Scientific cooking with scientific methods

Cook tomatoes with seasonings for fifteen minutes, rub through strainer, add soda, white stock and cream. Serve with baked fish or lobster cutlets. Oyster Sauce. 1 cup oyster broth. 2 tablespoons flour. 1 cup thin cream. 2 tablespoons butter. 1 pint oysters. Salt and pepper to taste. Wash the oysters, and reserve the liquor. Heat, skim, and add oysters, and cook until plump. Remove oysters and cook butter and flour, add oyster liquor .and cream; as soon as it comes to the boiling-point. season and add oysters. Serve at once or keep hot in double boiler, with a few bits of butter dropped in to keep skim from forming. Cucumber Sauce with Whipped Cream. 1/4 teaspoon salt. 2 cucumbers (seeds removed, 2 tablespoons lemon juice. chopped and drained). 1 1/2 cups whipped cream. Paprika and white pepper. Have cream whipped stiff; fold in lemon juice, salt, pepper and paprika, then add the cucumber. Celery Sauce. 3 cups celery, sliced thin. 1 pint thin white sauce. Wash and scrape celery to remove all the tough outside before slicing. Cook in boiling salted water until tender, rub through a sieve, and add to the white sauce. Celery sauce is often made from the stock in which fowl or turkey has been cooked, and one-half cup good cream added at the last. Lobster Butter. One-fourth cup of butter. Lobster coral. Wash, wipe, and force coral through sieve; put with the butter and rub until well blended. This butter is used for lobster soup, and sauces to give color as well as richness. Tartar Sauce. 1 tablespoon vinegar. i/4 teaspoon salt. 2 teaspoons lemon juice. 1 tablespoon Worcestershire. 1/2 cup butter. Brown butter in saucepan. Mix salt, paprika, lemon juice and Worcestershire sauce in small bowl, which you place over hot water. As soon as butter is well browned strain it over the seasonings in bowl. This is fine with a sauted shad roe. Maitre d'Hotel Butter. 1 1/2 cup butter. 1 tablespoon finely minced 1^ teaspoon salt. parsley. 1/8 teaspoon white pepper. 1 tablespoon lemon juice. Cream butter well, add salt, pepper and parsley, and rub until the butter takes on a green hue from the parsley. Then add lemon juice a little at a time. Hollandaise Sauce. 1/2 cup butter. 1 tablespoon lemon juice. 1/2 teaspoon salt. 1/4 cup boiling water. Yolks of 4 eggs. Dash of cayenne. Cream butter thoroughly until soft and creamy, add yolks one at a time, then the lemon juice a few drops at a time until all is well blended, and lastly the salt and cayenne. Just before serving put it in top of double boiler over boiling water, first having stirred in the half cup of boiling water into the sauce. Hollandaise for Chops. Add to the above sauce one tablespoon each of minced parsley and fresh tarragon. This is also good served with smelts or salmon. Bread Sauce for Partridge or Grouse. 2 cups milk. 1,^ cup fine bread crumbs. 1 onion. 2 tablespoons butter. 2 cloves. 1 1/4 cup coarse, stale bread 1/4 cup chopped pecan- crumbs. nuts. Salt, pepper and paprika. Cook milk, bread and onion with cloves stuck in it in double boiler for thirty-five minutes. Remove onion and add salt, pepper, pecan-nuts, paprika and butter. Brown the coarse crumbs in tablespoon of butter, and