Hangtown Fry

Spread flat omelette with thin broiled bacon, cover with fried oysters. May be served on thin buttered toast.

Blue Point Royal, Champagne Sauce

Take one small onion, one clove of garlic chopped very fine, one-quarter can of French mushrooms cut in quarters, add brown beef gravy, and braize in pan for five minutes; thickening with a little Albers flour or corn starch. Place oysters in their own juice, and let come to a boil. Put oysters, juice and sauce together, and boil for three minutes. Season with salt and pepper, then add brandy, claret, sherry, and white wine, one tablespoonful of each; sprinkle with chopped parsley, pour over buttered toast, and serve hot.

Cream Sauce

Stir three tablespoonfuls of Albers flour in one-third cup of melted butter, add one cup of cream, one cup of milk, stir constantly. Season with pepper and salt; strain if not smooth.

Poulette Sauce

Add a cup of cream and the yolks of two eggs beaten together until they are light, to Cream Sauce, and a little paprika.

Newburg Sauce

Add white wine and sherry to the Poulette Sauce.

Oysters Poulette

Let oysters come to a boil in their own juice, cook about three minutes. Put over buttered toast; pour Poulette Sauce over them.

Lobster Newburg

Remove boiled lobster meat from shell, and cut into squares of an inch or less; spread on butter toast, and pour Newburg Sauce over them.

Deviled Crabs

Put one-half pound of butter into a saucepan with one tablespoonful of Albers flour, and cook together, stirring it constantly to prevent its burning; add to it one large tumblerful of rich cream, one boiled soft onion mashed to a paste or pulp, a little grated nutmeg, and season with salt and cayenne pepper. Then put in the crab meat enough to fill eight crab shells and a raw egg or two, stir together well and cook until it begins to thicken, which will only take a few minutes; then pour it all on a flat dish, and allow it to stand until cold. Now fill the back crab shells with the mixture, egg them over with a brush, and cover with cracker dust. Place in a baking pan, put a small lump of butter on top of each, and bake in a slow oven to a light brown color.

Chafing Dish Recipe

Skin the fish and lay on brown paper for a few minutes. Then dip in beaten egg and roll in finely powdered cracker crumbs.

Place butter in a chafing dish so that when melted it will cover bottom of the dish to the depth of three-eighths of an inch. When hot place the sardines in and cook until nicely browned, being careful not to let them burn.

Serve on a lettuce leaf with mayonnaise dressing.

Sardines

Grilled Sardines

Scrape the fish free from skin, and wipe dry. Roll each fish in melted butter, sprinkle cayenne pepper and salt. Cover chopped parsley and chopped mushrooms. Wrap each fish in oiled paper and put into oven until hot. Serve on strips of toast, on hot platter.

Deviled Sardines

Roll each fish in a mixture of mustard, Worcestershire sauce, anchovy sauce and a little melted butter. Lay each on a slice of toast in a hot oven for five minutes. Serve immediately. (The "Mustard" Sardines are easiest prepared this way, as the mustard in which they are packed can be utilized).

Sardine Rolls

Make a nice, rich pie crust, cut in four-inch squares. Put one soused sardine in center of each square. Roll up and close ends by pinching. Bake quickly as you would pie. Garnish platter with lettuce leaves. This makes a delicious luncheon dish.

Sardine Rarebit

One can of sardines, drain off juice and wipe each fish. Put each fish on toaster and brown. Also toast some narrow strips of bread, upon which put the fish, and then place in oven to keep warm while the sauce is being made.

Sauce

Melt one tablespoonful of butter and add two tablespoonfuls of grated cheese, stir until cheese is melted, add gradually the beaten yolk of an egg mixed with one-fourth cup of cream. Stir until smooth and thick, and add 1/2 teaspoonful of salt and 1/2 teaspoonful of tobasco sauce. Pour this over the sardines, a few spoonfuls to each fish. Serve with sliced lemon.

Baked Sardines

Take one can of sardines, drain off the juice, chop fine after removing back-bone. Add yolks of 3 eggs beaten very light, 1/2 cup grated bread crumbs, 3 tablespoonfuls melted butter, 1/2 teaspoonful each of salt, pepper and finely chopped parsley, beat whites of eggs and add last. Put in buttered pan and bake 1/2 hour.

Spanish Sardines (Mrs. Laura Maxwell, San Francisco)

Place squares of nicely toasted bread or crackers upon serving dish, then upon the toast place sardines, powder well with chile powder, and sprinkle a thick layer of dry cheese over all. Place in a hot oven until thoroughly heated. Serve hot.