Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-10-15
ROASTED OYSTERS.

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oven, and stirred together before eating.
ROASTED OYSTERS.
Select the desired quantity of the
freshest and best quality of large oysters,
such as you would for the finest fry.
Wash the shells until they are as clean
as polished marble. Place them in a
dripping-pan with the round shell down.
Put in hot oven about twenty minutes.
Remove one of the shells, the round
one, only when you come to eat them,
placing on each small piece of the
freshest and sweetest of table butter, q
dash of cayenne pepper, and few drops
of piece of fresh, bright lemon.
... OUNCE JELLY.
Quarter and core, but do not peel tue
fruit; cover with cold water and let
cook till mushy"; let drip through
fine hair seive, then put in flannel
bag, and allow to drip all night into an
earthen bowl; boil hard twenty minutes,
(be careful to skim,) add white granu-
lated sugar, almost pound for pound,
then boil gently for ten minutes longer.
Have tumblers standing on wet cloth to
prevent cracking. After putting the
jelly in tumblers, let stand in the sun
till it jellies; then dip writing-paper in
white of egg and cover jelly. ~
EsCALLoPED OYSTERS. ......
Roll some crackers, put layer in the
bottom of buttered pudding dish; wet
this with mixture of oyster liquor and
milk slightly warmed, next layer OF
nice fresh oysters; sprinkle with salt and
pepper and small pieces of butter; then
moistened crumbs again, and so on until
the dish is full; let the top layer be
crumbs thicker than the rest and beat an
egg in the. milk you pour over them
Stick bits of butter thickly over it,
cover the dish, set it in the oven, bake
half an hour; if the dish is large, remove
the cover and brown by setting it upon
the upper grating of the oven. ~.
PLAIN OMELET. .t....
Put the frying pan on the fire to heat
Break six eggs into pan; season with
pepper and salt; then beat them briskly
until the yolks are we'll broken, but not
until they are frothy. Put a small ia.
blespoonful Of butter into the hot frying
pan, and as soon as it is boiling pour in
the eggs. Shake the frying pan gently
with the LETT hand, and use a knife in
the right to loosen the edges of the ONE.
let, SO that all the eggs may be cooked
into creamy consistency without any
being overdone, then tip the pan little,
turn one-half over the other, and loosen
the bottom by shaking gently; let stand
for a moment longer, and toss it over on
hot platter or slip it out with pan.
cake turner. ....- ..... ..
sass PEACH MERINGUE.
Put on to boil scant quart of new
milk, emitting half teacupful, with
which moisten two tablespoonful Oh
corn starch; when the milk boils add the
corn starch and milk, stirring briskly
when it commences TO thicken, remove
from the fire; add one tablespoonful Of
perfectly sweet butter, and allow the
mixture to cool; then beat in tie yolks
of three eggs until the custard seems
light and creams; add half tea
cupful of granulated sugar; ther
cover the bottom of well-but
tered baking-dish with two or three
layers of ripe, juicy peaches, pared, stoned
and halved, Canned peaches may be
used;) sprinkle two tablespoonful Of
sugar over the fruit, and pour over the
custard gently; bake in quick over
twenty minutes; draw it out and cove1
with the well beaten whites of three
eggs; sprinkle small quantity Of sugar
over the top, and brown lightly in the
oven; eat warm with sauce, or cold with
| cream