Melt a lump of butter the size of a walnut in a sauce pan. Stir into it 1 tablespoon of flour. Let this cook, but not brown. Then add 1 large cup of cream, a dash of cayenne, salt, and a little Worcestershire Sauce. This is for 3 dozen large oysters or 100 small California. Add oysters to well cooked cream and as much of the oyster juice as judgment and taste dictate. A few drops of lemon juice may be added at the last. The oysters should not be added to the cream mixture until just ready to serve. Fill patties or serve on toast. - C. L. B.
Take 1/2 pint of milk and 1/2 pint of oyster juice, boil together, then take butter the size of an egg and 2 heaping tablespoons flour. Whip to a cream. When the milk is boiling add to the butter and flour slowly. Add about 1 1/2 dozen Eastern oysters. When done fill patty shells and serve. - Mrs. F. D.
Make a sauce of 2 teaspoons butter and flour, 1/2 cup cream and stock mixed. Season well, add pint chopped cooked fish and yolk of 1 egg. Turn into buttered paper cases and bake. Sift hard yolk of egg on top and white cut in rings. Celery plume in middle of each. - Mrs. J. Ellison.
Scrape well and wash as many tongues as needed and boil slowly with soup greens until the skins are ready to come off. Strain stock, peel and split tongues and return to stock with spices and bay leaf to suit taste, sugar and vinegar and prunes and cook until tender. Thicken with 3 or 4 ginger snaps rolled fine, 2 tablespoons vinegar, 1 tablespoon sugar, 1 teaspoon cinnamon, 1 or 2 bay leaves. - Mrs. W. M.
One lb. cooked salmon, skinned, boned and chopped fine. Mix with 1/2 cup soft bread crumbs, 1 tablespoon of butter, 1 tablespoon lemon juice, a little cayenne and salt, and moisten with 4 beaten eggs. Pack closely in small buttered cups or pans set in hot water in a baking pan and bake 30 minutes. Turn out and serve with Hollandaise sauce.
One tablespoon butter, 1 tablespoon flour, 1 cup of milk, 1/2 cup strained tomatoes, 1 pint of shrimps, salt, nutmeg, pepper. - S. J. P.
Two cups of shrimps, 2 cups milk, 1 tablespoon flour, 2 tablespoons butter, a suggestion of nutmeg. Melt butter, add flour, then hot milk. Pour over shrimps. Toast crackers, pour shrimps with sauce over crackers. Place in hot oven 5 minutes.
One large chicken, 1/2 pint stock, 1/2 cup butter, 1 pint cream, 8 sliced truffles, 1/2 pint mushrooms, 1 teaspoon salt, 1 of minced parsley, 1/2 onion juice, 1 and 1/2 tablespoon flour, 1 wine glass sherry, 1 coffeespoon cayenne pepper. Boil chicken until tender. Cut in pieces 1 inch in size. Add onion, salt, pepper. Boil cream and stock, thicken with flour and butter, sliced mushrooms and truffles. Cook 5 minutes. Then add chicken and parsley. When cold add sherry. Put in shells, cover with crumbs and pieces of butter. Bake a few minutes. - Mrs. B.
Two cups cooked sweetbreads, 2 tablespoons butter, 1/2 cup mushrooms, 3 tablespoons flour, 1 tablespoon oil, 3/4 cup cream, 1/2 tablespoon vinegar, salt, pepper, cayenne. Melt butter; add flour, seasoning and cream; cook 5 minutes. Cover sweetbreads and mushrooms with oil and vinegar and let stand 20 minutes. Drain; add to sauce. Reheat and serve in fontage cups. - H. B. F.