Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Melt two tablespoons butter; add one tablespoon flour, one half finely chopped onion, one cup mushrooms, broken in small pieces, one cup [Chicken Stock] or one cup oyster liquor. Cook five minutes and add two cups oysters drained from their liquor. Reheat; season with salt, pepper, cayenne and Worcestershire Sauce. Serve with Brown Bread Sandwiches.

Celeried Oysters

Melt two tablespoons butter; add two cups each of celery and oysters. Season with salt, cayenne and lemon juice. Serve hot with crisp toast.

Shrimps and Tomatoes

Melt two tablespoons butter; add one can tomatoes; simmer until of purée consistency. Season highly with salt, pepper and onion juice. Add two cups shrimps which have been marinated in [French Dressing] for one hour. When hot, serve on hot buttered toast.

Sweetbreads with Bacon

Cut cooked sweetbreads in inch pieces. Sprinkle with salt, cayenne, lemon juice and onion juice. Wrap in slices of bacon. Skewer, sauté in butter. Serve with [Brown Sauce], and garnish with finely chopped celery.

Calves’ Brains à la Béchamel

Cut two cups cooked brains in small pieces. Marinate with [French Dressing]. Melt two tablespoons butter; add four tablespoons chopped peppers, one half cup chopped mushrooms, few drops onion juice, two tablespoons flour, and one cup [Chicken Stock]. Cook five minutes; add brains; season with salt, cayenne, Tabasco and Worcestershire.