SHRIMP COCKTAILS
Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season with two tablespoons each tomato catsup, Sherry wine, one tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely chopped chives and salt to taste. Serve thoroughly chilled in Cocktail glasses.
POTATO SOUP
4 cups potatoes.
1 large purple-top turnip.
3 cups boiling water.
3½ cups scalded milk.
1 onion sliced.
¼ cup butter.
1/3 cup flour.
2 teaspoons salt.
1/8 teaspoon pepper.
½ cup hot cream.
Parsley.
Process: Wash, pare and cut potatoes in one-fourth inch slices. Wash, pare and cut turnip the same. Cover with boiling water and cook ten minutes; drain, add onion and three cups boiling water. Cook until vegetables are tender; drain and reserve water. Rub vegetables through strainer, add water, add milk. Reheat and bind with butter and flour cooked together. Add hot cream and seasonings. Turn into hot tureen and sprinkle with finely chopped parsley.
BOILED FRESH COD
Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece of cheese cloth just large enough to cover fish. Place on a trivet in a kettle, cover with boiling water, and add three slices onion, three slices carrot, one spray parsley, a bit of bay leaf, three cloves, a tablespoon salt and one-half cup vinegar. Bring quickly to the boiling point, then reduce heat and simmer gently from twenty to thirty minutes. Hard boiling breaks up the flakes of fish and toughens the fibre. Drain from liquor, place fish on serving platter, remove the skin and pour a few spoonfuls of Egg Sauce over the fish and the remainder around it. Sprinkle finely chopped parsley over all, and garnish with hard-cooked eggs cut to resemble pond lilies.
EGG SAUCE
4 tablespoons butter.
3 tablespoons flour.
1 cup boiling water.
½ cup hot cream.
½ teaspoon salt.
1/8 teaspoon pepper.
4 hard-cooked eggs.
Parsley finely chopped.