WATKINS COOK BOOK 43

Fish Souffle

2 pounds halibut — flour
3 tablespoons 45 cup milk
butter 4 eggs

Watkins Paprika 1 pint cream

2 tablespoons

Boil fish in boiling water 15 min-
utes. Cook and flake—make sauce
of flour, butter and milk in double
boiler. Cool, then stir in fish. Fold
in stiffly beaten whites of eggs and
whipped cream. Bake in slow oven
45 minutes in well-buttered mold
set in pan with hot water. Serve
with cream sauce.

Oyster Cocktail

6 raw oysters
2 tablespoons
tomato catsup 145 teaspoon

2 drops Tobasco Worcestershire
sauce sauce
1 teaspoon Horse-radish to

celery taste

Watkins Paprika Watkins Celery

Salt

45 tablespoon
lemon juice

Oysters must be thoroughly chilled.
Serve on plate of ice. Have sauce
well blended.

Escalloped Oysters

145 pints large 2 tablespoons
oysters flour

1 cup top milk Salt

1 cup cream Watkins Pepper

1teaspoonlemon Bread crumbs
juice Grated cheese

2 tablespoons if desired
butter Watkins Paprika

Heat oysters in double boiler.
Skim oysters from liquor, add
lemon juice. Heat milk, make thick
sauce using butter, flour and milk.
Add cream, mix together. Butter
baking dish, add mixture, cover
with layer buttered cracker
crumbs and grated cheese. Bake
in hot oven 425 degrees F. about
10 minutes or until brown.

Oysters with Mushrooms

1 pint oysters
3 cup cooked

mushrooms Watkins Paprika
126 cups raw Watkins Celery
diced celery Salt
4 tablespoons 2 cups milk
butter 2 teaspoons
4 tablespoons Worcestershire
flour Buttered
Watkins Pepper cracker crumbs

3 teaspoon salt

Wash oysters, drain, if large cut in
half. Blend butter, milk, flour,
salt, to smooth sauce. Add oysters,
mushrooms, celery, place in but-
tered baking dish, cover with
crumbs, brown in moderate oven.
Set baking dish in pan with hot
water.