The Lake County star. [volume] (Chase, Mich.) 1873-current, 1877-10-04
sCALLOPED OYSTERS.

dish layer or cracker crumbs on this
layer of oysters, seasoning with but
ter, pepper, salt, and q little lemon
juice or good vinegar; then another
layer Of crumbs, ands SO on till the dish
is full, having crumbs on top. Pour
the oyster liquor over the whole, and
add q cup of cream or milk bake AZ
minutes. qno 59~ ha'egf-ft' ~
To ROAST QysTERs.--Lay them on
the iron or Goals, with tire deep side
down, and when half cooked turn
them. over serve on "a hot plate with
little butter. % il9Hfi - .a,llpina
FRIED .OYsrERs.---First prepare a
seasoning of eggs, black and red pep
per and salt-omit the pepper If you
do Mt like Height eggs to one hum
dred oysters, mix well together, dry
the oysters in . towel, dip into the
seasoning, take them out one by one
and dip into powered cracker, then fry
or brofl. Beef drippings are better
than butter to fry them I'm. Rub the
broiling iron while hot with vinegar
to prevent the oysters sticking to it.. q
PUMPKIN FATHERS, - Take one
pint of -four, two eggs, one pint of but
termilk, half a teaspoOnful of salt, one
teaspoonful of soda, half a. cupful OF
molasses, half a ,cupful Of stewed
pumpking passed through q coarse
seive. Beat the eggs well, add the
OTTER ingredients to the flour, and stir
them well together to- a thin batter
fry quickly in plenty Of lard, and serve
while hot with ,sweetened cream or
butter.
APPLE DUarPLINGs.--Make a-crust
of one quart Of .fosr, two teaspOonfuls
of cream tartar, one. teaspoOnful OF
soda, one teaspoonful of butter or lard,
q little salt, and milk enough to make
a dough.th can be rolled out. Cut this
dough in eight pieces, roll them thin,
put slices Of sour apple! upon them,
fold them up tight, and steam or bake,
Baking will require twenty minutes
or half an hour, steaming, one hour.
Either hard or liquid sauce may be
used. s.ij IND ,inhSieild 80, q, n.N =.
OYSTER stew AND otP.APut the
oysters in q Ltew pan with enough
liquor to cover them, add little but
ter, pepper and salt; stir every now
and then while on the fire, and when
cooked sufficiently and poured into a
dish, add about tablespoonful Ofrnilk
to every ten oysters. Oyster soup Is
made in the same way, except that
more1iquor Is added, and atablesp0on
full of pounded butter crackers. Add
q plenty of milk the last thing when
the oysters are cooked, and let u boil
up ONCE aiiiIunq 10 j1B oil ii1iI
How DELMoNICo- STEws OYSTERS.
Take one quart of liquid oysters, put
the liquor "a teaspoonful for three) in
a stew pan, and add halfas much more
water, salt a good bit OF pepper q tea
spoonful of rolled cracker for each.
Put on the stove and let it boil have
your oysters ready IN q bowl. The
moment the Liquor beginsto boil pour
In all your oysters, say ten..for each
person, or six WILD do. Now watch
carefully, and as soon as 1t begins to
boil take out your watch, count just
thirty seconds, and take your oysters
from the stove. You will have your
big dish ready with one and q hall
tablespoonfuls of cold milk for each
person. Pour your stew on this milk
and serve immediately. Never boil an
oyster I'm milk IL you wishit to be good.
SrEwED STEAK WITH OYsTERs.-
Cot the beefsteak, about two pounds,
rather thick; brown II on both sides
I'm a frying pan with butter; add one
sliced onion, half d pint boiling water,
salt and pepper, cover closely, stew
slowly for one hour; add a glass of
Port wine, q little flour, two, dozen
oysters. and their liquor strained !;
cook three minutes and serve. \" sfii