The international cook book

Chop the lobster not too fine. Let simmer in boiling water for forty minutes. Add butter creamed with flour. Combine with the scalded milk and cream. Salt to taste. To avoid curdling do not boil after the milk has been added. Serve at once, adding a dash of paprika and chopped parsley. Salmon may be substituted for the lobster. Shrimps — Louisiana Style 2 tablespoons butter Paprika yi cup heavy cream i cup shrimp 3 tablespoons tomato puree X teaspoon chopped celery I cup boiled rice i teaspoon chopped onion I chopj>ed pimento i chopped green pepjjer yi teaspoon salt Cook butter with onions five minutes, stirring constantly. Add shrimps, rice, and cream. When thoroughly heated add rest of ingredients. Turn on hot serving dish and garnish with toast points and parsley. Shrimp Wiggle on Toast 1 cup cooked shrimp i cup peas iH cups medium thick white sauce Mix shrimp and peas with sauce. Beat thoroughly. Serve on toast. Garnish with paprika and parsley. Shrimp in Aspic 2 tablespoons gelatine i cup cooked shrimp yi cup cold water i cup chopped celery yi cup mayonnaise i green pepper (cut fine) yi teaspoon salt i pimento (cut fine) y^ teaspoon paprika i tablespoon vinegar 198 THE INTERNATIONAL COOK BOOK Soak gelatine in cold water. Dissolve over hot water. Add mayonnaise, salt, paprika, and vinegar. Add the other in- gredients to gelatine mixture. Put into mould. Chill. Serve on bed of lettuce leaves. Garnish with parsley and stuffed eggs. Jellied Tuna Fish 2 tablespoons gelatine i cup tuna fish (flaked) yi cup cold water i cup chopped celery % cup mayonnaise i cup chopped olives y^ teaspoon salt ^ cup chopped green pepper Y% teaspoon paprika 3 tablespoons pimento (chopped) 1 tablespoon vinegar Few grains cayenne Soak gelatine in cold water five minutes. Dissolve over hot water and add mayonnaise, salt, paprika, vinegar, and cayenne. Mix together flaked tuna fish, celery, olives, green pepper, and pimento, and add to mayonnaise mixture. Put into fancy mould which has been dipped in cold water and chill until firm. When ready to serve, unmould on crisp lettuce and garnish with mayonnaise. Txma Fish Casserole 2 cups flaked tuna fish i pimento (cut fine) 4 cups medium white sauce Mix the fish with the pimento and white sauce. Heat thor- oughly. Put into a greased casserole. Top with baking powder biscuits. Bake twenty-five minutes in a moderate oven (350° F.). Biscuits should not be too thick or they will not cook suffi- ciently. Mushrooms may be added to this casserole if desired. White Sauce, No. 1 (Thin) 2 tablespoons shortening yi teaspoon salt I tablespoon flour i cup milk Melt shortening, add flour, and blend smooth. Add milk gradually, stirring continually to prevent lumping. Cook until RECIPES 199 mixture thickens slightly. Egg yolk or paprika may be added to the mixture to color it. White Sauce, No. 2 (Medium) 2 tablespoons shortening yi teaspoon salt 2 tablespoons flour i cup milk Melt shortening. Add flour and blend smooth. Add milk gradually, stirring continually to prevent lumping. Cook until mixture thickens. Egg yolk or paprika may be added to mixture to color it. White Sauce, No. 3 (Thick) 2 tablespoons shortening i teaspoon salt 3 tablespoons flour i cup milk