St. Paul daily globe., 1896-03-09

stir 1t into the cream when It is boiling.
Stir all the time and add the lobster. When
thoroughly blended add two well-beaten eggs
and take from the fire at once and pour on
a shallow dish to cool. When the mixture
becomes cold butter n outlet mould and
cover thickly with fine crumbs. Pack the
mould with the prepared lobster and turn
the outlets out on dish sprinked with
crumbs. When all the lobster has been
moulded dip the chops in beaten egg and
then In the crumbs and cook them in boiling
lard until a delicate brown. Drain them on
brown paper. Stick small claw in the
pointed end OF each chop and arrange them
in the center of a chop DISH with the claw
ends out, and place string OF parsley In
each claw. Serve with them tartar sauce
or II preferred, a creamy sauce may be
poured around them.
Lobster patties make agreeable change
Place in saucepan one tablespoonful of but
ter, ana when 1t Is melted stir in table
spoonful of -four and cook moment before
stirring in one rich cup OF milk. Keep STIR
ring until the mixture Is smooth and creamy
Draw to the edge of the range and add the
well-beaten yolks of two eggs, one cup Of
cooked lobster cut into tiny pieces, half a
teaspoonful of salt and one-quarter Of cay
enne pepper. Again place over the fire and
stir gently until it Is thick and heated. Have
the patty shells hot and fill with the creamed
mixture.
For shrimp fritters: Make batter Of
three well-beaten eggs. Add to them pinch
OF salt, one-Quarter of a cup OF milk, and
one tablespoonful of melted butter. Use one
can Of shrimps, and chop them before STIR
ring into the mixture with fine bread crumbs
enough to make stiff batter. Drop the mix
ture by the spoonful into boiling fat and fry
| to a light brown. Drain on paper and serve
| hot with Bechamel sauce poured around.
Sauces for Fish-To make cream sauce:
Put three tablespoonful Of butter into a
saucepan and place over the fire. When the
butter is hot add two tablespoonsful of -four,
and stir until smooth and frothy. Draw the
| pan to one side of the range and gradually
! stir into the flour one pint OF cold milk. Put
| fhn Gnn odfn nd 4
bois. Add a few drops Of onion juice, and
salt and cayenne pepper to taste. To make
| this green sauce tie together small bunch
Of parsley and put it in dish OF boiling
| salted water to which has been added piece
| of soda the size Of a pea. Cook for five
minutes, and take out the parsley. Then with
| a silver knife scrape the leaves from the
stems and chop them with the knife before
stirring them into the sauce.
To make tomato sauce: Put In saucepan
two tablespoonsful Of butter, two slices OF
carrot cut into pieces and a small onion cut
| in quarters. When they commence to brown
stir in one tablespoonful of -four and cook
FIVE minutes, stirring all the time. Add half
can OF tomatoes, three cloves. salt and pep
per. Let the sauce simmer half an hour,
A tartar sauce is made with one cup Of
mayonnaise dressing to which are added
chopped cucumber pickles, olives, also
chopped, and few capers.
To mako Bechamel sauce! Put three table,
spoonsful of butter in a saucepan ana STIR
until soft Add three tablespoonsful OF
| -four, one slice Of carrot, one of onion, q
| piece Of mace half a dozen whole peppers,
bayleaf and a sprig of parsley. Stir we'll In
to the butter and then add three-quarters
| Of pint Of milk or white stock, as preferred.
and let 1t simmer twenty minutes. Then men
salt and cayenne pepper. Add half cupful
of cream, and when heated it is ready to
serve. richer sauce may be made by add
ing two eggs and one cup OF cream