Around-the-world cook book

CHAFING-DISH RECEIPTS. PANNED OYSTERS Oysters, 3 dozen, Butter, 2 tablespoons, Salt, % teaspoon. Paprika or white pepper, i/4 teaspoon, Mace, a small pinch, Lemon-juice, 1 teaspoon. Place the upper dish, or blazer, directly over the light-lamp ; drop in the butter, cut in bits, the salt, and the paprika, or white pepper, and the tiny pinch of mace. Then add the prepared oysters. Cover, and cook until the oysters are plump, and slightly ruffled, uncovering every half minute to stir. Slip the lower pan, half filled with hot water, underneath, and add a teaspoon of lemon-juice, and serve on small thin squares of toast. CURRIED OYSTERS Oysters, 1 quart, Curry powder, 1 teaspoon, Flour, 1 tablespoon. Butter, 1 tablespoon, Salt and pepper. Cook the oysters over a slow fire, in their own juice ; if this is not sufficient to cook add a little water. Add salt and pepper, butter and curry powder. AROUND-THE-WORLD COOK BOOK CHAFING-DISH RECEIPTS When the oysters are firm, moisten the flour with water to make a paste, and thicken the liquor. It must be watched carefully, and stirred thoroughly, after adding the flour and water. CREAMED OYSTERS Oysters, 3 dozen, Butter, 2 tablespoons, Milk, iy2 cups, Salt, 1/^ teaspoon. Flour, 2 tablespoons. White pepper, i^ teaspoon. Lemon- juice, 1 teaspoon. Nutmeg, mace. Have the hot-water pan underneath. In the upper dish melt the butter, adding to it the salt, pepper, and flour. Stir till all is blended, then gradually stir in the milk, and stir till the sauce is thick and smooth; then add a pinch of nutmeg, or mace, a teaspoon of lemon-juice, and the oysters previously rinsed and drained. Cover it, stirring occasionally, till the oysters are plump and ruffled. The liquor which exudes from them will thin the sauce sufficiently. Extinguish the lamp as soon as the oysters begin to swell, else they may be overcooked. Lobsters, shrimps, fish, veal, sweetbreads, chicken, mushrooms, peas, asparagus, and other vegetables, may be cooked and creamed in the same way, using for the sauce the same butter and flour, 1 pint of milk, or thin cream, and such seasonings — onion-juice, parsley, herbs, spices, etc. — as are indicated by the article to be creamed. OYSTERS A LA PARISIENNE Cold veal cutlet, Oyster soup, or creamed oysters, CHAFING-DISH RECEIPTS AROUND-THE- WORLD COOK BOOK Paprika, Tabasco sauce, Cream, y^. cup, Butter, Madeira, or sherry. Chop the veal and oysters together, mixing in the cream sauce, or soup, as the case may be. Flavor with paprika, salt, and a few drops of tabasco. Place the cream in the chafing-dish, adding a generous piece of butter, and when boiling hot, stir in the chopped veal and the oysters. Simmer for 5 minutes over the hot-water pan, remove from the fire and add a little Madeira or sherry. Serve on oblongs of toasted bread. HARD-SHELL CLAMS Clams, Egg, 1 yolk. Cream, 1 tablespoon, Sherry, % wine-glass. Put in the liquor of the clams, the cream, egg yolk (stirred by itself). When hot, add the clams, chopped fine, cook a few moments, then add the sherry, and serve on toast. SOFT-SHELL CLAMS Clams, Chopped onions, 1 teaspoon, , Chopped parsley, 1 teaspoon. Butter, 1 heaping tablespoon, Egg, 1 yolk. Cream, 1 tablespoon, Madeira, or sherry, 1 wine-glass. AROUND-THE- WORLD COOK BOOK CHAFING-DISH RECEIPTS