ACEOLA COOK BOOK

Oyster Peacemakers — This consists of a small hot roll scooped out and filled with creamed oysters. Use small rolls, as they are much daintier.

Oyster Stuffing — Twelve large oysters, 1 gill of stock, 4 ounces soft white bread crumbs, a little grated lemon peel, 1 dessert spoon chopped parsley, 1 pinch of mace, 1^^ ounces of butter, salt and pepper to taste. Beard the oysters, save the liquor, and put it with the stock and beards and bring it to a boil. Let it simmer until you have drawn the flavor from the beards, then strain. Mix together bread crumbs, grated lemon, chopped parsley, salt, pepper, butter, mace and the oysters chopped? Bind the mixture wath the egg and as much of the oyster stock as will bring it to the proper con- sistency. Use for stuffing fish and poultry.

Oyster Sauce — Twelve sauce oysters, 1 ounce of butter, a teaspoonful of lemon juice, the yolk of 1 egg, % of a pint of Bechamel sauce. Remove the beards and put them with the butter into a sauce pan and cook, not boil, for 4 minutes, then drain well and halve or quarter them. Reduce the liquor to yi, then strain and return to pan, add the Bechamel sauce when hot, also the yolk of the egg and lemon juice and oysters. Stir until the oysters are quite hot. Season, if necessary, with a little salt and pepper.

CLUB HOUSE COOK BOOK

Lobster or Salmon Chops — One cup of sweet cream, 1 can of lobster or salmon, 3 tablespoons of butter, 3 even table- spoons of flour, 1 scant teaspoon salt, ^ teaspoon mustard, 3 hard boiled eggs. Melt butter, add flour, take off stove, pour cream in slowly, put back on stove to thicken. Have lobster or salmon broken in small pieces. After sauce is thick and creamy, add the hard boiled yolks, first crushing them and put with them the dry ingredients. Mix with a little cream, then add to sauce the lobster or salmon. Spread on a platter to cool. After it is cold form into chops, dip in eggs and bread crumbs. Fry in very hot fat. NELLIE GERY.

Lobster a la Newberg — One lobster, l]^ pounds in weight, shredded, 1 cup of cream. Add 1 tablespoonful of flour and 1 tablespoonful of butter creamed, and stir constantly until thickened. Season with salt, pepper and a little nutmeg. Add lobster and when hot put in 1 tablespoonful of sherry wine. Serve at once. NORRISTOWN.

Fried Oysters — For 1 dozen large oysters break 2 eggs and beat well without separating, add J^ cup of cold water and a little salt and pepper. Take the oysters from the liquor without drying and dip lightly in coarse cracker dust, then in the bea-ten egg, then in the cracker dust again, and fry in smoking hot fat. MRS. OGDEN.

Escolloped Oysters — Thirty medium-sized oysters, 3 cups of dried bread crumbs, 2 tablespoonfuls of butter, 1 tea- spoonful salt, Yi teaspoonful pepper and 1 cup of milk. Brush baking dish with butter and put 1 cup of crumbs in bottom. Then add 15 oysters, a little salt and pepper, another cup of crumbs, spread evenly over the oysters; then the other 15 oysters, salt and pepper and the balance of crumbs. On top salt and pepper and add the butter in small bits. Pour the milk over top ; set in hot oven and bake 25 minutes. Garnish with parsley or water-cress.

DINNER 35

COMBINATIONS FOR MEATS VEGETABLES AND SAUCES

Experience and judgment are both required to associate foods in such a way that will be both attractive and whole- some, and many mistakes are made. Having found these combinations in an old book thought it well to copy them, but years have brought their changes in cooking and this is only a suggestion. Sauces, too, are such an important part of the meal, that they can either make or mar an otherwise uninter- esting dish. It is my desire to give you the meat with the vegetable, also the sauce which may or may not be used.

Soup — Meat soup is generally accompanied by bread only.

Pickles and crackers are served with oyster soup.

Grated cheese is often passed with macaroni or vermicelli soup.

Hot boiled rice is served with Gumbo soup. It is boiled until perfectly soft, but not enough to break the grains, and is often placed in a dish beside the soup tureen. In serving, the hostess pours a ladleful of soup into each plate and lays a spoonful of rice in the centre. It is a French custom to offer 2-inch squares of thinly sliced and buttered brown bread with soup.

Cold slaw is delicious with soup, being eaten at the same time, or just after the soup plates have been removed.

-•36 CLUB HOUSE COOK BOOK

Fish — When fish is served as a course at dinner, potatoes are usually the only vegetable presented. They are often cut in little balls an inch in diameter and are fried brown and arranged around the fish in little piles as a garnish, but some- times the potatoes are simply boiled and arranged in another dish.

Fish for baking is occasionally stuffed vi^ith seasoned mashed potatoes and small potato cakes that have been dipped in egg, laid in bread crumbs and fried, are served about the fish. Some cooks serve cucumbers, oil dressing, with fish.

Sauces for Fish

Baked Fish — Drawn butter, Hollandaise sauce, melted iDutter with finely chopped parsley.

Broiled Fish — Maitre d'Hotel or Tartare sauce.

Boiled Fish — Plain white sauce or egg sauce.

Beef — Almost any vegetable may be eaten with beef. If potatoes are not served with the fish course, they generally accompany the beef, being mashed or fried in balls or cooked in any preferred way. When sweet potatoes are served, it is an error to serve squash, the two being too much alike.

Sauce for Roast Beef — Brown gravy. Horseradish sauce.

Company Dinners — Mushroom sauce.

Roast Filet of Beef — Mushroom sauce.

Corn Beef — This meat should be served with carrots, turnips, parsnips, or cabbage or with pickles about it.

Turkey — Any vegetable may be served with this popular fowl, which is sometimes garnished with sausages made of pork or beef.

Sauce for Turkey — Cranberry jelly, brown gravy and celery sauce.

DINNER 37

Chicken Fried — Fried chicken should always be accom- panied by cauliflower and a cream dressing.

Chicken Fried — Cream gravy.

Chicken Boiled — Should always have a dish of boiled rice.

Fricasseed — A row of baked potatoes makes a pretty gar- nish about a roast chicken.

Chicken Sauce for Roast Chicken — Bread sauce, brown gravy. Grape jelly.

Sauce for Boiled Chicken — Bread, parsley, or celery sauce.

Lamb or Mutton — Green peas, spinach, cauliflower, and asparagus are liked with either of these meats, and currant jelly should be added as a relish.

Sauce for Roast Lamb — Mint sauce.

Sauce for Boiled Mutton — Caper or parsley sauce.

Pork — The most judicious foods to serve with pork are fried apples, apple sauce, tomatoes and sweet or white pota- toes. If pork is offered in the form of sausage meat, apple sauce or fried apples should never be omitted.

Sauce for Roasted Pork — Apple sauce, brown gravy. Thinly sliced pork or fried bacon forms a savory garnish for beef steak. Thin slices of pork, egged, bread crumbed and fried and served on slices of fried mush make a good break- fast dish and the pork alone may garnish fried chicken, beef- steak or breaded chops.

Veal — Any vegetable may accompany this meat.

Sauce for Roast Veal — Tomato sauce. Horseradish sauce.

Goose — Apple sauce and turnips are always served with, goose.

Sauce for Goose — Barberry jelly.

38 CLUB HOUSE COOK BOOK

Game — Most epicures demand currant, plum, or some acid jelly with game. Saratoga potatoes, or potato balls, spinach, tomatoes, and salad are suitable side dishes.

Sauce for Roast Venison — Brown gravy, currant or bar- berry jelly.

Sauce for Roast Quail — Currant jelly, celery sauce.

Sauce for Canvasback Duck — Black currant jelly. Olive sauce.

Sweet Breads — At almost every company dinner or luncheon sweet breads are served with peas. They are de- licious, however, with tomatoes, cauliflower, or macaroni, or with tomato sauce, or cheese together with asparagus or succotash.

Pork Sausage — Apple sauce or fried apple.

Boiled Tongue — Tartare sauce.

Lobster Cutlets — Tartare sauce.

Broiled Steak — Maitre d'Hotel sauce.

Lamb Shops — Bearnaise Sauce.

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