The Portland Woman's Exchange Cook Book

Put the liquor on to boil with Yi onion, minced fine; add seasoning (except wine) to taste, and let boil 2 minutes; add the cream, mixed with the flour until smooth, to liquor, let it boil and then add oysters and leave until oysters are plump. Just before removing from fire add piece of butter and sherry to taste. Serve on toast if desired. This requires 20 minutes to make, and is sufficient to serve 10 people. F. M. Gilmore. Deviled Oysters. 1 pint of small oysters. 54 cup butter. !4 cup flour. 2-3 cup milk. Yolk of 1 egg. Yl tablespoon finely chopped parsley. Yl teaspoon salt. Yl teaspoon lemon juice. Dash of paprika. 1 cup breadcrumbs, buttered with 1 tablespoon melted butter. Make the white sauce by cooking the butter and flour, adding flour gradually; then add milk very slowly. Take from the stove and add yolk, lightly beaten ; then seasoning and parsley, then the drained oysters (not the juice). Place in ramekins; cover with the crumbs, having put a little of the crumbs in the bottom of the shells. Do not mix crumbs with oysters. Bake until the oysters curl, or about 20 minutes. Fannie Brazee Insley. Shrimp Wiggle. lJ/2 cup rich cream sauce. 1 cup cut-up shrimps. 1 cup green peas, cooked. 3 tablespoons Madeira. Little salt, pepper, mace and lemon juice. Mix all ingredients in the hot cream sauce and serve. Mrs. J. C. Grippe. Shrimp a la Creole. 1 oz. butter. 2 tablespoons olive oil. 1 medium sized onion, sliced. 1 medium sized green pepper, sliced. Fry these together slowly for 20 minutes, then add 2 peeled and sliced fresh tomatoes, 4 or 5 fresh mushrooms, a little garlic, salt, pepper and paprika. Cook for 20 minutes slowly. Then add shrimps or lobster. Serve with boiled rice. St. Charles Hotels New Orleans. Spanish Fish. Take slices of any kind of fish suitable for frying. When fried lay in baking dish and pour over them the following sauce: In the butter left in the frying pan, saute 2 shredded green sweet peppers, 1 small onion, 4 large ripe tomatoes chopped fine. Cook 10 minutes. When thoroughly done pour over the fish and put baking dish in the oven for 10 or 15 minutes. Mrs. R. R. Hoge. Smelts. Split the smelts down the back and remove carefully as much of the bone as possible. Stuff each smelt with an anchovy and press together again. Roll in flour and lay closely on the side in a baking dish in which they are to be served. Cover with sweet milk and bake 25 minutes. Use no salt. Mrs. R. R. Hoge. Broiled Black Bass. Have the fish carefully boned but not split. Heat 1 tablespoon butter and 2 tablespoons Worcestershire sauce and pour over the fish. Put in hot oven to boil until thoroughly done. Black bass requires rather more cooking than most fish — 45 minutes for a medium-sized fish. Serve with the following sauce : Sauce. Shred 2 sweet green peppers and 1 medium sized onion. Pulverize 1 clove garlic and saute these all in 1 tablespoon butter until very light brown. Add j/^ tablespoon flour and then 1 can of tomatoes strained. Boil 15 minutes. Salt to taste. Mrs. R. R. Hoge, Baked Shad. Put a cup of stale bread crumbs through a sieve. Lay a bed of the crumbs on the bottom of a pan and on this place the shad, which has been carefully cleaned and boned. Sprinkle the inside of the fish with salt and white pepper. Grate over the fish some Swiss cheese — perhaps 2 tablespoons — dot with bits of butter and spoonful of very sour cream, using 1 cup. Salt and pepper. Bake 20 minutes in good hot oven and add Yi cup of sour cream. Heat again, sprinkle with capers and serve. This fish is best cooked on a platter on which it may also be served. Mrs, Richard Koehler, Broiled Shad a TAbbe.