Creamed Clams And Celery On Hominy Toast

(This saves bread toast).

Use left-over hominy grits or prepare fresh hominy. When cooked, turn into a bread pan and when cold cut into slices like toast. Brown on both sides in a little cooking oil. Cook one cupful diced celery in two cupfuls of water until almost tender and the liquid is reduced to about one-half cupful. Melt two tablespoonfuls butter substitute, stir in three tablespoonfuls flour or barley flour (or one and one-half tablespoonfuls cornstarch) and when smooth, add gradually, stirring constantly, one and one-half cupfuls milk. When beginning to thicken, add gradually the celery water and liquor from a can of minced or whole clams. Cook and stir until thickened. Add clams and celery, season highly with salt, pepper and a little paprika and pour over the browned hominy slices.

Lobster Patties

Cut into small pieces tail part, two boiled lobsters. Season well with pepper, salt and a little lemon juice. Dissolve two tablespoons cornstarch in a little cold milk, and turn into one pint of boiling milk. After it has thickened add butter and cook until quite thick. Stir lobster into this mixture and heat through. Fill patty shells which have been heated.

Creamed Oysters

1 Pint Oysters.

1/2 Cup Beef Stock.

2 Tablespoons Cornstarch.

3 Tablespoons Butter 1/4 Teaspoon Salt.

Pepper to Taste 1 Teaspoon Worcestershire Sauce Few Drops Onion.

Rinse the oysters and drain. Strain the oyster liquor and cook the oysters in it till the edges begin to curl. Make a sauce of the butter, cornstarch, beef stock, and half cup of the oyster liquor. Season. Add the oysters, cook about one minute and serve in patties.

Spanish Shrimps

2 Tomatoes 1/2 Onion.

1/2 Teaspoon Sugar 1/2 Chopped Chili.

1 Cup Boiled Rice.

4 Tablespoon Grated Swiss Cheese.

1 Cup Cooked Shrimps.

Fry the tomatoes and onion together, season with pepper and salt, add the sugar and chili; mix all with the rice, add the cheese and shrimps.

Cook on back of stove half an hour. Very good either hot or cold.

Fancy Fry For Bride And Groom

Fry one dozen Eastern oysters; beat four eggs, put in pan with oysters, and cook together; serve on buttered toast.

Fancy Roast

Cook one dozen Eastern oysters in their own juice; add butter, pepper, salt, and one-half teacup of catsup; let it come to a boil; serve in hot dish on buttered toast.

Pepper Roast

Follow recipe for Fancy Roast, adding to it a tablespoonful of green peppers chopped very fine.

Kirkpatrick

Take large fresh shell oysters, pour Creole Sauce over oysters in the shell, sprinkle with grated Parmesan cheese; lay a thin strip of bacon over each oyster, and bake in oven about three minutes.

Escalloped Oysters

Dip oysters in corn meal; put back in shell, pour a little drawn butter over them, and lay a small strip of bacon on top of each oyster. Bake three minutes, and serve in shell.

Hangtown Fry

Spread flat omelette with thin broiled bacon, cover with fried oysters.

Blue Point Royal, Champagne Sauce

Take one small onion, one clove of garlic chopped very fine, one-quarter can of French mushrooms cut in quarters, add brown beef gravy, and braize in pan for five minutes; thickening with a little cornstarch. Place oysters in their own juice, and let come to a boil. Put oysters, juice and sauce together, and boil for three minutes. Season with salt and pepper, then add brandy, claret, sherry, and white wine, one tablespoonful of each; sprinkle with chopped parsley, pour over buttered toast, and serve hot.

Oysters Poulette

Let oysters come to a boil in their own juice, cook about three minutes. Pour Poulette sauce over them.

Lobster Newburg

Remove boiled lobster meat from shell, and cut into squares of an inch or less. Pour Newburg sauce over them.