Richland beacon. [volume] (Rayville, La.) 1869-1890, 1876-11-25
RAYVlIIE LA. SATURDAY. NOVEMBER 2l 1876

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in lirtle fresh milk or cream. aud
let the whole be subject To The heat
fnr about half minute. Now your
oysters are srrwed. and if YOU have
SEASONED them property. you have
a dish well w"rIh eating
FRIED OYSTERS -Otsters 10 he
fried ought Ia im gently pressed oD n
clean towel till alnrsi dry. iben i'm
mer>rd in beaten egg, then dipped in
cracker crumbs. then placed in pan
containing furiously hor lard or but
ter, or mixture of both. The pan
should lie over a very hot fire ani he
placed very near the Goals. II the
quantity of lard is sufficient Ia I'M
mrrse the oysters ia, "a when you
trv Potatoes or doughnurs i, is well.
+" trv oysters is bur tn" work of
few minutes. If property fried. The
oyster is not greasy. AS in sewing
the attention tn time is irpnrtant.
Fry this ascephaI"uS mu!u>k too
brown and You spoil him.
Roast Oysters can be enjoyed by
m, family with almost no trouble.
They make an eminenily home'y dish.
and moi ons you wish /" have when
YOUR house is full of strange guests
Have some large napkins, aud oyster
knife for each person. A few pals
should bc placed near the table To re-
crive the shells Sre that there is a
good fire ia your range or Cook stove.
Put the oysters. shell aud all. rn the
stove top. b. sure that the rounded
side of the she'll is downward. This
will hold the juice. Otherwise il will
run oui aud v"ur ~ S'erS will be dry
a. leather. The rro,nent The oysters
open their shells i, is 10 say 10 Won
that they have had enough Cooking
and that hey are ready tn be eaten.
Then put them on N tin waiter or tray
bring them 10 the table. 4 slight
pry If the oyster knife will separa e
the upper from the lower she'll, and
one easy cut will loose the oy-irr
from his attachment to the shell.
With a Iil,lr butter, salt ana pepper.
your roast oyster is delis sbtiuliy edi-
/ Jle. Eat him hot.
How TO Do Up SHIRTS. "A lady
gives the following in the Ohio Fafn-
rr: TO three rahleSpoontul- Of COM
m"n starch, well no led in one quart
Of water, add spoonful Of sugar. and
u lite salt. Le' it cool until v"u can
use il without burning your hands.
" hen the clothes are lhnrn.igh'v dry.
damprn vunr shirt. in thin cold
starch, roll Iben up. and let them re-
nain one hour hrio!G ironing. When
ready Ia iron. have bowl of cl, nh
cold wafer al hand dip a clean hand
kerchief in,o it aud wiring it out dry (;
then stretch he shirt ever Shirlbnard,
aud with the danp.ned handkerchief
wipe of every particle of starch that
appear, on the surface. taking care
alwavs to wipe downward. Be care
ful nnt To have the iron too hot. he
more pressure YOU use on The starch
iUt P''-h ''u " ~
get. have done up shirts in this
wav fnr several years. and know that
il will produce polish equal To any
laundry work. forgot 10 mention
in It's proper place That yon never boil
the starch unil the cl"ih hes are ready
to hang up To dry. y" shirt can lie
done up nicely withuu, a shirt board.
The one have is three feet long an
one foot widr-sn iuch hoard planed
smnnih on one side wi b six thickness
eS nf hanrel. the top "nr hcing s"t'
white flannel. The first five thick
np-srs are stretched over tightly, ans!
tackled securely an the edge %: Ihe
board, all around the whi'e hanneI
our>id+, is stitched ID The edges Z"
the others, so thar it can be Removed
for washing whenever necessary. O"l
blankets or shaw!S that have done
their du,v as such, eau be well u'ilz
ed for this purpose.