V^ 1 tsp. dry mustard 2 1 tsp. prepared mustard Mix all ingredients together; add salt and pepper to taste. Let stand for several hours. Serve hot or cold. tsp. garlic salt cup celery, finely chopped green onions (including tops), minced Clam Sauce for Noodles '4 tsp. paprika V4 tsp. pepper 2 egg yolks, beaten 1 8-oz. package noodles 2 7-oz. cans small whole clams Vl cup butter or other fat V2 cup clam liquor and milk 1 tbsp. Worcestershire sauce Drain clams and save liquor. Melt butter; add liquor and seasonings. Heat. Stir a little of the hot liquid into the egg, add to remaining liquid, stirring constantly. Add clams; heat. Cook noodles as directed on package. Serve clam sauce in a bowl surrounded by noodles. Serves 6. Chili-Mustard Sauce Speck pepper 1 tsp. Whorcestershire 1 tsp. prepared mustard 2 tbsp. chili sauce Combine butter, onion, and garlic in saucepan over low heat. Cook until onion is tender, about 10 minutes, stirring frequently to prevent browning. Add salt and rest of ingredients; mix well; heat. Serves 4. '/4 cup butter, margarine. or salad oil '/4 cup minced onion minced clove garlic tsp. salt Tomato Sauce 2 cups canned tomotoes 2 tbsp. butter 2 tbsp. flour 1 tsp. Worcestershire sauce Vi tsp. salt Va tsp. pepper Cook tomatoes 10 minutes and strain. Melt butter, stir in flour, and add hot tomato juice and seasoning. Cook until it thickens. Serves 6. Spicy Dunk Sauce '/l cup chili sauce '/b tsp. pepper V* cup well-drained bottled horse- tbsp. vinegar radish dashes tabasco tsp. Worcestershire 1/4 tsp. bottled meat sauce tsp. minced onion tsp. celery seeds '/4 tsp. garlic salt 1 tbsp. granulated sugar tsp. salt tsp. celery salt Combine all ingredients. Keep in covered jar in refrigerator 2 or 3 days before using, to blend flavors thoroughly. Makes about % cup. Sauce for Shrimp, Lobster, Crab Meat pt. mayonnaise Vi cup India relish tsp. chopped olives pimiento, chopped tbsp. prepared mustard tbsp. A-1 sauce Mix well, chill and serve. 1 pt. chili sauce 1 chopped boiled egg Vi green pepper, chopped 2 tbsp. celery, chopped Sclt and pepper to taste Dash paprika Cucumber Sauce 1 cup whipping cream Vl tsp. salt Vi tsp. cayenne Vi tsp. onion juice 2 tbsp. vinegar or lemon juice 1 cucumber, chopped Beat cream until thick and add salt and cayenne. Add gradually the vinegar or lemon juice. Fold in cucumber and onion juice. Serve very cold. Serves 6. Creole Sauce 1 Vi cups canned tomatoes 1 1 thinly sliced, seeded green pepper 1 1 thinly sliced medium onion 1 Vi cup thinly sliced mushrooms 1 tbsp. butter or margorine