i a ROPES 5.

4 S ae —- be
ter z 7
, ag . i
a oe . a all
ee 2 a
wiz ie 2 ;
44 Lak, aoa atin. 2m a BS
; = Sea aaERNNAaNiRE ss
a NTS AT OTS PORT LN S S :
q
t

a
i}
|
|
i
i}
|

iF
ie if
i a
ti
a
ati
12
i
inh
VF
Bini
ati
,
}
i]

SAUTE ROYAL

1 medium-sized lobster Cut up 6 large tomatoes
1 small crab 1 large onion
1 cupful picked shrimps 1 clove of garlic
50 California oysters in their 1 large sweet pepper
liquor A sprig each of celery and parsley

Cook together for 34 hour; strain and set aside. In another
saucepan blend together ™% cupful butter; 3 tablespoonfuls flour
and 14 cupful of cream. When well cooked add the oyster liquor,
1 wine glass sherry, a dash of paprika and salt to taste, and lastly
the strained tomatoes. When all is well blended, add the lobster
meat cut into dice, the crab, picked shrimps and oysters, and stir
all until the oysters curl at the edges. Serve in a border of rice,
cooked well in water, with a slice of butter, and salt.

—Mrs. Neil McQueen
CURRIED LOBSTER

1 cooked lobster 114 tablespoonfuls butter

1 carrot sliced thin 2 teaspoonfuls curry powder
1 onion sliced thin 1 cup water

1 apple sliced thin 14 cupful cream

1 stalk celery sliced thin 3 hard-boiled eggs

Saute the carrot, onion, apple and celery, in butter; add cream,
curry powder and water, a few raisins if liked; cook for an hour,
add lobster and sliced hard boiled eggs about '% hour before
serving. Serve in a ring mold of spaghetti or rice, garnish with
grated cocoanut or anything one prefers with a curry.

—Mrs. Edward F. Carter
SARDINES IN BATTER WITH HOT TARTAR SAUCE

Remove boned sardines from can, drain well, and turn over
them a small amount of boiling water to wash off oil and skin.
Dip each sardine with a fork into batter and fry in deep fat.
Batter: 1-1/3 cupfuls flour, 2 teaspoonfuls baking powder, 4 tea-
spoonful salt, 2/3 cupful milk, and 1 egg well beaten. This amount
of batter is sufficient for 2 small cans of sardines. Sauce: ™% cup-
ful white sauce, 1/3 cupful mayonnaise dressing, % teaspoonful
vinegar, 14 teaspoonful finely chopped onion and % tablespoonful
each capers, olives, pickles and parsley, finely chopped. Heat well
over hot water, stirring often while heating to prevent curdling.

—Mrs. Jack Eden (Seattle)
DEVILED SHRIMPS

1 tablespoonful of butter 2 tablespoonfuls of catsup
1 tablespoonful of flour 14 teaspoonful of mustard, pepper
16 pint of cream and cracker crumbs

Mix flour and butter in a saucepan without browning; add
the cream, stirring constantly until thoroughly cooked and smooth.
Pepper to taste and stir in the yolks slightly beaten. When cold
add the mustard moistened with catsup. Mix the shrimps with
the dressing, fill the shells; dust with cracker or bread crumbs
and bake until brown.

52