The Worcester domestic science school's one year course laboratory cook book

y2 T. vinegar or lemon juice y2 t. Worcestershire sauce 1-16 t. salt Mix ingredients, chill thoroughly, serve in cocktail glasses. OYSTER CREAMS. % pint liquid aspic jelly 1 jar cream 1 pint oysters red peppers olives Line mould with aspic jelly, let it harden. Place cream around sides of mould. Cook oysters in own liquor till soft, drain and cool. Stir in Mayonnaise to moisten, fill mould to top with aspic jelly. Let get cold and firm. Turn out and garnish with red peppers and olives. PRESSED SALMON LOAF. 2 eggs 1 can salmon 14 t. salt 2 C. fine bread crumbs 2 T. butter 1-16 t. paprika Rub salmon through a sieve, mix all ingredients together, turn into mould, cover and steam one hour. DEVILED SALMON. 1 can salmon 2 C. milk 3 T. butter 3 t. flour y8 t. pepper 1-16 t. paprika 2 t. Worcestershire sauce % t. salt Pick the salmon free from bones. Make white sauce of milk, butter and flour. Add seasonings and salmon. Serve hot in timbale cases or individual dishs. SALMON BOX. Line a broad pan slightly buttered with warm steamed rice. Fill centre with 1 can salmon. Season with y2 t. salt, y8 t. pepper and moisten slightly with white sauce. Cover with rice and cook in oven in pan of water one hour. Turn out on platter. Serve with white sauce and parsley. CREAMED OYSTERS ON TOAST. 1 pt. oysters iy2 C. white sauce % t. celery salt Serve on toast. WHITE SAUCE. % C. milk or 3 T. butter % t. salt % C. stock 3 T. flour % t. pepper SALMON LOAF. 1 C. salmon y2 C. crumbs or maple flake (rolled) 1 egg 14 C. white sauce y2 t. salt y8 t. pepper 1 t. lemon juice 1 T. ketchup One-half cup sausage meat may be used in place of the white sauce and ketchup. Pour off all liquids of salmon, remove bones and mince fine. Add crumbs, white sauce seasoning, and egg. Work together, make in loaf in small tin and bake one hour. Serve hot or cold, with white sauce or tomato sauce. BOILED FISH. Remove scales which have not been taken from the fish. Wipe thoroughly inside and out with cloth wet with cold water. The head and tail of the fish may or may not be removed, according to the size of the fish and the manner of cooking. Tie the fish in a piece of cheesecloth and place it in enough boiling water to cover, to which are added salt and lemon-juice or vinegar. If the skin is not removed before serving, scald the dark skin and scrape it to remove the coloring. This can easily be done by holding the fish on two forks, and lowering into boiling water the dark side ; then remove, and scrape. The time required for cooking varies from* 20 to 45 min., depending upon the shape and size of the fish. Fish is cooked when the flesh leaves the bone. Serve on a platter garnished with parsley and lemon. Serve with a Hollandaise sauce. HOLLANDAISE SAUCE. y2 cup butter. % tsp. salt. 2 yolks of eggs. 1-3 cup boiling wrater. 1 T. lemon-juice. Few grains cayenne. Put butter in a bowl, cover with cold water and wash, using a spoon. Divide butter in three pieces; put one in sauce-pan wTith yolks