This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
4 tablespoonfuls butter 2 tablespoonfuls flour
2 cupfuls milk
Chop the peppers fine, then fry in the butter till softened. Add the flour and gradually the milk. Season to taste.
2 tablespoonfuls butter 1/4 teaspoonful salt 1 1/2 cupfuls hot water 2 teaspoonfuls capers 2 hard-cooked eggs, sliced
3 tablespoonfuls flour
1/8 teaspoonful pepper
1 teaspoonful minced parsley
1 teaspoonful lemon juice
Melt the butter, add the flour and seasonings and, gradually, the hot water. Let boil up once; add the eggs, capers, lemon juice and parsley and serve very hot.
4 hard-cooked egg yolks 1/4 teaspoonful salt Dash pepper
1/2 cupful creamed butter
1 1/2 teaspoonfuls lemon juice
Mash the yolks, add the seasonings, and enough butter to make it creamy. Spread over the stalks when the heat will melt it sufficiently to cover thoroughly.
Reserve some of the liquor in which the ham was baked - there should be one cupful. Add 1/2 cupful grape juice and a cupful halved raisins, bring to boiling point and thicken with 2 tablespoonfuls of corn starch dissolved in a little cold water.
2 tablespoonfuls minced onion
3 tablespoonfuls minced green pepper
2 tablespoonfuls butter or savory drippings 1 cupful canned tomato juice
Cook the onion and pepper with the fat for five minutes. Add the flour and, when blended, the tomato and stock. Add the mushrooms, which should be soaked and chopped, and let boil five minutes. Stir in the olives and season highly to taste.
1/2 cupful melted butter 2 tablespoonfuls minced parsley
1/2 tablespoonful vinegar
4 tablespoonfuls melted butter 1 tablespoonful corn starch 4 tablespoonfuls minced parsley
1 cupful boiling water
2 tablespoonfuls vinegar Few grains salt and pepper
Melt the butter, stir in the corn starch and gradually add the vinegar and the boiling water. Season and, just before serving, stir in the parsley.
1 pint oysters
1/4 teaspoonful mace 3 tablespoonfuls flour
2 tablespoonfuls butter
1 cupful cream
Few grains salt and pepper
Wash the oysters and steam them: remove the muscles, and cut the oysters in quarters. Melt the butter, add the flour and mace and, gradually, the cream. Let boil up. Add the oysters with the lemon juice and a little salt and pepper. Serve without re-heating.
Substitute halved cooked shrimps for oysters in the preceding recipe.