Most of the recipes in this book are proportioned to serve four people.

Meats and Fish Sauces-Relishes Jellies-Vegetables Breads and Sandwiches Oysters, with Cocktail Sauce

24 oysters on half-shell

3 tablespoons Sunkist lemon juice 2 tablespoons tomato catsup

1 tablespoon finely-chopped onion

12 drops Tabasco sauce

1/2 teaspoon grated horseradish

Salt

4 Sunkist lemons

Cut two sections from each Sunkist lemon; remove juice and pulp, leaving baskets with handles. Mix lemon juice with other seasonings, adding salt to taste. Put mixture in baskets, and place each one in centre of a deep plate of crushed ice. Arrange six oysters around each basket, and serve for a first course.

Oysters on the Half-Shell

Leave oysters on deep halves of shells, allowing six to each person. Place on plates of crushed ice, with small ends towards the centre; and where they meet, place a half of a Sunkist lemon, cut in points and sprinkled with a few grains of paprika.

Scallop Cocktail

Clean scallops; put in saucepan, and cook until they begin to shrivel. Drain, chill, and put in small scallop-shells, allowing two shells and ten scallops for each person. Arrange on plates of crushed ice, with lemon baskets in centre, filled with cocktail sauce, same as for oyster cocktail.

Little Neck Clams

Serve raw, like oysters, on the half-shell.

Lobster Cocktail

1 cup lobster meat 1/2 cup tomato catsup

2 teaspoons Worcestershire sauce 1/4 cup Sunkist lemon juice

1/2 teaspoon Tabasco sauce

1/2 teaspoon finely-chopped chives

Salt to taste

Mix ingredients; salt to taste; chill thoroughly, and serve in cocktail glasses.

Mackerel, with Lemon Butter

Split and bone mackerel, and wipe with cheesecloth. Broil, first on flesh side, and then on the skin side, over a bed of hot coals or under the gas flame. Make six triangular slices of toast, and spread with lemon butter. Cut fish, and arrange pieces on the toast. Garnish with slices of Sunkist lemon and watercress.

Boiled Fish

A small whole fish, like cod or haddock, or a thick piece cut from a large fish, as salmon or halibut, may be used for boiling. Remove head and scales, and wipe with a piece of wet cheesecloth. In a kettle, or saucepan, put ingredients as for Court Bouillon (see page 17), and when it boils, add the fish. Cook just below boiling point until flesh leaves the bone, which will take from twenty to thirty minutes, depending on the size of the fish. Lift from the water, draining thoroughly; put on platter, and remove the skin. Pour over it Egg Sauce, or Hollandaise Sauce, and garnish with slices of Sunkist lemon and parsley. In serving, remove flesh carefully, leaving bones on the platter. The lemon juice in Court Bouillon helps to keep the fish white.