NATIONAL GROCERY CO

SHELL FISH 43

Omelette With Oysters. Drain a dozen oysters, chop fine. Beat 4 eggs, the whites and yolks separately, as for a plain omelette. Add the chopped oysters, pep- per and salt. Then put a heaping tablespoonful of butter into the omelette pan. When hot put into it the eggs and oysters, stirring gently as they are put in, then allow to set, when fold over and serve.

MRS. I. MONHEIMER.

Oysters and Sweetbreads. Soak and blanch sweetbreads, cut in pieces. Take 3 dozen fine large oysters, drain and put sweetbreads in oyster liquor. Add 3 table- spoonfuls roast veal gravy, % pound fresh butter cut in bits and roll in flour and cook. When the sweetbreads are done, put in the oysters. Cook five minutes, then add 2 wine^lassfuls sweet cream. Stir well and serve in a hot dish. MRS. A. DINKELSPIEL.

Olympia Pan Roast. One quart Olympia oysters, wash and put in pan with a little hot water for about 2 minutes. Then drain off all the liquor. Melt about % a cup butter, add oysters, salt, paprika, 1 cup catsup, a few drops Worcestershire sauce, and cook a very short time (until oysters are plump). Serve piping hot on toast.

MRS. MITCHELL HARRIS, Olympia.

Scalloped Oysters. One quart Olympia oysters, washed and drained well through a colander. Butter a baking dish, and put in a layer of oysters, then a layer of cracker crumbs, sprinkling every layer with salt, pepper and pieces of butter. Repeat until all is used. Beat up well 1 egg in a cup. Fill the cup with milk and season with salt and pepper, and pour over oyster pudding, adding pieces of butter over the top. Bake in oven for half an hour. MRS. MITCHELL HARRIS, Olympia.

Scallops Creole. Use only the white hard part. Make a thick cream sauce. Have cooked previously a small onion cut fine and sauted in butter, a green pepper chopped and 3 tablespoonfuls of tomato (canned will do), salt and pepper. Strain and add to cream sauce. Add the scallops and a little paprika and tomato catsup, and put into ramakins and sprinkle bread crumbs and butter on top. Bake few minutes.

MRS. S. ARONSON. Crawfish.

To about 4 dozen crawfish take the following ingredients: 2 carrots, 1 turnip, bunch of celery, 1 onion, 2 tablespoonfuls salt, 1 teaspoonful allspice, y2 teaspoonful red pepper, parsley, quart of white wine and enough water to thoroughly cover mixture. When boiling put in the crawfish, and cook 30 minutes. Leave them in the juice at least two hours before serving. This greatly improves them. MRS. E. L. ALLENBERG.

J. Reidelsheimer & Co. can meet the demands of the most fastidious dressers, whether male or female.

ONE THOUSAND FAVORITE RECIPES

Lobster Farcie. Remove lobster from shell and cut into small pieces. Stir into a thick cream sauce, season with salt and paprika, little onion juice and Worcestershire sauce. Put into shells and sprinkle thickly with bread crumbs, laying slice of lemon on top of each and dot with butter. Bake slowly. MRS. S. ARONSON.

Lobster a la Newburg. Melt a piece of butter, put in lobster, cut into not too small pieces. After stirring a few minutes, add a pint of cream, 1 glass sherry; whip all quickly and thoroughly, and while hot add yolks of 3 or 4 eggs. Serve very hot. MRS. N. ECKSTEIN.

Lobster Bordelaise. Cut lobster into dice, put in pan with white wine, little garlic, 2 bay leaves, little parsley, pepper and salt. Boil for 25 minutes, stirring often. When cooked take out lobster and place in clean saucepan. Fry little onion in butter, and add little flour. Cook and pour in some of liquor lobsters were cooked in. Cook ten minutes, add cupful tomato sauce, little cayenne, the pieces of lobster. Serve hot.

MRS. S. ARONSON. Baked Lobster. Place large slice butter in saucepan, add minced onions, little flour and stir. Add sufficient cream to make sauce stiff. Add chopped lobster, red pepper, Worcestershire sauce; also yolks 2 eggs. Let come to boil. Place in ramekins, sprinkle with bread crumbs and pour over a little melted butter. Bake until brown.

MRS. E. MORGANSTERN.

Lobster or Shrimp Croquettes.

One can of lobster or shrimp. Shred. Add 1 cup of grated bread crumbs, soaked in milk, 2 eggs, pepper, salt, tablespoonful vinegar, a teaspoonful cracker meal. If too soft to make into croquettes, add a little more cracker meal, keeping the mixture as soft as possible. Make into croquettes, and dip into cracker meal. Fry in butter and serve with this tomato sauce: Brown 2 tablespoonfuls butter. Add y2 can tomatoes, a tablespoonful vinegar, % cup of water, a little Wor- cestershire sauce, 2 tablespoonfuls tomato catsup, salt, pepper, a pinch of sugar, and add a tablespoonful of cracker meal. Let cook and pour over croquettes when ready to serve. If desired, add oysters to the sauce. MRS. M. A. GOTTSTEIN.

Shrimp Wiggle.

Make a cream sauce with butter, flour and milk. Season with salt and add a little Parmesan cheese. Take 2 pounds of picked shrimps and a cupful of cooked green peas. Let all come to a boil and serve on toast. JULIET ARONSON.

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