Manuscript Cookbook 027

double thickness of cheesecloth melt butter, add flour & pour on oyster liquor & add enough milk to make ½ cup parboil oysters until plump then add oyster sauce & pour around omelet.

Oyster Soup

½ C. oyster ½ C. milk small stalk of celery, bit of parsley, 1/6 of a slice of onions ½ tblsp butter ¾ tblsp flour ¼ tsp salt, few grains of pepper finely chopped oysters put in sauce-pan & heat slowly to boiling point. Strain through double thickness of cheese-cloth preserve & thicken with butter & flour together Scald milk with celery & parsley add baliff & onion then strain add to first mixture

& strain again serve with croutons

Creamed oysters in bread baskets ½ c oysters ¾ tbsp butter 1/3 c scalded milk few grains of salt. Spk of pepper Wash and pick over oyster then cook until plump & edges are curled then drain & add to sauce made from the remaining ingredients. Sauce may be from ½ oyster liquor & ½ milk if prefered Served in crustades [croustades]

Ivory Gelatine ¾ tsp granulated gelatine 1 tbsp full of cold water 1/3 C. scalded milk 2 Tsps sugar few grains salt 8 drops vanilla Soak gelatine in cold milk Then dissolve in scalded milk add sugar salt & vanilla. Strain into mold and chill.

2nd Method (Ivory Gelatine) ¾ tsp granulated gelatine ½ tblsp cold water ¼ C. scalded milk 2 tblsp heavy cream few grains of salt ⅛ tsp vanilla Soak gelatine in cold water Then dissolve in scalded milk Add sugar salt and when cool add the heavy cream and vanilla Stir occassionally until mixture begins to thicken Then mold serve with sugar and cream

Albumin Water White of one egg ½ C. cold water Stir white of egg with fork to set free the albumin Add water gradually a spk of salt may be added if desired Strain and serve

Egg Salade Cut one hard cooked egg in halves crosswise in suc a way that top of halves are left in small points To accomplish this a small sharp pointed vegetable knife is necessary remove yolk rub through a sieve moisten with boiled dress and refill whites with mixture. Arrange on lettuce leaves garnish with thin slices of a radish cut to represent a tulip Egg Salad (2nd Method) Separate yolk and white of one hard cooked egg finely chopped white moistened with french dressing Arrange on a lettuce leaf in form of a circle and pile yolk force through a sieve in the center

Tapioca pudding ⅔c scalded milk 1 tblsp tapioca ½ eggs slightly beaten 1½ tblsp sugar few grains of salt ½ tsp butter soak the tapioca in enough water drain add to milk + cook in double boiler 30 minutes to remaining ingredients pour into small buttered baking dish Bake about 35 minutes in a slow oven Rennin Whey ¾ c milk 1 tsp cold water ¼ junket tablet (or) 1 tsp of liquid rennin Heat milk until luke-warm add tablet dissolved in cold water Let stand in warm place