~SCALLOPED SHRIMPS~--Make a sauce with a level tablespoon of cornstarch,
a rounding tablespoon of butter and one cup of milk cooked together five
minutes. Season with one-quarter level teaspoon of salt and a few grains
of cayenne. Add one can of shrimps after removing all bits of shell and
mincing them fine. Use, if preferred, the same amount of fresh shrimps.
Put into buttered scallop shells, scatter fine bread crumbs over the
top of each, and dot with bits of butter. Set in a quick oven to brown
the crumbs, and serve hot in the shells.


~STEWED CODFISH~--Take a piece of boiled cod, remove the skin and bones
and pick into flakes. Put these in a stewpan, with a little butter,
salt, pepper, minced parsley and juice of a lemon. Put on the fire and
when the contents of the pan are quite hot the fish is ready to serve.


~CODFISH CONES~--When it is not convenient to make and preparation into
shapes, dip them into egg beaten with cream, then in sifted breadcrumbs
and let them stand for half an hour or so to dry; then fry them a
delicate color after plunging into boiling lard. Take them out, drain,
place on a napkin on a dish and serve. The remainder of the chicken
stock may be used for making consomme or soup.




BEEF, VEAL AND PORK


~BEEF EN CASSEROLE~--Have a steak cut two inches thick and broil two