Twentieth century home cook book

The tail part of two boiled lobsters cut into small pieces and seasoned well with salt and pepper and a little lemon juice. One pint of milk. One tablespoonful of flour. One large tablespoonful of butter. In the chafing dish boil a pint of milk. Dissolve the flour in cold milk and add to the hot milk. When thick stir in gradually the butter, and allow it to become quite thick. Stir the lobster into the sauce, and when it has become hot, serve by filling the previously heated shells with the mixture CURRIED LOBSTER (Blazer). A pint each of lobster and weak soup stock. One teaspoonful finely minced onion. Two teaspoonfuls curry powder. One coffeespoonful of salt. Brown the onion in butter. Add the curry powder, stock and salt, and boil them together for five minutes. Then put in the lobster and serve as soon as heated through. Boiled rice should be served with this. LOBSTER A LA NEWBURG (Both). Meat of a boiled lobster cut into large dice. Good-sized lump of butter. One gill of sherry. One pint of cream. Yolks of two eggs. Glass of Sauterne. Pot the lobster in the chafing dish with a good-sized lump of butter and stir gently until the butter is melted and the lobster heated through. Mix the sherry with the cream and yolks of eggs, first blending the latter with enough cream to make them as thick as a mayonnaise. Pour the mixture into the dish, over the lobster. Let it simmer a moment, then pour the Sauterne over the whole and serve hot. SALT CODFISH (Both). One-half pint desiccated codfish. Two tablespoonfuls of butter. One tablespoonful of flour. One gill of cream and a little pepper. Put the butter into the chafing dish. When melted add the flour, stirring constantly. Then put in the codfish, which has been previously soaked for an hour in tepid water. Add the cream and a little pepper. Let all simmer ten minutes, stirring constantly. CHICKEN HALIBUT (Both). One cupful of cold boiled halibut. Two hard-boiled eggs. One cup and a half of milk. Butter size of an egg. Crumbs of four crackers. Catsup. Salt. Pepper. Shred the halibut with a fork; put the milk into the food pan with hot water below, and let it come to a boil; add butter, catsup, salt and pepper, then the cracker crumbs and lastly the halibut. Let it cook five minutes, then add the eggs chopped fine, and serve on a hot platter with bits of buttered toast. GRILLED SWEET POTATOES (Blazer). Sweet potatoes. Butter. Cut cold boiled sweet potatoes in large thin slices, and brown on each side in butter, on the hot pan, over the open flame. LYONNAISE POTATOES (Blazer). One tablespoonful of butter. One onion chopped fine. Twelve cold boiled potatoes, cut into dice. Parsley. Salt. Pepper. To the butter and onion add the potatoes, and stir quickly over the open flame for five minutes, taking care they do not stick to the pan; season with salt and pepper, add chopped parsley, drain and serve. CREAMED POTATOES (Both). One pint of cold potatoes cut in cubes or thin slices. Milk. One tablespoonful of butter. One-half teaspoonful of pepper. Chopped parsley. Put the potatoes in the chafing dish and cover with mill<:, and cook until the milk is absorbed. Then add the butter, salt, pepper and parsley. Stir a few moments and serve. POTATOES, SAUTE (Blazer). Several new potatoes cut in thin slices. Two tablespoonfuls of butter. Melt the butter in the chafing dish, and when very hot put in the potatoes and cook them to a light brown. Chicken fat or drippings may be used instead of butter. LAMB OR MUTTON CURRY (Both). One-half cup of butter. One-half teaspoonful of onion juice. One pint of lamb cut in dice. One-half teaspoonful of curry powder. One-half cup of milk or cream. Salt and pepper.