Lowney's cook book

Melt two tablespoons butter ; add one tablespoon flour, one half finely chopped onion, one cup mushrooms, broken in small pieces, one cup chicken stock or one cup oyster liquor. Cook five minutes and add two cups oysters drained from their liquor. Reheat ; season with salt, pepper, cayenne and Worcestershire sauce. Serve with brown bread sandwiches. Celeried Oysters Melt two tablespoons butter ; add two cups each of celery and oysters. Season with salt, cayenne and lemon juice. Serve hot with crisp toast. Shrimps and Tomatoes Melt two tablespoons butter ; add one can tomatoes ; simmer until of puree consistency. Season highly with salt, pepper and onion juice. Add two cups shrimps which have been marinated in French dressing for one hour. When hot, serve on hot buttered toast. Sweetbreads with Bacon Cut cooked sweetbreads in inch pieces. Sprinkle with salt, cayenne, lemon juice and onion juice. Wrap in slices of bacon. Skewer, saute in butter. Serve with brown sauce, and garnish with finely chopped celery. Calves' Brains a la Bechamel Cut two cups cooked brains in small pieces. Marinate with French dressing. Melt two tablespoons butter ; add four tablespoons chopped peppers, one half cup chopped mushrooms, few drops onion juice, two tablespoons flour, and one cup chicken stock. Cook five minutes ; add brains ; season with salt, cayenne. Tabasco and Worcestershire. Buttered Tomatoes Melt one half cup butter ; sprinkle six sliced tomatoes with salt and pepper ; put in chafing dish ; cover and cook twenty minutes. Serve on toast. Venison with Currant Jelly Melt two tablespoons butter ; add one quarter teaspoon salt, few grains cayenne, one tablespoon lemon juice, one cup currant jelly, one cup sherry ; cook five minutes. Keep hot while cooking slice of venison steak in chafing dish eight minutes. Serve sauce with venison. Venison Stew Cut one slice venison steak in inch pieces. Cover with chicken or veal stock ; simmer until tender, about fifteen minutes ; season with salt and pepper ; add one cup currant jelly and serve. Sauted Bananas Peel and cut four bananas in four pieces ; melt two tablespoons butter, two tablespoons sugar, and one half cup sherry ; when hot, add bananas, and cook until bananas are hot and tender. Hot Fruit Salad Melt two tablespoons butter ; add four tablespoons sugar, one quarter cup water, and one quarter cup lemon juice ; add two cups mixed fruit, apples, bananas, figs and cherries ; when hot, serve with cream sweetened and beaten until stiff. Peach Canapl Melt two tablespoons butter ; add two cups peaches with skin and stones removed ; cook ten minutes ; add sugar and lemon juice, and serve on slices of sauted bread or sponge cake ; garnish with cream. Pineapple Canape Substitute two cups shredded pineapple for peaches, and follow directions for Peach Canape. CHAPTER XX The preparation of food for the sick and convalescent person is even more important than the preparation for the strong and well. Certain points should always be considered. The food should be freshly prepared, daintily served, and if possible different dishes for each meal.