File:The bride's cook book; (1908) (14755514896).jpg

Identifier: bridescookbook00dave (find matches)
Title: The bride's cook book;
Year: 1908 (1900s)
Authors: Davenport, Laura, Mrs. (from old catalog)
Subjects: Cookery, American cbk
Publisher: Chicago, The Reilly & Britton co
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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the size of a saucer, and bake in quick oven inmuffin pans; fill the patties with oysters and serve hot. Scalloped Oysters. Butter your baking dish; put in the bottom a layer ofcracker crumbs; then a layer of oysters that have beenwashed and freed from all impurities; cut butter in bitsover the oysters; salt and pepper; then another layer ofcrackers; then another layer of oysters, and another ofcrackers, and so on until the baking dish is filled. Thenpour over the oysters their own liquor which has beenallowed to simmer; and lastly a pint or more of hot milk.Bake 45 minutes to an hour. Fricassee of Shrimp, To 1 quart of tomatoes, add 1 quart of water, andonion to suit the taste. Stew together until the tomatoescan be passed through a seive; strain; season highly; addone table-spoonful of butter creamed with a little flour,and stew for 15 minutes. Add 2 cans of shrimps thathave been carefully washed; heat thoroughly but keepwhole; serve with 2 table-spoonfuls of rice on each plate. 54
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ENTREES Banana Croquettes. Cut peeled fruit into 4 pieces, and let stand in lemonjuice for three or four hours. Dip in beaten eggs andcracker crumbs, and fry until a light brown color. Chicken Croquettes. Put 1 cup of cream on the stove to boil. Mix 1 table-spoonful of flour and 3 table-spoonfuls of butter, and stirinto the boiling cream. Add 1 pint of finely choppedchicken; 1 tea-spoonful of salt and Yi tea-spoonful ofpepper. Boil 2 minutes and add 2 eggs well beaten, 1tea-spoonful of onion juice and 1 of lemon juice. Whencool shape and fry, dipping first in beaten egg, and rollin cracker crumbs. Serve hot. Fish Croquettes. Season 4 cupfuls of boiled or baked fish with 2 tea-spoonfuls of Worcestershire sauce, a dash of cayennepepper and a sprinkling of grated nutmeg; bind togetherwith sauce made as follows: 1 cup of milk, 2 table-spoonfuls of flour, 2 table-spoonfuls of butter, pepperand salt to taste. Add to the fish and cook for 5 minutes.Remove from the fire and when cold shape in

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