The Worcester domestic science school's one year course laboratory cook book

Divide the livers into thirds. Place the blazer over the blaze; put in the butter; when it is melted, add the onion and seasoning, then the chicken livers; cook two minutes, turn, and cook one minute; then add two tablespoons entire wheat flour; add the cup of boiling water, in which has been dissolved the bouillon capsule; stir until thick and smooth ; set in the hot water pan to keep hot while you toast bread, Shredded Wheat Biscuit or crackers. Arrange the livers neatly on the halves, and serve with the sauce. CREAMED EGGS. 4 eggs 3 tbl. grtd. old English % CUP thin cream cheese 1 tbl. butter % tsp. paprika 14 tsp. salt Break the eggs separately in a saucer. Melt the butter in the blazer, then add the cream, and when it is hot slip the eggs in. When the eggs are nearly cooked, sprinkle over them the grated cheese, and season with salt and paprika. Place eggs on the toasted halves of Shredded Wheat Biscuit or toasted bread, turn the cream over them, and serve. MINCED LOBSTEE. y2 lb. lobster y8 tsp. paprika 2 tbl. butter y2 tsp. onion juice Remove the meat from the shell and cut into small pieces. Melt the butter in the blazer, add onion-juice and paprika. Then add the lobster; while it is heating, toast the halves of Shredded Wheat Biscuit, crackers, or slices of bread; then place the lobster on neatly and serve while it is hot. LOBSTER A LA NEWBURG. 2 cups lobster meat dice y2 tsp. salt 1 cup thin cream y8 tsp. paprika Yolks 2 eggs, beaten light Dash nutmeg 10 drops lemon juice 2 tbl. butter Put the butter in the blazer with the salt, paprika and onionjuice. When melted, add the lobster dice, cooking slowly for three minutes; then add the cream, nutmeg and yolks of eggs mixed together; stir slowly until thickened, and serve on toast or Shredded Wheat Biscuit. OYSTER NEWBURG. 1 pt. oysters y8 tsp. paprika y2 cup cream 2 tbl. entire wheat flour 1 tsp. onion juice 1 tsp. lemon juice 2 tbl. butter Yolk of 1 egg y2 tsp. salt Pick over the oysters to be rid of all bits of shell. Melt one tablespoonful butter, add oysters, salt, paprika, onion and lemon-juice; cook three minutes, and melt remaining tablespoon butter; add flour, and when blended, add cream; then the yolk of the egg beaten slightly; cook until it thickens, stirring slowly; add to the oysters, mix and serve. CREAMED SWEETBREAD^. y2 tsp. salt 2 tbl. entire wheat flour 1 tsp. lemon juice ^4 *SP- salt 1 cup milk 1-16 tsp. white pepper 2 tbl. butter Place the sweetbreads in cold water for one hour, then parboil twenty minutes in boiling water to which have been added salt and lemon- juice. When taken from the boiling water, place again in cold water; this keeps them firm and white. Make a white sauce of 1 cup of milk, 2 tbl. butter, 2 tbl. entire wheat flour, % tsp. salt, 1-16 tsp. white pepper. Break the sweetbreads into small pieces, and reheat in the sauce ; serve on toast or halves of Shredded Wheat Biscuit. SWEETBREADS A LA SCRAMBLED EGGS. 1 sweetbread 3 tbl. butter 3 eggs i/4 tsp. salt 1-3 cup milk i/8 tsp. white pepper