No. 835. Oyster Crabs a la Newburg

$ 1.10.

A : 1 pt. oyster crabs, 1 tbsp. butter, 1/4 tsp. salt, 1/4 tsp. paprica ;

B : 3/4 c. cream, 2 beaten eggs, 2 tbsps. sherry or Madeira ; C : 6 hot patty cases or Bread Croustades No. 222 (Bread Croustades).

Saute A carefully, a few at a time, add B, when boiling, serve in C. The sherry may be omitted and mushrooms may be added.

No. 836. Potatoes Lyonnaise

10 cts.

A : 3 cs. cold boiled potatoes, sliced thin ;

B : 2 tbsps. hot butter, 1 tsp. each onion and parsley, minced.

Brown B, add A, saute until light brown.

No. 837. Partridges, Sauted

$ 1.65.

A : 2 cooked partridges, remove meat from bones, cut in narrow strips, roll in bacon, fasten with wooden toothpicks ;

B : 1/2 c. stock from bones, or water, 1/4 tsp. paprica, blade of mace, 1 tbsp. white wine.

Cook A until crisp, put on hot plate, add B to chafing-dish, when boiling, pour over partridges. If birds are not cooked, cook them in covered chafing-dish 15 m., then remove cover and crisp.

No. 838. Quails, Sauted

$ 1.00.

A : 3 birds, split in two, lengthwise, 2 tbsps. butter ;

B :1/2 c. each stock and port wine or claret, 1 tbsp. each currant jelly and mushroom catsup, 3 drops onion-juice, 1/4 tsp. each salt and paprica, dash celery salt.

Saute A until done (about 10 m.), keep warm on hot dish, add B to chafing-dish, cook until boiling, pour over A, and serve.

No. 839. Salt Codfish, Creamed

15 cts.

A : 1 c. codfish, shred, wash, and drain ;

B : 1 tbsp. hot butter, 1 tbsp. arrowroot or flour, cook until smooth, add 1 c. cream, dash pepper ,

C : 2 eggs, well beaten.

Cook B until boiling, add A, cook 5 m., add C, and serve on toast or stewed potatoes.

No. 840. Sardine Rarebit

30 cts.

A : 6 sardines, broil, skin, bone, and mash ;

B : 1 tbsp. butter, 1/8 tsp. salt, 1/4 tsp. paprica, 1 tsp. mustard, or 1/2 tsp. Tabasco sauce, 1 c. cream, 1 c. cheese ; C : 2 eggs, beaten; D : 6 slices toast or crackers.

Cook B until boiling, add A, then C, when boiling again, serve on D.

No. 841. Sauerkraut and Frankfurters

15 cts.

A : 2 cs. sauerkraut, \ c. hot water ;

B : 6 frankfurters.

Cook A until boiling, lay B on top, cover, and cook 1/2 hour.

No. 842. Scallops, Curried or Creamed

60 cts.

A : 1 qt. scallops, wash and drain ;

B ; 2 tbsps. butter, browned, with 1/2 tsp. onion, minced,

11/2 tbsps. arrowroot or flour, 1 tsp. curry-powder, 1/4 tsp.

salt, dash cayenne, l1/4 cs. stock or cream. If cream is used, omit onion and curry and do not brown butter.

Cook B until boiling, add A, boil 5 m., serve on round slices of bread, toasted only on under side and dipped in melted butter.

No. 843. Scallops, Deviled

55 cts.

A : 1 qt. scallops, parboil until tender, about 2 m., and drain ;

B : 2 tbsps. butter, 1 tbsp. Worcestershire sauce, juice \ lemon, 1 tsp. mustard, 1/2 tsp. each salt and paprica, 1 tbsp. tomato catsup.

Cook B until hot, add A, when boiling serve.