Lowney's cook book

Make a white sauce of butter, flour, seasonings and cream. Parboil red pepper, add to sauce with lobster meat, reheat, and serve on rounds of buttered toast. Scalloped Lobster Use recipe for Creamed Lobster and bake in lobster shell, scallop shells, ramekins, or baking dishes, covered with buttered and seasoned cracker crumbs. Garnish with small lobster claws and parsley. Deviled Lobster Prepared same as Creamed Lobster, with addition of one teaspoon each of onion juice, Worcestershire sauce, mustard, few grains of cayenne and a few drops of Tabasco. Shrimps and Crabs Shrimps and crabs may be creamed, scalloped, or deviled, like lobster, garnished and served in the same way. Crabs in Red Peppers 8 red peppers 1 tablespoon onion 1 pint crab meat salt, pepper, paprika 4 tablespoons butter mustard, cayenne, nutmeg 4 tablespoons flour 1 cup cream Parboil red peppers. Make a white sauce with butter, flour, cream and seasonings. Add crab meat, fill peppers with crab mixture, cover with buttered and seasoned soft bread crumbs, and bake until crumbs are brown. Broiled Live Lobster Select a heavy lobster. Cut with a quick, sharp thrust the whole length of the body from the mouth down. Remove the stomach and intestinal canal; reserve the liver or tomalley and coral, if there is any. Crack large claws and place on greased broiler, inserting skewers between the sides of the lobster to keep it open. Place in oven for twenty minutes, then broil over hot coals about five minutes. Serve immediately, plain or with deviled sauce. Curried Lobster A 4-pound lobster 1 cup cream 4 tablespoons butter 1 cup stock 1 tablespoon chopped onion 1 tablespoon curry 4 tablespoons flour 2 eggs 2 cups cooked rice salt, paprika Melt butter ; add onion ; cook until yellow ; add flour, curry, liquid; cook until thickened; add eggs, salt and pepper, and coral, if you have it; strain over lobster meat. Serve on a bed of rice garnished with parsley. • Lobster Supreme Prepare the sauce as for Supreme Oysters, substituting two cups of chopped lobster for oysters. Lobster in Red Peppers Prepared same as Crabs in Red Peppers, substituting one pint lobster meat for crab meat. Fried Soft-shell Crabs Prepare crabs by removing sand bags. Raise apron; cut from crab ; remove spongy substance surrounding apron. Wipe ; season with salt and pepper ; dip in crumbs ; egg and crumb ; fry in hot fat about three minutes. Serve immediately with tartare sauce. CHAPTER IV Meat is expensive ; therefore every housekeeper should inform herself in regard to the different cuts in different creatures, and the prices for these cuts. Various methods are employed in cooking meats ; but this fact should be remembered, that all meat should be subjected to a high temperature for a short time, in order to sear the surface and shut in the juices, whatever method of cooking is used. Tough meats should have long, slow cooking. Dry meats, like the fillet, should be larded to give flavor. As a rule, dark meats are more palatable and digestible if cooked rare, and white meats are considered better if thoroughly cooked. Remove all meats from paper as soon as sent from the market. Set on plate and keep in ice chest or cool place until ready to use. Never put meat in cold water, but always wipe with a damp cloth to remove any foreign matter, before cooking.