The Morristown gazette. [volume] (Morristown, Tenn.) 1867-1920, 1879-09-24
THE MORRISTOWN GAZETTE.
WEDNESDAY, SEPT. "a, 1879.
FARM AND PLANTATION.
How to Cook Oysters.

and most nlg0ly- uaVOI6u OySt0AS3 SUN
a you would for fry. Have small
pan about one inch deep with handle
TO it. Open into this pan your dozen |
oysters, also the juice of the same and
the Juice of a dozen others. In this dlsh |
YOU are to put no water and no mix,
only oyster Juice, pure and simple. Add
one ounce of Chester COZ mtg giltsedged
butter, a little of the best (tOr there are
grades and authorizations even here) OF
black pepper and a pinch OF salt;
Sprinkle on the top small quantity OF
cracker dust. Place on quick ire.
When the oysters begin to swell they are
done. To cook to this stage will require
about FIVE minutes. DO not turn out
these oysters into any other dish, but
eat directly from the pan and while they
are steaming hot.
OYSTERS Planned IN THEIR OWN SHE'LL.
1t is a mystery unknown to most
oyster caterers, and which Is q secret
known only to a few experts in eplcurl'
anism, that there is such thing as
heightening the oyster favor by impart"
ing to it some of the taste OF the shell
lust as we may enrich the flavor OF
peach by abstracting a very little OF the
bitter flavor of the peach. pit.
We will add the oyster.shell flavor to
the native flavor of the oyster meat, by
pursuing the following course: Select
q dozen of the largest, freshest and most
highIy-favored oysters, such as you
would for a fry. Both shells being
washed perfectly clean, place shell and
all, one by one, in the pan, with the
round shell down. Now place IN an
oven. Pretty soon you will see the
shells slightly open. When this takes
place, retire the oysters from the hre.
Remove the top shell very carefully, and
see to it especially that you retain as
much as possible of the oyster juice.
Deposit on each oyster very small
piece of the freshest and sweetest OF
table butter-sIl of the vile stuff which
is called Cooking butter" to be thrown
to the dogs. Also q little cracker-dust
and 8 pinch of salt. Now return again
to the oven in the lower she'll for from
fifteen to twenty minutes. When cooked
to taste, do not empty into any dish, OF
even pan, but eat directly from the
oyster shell-squeez5 on each few
drops of the juice ola fresh, yelloW-brlgh'
lemon.
Oysters in either of the foregoing
STYLES should be eaten in the midst o.
flowers, soft music, and the best OF goO5
company, with a small wine glass o
perfectly pure homemade wine.
ROASTED OYSTERS.
We will now roast our oysters so as tC
heighten their own proper flavor by I'M
parting to them sOmO OF that tne tss.f
of the Oyster-shell that L have spoken OF
Select the desired quantity of the fresh
est and best quality OF large oysters
such as you would for the finest Try
Wash the shells until they are q
clean as polished marble. Place then
in dripping-pan with the round shei
down. Put in q hot oven about twenty
minutes. In this case you do not, as II
recipe No. 2, take off the top shell, bu
cook from first to last in both shells. Re
move one Of the shells, the round one
only when you come to eat them, pl8C
ing on each a small piece of tn, Teshes
and sweetest of table butter, dash o
CAYENNE pepper and a few drops OF tn
piece of a fresh, bright lemon.
In none of these dishes must there b
any time lost in ceremony or in mOvin
to and from the table. Your table an
your whole dining-rOOm must b
brought to the co0k-room, for unless 20
strike when everything is at the hotties
YOU will infallibly sacrifice some of tn
most savory relish and most deliciou
perfume.
BOILED OYSTERS on TOAST.
AS in the case of Recipe Nc. 4, so
the case of this recipe, take no hbert
with it until you have qualified yourse
to make the sweet and rich brOwnisI
red and reddish.brown tOast, after tt
manner of the @ leen Anne housekeepe
of a former generation. Procure now
double gridiron, made of wire, and whe
YOU come to cook, let it be over q pc
fectly clear fire. Grease the gridirC
well to prevent the sticking of the oyster
not with lard. but with thu best of tab
butter. Spread them evenly on one-he
the gridirOn, and carefully fold the 9th
halfOf the gridiron down on them. PlR
over a clear fire, and broil. Do this
quickly SIS possible, first one side al
then on the other. During the cOOkiI
turn the oysters in this way once, al
only once. Be very careful not to
them burn or become Overdone. The
last are very common sources OF tailu
in attempts to broil oysters. Have rea
some of the sweetest and freshest
table butter, already melted. On Il
butter have little salt and cayen
pepper. Also some of the juice of go
bright lemon. Have ready, also,
toast, slightly moistened with rich crea
and we'll buttered with the choicest
butter, according to the directiC
given above. Have the toast cut
small slices, not only half, but guar
slices: On these small squares of to
deposit the oysters, with a little of
melted butter on each. GaTnish tas
fully with the best of olives and some
the ereenest sprigs of fresh parsl
Serve very, very hot and be especia
on your guard here not to offend bon
tifuI Providence with the Gin of procr
tinatiOn.
ROASTED OYSTERS ON TOAST.
Having now struck the subject
toast, / am reminded that since the int
ductiOn of ranges, good old-time TO
has become well-nigh lost art. Whetl
it be oysters on toast, quail on toast,
welsh rabit-these dishes are all da
AGED and disgraced by most of the to
as it is now served. Made OF perfec
sweet homemade bread. and slowly a
beautifully Drowned to the hue OF
sunny side of fully ripe peach, toast
a most relishable deIicacy in itself. b
as it is apt to be served up in pub
places now, it is frequently not of P
fectly sweet bread to begin with; s
then. instead of being toasted gradus
to deep rich brown, it comes bef
yeu pale as a wet rag, and smoked
that. or else burned and ribbed like
skin of q zebra, and finally, it is O
half buttered, and that with an intel
quality of butter.
Before proceeding any further let .
housekeeper 20 and learn from
grandmother how the best housewi
made toast of deep, uniform and
petizing brown, such as was served
all good families generation or so
IL l. al