Shad Roe Creamed And Curried Recipe

Cook the roe in salted, acidulated water; let the water simmer very gently, to avoid breaking the outside skin of the roe. Cut the roe in scallops or cubes, marinate with lemon and onion juice, salt and pepper, cover and let stand some hours. When ready to serve prepare a white sauce in the blazer, add the roe and let stand over hot water to reheat. Sweetbread and calf's brains are particularly good prepared in the same way. A tablespoonful of curry powder added with the flour gives a change from the usual white sauce.

Lobster, Creole Style Recipe

1 sweet green pepper, seeded. 1 tomato, peeled and seeded. 2 tablespoonfuls of butter. 1 slice of onion or 1 tablespoonful of onion juice. 1 1/2 cups of chicken broth. 3 two-pound lobsters.

Chop fine the pepper, tomato and onion and cook in the butter until softened; add the broth, let simmer five minutes, then add the lobster meat, cut in small pieces, and salt if needed. Serve very hot.

Sweetbreads A La Newburg Recipe

Heat one cup of cream in the blazer over hot water. Add ont cup and a half of sweetbreads, parboiled, cooled, and cut in cubes. Beat the yolks of three eggs, add a scant half teaspoonful of salt and a few grains of cayenne, dilute, with a little of the hot cream, and stir into the mixture. Stir until thickened slightly Add half a cup of sherry wine, then serve at once. Half a cup of cooked mushrooms is an improvement to the disk. Calf's brains may be substituted for a part or all of the sweetbread. Oysters, fish, chicken, etc., may be prepared in the same manner.

Crabs A La Creole Recipe

1/4 cup of butter. 1/2 cup of white stock. 2 tablespoonfuls of sweet Spanish pepper, chopped. 1 cup of crab meat or 4 soft shell crabs, cut in halves. 2 tablespoonfuls of onion, chopped. 1/2 cup of sliced mushrooms. 1 cup of tomato purée. Salt as needed.

Melt the butter; cook in it the pepper, onion, and mushrooms five minutes, then add the stock and tomato purée; let boil, then add the crab meat, cover and let simmer over hot water ten minutes.

Curry Of Macaroni Recipe

Melt two tablespoonfuls of butter; cook in it two slices of onion until the onion becomes of a pale straw color, then add two tablespoonfuls of flour, one tablespoonful of curry powder, one fourth teaspoonful of salt, and a dash of pepper. When blended with the butter, add gradually one cup of milk, and stir until smooth and boiling. Then strain over one cup of macaroni, cooked until tender in boiling salted water, and then drained and rinsed in cold water. Reheat and serve. Two tablespoonfuls of tomato pulp may be added, if desired.

Asparagus A La Indienne Recipe

Make a curry sauce as above, and beat into it a cup of cooked asparagus tips (fresh cooked or canned). Serve with sippets of toast, or with finger-length bits of bread, sautéd in the blazer.

Hot Ham Sandwiches Recipe

Spread slices of bread, cut for sandwiches, with chopped ham, seasoned with a little mustard and press the slices together in pairs. Beat an egg, add half a cup of rich milk and soak the sandwiches in the mixture a few moments. Heat a tablespoonful or more of butter in the blazer and in it brown the sandwiches, first on one side and then on the other. Drain on soft paper and serve at once.

Devilled Chestnuts Recipe

Roast the chestnuts, after removing a small piece of shell, until tender; remove the shells and inner skin. Put a tablespoonful of butter into the blazer and when hot sauté in this a cup of the roasted chestnuts; sprinkle with salt and paprika. Serve with the cheese and salad course, or with a rabbit.

Grape-Juice Sponge Recipe

Scald one pint of grape juice in the blazer, stir in one fourth cup of any quick-cooking tapioca, mixed with half a cup of sugar, then set the blazer over hot water and cook, stirring occasionally, until the tapioca is transparent; then add the juice of half a lemon and a few grains of salt and fold in the stiff-beaten whites of two eggs. Serve with cream and sugar.