American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-11-15
DOMESTIC ECONOMY.
oysters, and How to Cook Them.

/ : NO CULINARY iItlnL can hi'tN' ~ H'''
rate dish out of even second-ratc mate
rails. 1t is just us impossible to make
Il lrst-claSs stew out of inferior oysters
It's ii is to make Il iirst-class fry. Stew
| ing will, of course, reduce the size OF all
oysters more than frying; but those
| which are used in stews should be as
| large originally as those which are fried
Equally for stcws rs for fries, select only
those real prime oysters which are
large, fresh, and iirm-ileshed, and
which, though they will be made small
cr by stewing, still remain plump and
solid More qualification and more
nourishment will be obtained from three
or four of the very best quality large
oysters than from thirty or forty of the
smaller and inferior quality which is
generally served.
ROASTED OYSTERS Select the de
sired quantity of the freshest and best
quality of large oysters, such rs you
would for the finest fry; wash the shells
until they are as clean as polished mar
BILE place them in Il drippingpan with
the round shell down; put iii Il hot oven
about twenty minutes; remove one OF
the shells, the round one, only when you
come to eat them, placing on each Il
small piece of the freshest and sweetest
| of table butter, IL dash of cayenne pep
| per and few drops of Il piece of fresh,
bright lemon
OYSTERS PANIED IN THEIR OWN
JuICE-Select n dozen of the freshest,
largest and most highly favored oysters,
such as you would for n fry; have
small pan, about one inch deep, with a
handle to it; open into this pan your
dozen oysters, also the juice of the 81 me
and the juice of Il dozen others; in this
| dish you are TO put no water and no
milk, only oyster juice, pure and SIM
pie; add one ounce of gilt-edged butter,
little of the best Gor there are grades
and adulteration even here) of black pep
per and pinch of salt; sprinkle on the
top . small quantity of cracker dust;
place on n quick fire; when the oysters
begin to swell they are done; to cook to
this stage will require about five min
utes: do not turn out these oysters
into another dish, but eat directly from
the pan, and while they are steaming
| hot.
BROILED OYSTERS ON TOAST.-Use n
| double gridiron made of wire, and cook
over perfectly clear fire; grease the
gridiron well with the best of table but
ter; spread the oysters on one-half of
the gridiron and carefully fold the other
half of the gridiron down on them; place
| them over clear fire and broil; do this
as quickly rs possible, first on one side
and then on the other; during the cook
| ing turn the oysters in this way once,
and only once; be very careful not to
| let them burn or become over done;
have ready some of the sweetest and
| freshest table butter, already melted; on
this butter have Il little salt and cayenne
pepper; also, some of the juice of a
lemon; have ready, also, the toast,
slightly moistened in rich cream and
well buttered with the choicest of butter;
| have the toast cut in small slices, not
only half, but quarter slices; on these
deposit the oysters, with a little of the
melted butter on each garnish tasteful
ly with the best of olives and some of
the greenest sprigs of fresh parsley;
serve very, very hot.
FEICASEED OYsTERS.-Parboil fifty
of the frshest of extra prime oysters,
not in water but in their own juice. One
good scald is sufficient. Remove the
scum and strain off lll the juice. Put
in Il hot tureen with cover, and set aside
in Il warm place. Rub well together six
ounces of the choicest of table-butter,
three t.lblespoonfuls of scalding hot
cream into Il fine, smooth paste, entirely
free from Jumps or grains. Place this
i'll a quart of hot cream in stew pan
on the fire and stir constantly. Add
three full tablespoons of salt, two each
of ground white pepper, allspice and
mace Stir,all until it is thick. Now
add the well beaten yelks of fresh eggs,
brought in this morning from the barn
Strain the whole through a fine sieve.
pour the same over the oysters. Cover
thickly with fresh bread-crumbs. Place
ALI in Il quick oven, where allow to re-
main until the top is deepened " Il rich
foxy brown. Serve piping hot
STEwED OYSTERS WITH CELERY
In large stew-pan put a pint of strong
and clear broth, made of the choicest
cuts of beef Instead of milk and wa
| ter, OF milk even, as the prevailing prac-
tice is, use only the sweetest and richest
of cream. OF this cream add one pint
to the same quantity of best of beef
broth. Also four ounces of the most
excellent table butter, three tablespoon
fuls of salt, two of white pepper, rs
much more of ground mace, and n tea
spoonful of extract of celery. If the
celery is to be had in stalk chop fine and
throw in. No more delicate or healthy
flavor can be added to any stew, soup
or broth than this exquisite vegetable.
Now set to cooking, and while on the
fire dredge in finely powdered cracker
dust and little of the best corn starch
flour, until thickened to your taste.