Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1869-03-13
ScEzGE<saa
RECIPES, so.
Diae~opt why. OF Cooking oysters
From Arthur Home Magazine

EESin AIluur nome hd,AtIS
Esineront why's OF Cooking Oysters.
To Stew OYSTERS Strain tha l:ouor o.
the oysters, put it on ia boil with few
blades of mace, some whole peppers and all
! spice; skim it well. When thoroughly boil
ed, put in the oysters and let them boil up.
Mix e good sized lump of butter with SONS
| flour, smoothly stir it. in tbs boiling ljguor.
| and add cream aCeording te th. quantity of
! cystSTs You COOK. .,. ..
To FRY OVeTErs-Teke a quarter oi
hundred OF large ovote:s, wash them, Dip
them il sgg, aad roll them in grated bread
or cracker, with peppsr and salt, and fry
them light brown. II you choose, yoa may
Sdd a little parsley, Shred fps. -. -
To PICKLE OYSTERs.--1ake the liduor .,
one hundred oygters, add one teecup @.
vinegar. Boil ana skim it, and put in the
oysters with tablespoonful of salt, and the
, sans quantity Of pepper, and let the whnlG
simmer together tew minutes. Mace, cloves
and allspice, may be aldsd. IN cool weather
they viii keep several days .....
SCALIoPED OYsTEEs. .-Wash your oystefs
we'll in their own liquor, then put them into
scalop SHELLS or deep dish, strew over then
a few bread crum5s, with some seasoning-
pepper and salt, and such spices rs you pre-
ter-spread some butter ever them; theE
! add another layer Of oysters, then Of bread
crumb5, etc. and when the dish or shells
arc full spread butter over tho top, and SGT
them in the even to blows.
ROASTED OYsrEEs.-LarCe oysters not
opened, few minutes before they are want
ed, should be put on gridiion over mode.
rate fls. WAsn they are cooked they vii.
/ open. De net lose the l!4uor that is in tA2
shell with the oystt-
OYSTER LOAyEs Take little rolud caves,
cat OF the tops, scTape ont all the crumbs,
, then put the oysters into a stewpan with
! the crumbs that Game uUt ct the !nav2s, q
/ little water, aad GooG lump OF baiier; stew
/ them together five o- six min utes; then pu.
! in spoonful Of good cream, FL ycur loaves,
, lag the bit of crust carefully On again seS
! them in the oven to crisp.
OYsTEKs or ToAsT.-- Cpsn twelve very
, large oysters, put thsm in pan with theiI
liquor, Il quarter of a teaspooniul of pepper
n winaGlass Of milk, two cloves, and a smal.
piece OF mace, il handy. Boil few minutes
until set; mix one once OF butter with ahI
an ource of -four, put it, in small pieces, liz
. the pan, and stir round wAeE near boiling
poor over the toast, and serve. q.
, OYSTER FRIrTER3-Miz equal quantitier
Of oyster juice AID milk, and to a pint OF this
mixed liquor put a pint of wheat flour, n
couple oI beaten eggs, a little salt, and iew
of iho oystcga. Drop BY the large spoonful.
into hot lard, .-s..
70 BRolL OYsTGRs.-TaEe .hem f;om tue
shtlls, BEARD them, and put them With thois
iiQpus into tin shaPers, made 10 initiate
scullcps, six in shell, (not more) with
little pepper aud butter Put The shells ppor
q Sridirou over good fire, and serve them
thea plump and quite hot. Squeeze n lit-
itle lemon juice over them when they come
from ths f,s.
To BROIL OYsTERs, ANOTHER wAY.-Ihey
may be put singly in their uEdor-shells along
with their own liquor, n little minced pars-
ley and spice, and II bit Of butter, and thus
put upon ho gridiron, to bs taken of wheG
thotoushly heated. ..
OYsTER FrE.-Strain the liquor from The
oysters, and put it on to boil with butter
and pepper, and thskening of bread
icrumbs and milk well beaten together aud
after boiling a few minutes, throw in the
oysters. When they conle TO a boil, take
them of, aud, while.wsTin, add tbe 0shteu
yoIks Of three eggs. Line britered disG
With rich paste, and fill with white pape:
or clean napkin, TO support alid of paste,
and bake IT.. When lightly Drowned, take
of the lid, rem9se thepaper er napkis, pour
in the oysters, set few minutes 10 the oven
and send 70 table hot. s. ... -a. s-.s
PLAIN OYSTER PIE,--Line q common pie
tin with paste, the same as for fruit pie : I'LL
with oysters and their juice, from which
every particle Of shell has been removed #;
seasoned with salt and pepper, ard butter,
dredge with houF, put on lid OF paste, and
bake in a moderate oven tilLa light browH.
OYSTER oNELET.-Tsko six eggs, and beat
as for a.cnlnmon omslst. Add twenty. .Lsa
oysters without their liquor, pepper and sait.
Dissolve, in apryipg,pan, couple OF ounces
sutter, pour iu the eggs, apo. .ss.eeoh as the
lomslet IA vel riser end frta throughout,
lslide II on TO a bot dish, fold ittosether liso
ta-ncver, sgd serve Numerically.