The international cook book

Heat oysters in own liquid. Add salt, butter, and scalded milk. Serve in bowl with heated crackers. Scalloped Oysters I pint oysters i cup crumbs I teaspoon salt i teaspoon pepper }i cup butter 4 tablespoons cream 4 tablespoons oyster liquid Place a layer of the crvunbs in a buttered baking dish. Add a layer of oysters. Season with salt and pepper and dot with butter. Add another layer of crumbs, then more oysters, and season as before. Pour over the cream and liquor. Cover with another layer of crvmibs. Bake in moderate oven thirty minutes (350'' F.). Fried Smelts To clean smelts, spread open outer gills, and with the fore- finger take hold of the inner gills and pull gently; the parts unfit for food are all attached to these inner gills, and come away to- gether, leaving the smelt in perfect shape. Rinse thoroughly and wipe dry. If smelts are small, dip in milk and roll in flour, or in egg and bread crumbs. Fry in deep fat. RECIPES 191 Broiled Salt Mackerel Let soak in cold water twelve hours, skin side up. Drain, and wipe dry. Brush over with melted shortening. Broil on a well- greased broiler, skin side down, basting with butter once or twice. Remove carefiiHy to serving dish and serve with hot white sauce. Sprinkle with finely chopped parsley. Lobster a la Newburg 3 pounds lobster (boiled) 5^ teaspoon salt y^ cup butter Dash cayenne 2 tablespoons sherry flavoring ^ cup cream Yolks 3 eggs Cut lobster in slices. Melt butter, add lobster, and cook five minutes. Add seasonings and sherry flavoring. Cook one minute, then add cream and beaten egg yolks. Cook until thick. Sers'e on toast or in timbales. Lobster Cutlet 3 pounds lobster (boiled) X teaspoon grated nutmeg 2 tablespoons butter i teaspoon lemon juice 2 tablespoons floiur i egg ^ cup milk Salt and pepper Bread crumbs Cut lobster meat as fine as possible. Cream butter and flour in a saucepan, and when mixed, add the milk and cook until thick. Add the salt, pepper, lemon, and nutmeg. Mix well. While still hot, add the lobster and spread on a plate to cool. When cool, shape into cutlet form, dip in egg and bread crumbs. Fry golden brown in hot fat. Drain well before serving. Garnish with lemon, parsley, watercress, caper, aspic, or olives. Boiled Lobster Put lobster into boiling, salted water. Be sure that lobster is completely submerged. Boil twenty to thirty minutes. Serve with drawn butter and lemon. 192 THE INTERNATIONAL COOK BOOK Broiled Live Lobster Split live lobster through the middle. Wash thoroughly. Fill with a bread dressing. Put on to broiler rack and broil twenty minutes. Serve with drawn butter and lemon. Lobster Stew 2 cups lobster meat cut into cubes 4 tablespoons butter 1 quart milk i cup cream Melt butter. Add lobster. Cook ten minutes. Add scalded milk and cream. Season with salt and pepper. Serve at once. Fillet of Sole, No. 1 Dredge slices of fillet of sole in flour. Pat into shallow greased baking dish. Season with salt and pepper. Dot with butter. Bake in a moderately hot oven (350° F.) thirty minutes. Put under broiler to brown before serving. Garnish with parsley and lemon. Fillet of Sole, No. 2 Roll slices of fillet of sole in beaten egg, then in cracker crumbs. Saute in butter. Turn once while cooking. Serve with salt and pepper. Garnish with parsley and lemon. Deviled Crabs