To each 30 oysters use 1-1/2 cups thick cream sauce page 35. Put oysters with liquor into shallow pan over quick fire and boil about one minute or until edges curl, and add cream sauce, stirring; until smooth.
Or put on oysters with 1 tablespoon butter; when cooked add 1 tablespoon flour which has been mixed with little cold water; add 1/2 cup milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Worcestershire sauce may be added if desired. Boil 1 minute and serve on thin squares of toasted bread, garnish with parsley.
25 oysters 2 cups bread crumbs 1/4 cup milk 2 tablespoons butter 1 teaspoon salt 1/4 teaspoon pepper
Grease dish and cover bottom with bread crumbs, then lay oysters in carefully; season and cover with bread crumbs; pour over milk and cover top with butter; bake in hot oven 15 to 20 minutes.
Wash and drain oysters. Season with salt and pepper, dip in flour, egg and then bread or cracker crumbs. Fry in deep hot fat until golden brown. Drain well and garnish with lemon and parsley.
25 clams 6 potatoes 1 onion 2 or 3 slices salt pork 2 teaspoons salt 1/8 teaspoon pepper 1 quart milk
Chop hard parts of clams. Slice potatoes and onion thin. Put pork into kettle and cook a short time; add potatoes, onion, seasoning and juice of clams. Cook about 20 minutes or until potatoes are soft; add clams. Boil 15 minutes and just before serving add hot milk.
SHELL FISH A LA NEWBURG
2 cups finely cut shrimp; scallops; lobster or crab meat 2 tablespoons butter 1 tablespoon flour 1 cup milk 2 hard boiled eggs 1 teaspoon salt cayenne pepper to taste 1/4 teaspoon paprika 1/4 cup sherry
If canned fish is used cover with cold water 20 minutes and drain. Melt butter in sauce pan; add flour and stir until smooth; add milk slowly; boil until thick. Rub yolks of eggs through strainer and add, stirring until smooth; add seasoning, and finely chopped egg whites; add fish which has been cut into small pieces; put all in top of double boiler over fire for 15 minutes; add sherry and serve immediately.
Wipe meat with damp cloth. Trim and tie into shape if necessary. Put some pieces of fat in bottom of pan and season with salt and pepper. Have oven very hot at first and when meat is half done reduce heat. Baste every 10 to 15 minutes. If there is danger of fat in pan being scorched add a little boiling water. Roast 10 to 15 minutes for each pound of meat, in proportion as it is desired rare or well done.