The Henderson cook book

Two teaspoons each of butter and flour, 1 teaspoon salt, % cup of milk, cayenne to taste. Mix, heat and Pour over the beaten yolks of 2 eggs. Put in double broiler and cook like custard. Remove from fire and add 2 tablespoons of butter, and 2 teaspoons of lemon juice. To be served with boiled fish. MAITRE d'hOTEL BUTTER. One-fourth cup of butter worked with a wooden spoon until creamy, season with 1 tablespoon of lemon juice, a little chopped parsley, salt and pepper to taste. Serve with broiled fish. HORSERADISH SAUCE. Two tablespoons butter, 2 tablespoons flour, 1½ cups milk or fish stock or both, salt, pepper and lemon juice, 2 level tablespoons grated horseradish, 1 egg yolk. Blend the butter and flour in a saucepan till smooth, add the liquid, and stir till boiling. Season with salt, pepper and lemon juice, and cook a few minutes. Just before serving add the horseradish and egg yolk. If grated horseradish cannot be obtained use 1 teaspoon of evaporated horseradish, which has been soaked in cold water. OYSTERS To prepare oysters for cooking, pour a cup of cold water over each pint of oysters. Drain the oysters and strain the liquor, setting it aside for use in soups, scallops or in creamed oysters. With oyster soups, a light cracker should be served. With fried oysters, cabbage salad with French dressing is most appetizing. Celery makes a delicious accompaniment to oysters no matter how they are prepared, although generally it is served with the soup. OYSTER SOUP. Twenty-four oysters, 1 quart of milk, 2 tablespoonfuls of butter, 2 tablespoons of flour. Allow 4 oysters to each plate, and to each 24 oysters allow one quart of milk. Drain the oysters and pour over them a cup of cold water. Drain again, strain liquor through finest sieve and add the oysters. Set over fire and boil until oysters are plump and edges are curled. Heat milk, cook butter and flour together and add hot milk. Cook until smooth and creamy. Add oyster liquor and season, adding plenty of butter. Add oysters and serve at once. If desired, celery salt may be used as seasoning. OYSTERS ROASTED IN SHELLS. Oysters, salt and pepper, butter, cracker dust. Wash shells clean and wipe dry. Place in a pan with the round part of the shell down. Set in very hot oven for three minutes. Take from oven and remove upper shell. Place three oysters in each of the round shells. Season with salt, pepper and small bits of butter, cover with cracker dust, return to oven and brown. This is a delicious and easily prepared dish for a Sunday night supper. OYSTERS 19 CREAMED OYSTERS; ENOUGH FOR FIFTY PEOPLE. One-half pound of butter, 1 pint of flour, V/2 gallons of oysters, 1 quart of rich sweet milk. Melt the butter, then add the flour, stirring well. Then add the milk a little at a time. Put the oysters on in a pan with their own juice, and let them cook until they begin to puff, and then drain the juice from them and add them to the white sauce with salt and pepper. Keep hot and serve in timballs. — Mrs. S. P. Cooper. PANNED OYSTERS. Pick over the opened oysters to remove bits of shell. Wash quickly in cold water and drain on sieve. Put into saucepan with 1 tablespoon butter for 25 oysters and a dash of salt and pepper. Cover and shake over a hot fire until edges rufile and oysters are plump. May be served on toast. STEWED OYSTERS.