The art of cookery

Creamed Oysters No. 2. — To one cup of White Sauce No. 4, boiling hot, add one pint of drained oysters, cook until the edges curl and separate, then season and serve on toast, or as stewed oysters. Creamed Shrimps. — If canned shrimps are used, cover them for half an hour with broken ice and water, then drain, and to a can of shrimps add a cup of White Sauce No. 4. Simmer five minutes in a sauce-pan, season to taste, and serve. Creamed Lobster. — To one cup of White Sauce No. 4 add two cups of cooked lobster, picked in small pieces, season to taste with Seasoning No. i, simmer five minutes in a covered sauce-pan, and serve. Entries and Side Dishes. 285 Salmon may be prepared and creamed like lobster. A teaspoonful of lemon juice or vinegar may be added to either dish when liked. Creamed Potatoes. — Cut cold boiled or baked potatoes into dice or slices. To each pint of potato add a teaspoonful of minced parsley, if liked, and a cup of White Sauce No. 4. Season to taste, simmer five minutes in a covered sauce-pan, and serve with cold meats, or with broiled or fried meats, fish, or birds. Creamed Macaroni. — To about a quart of boiled and drained macaroni add a cup of White Sauce No. 4. Season to taste, simmer five minutes in a covered saucepan, and serve with grated cheese, or mix a tablespoonful of grated cheese with the white sauce when added. Spaghetti and vermicelli may be creamed in the same manner. Creamed Codfish. — Soak two cups of salt codfish, freed from skin and bones and cut into dice, for fifteen minutes, in a quart of cold water. Drain off the water, put the fish in a sauce-pan, add to it a cup of White Sauce No. i, and pepper to taste, cover, and simmer five minutes. Serve with boiled or baked potatoes, or on dipped toast. Black or white pepper should be used in creamed codfish, and cayenne or mixed pepper in codfish balls or cakes. Creamed Toast. — Put in a shallow pan or basin on the back of the stove a cup of milk, a tablespoonful of butter, and a fourth of a teaspoonful of salt. Mix well together and dip the toasted bread, by laying a slice at a time in the hot mixture. With a fork and a limberbladed knife turn it over, press under the milk, and lift 286 The A7't of Cookery. at once into a warm tureen. After all the toast wanted has been dipped and lifted to the tureen in this manner, pour over it a cup of White Sauce No. 4. Dipped Toast. — Put a cup of boiling water, a tablespoonful of butter, and a fourth of a teaspoonful of salt, in a shallow basin, on the back of the stove. Dip the toasted bread, a slice at a time, into the mixture, turn it over with a knife and fork, and lift on to a heated platter before it becomes too soft. If the toast is required richer more butter may be used. Hot milk may also be used in place of water, if preferred. Curried Toast. — To a cup of White Sauce No. 4 add curry powder to taste, and serve with dipped toast. Curried Rice. — To one cup of White Sauce No. 3 add curry powder to taste, and serve with boiled rice. Curried rice is appropriately served with stewed chicken or stewed veal.